My husband and I moved to the South Bay about 10 years ago. We moved here because we both wanted to get out of Los Angeles and we’d been coming down here quite a bit on the weekends. It’s a wonderful area, right on the beach. And even though you’re only 30 minutes south of the west side, it feels like you’re in a whole other state. We love it down here, and one of our favorite things about the area are the restaurants.
Practically every restaurant in the South Bay has tables outside. I know, it may not sound like much, but when the weather’s warm all I wanna do is sit outside, especially when you’re as close to the beach as we are. Something about watching the surfers ride the waves while having a delicious meal screams Southern California. One of our favorite restaurants is Hennessey’s Tavern, an Irish pub that has a location in each one of the three beach cities in the South Bay. They serve everything from breakfast to dinner, orange juice to Guinness and of course corned beef to french toast. It was at this little tavern that I discovered the best French toast I have ever had the pleasure to devour: Cap’n Crunch French Toast. I know! Doesn’t it sound deliciously evil? Don’t you want some? Right now?
While there were plenty of other standard breakfast choices on the menu, this french toast was the only thing I saw. It jumped out and screamed “eat me” in such a loud voice, I just had to try it. I was so happy I did. I’m a big fan of salt and sweet and this French toast perfects that combination. It’s a nice thick sliced bread like King’s Hawaiian dipped in not only egg but crushed Cap’n Crunch cereal. Have you ever heard of such a brilliant breakfast dish? Neither had I. And from now on, whenever we visit Hennessey’s for breakfast, all I order is the Cap’n Crunch French Toast.
So a few weeks ago I decided I wanted to try and recreate this amazing breakfast choice. But being the baker I am, I had to put my own spin on it. I love fruit on my French toast, more specifically I like jams and jellies. Yes, it’s true, I’m one of those weird people that prefers jelly on my french toast. I believe syrup should be reserved for pancakes. So, since I like those tart jellies, I thought what if I crushed Cap’n Crunch and some freeze dried strawberries together? A delightfully sweet, deliciously tart crust was created.
The final French toast was just what I hoped for – the perfect mix of salt, sweet and tart. If I thought Hennessey’s version was amazing, these were one step better. And since there was fruit in the crust, I no longer needed to add jam; just the tiniest sprinkle of powdered sugar and a new favorite breakfast food was born.
Cap’n Crunch French Toast
- 2 eggs
- 1 cup heavy cream
- 2 cups Cap’n Crunch cereal
- 1 cup freeze dried strawberries.
- 8 thick slices of Kings Hawaiian or egg bread
- 2 Tbsp butter
Place Cap’n Crunch and freeze dried strawberries in a large zip lock bag. Crush the cereal and strawberries under a rolling pin, pour into a bowl, and set aside.
In another bowl whisk together eggs and cream.
Heat 1 Tbsp butter in large skillet over medium heat. Dip 1 slice of bread into egg mixture so both sides of bread are soaked. Then dip in Cap’n Crunch mixture. Press mixture into both sides of bread so it sticks. Repeat with other slices.
Drop slice of bread in pan and cook for 1-2 minutes. Flip and cook other side for 1-2 minutes or until bread is golden brown and crispy. Repeat with the other slices of bread. Sprinkle with powdered sugar if you like and serve immediately.