Cap'n Crunch French Toast with Berry Syrup

For the French Toast:

• 6 eggs
• 3 tablespoons sugar
• 2 cups light cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 16 oz Cap'n Crunch cereal, finely crushed
• 1 loaf italian bread, sliced 1-inch thick

For the Berry Syrup

• 24 oz frozen berries, thawed
• 1/4 cup sugar
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water

butter, for greasing the griddle

- preheat your oven to 300 degrees.

-place the berries into a small saucepan over low heat. Simmer, stirring occasionally, as

you prepare the French toast.

-place eggs, 3 tablespoons sugar, cream, vanilla extract, cinnamon and nutmeg into a large

bowl. Whisk vigorously (or use a hand mixer) until thoroughly combined. Pour mixture

into a shallow dish.

-place crushed Cap'n Crunch cereal into another shallow dish. Soak the bread slices in the

egg mixture (about 30 seconds to a minute per side, you want them to be moist but not

totally soggy), then dredge the slices in the crushed cereal. Continue until all bread slices

have been dipped and coated in the cereal.

-heat a griddle or frying pan over low/medium heat. Generously butter the griddle to

prevent the French toast from sticking to the pan. Cook the slices in batches on the

buttered griddle, about 3 minutes per side until crispy and caramelized. Remember to

keep the heat low so that the toast doesn't burn. Cooking it slowly allows the cereal to

caramelize and develop a crunchy crust!

-as you finish each batch, place in onto a baking sheet in your oven to stay warm while you

cook the next batch.

-to finish the berry syrup, use a potato masher or the back of a wooden spoon to crush

any large berries. Stir in the 1/4 cup of sugar and the cornstarch mixer to thicken.

-serve immediately, topping the French toast with the berry syrup and whipped cream,

if desired.