Cap'N Crunch French Toast

I saw this the other day on Dinners, Drive-ins and Dives on the food network. It is so goey, sweet and delicious!

Cap'n Crunch French Toast

Ingredients


• 6 large eggs


• 5 tablespoons sugar


• 2 cups heavy cream


• 1 teaspoon pure vanilla extract


• 1/2 teaspoon cinnamon


• 1/2 cup butter


• 1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)


• 1 loaf Texas toast thick bread


• Whipped cream


• Caramel ice cream topping

Directions

1.

Pour Cap'n Crunch into a gallon-size Ziploc bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.

2.

Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.

3.

Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.

4.

Dredge in Cap'n Crunch, lightly press onto each side, and around the crust.

5.

Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.

6.

Cook three minutes per side or until lightly brown.

Serve with whipped cream and caramel ice cream topping