6 large eggs
5 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread
1 Pour Cap'n Crunch into a gallon-size ziplock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2 Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3 Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4 Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5 Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6 Cook three minutes per side. Place on parchment covered baking pan in a warm oven.
Active Time: 45 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 8 Servings