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 (don't use the cheaper brands)
• 1 loaf Texas toast thick bread

Directions

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.

2. Pour into a 9×13 pan in order to dredge properly.

3. Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.

4. Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.

5. Dredge in Cap’n Crunch, lightly press onto each side, and around the crust.

6. Place on parchment paper until all slices are coated.

7. Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.

8. Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

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