There is a restaurant in Baltimore, Blue Moon Café, that serves a French toast covered in breakfast cereal, resulting in a crunch on the outside, creamy on the inside delightful dish. At least, I think it does. They are always so busy, the lines can last for hours before you can get in. I can’t wait, so I made it at home. So good.
SOFTWARE
· 3/4 c. heavy cream
· 3 eggs
· 1 t. pure vanilla extract
· 2 c. Cap’t Crunch cereal (the plain kind)
· 4 slices of Texas toast bread
· Berries, for garnish
· Whipped cream, for garnish
METHOD
1. In a flat container, mix the heavy cream, eggs, and vanilla extract. Set aside.
2. Place the cereal in a large plastic sealable bag and crush the cereal. A rolling pin will do the job nicely, but don’t be too aggressive. You do not want a fine powder. Place the coating into another flat container (pie pans do nicely).
3. Heat your oven to 250 degrees. Prepare a rimmed baking sheet with a wire rack on top.
4. Heat your griddle or skillet to 350 degrees. Coat lightly with butter or olive oil to prevent sticking.
5. Take the bread and place it in the custard for 30 seconds. Flip, and repeat for another 30 seconds.
6. Move the bread to the cereal coating and press down lightly. Flip and repeat.
7. Place the coated bread on the griddle and cook for 3-4 minutes on each side.
8. When done, move to the wire rack and place in the oven for at least 6 minutes. Repeat until all the French toast is done.
9. Serve with the berries and whipped cream.
10. Enjoy.
VARIANTS
Alton Brown does something similar, but he uses crushed Frosted Flakes for his coating. Experiment with different cereals to see what you like. If you use thinner bread, your cooking time will not be as long, so do not let it burn. You want a creamy middle, not cooked bread throughout. Almost like a toasted marshmallow consistency. No, you don’t have to have berries and whipped cream. Butter and syrup would be traditional, but be careful of too much sugar from the cereal and the syrup.
