If you read my review from the Tom Cat Cafe, you know how much I enjoyed the Dazed and Confused, Fruity Pebble French toast topped with fresh fruit and strawberry sauce.
It’s a very sweet, very unique and very delicious dish. If you would like to create your own signature French toast at home, try this recipe for Cap’n Crunch French toast, adopted from the Diners, Drive-Ins and Dives cookbook:
3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap’n Crunch cereal
8 to 10 slices bread
butter for cooking
powdered sugar (to taste)
2 cups seasonal berries
Heat large skillet or grilled over medium heat.
Grease skillet with butter.
Whisk together cream, eggs, sugar and vanilla in a large bowl.
Pour cereal into a storage bag and use a rolling pin to crush until it resembles cracker meal.
Transfer cereal to small dish.
Dip bread into the cream mixture and let excess liquid drip.
Press bread slices into cereal crumbs.
Cook bread until caramelized on both sides, about 6 to 8 minutes.
Serve with seasonal berries and powdered sugar.
- This recipe works well with most sugar cereals. Once you’ve tried the Cap’n Crunch, experiment with your favorite brand.
- Thick slices of bread work best, but you can use whatever bread you choose. I buy uncut loaves of wheat bread from my local farmers market so I can cut them to my desired thickness.
Have a recipe you’d like to share on Berks County Eats? E-mail Zach@BerksCountyEats.com and your favorite dish could be included.