Sometimes working outside the box brings great rewards. Take for instance, using a breakfast cereal as an ingredient for French toast? This recipe is yacht owner tested and approved.
“It’s got corn for crunch, oats for punch and stays crispy even in milk.” According to a humorous 2013 Wall Street Journal article, the mascot of Cap’n Crunch cereal, whose full name is Horatio Magellan Crunch, captains a ship called the Guppy, and was born "on Crunch Island in the Sea of Milk – a magical place with talking trees, crazy creatures and a whole mountain (Mt. Crunchmore) made out of Cap’n Crunch cereal."
2 c. Cap’n Crunch cereal, crushed
5 eggs, scrambled
¼ c. milk
2 tbsp. canola oil
In a gallon zip lock bag, coarsely crush cereal then place in a shallow bowl. Beat eggs with milk and place in a bowl. Soak both side of the bread in the egg/milk mixture then dredge slices in the cereal. Cook slices in heated, oiled skillet until golden brown on boat sides. Serve with butter and syrup or honey. Absolutely delicious!! Enjoy, JW