Cinnamon Toast Crunch French Toast

French Toast Batter:

• 4 whole eggs
• 1 cup heavy cream
• ¼  teaspoon nutmeg
• ½  teaspoon cinnamon
• ½ teaspoon vanilla
• ½  cup sugar
• ¼  teaspoon salt

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To Finish:

• 1 loaf of the bread of your choice (8 slices ¾ inches thick)
• ‍Cinnamon Toast Crunch cereal (about 3-4 cups)

1. With the cereal in a ziplock bag, crush the Cinnamon Toast Crunch so that it becomes a relatively fine crumb. (A few large pieces are fine.) Place the crumbs into a bowl large enough to fit a slice of bread. Set aside.
2. Whisk the eggs together in a bowl to break them up and slowly add the heavy cream, stirring constantly. Continue whisking until everything is fully incorporated.
3. Add the nutmeg, cinnamon, sugar, vanilla and salt and whisk everything together.  Season the batter to taste.
4. Slice your bread to your desired thickness (we like slices about ¾ of an inch thick) and submerge in the egg mixture until the center of the bread has absorbed the batter (about 5 minutes).
5. One-by-one, remove the bread from the batter and immediately place into the bowl with the crumbled cereal. Press the bread gently to absorb the cereal crust and flip to repeat on the other side. (If the crust does not fully adhere and coat the bread, dip it back into the batter and repeat.)
6. Heat a large non-stick pan on medium-high heat.
7. Once the pan is hot (about 20 seconds) add a slice of butter to the pan and melt. When the butter is melted, add the crusted french toast and turn the heat down to medium-low.
8. Cook the french toast on medium-low heat until the corners start to turn a deep golden-brown color. (About 4 minutes)
9. Once the first side is a deep golden-brown, flip the french toast and repeat on the second half. Once both sides are a deep-golden brown, the center should be soft but not runny, with a custard-like texture.
10. Repeat the process with the remaining slices of bread and serve with your favorite toppings and enjoy.