Cap'n Crunch French Toast? The hell you say!

We did a little couch crashing while we were in Columbus this weekend, which means I got to enjoy free cable in the comforts of a friends home. When I had the TV to myself, I caught up on some cooking shows and came across the idea for Cap'n Crunch French Toast. When cooked properly, the crust is crunchy and caramelized and the inside is gooey and rich. I haven't stopped thinking about it so I found the recipe online and I'm going to make it for Sunday brunch. Then we will have to head up into the mountains to burn it all off! Sunday can't come soon enough.

"Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip! 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!"

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

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.

Topping

1. In large bowl using a hand mixer beat the cream, confectioners’ sugar, and vanilla until soft peaks form.
2. Dollop on top of the French toast and serve with the berries.