Inspired by a dish I saw made on Diners, Drive-ins and Dives, I made Cap’n Crunch French Toast over the weekend (improvised, without the recipe I linked to). In theory, the dish excited the child in me – a crunchy, sugar-coated treat for breakfast? Score!
I put Mack to work crunching up cereal with a potato masher and a large Ziploc (though we found later that it was actually easier just to use a rounded plastic spoon in a flat dish to do the same), while I readied the dredging concoction of eggs, milk and cinnamon. In hindsight, we should have bought some white bread for this experiment, as the wheat cut through the sweet flavour we were trying to achieve in a negative way, but we went ahead with what we had on hand.
After soaking up a slice of bread, I did my best to coat both sides with crushed cereal. For whatever reason, it didn’t work as well as I had seen on the show, but we did our best and placed it on the pan.
It turns out medium-low heat works best, otherwise, the Cap’n Crunch just burns – we found that out the hard way. We also discovered that a finer-ground cereal makes a better crust, as it encouraged an even cooking process. The result was a golden-brown, thoroughly crunchy coating, and a still-eggy quality in its interior. The Cap’n Crunch didn’t provide a distinguishable flavour however – nearly any sweet, non-chocolate cereal (Corn Puffs, Fruit Loops, etc.) would likely create a similar taste.
Cap’n Crunch French Toast
Though it was a novel way to start the day, we will likely stick with our regular French toast recipe.
One thought on “The Cooking Chronicles: Cap’n Crunch French Toast”
I saw this episode when I was in the Montana last year but forgot all about it until the recent DD&D marathon. I’ve been wondering if it would make french toast that much better, and like Guy, I think I would end up eating the Cap’n Crunch before I could get the bread into it. I admire you two for attempting it!