Diners, Drive-ins, Dives: An All-American Road Trip ... With Recipes

The book is available at all great booksellers.

Two years ago, a book about food featuring recipes would have bored me. But, I took an interest in cooking and get better with each meal. Guy Fieri (with Ann Volkwein) wrote Diners, Drive-Ins, Dives and it's a solid book. He visited many places across the U.S. and wrote about them and their signature dish(es). One that sounded good to me: Cap'n Crunch French Toast.

• 3/4 cup of heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons of sugar
• 1 teaspoon pur vanilla extract
• 3 cups Can'n Crunch cereal
• 8 to 10 slices bread
• Butter for cooking

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 to crush cereal until it resembles cracker meal. Place in a shallow dish.
3. Dip a couple slices of 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 remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minute total.
5. For the whipped cream topping: beat the cream, confectioners' sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

Topping:
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups assorted fresh seasonal berries

ENJOY!