Sometimes working outside the box brings great rewards. Take, for instance, using a breakfast cereal as an ingredient for French toast.
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.”
This recipe is yacht-owner tested and approved. “It’s got corn for crunch, oats for punch and stays crispy even in milk,” one told me. Absolutely delicious. Enjoy, JW.
In a gallon zip-top bag, coarsely crush cereal. Place in a shallow bowl.
Beat eggs with milk and place in another shallow bowl.
Soak both sides of the bread in the egg/milk mixture, then dredge slices in the cereal.
Cook slices in heated, oiled skillet until golden brown on both sides. Serve with butter and syrup or honey.
Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.