Crunchy French Toast

4.70 from 26 votes

Recipe from Two Peas and Their Pod

Thick slices of Brioche bread dipped in a sweet vanilla cinnamon egg batter and coated in crunchy cornflakes. This twist on a classic is fun to make for breakfast, brunch, or even dinner!

Prep Time10

Cook Time15

Total Time23

Course: Breakfast

Cuisine: American

Keyword: breakfast

Servings:

Calories: 332kcal

Ingredients

4 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
4 cups cornflakes
8 thick slices Brioche or Challah bread
Unsalted butter, for cooking
Maple syrup, powdered sugar, and berries, for serving

Instructions

If using an electric griddle, preheat the griddle to 350 degrees F.
In a shallow pan or pie plate, add the eggs, milk, vanilla, cinnamon, and salt. Whisk until well combined.
Place the cornflakes in a large bowl and crush with your hands until the pieces are small, but not completely crushed into crumbs, and somewhat uniform in size.
Dip each side of the bread in the egg mixture. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on a baking sheet or platter. Repeat with the remaining slices.
Melt a little butter on the hot griddle or in a large skillet over medium heat. Cook the French toast until golden brown, about 3 to 4 minutes on each side.
Serve the French toast warm with maple syrup, powdered sugar, and berries, if desired.

Notes

To keep the French toast warm, heat the oven to 200 degrees F. Place a wire rack on a large baking sheet and place the French toast on the rack. Keep warm in the oven for up to 30 minutes.

Nutrition