Cap’n Crunch French Toast

Serves 4

• 8 Slices Thick Cut Bread
• 2 Eggs
• 1 cup Heavy Cream
• 1 cup Milk
• 1 tsp. Salt
• 1 tsp. Cinnamon, ground
• 1 Vanilla Bean, scraped
• 1 fl.oz. Grand Marnier, optional
• About 3 cups Cap’n Crunch
• Butter or cooking spray
• Maple Syrup, to serve with

Heat a griddle pan over medium heat.

1. In a mixing bowl, combine eggs, cream, milk, salt, cinnamon, and scraped vanilla bean, and optional Grand Marnier.  Whisk well to combine and transfer to pie pan deep enough to dip bread slices.
2. In a small saucepan, combine maple syrup with scraped vanilla beans and bring to a simmer, but do NOT boil.  Strain before serving, but keep warm.
3. In a large zip-top bag, place cereal and crush with rolling pin.  Transfer cereal to a plate to dredge the toast.
4. Place each slice of bread in the custard , turning well to coat.  Then drain off the excess liquid and place into crushed cereal, turning to coat well.
5. Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
6. When cooked, remove from heat and cut in half diagonally.  Serve with vanilla infused maple syrup.