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

Directions

1. In a large bowl, whisk together the cream, eggs, sugar, and vanilla until the mixture is smooth and evenly blended. Add the cereal to a storage bag, then crush it with a rolling pin or the flat side of a large knife until the texture is similar to cracker meal. Pour the crumbs into a shallow dish.
2. Dip a couple of bread slices into the cream mixture, letting them soften without becoming fully saturated. Allow the extra custard to run off, then set the bread in the cereal crumbs and press gently so the coating sticks all over. Move the coated slices to a sheet pan, then continue the same way with the rest of the bread.
3. Warm a large skillet or griddle over medium heat. Add butter as you need it, then cook the bread until both sides are caramelized and golden, about 6 to 8 minutes total.