Well…. this recipe is most decidedly *not* Paleo.
And that’s ok, dag nabbit.
We can all use a little sugary cereal now and again.
I say that with glee as my mother never let us buy sugary cereals.
I’m pretty sure my history of zero cavities will thank her, but C’MON, what kid doesn’t need a little Cocoa Krispies every now and again.
However, Grandma made up for it.
Numerous breakfasts of ice cream and Pepsi had me ‘ALL HOPPED UP ON MOUNTAIN DEW’!! (reference to Talladega Nights)
She also bought me Trix, Fruit Loops, and Cocoa Krispies from time to time.
Mom never knew.
Well, now she does.
Just imagine the face of a child who only consumed Crispix, Rice Krispies, and Cheerios, with just a *smidge* of sugar on them, when they popped a spoonful of colorful, bright, crunchy, neon colored loops into their mouth –
Wide eyed and jaw dropped I was, as my blood sugar skyrocketed, and the hyper-activity set in.
*Sigh,* childhood was great. Adulthood isn’t all it’s cracked up to be from time to time.
If you need me, I’ll be coloring under my fort.
WHICH IS WHY….. Great people of Texas and beyond, I bring you……
CAPTAIN CRUNCH FRENCH TOAST.
All the cool people are doing it.
And all the people who say they aren’t cool, and they’re trying not to be cool, but they are still cool, they’re doing it too.
The other members of my family thought the french toast came out too sweet and crunchy, but I liked the CCRRUUNCH a lot, and I just used less syrup. I thought it was GRREEEEAAT.
Wait, that’s frosted flakes. I don’t know the Cap’n Crunch jingle.
I’m pretty sure if you love breakfast, you’ll like it.
And if you don’t, don’t tell me.
~Peace, Love, and Crunch Y’all
Super Crunchy French Toast
Yield: serves 4-6
Total Time: 45 minutes
borrowed from Cook's Country
6 cups Cap'n Crunch cereal, crushed
2 1/2 cups half and half
3 large eggs
3 tablespoons sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
8 slices bread, thick cut (challah works best)
1/2 cup vegetable oil
Preheat oven to 450 degrees and position the rack to the middle position. Place a rimmed baking sheet in the oven as it pre-heats. Place a wire cooling rack inside a second baking sheet.
Place crushed cereal in a 9x13 baking dish. In a large bowl, whisk half and half, eggs, sugar, vanilla, cinnamon, and salt until combined.
Working with 2 slices at a time, soak in liquid mixture 15 seconds each side. Transfer soaked bread to cereal mixture, and press the cereal lightly, then transfer to wire rack.
Next, add oil to preheated sheet, and tilt to coat evenly. Return sheet to oven, and heat 2 more minutes. Carefully remove the sheet from the oven and arrange the bread in a single layer. Bake until the exterior is brown and crunchy, about 20 minutes. Flip once halfway through and rotate the baking sheet. Cool for 5 minutes before serving.