Crush the Cereal – Put the Cap’n Crunch in a Ziploc bag. Smash it up with a rolling pin (or your hands, if you like a chunkier crust). Pour the crushed cereal onto a plate or into a shallow dish.
Make the Custard – In a medium-sized bowl, whisk together the eggs, heavy cream, vanilla extract, sugar, and cinnamon until smooth.
Dunk and Coat – Set up a little assembly line with one bowl of the egg mixture and another with the crushed cereal. Dip each slice of bread into the egg mixture, making sure it’s fully coated but not soggy. Then, press each side into the crushed cereal, making sure every inch is covered in that sweet, crispy goodness.
Cook to Perfection – Heat 2 tablespoons of butter in a large pan over medium heat. Cook each slice of French toast for about 6-8 minutes total, flipping halfway through, until the outside is crispy and golden brown.
Serve and Enjoy – Stack your French toast high and serve with syrup, fresh berries, or even a scoop of vanilla ice cream if you’re feeling extra indulgent.
