Ingredients:
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
1 loaf of Texas toast bread
Directions:
Pour Cap'n Crunch into a gallon-size ziplock bag and crush to a course meal.
Be sure there are a little bit of chunks.
Pour into a 9x13 pan in to use for dredging.
Combine eggs, sugar, cream, vanilla, and spices in a large bowl.
It will have a custard like consistency.
Soak each slice of Texas Toast in wet ingredients, about 30 seconds each side.
Dredge in Cap'n Crunch, lightly pressing onto each side and around the crust.
Place on parchment paper until all slices are coated.
Heat 2 Tablespoons of butter in large skillet.
Gently place slices in pan; two at a time.
Cook three minutes per side.
Place on parchment covered baking pan in a warm oven.
Repeat until all mixture is used.
Serve with fresh fruit and whipped cream.