Crunchy French Toast

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

  • 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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Comments

  1. 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!

  2. trevor

    Could those kids be any cuter? No. I love your recipes, and the photography really adds another layer of understanding (and cuteness) to the presentation. Thank you!

  3. Cherie

    What delightful and thoughtful young ladies! Looks like Godmomma has had a profound influence on them! Have had this delicious crunchy french toast and it is wonderful! Say, I have a couple of grandsons who love to cook also … about the same ages! Thanks for your wonderful recipes & commentary! Keep them coming! :)

  4. ann.

    The idea of little girls doing there bit cooking is lovely. It’s nice to see them all join in & do something nice together, it’s just a pitty that there’re not a lot of children do things like this anymore; it’s more exciting than fighting or squabling,—-it’s fun.

  5. 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!

  6. Linda

    Hi Elise,

    Looks like you have 3 smart girls to take over for you when you are ready to retired from Simple Recipes? Great recipe!

    Linda
    in WA

  7. 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?

  8. Mary

    I love Sunny Side Up in uptown… but Elise’s recipe is just as good if not better, and I don’t have to drive 20 minutes to get there from Burnsville!

  9. Nancy

    What a great idea! My kids are always asking me to cook with them and now I can finally find some recipes they can do. Now if I can only teach them how to clean up after themselves.

  10. Cupi

    Un bonjour de France à Elise et ses amis!
    Sympa et original la recette.
    Moi, j’utilise de la brioche pour faire le pain de mie
    Bonne continuation…

  11. Allison

    So, so good. Thank you for this unique and delicious recipe! I plan to make it for overnight guests this weekend.

    I put butter on top of the toasts, and then put back in the oven for a minute to melt. I thought it would be a little hard to spread butter on the crunchy top.

  12. Scott

    I just wanna say that I have tried several recipes off this site and ALL of them are outstanding. Great job, Elise, thank you for all the fantastic recipes.

    I first had crunchy French toast at a restaurant in Seattle. Instead of corn flakes, though, they used Panko bread crumbs (you probably know of it, a very thick heavy Japanese bread crumb). I tried that myself and it worked well. I’ll have to try this recipe sometime and see how it works!