Cornflake Crusted French Toast
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Spring Brunch/Breakfast Week rolls on with a delicious twist on a classic: Cornflake Crusted French Toast. This recipe takes traditional French toast and elevates it into something truly special. It’s perfect to make for celebrations, gatherings, or simply treating yourself to an indulgent breakfast. The crispy cornflake coating adds a unique texture and flavor that makes every bite a delightful combination of soft and crunchy goodness.
One of the secrets to this dish is the addition of flour to the egg batter. This step thickens the batter, ensuring it clings perfectly to each slice of bread. The result is a flawless layer that not only holds the crushed cornflakes in place but also creates the ideal foundation for frying the toast to golden perfection.
The Bread
For this recipe, using thick-sliced bread is key to achieving the perfect texture and structure for your French toast. Thick bread provides a sturdy base that holds up well to the batter without becoming too soggy, ensuring a fluffy yet crispy result. Texas toast is an excellent and widely available option for this.
Personally, I prefer using thick-sliced French bread, which I pick up from my local Costco. You can find it in the bread aisle, and it’s beautifully dense with a slightly chewy interior that works wonderfully for this dish. The slices soak up the batter just enough, while still holding their shape during cooking.
To bring a pop of freshness and flavor to this dish, top each serving with some vibrant fresh berries. Not only do they add a sweet and tangy contrast to the rich, crispy toast, but they also make the dish visually stunning. For the finishing touch, a dollop of whipped cream lends an extra layer of creamy texture and indulgence, taking this breakfast treat to a whole new level. This Cornflake Crusted French Toast is sure to impress and make your spring mornings even brighter!
Ingredients for Cornflake Crusted French Toast Recipe
- TEXAS TOAST OR OTHER THICK SLICES OF BREAD
- CORN FLAKES
- NEUTRAL OIL FOR COOKING
- MILK
- LARGE EGGS
- SUGAR
- CINNAMON
- SALT
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- BAKING POWDER
- MAPLE SYRUP
- WHIPPED CREAM
- FRESH BERRIES OR BANANA SLICES
Instructions for Cornflake Crusted French Toast Recipes
Preheat the Oven: Preheat your oven to 200°F (93°C). This will keep your cooked slices warm while you prepare the rest.
Prepare Your Station: Line a large plate with paper towels to drain the French toast after frying. Set aside.
Mix the Batter: In a large, shallow bowl, whisk together milk, eggs, sugar, salt, and vanilla extract until smooth and combined. In a separate small bowl, mix the flour, cinnamon, and baking powder. Gradually whisk the dry mixture into the wet ingredients to form a slightly thick batter.
Heat the Skillet: Heat a heavy large skillet over medium heat and add enough oil to coat the bottom of the pan. Allow the oil to heat up while you prepare the bread.
Coat the Bread: Crush the cornflakes in a shallow bowl and place them next to your egg mixture for easy assembly. Dip each piece of bread into the batter, letting any excess drip off. Then press the bread into the crushed cornflakes, coating both sides evenly for maximum crunch.
Fry to Perfection: Place the coated bread slices into the hot skillet and fry until golden brown on each side, about 2-3 minutes per side. Be careful not to overcrowd the skillet to ensure even cooking.
Drain and Keep Warm: Transfer the cooked slices to the prepared plate lined with paper towels to remove any excess oil. Then place them on a non-stick baking sheet and transfer to the preheated oven to keep warm while you cook the remaining slices.
Serve and Enjoy: Serve this crunchy French toast warm and top with your favorite toppings like syrup, fresh berries, whipped cream, or even a dusting of powdered sugar for extra sweetness. Each bite is sure to delight with its crispy texture and rich flavor.
Frequently Asked Questions
Can I use any type of bread for this recipe?
Yes, thick-cut bread like challah, Texas toast, or brioche bread works best as it holds up well to the batter and cornflake coating. Avoid using very soft or thin bread, as it might become too soggy.
How do I crush the cornflakes?
You can crush cornflakes by placing them in a resealable plastic bag and gently rolling a rolling pin over them. Aim for medium-sized crumbs—not too fine—so they provide a nice crunchy texture.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Give it a good whisk before using, as some settling may occur.
Can I use a different cereal for the coating?
Absolutely! If you’d like to try something different, cereals like crushed Frosted Flakes, granola, or even Rice Krispies can work well as a coating.
What kind of oil should I use for frying?
Neutral oils like vegetable, canola, or sunflower oil work best for frying.
Can I freeze leftover French toast?
Definitely! Allow the cooked slices to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag for up to 2 months. Reheat them in the oven or toaster for the best texture.
How do I ensure the French toast is cooked all the way through?
Keep the heat on medium-low so the bread cooks evenly without burning the cornflake coating. Cook each side until golden brown, and ensure the center is warm and not soggy.
For more recipes like this, try:
- Crunchy Baked French Toast Sticks
- Vanilla Brown Sugar French Toast
- Amazingly Perfect French Toast
- Buttermilk French Toast
Cornflake Crusted French Toast
Real Mom Kitchen
Ingredients
- 12 slices Texas toast or other thick sliced bread
- 6 cups cornflakes crushed
- neutral oil for frying
Egg mixture:
- 2 cups milk
- 2 eggs
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 ½ tsp baking powder
Toppings:
- syrup
- whipped cream
- fresh berries
Instructions
- Preheat oven to 200 degrees F.
- Cover a large plate with paper towels and set aside.
- In a large shallow bowl, whisking milk, eggs, sugar, salt, and vanilla. In a small bowl, whisk in the flour, cinnamon, and baking powder together. Slowly whisk the flour mixture into the egg mixture.
- Add crushed cornflakes to a shallow bowl and place next to the egg batter.
- Heat enough oil to cover the bottom of a heavy skillet over medium heat.
- Dip bread in batter, allow any excess batter to drip off and dip in the cornflakes until well coated on both sides.
- Immediately fry in the hot oil until golden brown on each side.
- Drain onto the prepared plate with paper towels . After that transfer to a non-stick baking sheet in the 200 degree oven to keep warm while you cook the other slices.
- Serve warm with topped with syrup, fresh berries, and whipped cream.
Nutrition
This recipe is adapted from Sweet & Savory Meals.
