If you want something extra special for breakfast, especially with the holidays coming, here is the recipe for you. My stuffed Cap’n Crunch French toast is so delicious and with a sweet cream cheese filling, this dish is one that will steal the show.

I like to use a thick bread that is dense enough to hold the creamy egg mixture and cooks up warm and toasty. What really makes this recipe special is the sweet crunchy coating which is dessert worthy.

And if you want you can also forego the stuffing, just use a thicker bread, like Texas Toast. Whichever way you decide, this French toast may just become a new family holiday tradition.

Belle’s Stuffed Cap’n Crunch French Toast

6 eggs

2 cups heavy cream

1 teaspoon vanilla

½ teaspoon cinnamon

½ teaspoon nutmeg

½ cup butter

1 (16 ounce) box Cap’n Crunch cereal

1 loaf dense bread (I use my Amish Bread — recipe on my website)

4 ounces cream cheese, very soft

4 tablespoons jam (any flavor)

In a gallon zip-close bag, place the cereal. Crush until it is quite fine, but not powdery. Place the crumbs in a large shallow bowl. In another large shallow bowl, whisk together the eggs, cream, vanilla, cinnamon, and nutmeg.

In a small bowl, mix together the cream cheese and jam until very smooth. Divide evenly and spread between two slices of the bread. Dip both sides of the sandwich into the egg mixture and then dredge and press into the crushed cereal.

Heat the butter in a large frypan over medium high heat. Place the sandwiches into the hot butter on the fry pan and cook until browned on all sides. Serve plain or with syrup. If you want them extra special, try these with my buttermilk syrup.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.