A few weekends ago I was headed to Baltimore for a friend's surprise 50th birthday party, so I asked our Served columnist Hannah Howard, a Baltimore native, where we should eat breakfast in what's known as Charm City. She immediately named Blue Moon Diner.
"Have the Cap'n Crunch french toast," she said. "Yum! Fast forward to last week, when I came across a recipe for the Blue Moon Diner's Cap'n Crunch french toast in Guy Fieri's Diners, Drive-Ins, and Dives, which I have adapted below. With all the heavy cream called for in this recipe, it would not be inappropriate to subtitle it "The Blue Moon Diner and Guy Fieri Are Trying to Kill You, Part 1."
Sunday Brunch: Cap'n Crunch French Toast
About This Recipe
|This recipe appears in:||Favorite Bread for French Toast? This Week in Recipes|
- 3/4 cup heavy cream
- 3 large eggs, lightly beaten
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 8 to 10 slices thick-sliced white bread
- Butter for cooking
- For the topping:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups frozen wild Maine blueberries defrosted
Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.