You can double dip bread back in the egg mixture and cereal crumbs for an extra crispy, crunch crust.Īdd coated bread to the skillet and cook on both sides until they are golden brown and crispy, about 3-4 minutes. Coat all sides of bread in the crushed cereal crumbs, ensuring a thick crust. Heat butter and oil in a large skillet over medium heat until butter is melted and bubbly. Place crushed cap'n crunch cereal in a separate bowl. If you don't have a food processor, you can put the cereal in a ziploc bag and crush cereal with a heavy item like a rolling pin. You can leave some larger pieces for extra crunch. While bread is soaking, place cereal in a food processor and process until the cereal has turned into crumbs. Turn bread over after five minutes, and allow to soak for another five minutes. Add bread slices in a single layer and allow to soak for five minutes. Add egg mixture to a shallow dish or baking pan. Whisk egg mixture until all is blended together. Add heavy cream, milk, vanilla, cinnamon and salt. In a large bowl, whisk eggs until fully combined. My favorite knife to use for this is our serrated offset knife. This will keep the bread's shape and won't press down and flatten the bread. When slicing baguette into 1-inch thick slices of bread, I like to use a serrated knife. □ Instructions for making French Toast with Captain Crunch Captain Crunch cereal - or Cap'n Crunch as it is written on the box.I like to have a larger cut bread than pre-sliced sandwich bread gives.
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