Cornflake Crusted French Toast

For some reason I can’t keep my pantry organized. It’s a problem. Every time I open the thing I make a mental note to clean it out and rearrange everything. But then I get side tracked with things like Pinterest and making food. Go figure.

This morning while looking for the pb; I whipped open the pantry cupboard door and the cornflakes slid out of their cock-eyed position next to the pasta and rice and fell to my feet. At that split second I didn’t even remember having cornflakes! Then I vaguely recall wanting to “crust” something with them… but since I didn’t have any chicken and I only had a few slices of bread… and a few eggs, why not crust some bread and call it french toast? Who’s tricked out brain wouldn’t come up with cornflake-crusted french toast? Only seems natural.


You are going to need some butter. Butter for the pan, butter for the top of the toasts. I got distracted while setting up for this shot and forgot to slip the butter in when some little girl came knocking at my door with a flier for some local siding business {why isn’t she in school?}. I wonder what she must have thought when I opened my door and saw my kitchen table pushed up to the front window, chairs pushed away to the walls and all these ingredients set up with a camera in my hand. Has she heard of food blogging? Or do I look like some nut job instead? Hmmmm I wonder.


Start by dumping 4 cups of cornflakes into a large baggie.


Give it a good smashing, whether it be a rolling pin, mallet or pie plate… beat.it.down.


Throw the cornflake crumbs into the plate and set aside for a sec.


Crack three eggs into a different pie plate or shallow dish and sprinkle with quarter teaspoon of cinnamon.


… a pinch of kosher salt.


… and pour in a half cup of milk.


Give it a good whisking and set it next to you cornflake crumbs.


Drop in a tablespoon of butter and swirl the pan so it coats. Preheat the pan over medium heat and start making the toast.

This step isn’t necessary, but makes for a pretty presentation. And I’m ALL about the presentation… photographing the presentation and then eating the presentation.


Dunk the toast into the egg batter for a few seconds on each side.


Then immediately and gently press the bread into the cereal crumbs.


Place the cereal coated french toast into the preheated large buttered skillet and cook on medium/medium low for about 3-4 minutes a side or until golden. You might need to adjust the heat and add more butter in between each batch.


Flip and repeat.


You can top your toasts with butter; I used my mango honey butter from the other day… but regular ol’ butter would work too.


But the kicker is the drizzle of some honey over these french toast triangles. It’s sweet but not too sweet and goes nicely with the flavor of the cornflakes! Now all that’s left to do is grab yourself a fork and dig in. You’re gonna wanna stuff yourself silly with these. Believe.


So crispy, so crunchy… so dang delicious! It’s a fun and delicious recipe to get the kids involved too!


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Cornflake Crusted French Toast

Yield: serves 4

Ingredients:

6 slices of Bread

4 cups Cornflakes

3 eggs

1/2 cup Whole Milk

1/2 teaspoon Ground Cinnamon

1 pinch of Kosher Salt

Butter, for pan and for serving

Honey, for serving

Directions:

Place cornflakes in a resealable bag and crush with the bottom of a dish or rolling pin. Pour crumbs into a shallow dish and set aside.

In a different shallow dish; whisk together the eggs, milk, cinnamon and salt.

Preheat a large skillet or griddle on medium heat, add a tablespoon of butter, swirling the pan to coat it with the melted butter.

Cut the bread on a diagonal and dip both sides into the egg mixture, drain off any excess batter and place in the dish with the cornflakes. Gently press the bread into the cornflakes so they stick.

Place the crusted french toast into the preheated pan and cook for about 4 minutes a side, adjust the heat if needed until the cornflakes are golden and the batter has had a chance to cook. Repeat with the remaining bread triangles.

Butter and drizzle with honey! Enjoy!

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18 Responses to “Cornflake Crusted French Toast”

  1. #
    1
    Sally @ Spontaneous Hausfrau — April 23, 2012 at 1:30 pm

    I've seen cornflake crusted french toast on a lot of breakfast menus and have been meaning to make it. With this handy dandy post, I'm one step closer. I just know I'll love this!

  2. #
    2
    Baking Serendipity — April 23, 2012 at 1:47 pm

    I have the best of intentions when it comes to a clean pantry, but mine always ends up a disaster too. Love this french toast!

  3. #
    3
    Megan Pence — April 23, 2012 at 1:58 pm

    I never would have thought…this is genius. I love that crunch!!

  4. #
    4
    Ryan @ Spicy Richmond — April 23, 2012 at 2:21 pm

    Never would have thought of this but sounds really good! Wonder how it would taste with frosted flakes…

  5. #
    5
    Cassie/Bake Your Day — April 23, 2012 at 3:08 pm

    Great idea, Laurie. I love the texture you created with the crushed cereal!

  6. #
    6
    Grubarazzi — April 23, 2012 at 7:24 pm

    I want I want I want.

  7. #
    7
    Anonymous — April 23, 2012 at 8:03 pm

    Although this is a really yummy recipe, the idea has been done before. I WILL say that you did an excellent job presenting it. I agree- presentation makes everything! :)

  8. #
    8
    Steph — April 23, 2012 at 10:07 pm

    I can't think of a better way to start of my morning! So crispy, crunchy, buttery!

  9. #
    9
    kita — April 23, 2012 at 10:49 pm

    Im totally regretting the French toast I made this morning….T.T I want this instead.

  10. #
    10
    Anna @ hiddenponies — April 24, 2012 at 4:35 am

    Sogginess is the one thing I can't stand in french toast – this crunchy coating looks like the perfect solution!

  11. #
    11
    Anonymous — April 24, 2012 at 4:56 am

    "Pinterest" is such a blood sucker….. Leave it behind you. We lived before P and YOU can now.

  12. #
    12
    Julia @The Roasted Root — April 24, 2012 at 5:23 am

    French toast is a fun breakfast, but adding cornflakes makes it even more interesting. I have never heard of or seen this version of French toast but love the idea of added texture, so I'd love to try it. I'd eat it with jam slathered all over it or cinnamon and honey.

  13. #
    13
    Erin @ Dinners, Dishes and Desserts — April 24, 2012 at 4:28 pm

    Never done this with cornflakes before. I have used Captain Crunch, and Berry Captain Crunch, but that is it. Love the added crunch!

  14. #
    14
    Sandra M. — April 25, 2012 at 12:34 am

    I would eat this without anything..looks fantastic! Great photos and amazing recipe…

  15. #
    15
    two birds — April 26, 2012 at 3:55 pm

    seriously, i never would have thought of this! unless maybe i was hit by a roque box of cornflakes myself. (i read that knowing it has happened to me too many times!)

  16. #
    16
    A Pretty Life in the Suburbs — May 2, 2012 at 3:28 am

    What a great idea to add the cornflake crust! My family would LOVE this! Looks like breakfast for us on Sunday!
    Jo-Anna

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