Cornflake Crusted French Toast

This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, cornflakes, French toast, kid friendly

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 317

Author Laurie McNamara

Equipment

22-inch Presto Ceramic Griddle

Ingredients

16 slices thick sliced bread like Texas toast or use brioche or challah
6 cups cornflakes
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch kosher salt
1 cup milk
salted butter for serving
real maple syrup for serving

US Customary - Metric

Instructions

Add the cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small crumbs but not fine crumbs.
Transfer the cornflake crumbs into a shallow dish and set aside.
In a separate shallow bowl, add eggs, vanilla, cinnamon, nutmeg and a small pinch of fine salt. Whisk to break up the eggs and to combine them with the spices before pouring in the milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.
Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl. Immediately and gently press the bread into the cereal crumbs.
Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick. baking spray. I like to use a ghee oil spray.
Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch.
Flip and repeat.
Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.
Serve topped with butter and drizzle with real maple syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutritional information is for French toast only and does not include butter or syrup.

Nutrition