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.

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.

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.

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.