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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.
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Cocktail Recipes
Mimosa Bar
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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 a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I absolutely love this recipe!! My husband’s favorite breakfast meal is cornflake crusted French toast from Junior’s cheesecake restaurant in NY so I tried to re-create that recipe and this one is better, by far!! Super easy, just follow the instructions to a T and you won’t regret it!! Thanks so much for sharing this Recipe with us!!
Hi Fallon, you’re so welcome! Thank you so much for your comment and compliment! I’m glad you both loved it! – Meggan
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!
I really like this recipe and I will definitely make it again. However, I used Tuscan Pane instead of Texas toast and I baked in in the oven at 500 degrees Fahrenheit on a buttered baking pan for 7 minutes on one side and 3 minutes on the other.
This was amazing! Fun and delicious quick breakfast. One question, what is the functional purpose of the baking Soda to the egg and milk mixture?
This looks amazing but I’m confused about the recipe only calling for 2 eggs to make this many French toasts. HELP!!!
Hi Ranji, there are a lot of other ingredients that go in to the batter! It’s not just the eggs. The 2 cups of milk will go a long way to filling out the batter. You’ll see what I mean if you try it. You’ll be okay!!! You can see from the comments other people made this recipe and they were delighted. Good luck and thank you!
How do you fry these? Deep fry them or in a skillet?
Hi Lee! I fried them in a skillet with an inch of oil in it. However, if you have a deep-fryer that would definitely work! Thanks.
Made these exactly and they were delish! Thanks for the recipe!!
So just finished these with the cinnamon frosted flakes and they were yummy!! This is a keeper. Looking forward to the original recipe when I get the regular corn flakes. Thanks so much for changing it up!
Hi Lori! Thanks so much for trying the recipe! I feel like Cinnamon frosted flakes would be SO GOOD so I’m not surprised to hear that it turned out. Good for you for trying a modification! And thanks for reporting back. :) Take care!
I’m making this for dinner tonight but have only cinnamon corn flakes on hand. Will cut back on the sugar and alittle of the sugar. Can’t wait to tell you how it goes!
Lori
Meant alittle of the cinnamon!
Lori
Well I went ahead and made it for dinner last night for my granddaughter and myself and boy was it a hit! I was actually saying I wasn’t sure about the flour as I was mixing it but we loved it! This recipe’s a keeper! hank you. ?
Wow, that’s great to hear! Thank you for giving my craziness a shot. I’m sure it’d still be good without the flour, but I just love biting in to that batter. I’m relieved you liked it too. Thank you so much for reporting back, Julie! It means a lot. Take care.
Why do you add flour and baking powder to the egg/ milk mixture?
Hi Julie, just to make it feel more like a donut. I am sure you could make it without those ingredients and it would still be great. I just like the idea of a batter. I had a Monte Cristo at Disneyland one time and it was basically completely encapsulated in batter and I loved it.
Lot so of nice food ideas. This one is so good!