Crunchy French Toast

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Kid-friendly, crunchy French toast, made with sliced bread, eggs, milk, vanilla, and coated with crunchy cornflakes crumbs.

Photography Credit: Elise Bauer

On a recent visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast – a “crunchy” French toast coated with corn flakes (actually a Corn flakes like cereal with dried blueberries in it) and baked in the oven.

The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help.

These little French toast squares were actually quite good, especially with butter and real maple syrup. The recipe comes from a book they received for Christmas – Kitchen for Kids. Thank you girls! (More photos)

Crunchy French Toast Recipe

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  • Yield: Makes 2 or 3 servings.

Ingredients

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  • 2 or 3 slices of bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops of vanilla
  • Butter and pancake syrup

Method

1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.

2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

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4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

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5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

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6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.

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Piper, Alden, and Reilly enjoying their crunchy French toast

Adapted from a recipe in Kitchen for Kids: 100 Amazing Recipes Your Children Can Really Make

Showing 4 of 11 Comments

  • Jake

    I’m not sure how I feel about the cornflakes, but I guess I’m going to find out. Instead of maple syrup though, it will be cinnamon and sugar for me!

  • Nirah

    We woke up to an urge of eating french toasts.
    Then I happened to read this before we made any, and we got ideas to spice up our normal bread-in-egg types. Hehe! Thank you!

  • audrey

    I made this for breakfast today for the first time and my boyfriend and I were not disapointed!

  • Katie B.

    Yum! I made these this morning and they were fantastic! Thanks for sharing!

  • Noel

    What a killer recipe! Just one question… what kind of bread did you use? It looks like wheat bread in the great photos, how did it taste compaired to its white counterpart?

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Crunchy French Toast