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Cornflake Crusted French Toast allows you to enjoy two breakfast menu favorites, cereal and French toast, in one easy, family-friendly breakfast recipe. Done in just 30 minutes, this crunchy French toast recipe will inspire you to actually look forward to mornings!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cornflakes: These are key to score the delightfully crunchy exterior on this French toast recipe. For a mess-free way to take them from flake to crumb-size, pour the cornflakes into a large zip-top bag, press the air out, then close the top. Use your hands or a rolling pin to crush them to your desired consistency, then transfer to a shallow bowl.
- Texas toast: If you can’t find Texas toast at your supermarket or bakery or have extra slices of another type of bread (such as homemade No-Knead Bread or Challah), any sturdy, thick-cut bread will work well.
- Vegetable oil: I prefer to pan-fry this Cornflake Crusted French Toast in a neutral-flavored vegetable oil.
Step-by-step instructions
- Preheat oven to 200 degrees. In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in flour and baking powder until smooth. Add the crushed cornflakes to a second shallow bowl and place next to the batter. Heat 1 inch of oil in a heavy skillet to 325 degrees. Working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl.
- Roll generously in cornflake crumbs. Immediately fry in oil until golden brown, about 1 minute per side. Drain on paper towels and transfer to a baking sheet in oven to keep warm. Repeat with remaining bread slices. Serve warm with your favorite toppings such as maple syrup, powdered sugar, whipped cream, fresh fruit, or candied pecans.
Recipe tips and variations
- Yield: This breakfast recipe makes 12 full slices of French toast (24 halves or triangles). I generally plan on 3 triangles (halves of a bread slice) per adult.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This Cornflake Crusted French Toast recipe is best eaten as soon as possible after frying, but you can keep warm in the 200 degree oven for up to 1 hour if you’re hosting a brunch open house or have some late-risers.
- Topping ideas: Maple syrup is a must, of course. I also like to set out bowls of whipped cream, fresh berries, banana slices, strawberry sauce, honey, powdered sugar, candied pecans, and crumbled bacon so everyone can garnish as desired.
Bonus brunch treats
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Drink Recipes
Bloody Marys
Cocktail Recipes
Mimosa Bar
Cornflake Crusted French Toast
Cornflake Crusted French Toast allows you to enjoy two breakfast menu favorites, cereal and French toast, in one easy, family-friendly breakfast recipe. Done in just 30 minutes, this crunchy French toast recipe will inspire you to actually look forward to mornings!
Ingredients
- 2 cups milk
- 2 eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 8 cups cornflakes crushed (see note 1)
- vegetable oil for frying (see note 2)
- 12 slices Texas toast sliced diagonally into triangles (see note 3)
- syrup whipped cream, fruit, and other desired toppings for serving
Instructions
- Preheat oven to 200 degrees. In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in flour and baking powder until smooth.
- Add cornflakes to a second shallow bowl and place next to the batter. Heat 1 inch oil in a heavy skillet to 325 degrees.
- Working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl. Roll generously in cornflake crumbs. Immediately fry in oil until golden brown, about 1 minute per side.
- Drain on paper towels and transfer to a baking sheet in oven to keep warm. Repeat with remaining bread slices. Serve warm with your favorite toppings such as maple syrup, powdered sugar, whipped cream, fresh fruit, or candied pecans.
Recipe Video
Notes
- Cornflakes: These are key to score the delightfully crunchy exterior on this French toast recipe. For a mess-free way to take them from flake to crumb-size, pour the cornflakes into a large zip-top bag, press the air out, then close the top. Use your hands or a rolling pin to crush them to your desired consistency, then transfer to a shallow bowl.
- Vegetable oil: I prefer to pan-fry this Cornflake Crusted French Toast in a neutral-flavored vegetable oil.
- Texas toast: If you can’t find Texas toast at your supermarket or bakery or have extra slices of another type of bread (such as homemade No-Knead Bread or Challah), any sturdy, thick-cut bread will work well.
- Yield: This breakfast recipe makes 12 full slices of French toast (24 halves or triangles). I generally plan on 3 triangles (halves of a bread slice) per adult.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This Cornflake Crusted French Toast recipe is best eaten as soon as possible after frying, but you can keep warm in the 200 degree oven for up to 1 hour if you’re hosting a brunch open house or have some late-risers.
- Topping ideas: Maple syrup is a must, of course. I also like to set out bowls of whipped cream, fresh berries, banana slices, strawberry sauce, honey, powdered sugar, candied pecans, and crumbled bacon so everyone can garnish as desired.
Nutrition
Serving: 3pieces (triangles)Calories: 446kcalCarbohydrates: 71gProtein: 12gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 839mgPotassium: 161mgFiber: 3gSugar: 15gVitamin A: 659IUVitamin C: 6mgCalcium: 154mgIron: 18mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Absolutely AMAZING! One of the best things I’ve ever had! Like a fresh donut. Will definitely make again!
Thank you, Stacy! -Meggan
Can I use brioche bread instead?
Hi Sabra, yes you absolutely can! That would be fantastic actually. Thank you! -Meggan
WOW this was amazing!