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Cornflake French toast recipe makes French toast that’s crunchy on the outside and soft on the inside. This French toast recipe can be made from scratch in just 15 minutes!
When I was in school, I worked at a restaurant that served cornflake French toast. A lot of people ordered it out of curiosity, but once they tried it, they were hooked!
One bite, and I think you’ll see why. The cornflake coating gets a lovely, slightly sweet caramelization as it cooks, and the French toast’s crunchy outside and soft inside are a tasty combination.
Plus, the French toast is so easy to make! It can be made in just 15 minutes.
How to make cornflake French toast
Step 1: Heat a large skillet over medium heat.
Step 2: Add the cereal to a shallow dish. Set aside.
Step 3: Add the eggs, milk, granulated sugar, salt, cinnamon, and vanilla extract to a separate shallow dish.
Step 4: Whisk until the egg mixture is well-combined.
Step 5: Dip both sides of a piece of bread into the egg mixture.
Step 6: Gently press the bread into the crushed cereal, flipping to coat each side.
Step 7: Repeat with remaining bread, egg mixture, and crushed cereal. Work in batches if necessary.
Step 8: Melt enough butter to coat the skillet.
Step 9: Place pieces of the cereal-coated bread in the skillet and cook until one side is golden brown.
Step 10: Flip and continue to cook until the second side is also golden brown. Serve with desired toppings.
Recipe Tips!
- Cornflakes: Finely crushing the cornflakes will give you a more even coating.
- Milk: Any type of milk, including nondairy milks like almond milk, will work in this recipe.
- Sugar: The sugar helps the cornflake coating to caramelize as it cooks.
- Bread: It’s important to use thick-sliced bread as it holds up better than sandwich bread. Sandwich bread can be too soft and can tear from the egg mixture.
French toast topping suggestions
French toast goes well with a number of toppings. Here are few ideas to get you started:
- Maple syrup and butter
- Buttermilk syrup and fresh berries
- Fresh berries and whipped cream
- Caramelized bananas
Storage
French toast is best eaten when warm and freshly made. It will keep for 2-3 days when stored in an airtight container in the refrigerator.
The cornflake coating will soften after refrigeration. To crisp it back up a bit, reheat the French toast in a buttered skillet until warmed through.
More tasty breakfast recipes!
- Brioche French Toast
- German Pancakes
- Pumpkin French Toast
- Buttermilk Pancakes
If you’ve tried this cornflake French toast recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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5 from 1 vote
Cornflake French Toast Recipe
Author Kate @ I Heart Eating
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Cornflake French toast recipe makes French toast that's crunchy on the outside and tender on the inside.
Equipment
Large skillet
Ingredients
- 4 cups corn flakes finely crushed
- 4 large eggs
- ⅓ cup milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 thick slices bread like brioche or Texas toast
- Butter
Instructions
Heat a large skillet over medium heat.
Add the cereal to a shallow dish. Set aside.
Add the eggs, milk, granulated sugar, salt, cinnamon, and vanilla extract to a separate shallow dish.
Whisk until the egg mixture is well-combined.
Dip both sides of a piece of bread into the egg mixture.
Gently press the bread into the crushed cereal, flipping to coat each side.
Repeat with remaining bread, egg mixture, and crushed cereal. Work in batches if necessary.
Melt enough butter to coat the skillet.
Place pieces of the cereal-coated bread in the skillet and cook until one side is golden brown.
Flip and continue to cook until the second side is also golden brown.
Serve with desired toppings.
Notes
- Cornflakes: Finely crushing the cornflakes will give you a more even coating.
- Sugar: The sugar helps the cornflake coating to caramelize as it cooks.
- Bread: It’s important to use thick-sliced bread as it holds up better than sandwich bread. Sandwich bread can be too soft and can tear from the egg mixture.
- Milk: Any type of milk, including nondairy milks like almond milk, will work in this recipe.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 330mg | Potassium: 102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 5mg
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
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