Can I use other cereals besides Cap’n Crunch?

Absolutely! This recipe works with any crunchy cereal—Froot Loops for a fruity twist, Cinnamon Toast Crunch for extra spice, or even Corn Flakes for a milder flavor. Just crush them to the same pea-sized pieces so they stick properly. (Though I’ll always be Team Cap’n Crunch for that nostalgic crunch!)

How do I keep the French toast from getting soggy?

Two secrets: First, don’t over-soak the bread—3 seconds per side max! Second, cook it on medium heat so the cereal has time to crisp up without burning. And whatever you do, eat it fast—that crunch waits for no one.

Can I make this gluten-free?

Yep! Use your favorite GF bread and swap the cereal for a gluten-free option like GF Rice Krispies or Chex. The method stays exactly the same—just check your cereal box to be safe.

What’s the best way to crush the cereal?

My go-to is a zip-top bag and a rolling pin (great for stress relief!). Pulse it in a food processor if you’re fancy, but don’t overdo it—you want texture, not dust. Pro tip: Crush it right before using so it stays crisp.

Can I prep this the night before?

Sort of! Mix the custard and crush the cereal ahead, but wait to assemble until morning—otherwise, the bread turns mushy. If you’re desperate, you can coat the bread and refrigerate it for 30 minutes max before cooking.

Cap’n Crunch French Toast Recipe You’ll Instantly Crave

Description

A sweet and crunchy twist on classic French toast, made with Cap’n Crunch cereal for extra flavor and texture.

Ingredients

4 slices of thick-cut bread (brioche or challah recommended)
1 cup Cap’n Crunch cereal, crushed
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter
Maple syrup and fresh berries (optional, for serving)

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Instructions

In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.
Place crushed Cap’n Crunch in another shallow bowl.
Dip each bread slice into the egg mixture, coating both sides evenly.
Press the soaked bread into the crushed cereal, ensuring full coverage.
Melt butter in a skillet over medium heat.
Cook each slice for 2-3 minutes per side, until golden brown and crispy.
Serve warm with maple syrup and fresh berries if desired.

Notes

Use slightly stale bread for better absorption.
Crush the cereal finely for even coating.
Adjust cinnamon and vanilla to taste.

Prep Time: 10 mins
Cook Time: 6 mins
Category: Breakfast
Method: Pan-frying
Cuisine: American