Cap'n Crunch French Toast

Ingredients

• 3/4 cup heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 8 to 10 slices thick-sliced white bread
• Butter for cooking
• For the topping:
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups frozen wild Maine blueberries defrosted

Procedures

1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
   
2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
   
3. Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
   
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
   
   Source: Serious Eats
   http://www.seriouseats.com/recipes/2009/02/sunday-brunch-capn-crunch-french-toast.html