“That’s just crazy enough to work!” A dear friend busts out this comment when things seem utterly ridiculous – I adore it and it could not apply more than in the case of this recipe.
Captain Morgan and Cap’n Crunch in French toast? Get out! I tell you friends, this is sublime!
I’ve made several over-night French toasts and while they’re good, they tend to become eggy and casserole-like. Not the case with this recipe. This has it all. It’s like cinnamon rolls met French toast and got some booze for the party!
This little diddy is adapted from delightful Gentlemen, Start Your Ovens by Tucker Shaw. Screw the guys, this collection of recipes is for one and all!
I love that the pre-amble to this recipe includes the term, SDS (Syrup Delivery System). I’m always on the look-out for mayonnaise and cheese delivery systems, so I can relate.
It’s so easy, so quick, and so worth the effort to wow your overnight guests, wink wink.
1 c firmly packed brown sugar
8 tbl unsalted butter, melted
1 c milk
2 tbl Captain Morgan
2 t vanilla extract
1 t ground cinnamon
1 loaf Challah bread, sliced
2 c Cap’n Crunch
Pure maple syrup, warmed (that means Vermont, kids!)
Sprinkle the brown sugar over the bottom of 2 9×13 inch baking dishes, covering them evenly. Drizzle the melted butter over the top.
Mix together the eggs, milk, Captain Morgan, vanilla and cinnamon in a large bowl. Dip a piece of bread into the mixture and coat on both sides, then place in baking dish. Repeat with each slice of bread. When the dish is full, grate some nutmeg over the top. Cover and refrigerate overnight.
Next morning, remove the French toast and allow to come to room temp. Preheat the over to 350 degrees F. Bake, uncovered, for 30 minutes. Crumble the Cap’n Crunch over the top and continue to bake for 10 minutes more. Serve hot with maple syrup.