CAP'N CRUNCH® Double Dunk French Toast Sticks
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Yield: 1 Portion
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- CAP'N CRUNCH® FRENCH TOAST STICKS, thawed 5 sticks
- Oil for deep fryer As needed
- Powdered Sugar, in shaker Light dusting
- CARAMEL SAUCE 1 ½ oz
- ORIGINAL CAP’N CRUNCH® 2 oz vol
- FRENCH TOAST BATTER 28 oz vol
- Eggs, large 6
- Sugar 5 tbsp
- Salt, regular ¼ tsp
- Cinnamon ⅛ tsp
- Nutmeg 1 pinch
- Vanilla Extract 1 tsp
- Heavy Cream 2 cups
- CAP'N CRUNCH® FRENCH TOAST STICKS Approx. 60
- Challah Bread Loaf 3 X 10"
- FRENCH TOAST BATTER 28 oz.
- ORIGINAL CAP’N CRUNCH® cracked slightly 2 cups
- ORIGINAL CAP’N CRUNCH® cereal, ground in processer 6 cups
- CARAMEL SAUCE 16 oz vol
- Heavy Cream ¾ cup
- Kosher Salt ¼ tsp
- Dulce De Leche, canned 13.4 oz can
- Preheat fryer with clean oil to 350°F.
- Fry French Toast Sticks (thawed) in covered or doubled fry basket and fry for 1 minute 15 seconds.
- Place under heat lamp and keep warm for a minimum of 5 -10 minutes prior to serving. This will crisp the breading. Breading will not be crisp without this rest period.
- At time of service - dust toast sticks lightly with powdered sugar. Plate up. Place CARAMEL SAUCE and cereal into separate ramekins.
- FRENCH TOAST BATTER
- Place sugar, eggs, salt, cinnamon and nutmeg and vanilla extract into a mixing bowl and beat well with a wire whisk until eggs are thoroughly blended with sugar.
- Add heavy cream and whisk well until thoroughly blended with the eggs.
- Label, date refrigerate.
- CAP'N CRUNCH® FRENCH TOAST STICKS
- Slice bread into 3/4" thick slices. Lay each slice cut side down and trim crusts lightly to even up shape. Cut each slice into sticks of 3" length x 3/4" x 3/4". Note: Challah poor yield due to loaf shape.
- Mix up both sizes of CAP'N CRUNCH® cereal and place some (not all) into shallow breading pan. Pan up batter into a breading pan.
- Dip bread sticks into FRENCH TOAST BATTER and allow to dwell briefly. Lift and allow to drain briefly in open hand. Bread in CAP'N CRUNCH® breading mixture until all sides are well coated. Place onto a paper lined sheet tray.
- Cover and refrigerate for up to 1 day prior to frying. Can also be frozen if desired. Thaw prior to frying.
- CARAMEL SAUCE
- Heat heavy cream and salt until boiling.
- Place Dulce de Leche into a mixing bowl. Add heated heavy cream and salt mixture. Whisk until thoroughly blended.
- Cool. Pan up. Label, date and refrigerate.
Serve and enjoy!