Crunchy French Toast is traditional French Toast that is coated in crushed cornflake cereal. It adds a delightful crunch that the family will love! Should you prefer the classic version, you can also make some of my Best French Toast. (I also have the Cinnamon Toast Crunch French Toast version!)
Crunchy French Toast
Try a little twist, or should I say crunch, on your next batch of French toast. The layer of cereal gives the soft bread a delightful crust. It’s your two favorite breakfast staples (cereal and French Toast) combined!
Bread: I like the thick slices of bread for my French toast, like Texas toast. You could also use your favorite kind of sturdy loaf of wheat or white bread. Or, try a baguette or brioche bread for a couple more solid options.
Cereal: You will need 5 cups of cornflakes cereal to crush. After being crushed, you will have about 2 1/2 cups of crumbs. You could also buy cornflake crumbs.
Can I Make French Toast Ahead of Time?
Sure! You can get the batter mixed together up to 2 days in advance. Just store it in a sealed container in the refrigerator. Stir it up when ready to use. You can also freeze the batter for up to 3 months; just let it thaw in the refrigerator overnight when you are ready to use it.
How to Serve Crunchy French Toast
As I stated above, this breakfast is delicious with just some butter, syrup, and maybe some fruit. However, you could step it up to make it more of a treat or dessert. Offer some whipped cream, chocolate sauce, caramel sauce, or other kinds of syrup like blueberry.
Can I Use a Different Kind of Cereal?
Yes! Try coating the crunchy french toast with rice Krispies, frosted flakes, cinnamon toast crunch, or even some cocoa pebbles for the chocolate lovers out there.
Crunchy French Toast
- 4 large eggs, room temperature
- 1¼ cups (306 g) whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 teaspoon cinnamon, more or less to taste
- 10-12 slices thick bread, like Texas Toast
- 5 cups (125 g) cornflakes, about 2½ cups crushed
- 4 tablespoons unsalted butter, divided
- pure maple syrup
- In a large bowl, whisk together eggs, milk, sugar, vanilla, salt, and cinnamon until smooth. Set aside.
- Add cornflakes to a large zipper bag. Remove the air from the bag and seal it shut. Use a rolling pin (or your hands) to slightly crush the cornflakes into a smaller crumb. You should get about 2½ cups of crushed cornflakes.
- Add the crushed cornflakes to a plate in an even layer.
- Heat griddle over medium heat, about 350°F. Add 2 tablespoons of butter to the griddle.
- Working in batches, dip slices of bread into the egg mixture (not soaking the bread) and then into the cornflakes. Press down slightly so the crumb sticks.
- Place the bread on the hot griddle and cook for 1 to 1½ minutes on each side or until golden brown. Add more butter before cooking the next batch.
- Serve with room temperature butter, syrup, or fresh fruit. Best served hot.
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