Cornflake French Toast

A plate of cornflake crusted french toast with fruit.

Cornflake 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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 446kcal

Author Meggan Hill

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

US Customary - Metric

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.

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.

Nutrition