Cap’n Crunch French Toast

Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip…With Recipes! This celebrates the Blue Moon Café in Baltimore, Maryland. This is absolutely wonderful. My friend Eric, who loaned me this cookbook, slices the berries the night before and coats them with maple sugar and marinates them in the 'fridge overnight -- this makes them quite succulent by morning!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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 -10  slices  bread, such as Texas toast or 8 -10  slices  French bread
•  butter (for cooking)

• TOPPING

• 1  cup heavy cream
• 2  tablespoons confectioners' sugar
• 1  teaspoon pure vanilla extract
• 2  cups  fresh seasonal berries, assorted

Directions

1. In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
2. Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
3. Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
4. Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.
5. TOPPING:
6. In large bowl using a hand mixer beat the cream, confectioners’ sugar, and vanilla until soft peaks form.
7. Dollop on top of the French toast and serve with the berries.