Thanks to some delicious challah bread I got from local favorite Camino Bakery, today's lunch was the inaugural making of Cap'n Crunch-crusted French toast. I borrowed from two different recipes to come up with what seems to be the perfect combination of ingredients, and the eatin' was mighty fine.
"French Toast," from King Arthur Flour online.
"Crunchy French Toast," by Nick Iverson. In Cook's Country, April/May 2013, p. 14-15.
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