Cap’n Crunch French Toast – Can it get any better?

You could say that I am a Food Network Junkie. I don’t think though that I am at the point of needing to find an FNA Meeting. No yet at least. One of my favorite shows on my favorite network happens to be “Diners, Drive-ins, and Dives” hosted by Guy Fieri. I love eating at diner, drive-in, dive-type restaurants. They have the best food ev-er! One episode featured a certain Blue Moon Cafe in Baltimore, Maryland.  The owner showed the world how to make her Cap’n Crunch French Toast. Can we say “Broke da mout” good! Sorry, the pidgin just comes when it’s needed. I decided to whip up my own version of this dessert disguised at breakfast.

Buy a good loaf of bread. I didn’t have time to buy bread from the local mom & pop store that makes it around these parts (that’s another post I’ll share on another day), so I ran to the local market and bought a good french bread loaf. Texas toast would work especially well for this. When you’ve decided on what type of bread you’re gonna use, just slice it up.

Next, pour about 3 cups of good ole Cap’n Crunch cereal. Not to be confused with ye ole Cap’n Crunch cereal. That would just be gross and stale.

Then crush. You may have a cereal crusher like mine in your pantry. You don’t have to crush the cereal into a fine powder. Just crunch it up so that most of the cereal is broken down into smaller pieces. Having whole pieces is fine too. Just put that on the side while you work on your egg mixture.

Did I mention that this is NOT a weigh-loss friendly recipe? No? Well, consider yourself warned. I combined heavy cream, eggs, vanilla, and cinnamon.

Now, put on one of those weird, plastic, beehive hats and whip it good. What? You don’t know what I’m talking about. Am I that old? Don’t answer that.

So here’s the layout of the game plan. Study it well. Got it. Good. Break! 1 – 2 – 3 FRENCH TOAST!

I totally forgot to snap a picture of the bread dipped in the egg mixture. Sorry. That’s what you would do first. After dipping the bread in the egg mixture, quickly transfer it over to the Cap’n Crunch. You might have to put some of the cereal on there with your fingers.

You’ll want to get as much cereal on each side of the bread, so that when it cooks, a layer of crunchy awesomeness will form.

Get your griddle nice and hot. You want that butter to sizzle when you grease it.

I’m not sure about you, but when I put french toast on a griddle with melted butter and hear that initial sizzle, it just makes me smile. That’s what awesomeness sounds like, in case you were wondering. Yes, I know I have carbs carmelizing on top of carbs, but for a brief moment, who cares.

You can make a lot of friends with this dish.

After cooking on the griddle, plate ‘em up real purrrty like. I didn’t have much to plate these babies with today, but I think the Cap’n can stand on his own.

Some fresh whipped cream to top it off, and you’ve made it to heaven. Just tell your family you’ll be back after breakfast.



Difficulty: E-Z!                           Prep Time: 10 mins.                        Cook Time: 20 mins (to cook everything)

Servings: 8


1 loaf of your favorite bread you like to make french toast with

3 cups of Cap’n Crunch cereal

1 cup heavy cream                                           4 eggs

1 tsp cinnamon                                                 1/2 tsp vanilla

Butter for the griddle

Slice up your bread to whatever desired thickness you are in the mood for. Crunch up your cereal in a shallow dish. Set that aside when you’re done. In a bowl, mix together your cream, eggs, vanilla and cinnamon. Turn your griddle onto a medium-high heat. When your griddle has reached it’s desired hotness, slap down some butter and listen to the sizzle. Sssssssss. That’s your cue to let the dipping begin. Dip both sides of your bread into the egg mixture. Let the excess drip in the bowl, then transfer it over to the dish with the cereal. Get cereal on both sides of the bread. Get as much as you can on there. Remember, you’ll want a good layer of awesomeness. After getting the cereal on there, transfer it to the buttered-up griddle and listen. Ssssssssss. That’s the sound of awesomeness. After 2 mins, flip the french toast to let the other side cook. The cooked side should look a little dark brown. When both sides are done, the last stop is your plate. Put whatever toppings you so desire and enjoy the trip to heaven.


Waffles – Back to Basics

The only way we have waffles around here is by making them. I don’t say that because I want to show off my waffle-making-ninja-skills. I say that to show how cheap I am. Every time I pass by the frozen waffles in the freezer section, I can’t get myself to buy them. Ever since I learned that it costs 61 cents to make a loaf of bread, I figured making waffles probably cost about the same if not cheaper.  I know the frozen waffles save time, but once you learn this recipe, you’ll be making them in less than 5 minutes. This is a recipe I learned from my mother-in-law. I’ve made this recipe so much, I have it memorized.

Start with the basics. Flour, baking powder, salt and sugar.

Pour them all in together and mix them up.

Now for your non-dry ingredients. Add the eggs, milk, and oil to your flour mixture.

Just like so.

Give it a good stir.

Then you’ll have your batter mixture. It should be thick like a pancake mixture. If I have blueberries on hand or mashed up bananas, this is when I add them. On this day I had nothing.

Don’t stare too closely at my waffle iron. It’s well seasoned, along with bits of crusted waffles from the last time I made waffles. We do clean it, but sometimes things get missed. Just keepin’ it real. This waffle iron gets used about once every 10 days.

Pour your waffle batter into your heated waffle iron.

Then wait. While it’s cooking, have everyone take a number, or you’ll have fights about who gets the next set of waffles.

Once it’s done, load it up with your favorite fixin’s. My favorite are the classics: several pats of butter with gobs of syrup. One day I’m going to try it with a scoop of ice-cream.

These waffles come out just a little crispy. You’ll enjoy them. It’s a breakfast favorite here.  Waffles beat out pancakes any day of the week . . . unless the pancakes have blueberries or choclate chips, then we’re dealing with a whole other story.



Difficulty: Easy-Peasy                                    Prep Time: 10 mins.

Cook Time: depends on your waffle iron but about 2 mins.

Servings: 7 servings (2 waffles each)

Dry Ingredients

2 1/2 cups of flour                                         1/2 tsp salt

4 tsps baking powder                                   2 Tbsp sugar

Wet Ingredients

2 eggs                                                              2 1/4 cups of milk

1/2 cup of oil

Mix dry ingredients together. Add in the wet ingredients and give that a good stir. If you have any blueberries or chocolate chips or anything else, you can add them in at this point. Heat up waffle iron and cook according to waffle iron directions. When done, top with favorite toppings. Happy Breakfast!