The boyfriend is a breakfast fanatic. He also has quite the sweet tooth. Now I can see why breakfast is his much preferred meal of the day. A perfect way to consider dessert a main course and get away with it. 🙂
Breakfast=Excuse to have sweets in the morning
As he was out for his run (he has just begun training for a 5K), I decided to whip up something I knew he’d absolutely adore as a Sunday morning treat. Knowing he was already a “lover of all things slathered in maple syrup”, I decided to go that tried and true route. But maple syrup on what?
Maple Syrup=No Fail
I’ve made him countless pancake recipes, so I didn’t want to make pancakes today, was looking for a little something different. Although I know he’d be completely elated to see a towering stack of these!
Then there’s the always a hit Cinnamon-Sugar Donut Muffins, but then I’d, undoubtedly, end up eating them all up before he returned from his 30 minute run (Not a good idea for my attempts to stay below 300 lbs). Seriously, I am weak when it comes to these muffins. I wanted to make something I wouldn’t be tempted to scarf down before he was back!
So, french toast would be the perfect idea, and we already had Pepperidge Farm Swirl Brown Sugar Cinnamon bread in the fridge. He also conveniently threw 2 boxes of Cap’n Crunch Peanut Butter Crunch cereal in the shopping cart at the grocery store because it was “buy 1 get 1 free, such a great deal” and “couldn’t pass it up.” Sure bob.
And this was when “Cap’n Crunch Peanut Butter French Toast” was born.
It’s a perfect combination of spices, creaminess , crunch, and nuttiness.
It’s that good.
The boyfriend did manage to utter this statement between gulps: “This tops anything you’ve ever made me for breakfast.”
There you have it. And the best part? You can use any cereal you love.
Cap’n Crunch Peanut Butter French Toast
- 4 slices of Pepperidge Farm Swirl Brown Sugar bread
- 1 egg
- 1/3 cup Almond Milk (any milk will work)
- 1/4 teaspoon vanilla extract
- 1 small pinch of salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup Cap’n Crunch Peanut Butter cereal (or any cereal), crushed
- 1 Tablespoon unsalted butter
- Maple Syrup, to taste
- Vanilla Greek Yogurt, optional
- Mix egg, milk, vanilla extract, salt, cinnamon, and nutmeg in shallow dish. Place crushed cereal in another shallow dish. Reserve a couple of tablespoons of crushed cereal to sprinkle over the french toast when it’s completed.
- Heat griddle or saute pan to medium heat and melt butter. Dip bread into wet mixture for a few seconds, flip, allow to soak up some liquid, and then press gently into cereal. Flip to coat both sides. Place into skillet. Repeat with remaining slices of bread. Cook on each side for 3 minutes, or until golden brown.
- Remove when both sides are golden, drizzle maple syrup, sprinkle a little of the reserved crushed cereal, and top with a dollop of Greek yogurt
It’s creamy because of the milk and egg mixture, it’s crunchy since it was coated in the peanut buttery cereal goodness, and it’s over-the-top decadent due to the yogurt over the top.
Need I say more?
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