6 large eggs
2 tablespoons optional
2 cups milk
1 teaspoon pure vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
butter for frying your french toast in
1 (16 ounce) box Cap’n Crunch cereal – I only ended up using half of the box!
1 loaf Texas toast thick bread-cut into thick slices
Pour Cap’n Crunch into a gallon-size ziplock bag and crush to a course meal — make sure there are a few good size pieces in the mix. Pour into a pan in order to dredge properly- I sued a glass pie plate 10 inch.
Combine eggs, sugar(if you it), milk, vanilla, and spices in a large bowl. It will have the consistency of custard I chose another glass pie plate 10 inches for mine.
Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
Dredge in Cap’n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
Cook 2 to 3 minutes per side. Place on parchment covered baking pan in a warm oven.
Then serve with maple syrup or berries like i did if you want too!
Or you can sprinkle some powdered sugar over the top too!
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