Description
There’s nothing quite like waking up to the sweet aroma of French toast sizzling on the stovetop. But if you want to take your classic breakfast favorite to the next level, this Cornflake Crusted French Toast is an absolute must-try. Imagine golden, crispy-crunchy cornflakes on the outside, with a soft, custardy center that melts in your mouth. It’s the perfect balance of textures, making every bite an irresistible delight.
This recipe is inspired by classic diner-style French toast but with a fun and crispy twist. Cornflakes add that extra crunch, making it feel like a mix between traditional French toast and your favorite childhood cereal. Whether you’re making this for a lazy weekend brunch, a holiday morning treat, or just to satisfy a sweet craving, it’s bound to become a favorite in your home.
Ingredients
- 4 large eggs
- ½ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 slices thick-cut bread (such as brioche or challah)
- 2 cups cornflakes, crushed
- 2 tablespoons butter (for cooking)
Instructions
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. This creates a rich custard that soaks into the bread, giving it that signature soft and flavorful interior.
Pour the cornflakes into a ziplock bag and lightly crush them with your hands or a rolling pin. You want them broken down but not too fine—small crunchy pieces are ideal for texture. Transfer them to a separate shallow dish.
Dip each slice of bread into the egg mixture, making sure both sides are well-coated. Let any excess drip off, then press the bread into the crushed cornflakes, ensuring an even coating. Gently press down so the flakes stick well.
Heat a large skillet or griddle over medium heat and melt a tablespoon of butter. Once the butter is sizzling, place the coated bread slices in the pan. Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining slices, adding more butter as needed.
Transfer the cooked French toast to a plate and serve immediately with your favorite toppings. Classic choices include maple syrup, powdered sugar, fresh berries, or even a dollop of whipped cream.
Notes
- Cornflake Texture Matters – When crushing the cornflakes, aim for small, flaky pieces rather than fine crumbs. This will ensure a crispy, crunchy coating without becoming too powdery.
- Bread Thickness is Key – Thick-cut bread like brioche or challah works best for this recipe because it absorbs the custard while maintaining structure. Thin slices may become too soggy.
- Don’t Over-Soak the Bread – Dip the bread in the egg mixture just long enough to coat both sides. Letting it sit too long can make it too soft and difficult to handle.
- Butter vs. Oil – Butter gives the best flavor, but if you want an extra crispy texture, try using a mix of butter and a neutral oil (like canola or vegetable oil) to prevent burning.
- Make it Healthier – Use whole grain bread and a lower-sugar cereal alternative for a lighter version of this recipe.
- Topping Ideas – While maple syrup is a classic choice, try honey, Nutella, peanut butter, or even Greek yogurt with fruit for a fun twist.
- Batch Cooking Tip – If making for a crowd, cook the French toast in batches and keep them warm in a 200°F oven until ready to serve.
- Reheating for Best Texture – If you have leftovers, reheat them in a toaster oven or skillet rather than the microwave to maintain crispiness.