Crispy, Sweet & Totally Nostalgic: Cap’n Crunch French Toast

Okay, so I know French toast is already pretty amazing on its own… but have you ever tried it with a Cap’n Crunch twist? This recipe was kind of a happy accident one weekend when I was digging through the pantry looking for something fun to jazz up breakfast for the kids. We had Texas toast, eggs, and Cap’n Crunch – and that was all the inspiration I needed. Let’s just say it turned out way better than I expected!

I’ve made this a bunch of times since then and it’s always a hit, especially when we do breakfast-for-dinner nights. There’s just something about the crispy, sweet cereal coating and the warm, custardy center that feels extra indulgent. My youngest swears it tastes better with a scoop of vanilla ice cream on top (she’s not wrong), but I usually stick with syrup and a handful of berries. Either way, it’s super fun and not hard to make at all.

This is the kind of recipe that doesn’t take itself too seriously – just like a Saturday morning with cartoons and cereal bowls everywhere. It’s messy, it’s sweet, and it’s definitely not health food… but every once in a while, I think that’s exactly the kind of breakfast we all need.

Ingredients

• 6 slices of Texas Toast Bread – Thick, fluffy slices like Texas Toast are perfect for soaking up all that custard goodness.

• 3 eggs – Eggs give the French toast that rich, creamy base and help it hold together while cooking.

• 2 cups of Cap’n Crunch Cereal – This is where the magic happens – sweet, crunchy cereal that takes this breakfast to the next level.

• 1 cup heavy cream – Heavy cream makes the custard extra decadent (milk works too, but this is the fun version).

• 4 tbsp butter – A little butter in the pan gives you that golden, crispy crust we’re going for.

• 2 tbsp granulated sugar – Just enough sugar to sweeten the batter without going overboard.

• 1 tsp vanilla extract – A splash of vanilla makes the whole thing smell like a bakery – so good.

• 1 tsp cinnamon – Cinnamon adds that warm, cozy flavor that ties everything together.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Place the cereal in a Ziploc bag and crush it using a rolling pin.

2. In a medium bowl, whisk together the eggs, heavy cream, vanilla extract, sugar, and cinnamon until well combined.

3. Set up two bowls: one with the egg mixture and the other with the crushed cereal.

4. Take a slice of bread, dip it into the egg mixture, then coat it with the crushed cereal. Repeat until all the slices are coated.

5. Heat 2 tablespoons of butter in a large pan and cook the French toast for about 6-8 minutes, flipping halfway, until the outside is crispy.

6. Serve with syrup, ice cream, or fresh berries and enjoy!

Top Tips

1. Don’t crush the cereal too fine.
You want texture! Aim for small chunks rather than dust so you still get that signature Cap’n Crunch crunch.

2. Let the bread soak – but not too long.
Texas Toast is sturdy, but a quick dip (just a few seconds) in the egg mixture is all you need. Any longer and it might fall apart.

3. Use a nonstick pan or griddle.
The cereal coating can be a little sticky, so using a nonstick surface helps it cook evenly and makes cleanup way easier.

4. Cook low and slow.
Medium heat is your friend here. Too hot and the cereal can burn before the center is cooked through.

5. Serve it right away.
This French toast is best fresh off the pan when the outside is crispy and golden. It doesn’t love sitting around too long!

6. Get creative with toppings.
Syrup is classic, but whipped cream, sliced bananas, or a scoop of ice cream turn this into a serious treat.

7. Make it a weekend brunch favorite.
Double the batch and keep the cooked slices warm in the oven (set to 200°F) while you finish the rest.