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.



  • 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


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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  • 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!

  • 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.

  • 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…

  • Rob Thomas

    Half a teaspoon??
    Isn´t that a tad too little flour? Other than that, the recipe sounds and looks wonderful…

  • Amy

    There is a restaurant near me that does this with Captian Crunch. Very yummy.

  • 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!

  • 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?

  • Katie B.

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

  • audrey

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

  • 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!

  • 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!