Thick slices of French Bread are dipped in a light custard egg batter, then dipped again in toasted, buttery, crispy, cinnamon sugar-coated Corn Flakes! A wonderful tasty Breakfast Treat!
I’ve got a breakfast recipe that’s sure to wake up your taste buds – cornflake cinnamon French toast! This dish is perfect for those mornings when you’re craving something sweet and comforting.
Last year my husband and I went to a local Country Restaurant for a Saturday morning breakfast! (I love Saturdays…slower mornings means there’s time for breakfast!)
I was torn between my usual two favorites… Fluffy Pancakes or Crunchy French Toast!
Crispy French Toast was sounding mighty good that morning! To my surprised the French Toast was dipped in a crispy cereal coating! Two breakfast treats in one! It was so good! The BEST French Toast I’d ever had! I knew I had to replicate that recipe.
Ingredients Needed for Crispy French Toast
You only need a few ingredients to make this recipe. Additional recipe details are in our printable recipe card below.
- 8 slices French Bread – Cut into 1 inch thick slices. You can use Texas Toast or Brioche Bread too.
- 4 Cups Cornflake cereal, crushed – Any brand of corn flakes work.
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoon butter
- 4 large eggs
- ½ teaspoon Vanilla Extract – I recommend REAL vanilla extract.
- ½ cup milk – you can substitute with half-and-half for a creamier result.
- Vegetable Oil & Butter for frying
How To Make Cornflake-Crusted French Toast
One of the things that makes this recipe stand out from other cornflake coated French toast recipes, is the toasted cinnamon sugar cornflake mixture.
Place 4 cups of cornflakes in a gallon Ziploc bag. Using a rolling pin crush the cornflakes to a fine crumb consistency. You can also use a food processor.
Place crushed cornflakes in a medium size bowl. Add sugar and cinnamon. Mix to combine.
In a large, nonstick skillet, over medium-low heat, add 2 Tablespoons of butter. When the butter melts, add cornflake mixture. You’re about to create the most delicious cinnamon toast crunch coating!
Using a wooden spoon, or spatula, push cornflake crumbs around the skillet until the cornflakes begin to toast golden brown and the sugar caramelizes and adheres to the cornflakes.
It creates a delicious crispy cinnamon toast crunch coating!
Remove mixture from skillet and place in a large shallow dish. Allow to cool slightly. Please note it doesn’t need to be completely cool.
Preparing Egg Dip
In a shallow dish, like a pie plate, combine eggs, vanilla extract, and milk. Whisk together until mixture is light and frothy!
Tip: I like to use a fork to whisk eggs and milk together, but you can use a small whisk.
Dipping and Coating French Toast for Frying
Place a large skillet over medium heat. Add 2 tablespoons vegetable oil and 2 tablespoon butter, to coat the bottom of the skillet.
Take one of the thick slices of bread and soak bread in egg batter for 1 – 2 minutes per side.
Remove bread from egg mixture and gently press the soaked bread in prepared cornflake crumbs. Make sure to coat both sides of the bread slices.
Repeat with remaining slices of bread.
TIP: You can place prepared French toast slices on a large baking sheet until ready to cook.
Frying Cereal Coated French Bread
Add the bread slices, one at a time, to preheated pan, and cook over medium heat, until golden brown on both sides, flipping once.
TIP: You may need to push the crumbs off to the side in-between cooking each of the slices of bread, so they don’t burn and stick to the French toast.
Serve hot with your favorite toppings – I like to use maple syrup, whipped cream, and a sprinkle of powdered sugar. You can also top them with fresh fruit. I love fresh sliced strawberries!
This cornflake cinnamon French toast is the perfect combination of crispy, crunchy, and creamy. The cornflakes add a unique texture and flavor that really takes this dish to the next level.
It’s also a great way to use up leftover cornflakes from your cereal box. Trust me, y’all, this recipe will become a breakfast favorite in no time!
Questions and Answers
- Is this the same recipe as Kylie Jenner French Toast? It is similar, however her recipe uses Frosted Corn Flakes. This version uses a homemade cinnamon sugar-coated cornflake! It’s also very similar to the Disneyland French Toast. A great copy-cat recipe!
- Why does my French Toast get soggy? There are two reasons for a “soggy” French Toast. The first is using a slice of bread that is too thin or fresh! It’s always better to use thicker slices of bread for French Toast. Day old bread also soaks up the egg bath better. The second reason is the bread needs to soak a couple of minutes in the egg batter. Then into the hot skillet!
- What are some of the mistakes in making French Toast? There are several common mistakes made when making French Toast. The first is adding too much dairy and sugar to the custard mixture. You always want more egg than dairy! Another common mistake is not choosing the right bread. Thicker bread is always better. Another is only using butter. Butter tends to burn, but when blended with vegetable oil it prevents the butter from burning.
- What’s the perfect texture for French Bread? You should soak the bread to create the “custard” center French Toast is famous for. The outside should be beautifully golden and crispy!
Other Favorite Breakfast Recipes!
- Easy Cinnamon Cruffin Recipe
- Easy Croissant French Toast
- Blueberry Brioche French Toast Bake
- Homemade Blueberry Buttermilk Pancakes
- Strawberry Vanilla Homemade Waffles
- French Toast Recipe from Allrecipes.com
Thanks for stopping by my Nest today! I hope you enjoy this easy French Toast recipe this weekend.
- 8 Slices French Bread, cut 1 inch thick
- 4 Cups Cornflakes
- 2 Tablespoon Sugar
- 1 teaspoon cinnamon
- 2 Tablespoons butter
- 4 Large eggs
- ½ teaspoon vanilla extract
- ½ Cup milk
- 2 Tablespoons vegetable oil and 2 Tablespoons butter
- Place cornflakes in a gallon size Ziploc bag and crush with a rolling pin, or in your food processor.
- Place crushed cornflakes in a medium size bowl. Add sugar and cinnamon. Mix to combine.
- In a large skillet, over medium heat, melt 2 Tablespoons butter. Add cornflake mixture. Toast in melted butter until golden brown and sugar has caramelized.
- Remove cornflakes from skillet and place in a large shallow dish.
- In another shallow whisk together eggs, vanilla, and milk. Mix until well combined.
- In a large skillet over medium-high heat, add oil and butter. Preheat.
- While the skillet is preheating, place a slice of bread in egg custard batter, soak both sides. Gently press soaked bread into cornflake mixture, coating both sides.
- Place coated bread slices in preheated skillet. Cook until golden brown on both sides, flipping once.
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Amount Per Serving: Calories: 870Total Fat: 28gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 219mgSodium: 1474mgCarbohydrates: 126gFiber: 5gSugar: 19gProtein: 29g