Once upon a time, I watched an episode of Diners, Drive-Ins and Dives® and this chef…. I will call her Queen of Cooks cause she is cooking royalty, added Captain Crunch® to her French Toast!! I was like … “Whoah, hold the phone, what did she just do?”, ” why is this not a bigger thing and why do we not have a day dedicated to the marvelous invention of cereal in our toast?”
About a week before Christmas, I was trying to decide on the menu for Christmas day. Our normal routine is always something sweet with coffee and present opening. Most of the time it’s Cinnamon rolls … but a light bulb came on ! I wanna do that Captain Crunch® thing… but, mama doesn’t wanna stand a flip bread on Christmas morning… so why not add the cereal to my french toast casserole recipe? Oh Oh…. and what if I were to put bacon on it!?!? Yeah… it was a grand moment. One that I wish I could take all the credit for…. but without the Queen I probably wouldn’t have… so I give her props…this stuff is amazing. Two great minds….that’s all I gotta say!
- 1 large loaf french bread
- 9 eggs
- 2 cups milk
- 1cup heavy cream or half N half
- 3/4 cups brown sugar
- 1 tsp cinnamon
- 1 1/2 tablespoon pure vanilla
- 7 cups Original Captain Crunch®
- 12 oz cooked crumbled bacon
Cut loaf into cubes. Start with a cup of cereal and then alternate with the cubes as you add it all to a buttered 9 x 13 pan. Make sure to add some of the cereal to the very last layer ( the top)
In a bowl, mix together eggs, milk, cream, brown sugar, cinnamon and vanilla.
Pour evenly over bread.
Cover your pan with Saran Wrap® and refrigerate overnight.
In the morning, bake for 45 to 50 minutes on 350°
While it is baking, fry and crumble the bacon, when the casserole comes out of the oven add the bacon to the top.
Serve with syrup, and coffee of course !
Credit where credit is due, cause without her idea, I would not have had mine:
Thanks Chef Sarah Simington