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.

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.

Cornflake Crusted French Toast

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.

ingredients for Cornflake Crusted French Toast

To Make This Cornflake Crusted French Toast You Will Need:

  • cornflake cereal
  • eggs
  • milk
  • pure vanilla extract
  • cinnamon (ground)
  • nutmeg (ground)
  • kosher salt
  • thick sliced bread (I.e texas toast)
  • salted butter
  • maple syrup

crushed corn flakes

Start by dumping 6 cups of 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 for a sec.

add eggs, cinnamon, nutmeg, salt and vanilla to a shallow bowl

In a separate shallow bowl, add 3 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon,  1/4 teaspoon nutmeg and a small pinch of fine salt.

whisk to combine and pour in milk

Whisk to break up the eggs and to combine them with the spices before pouring in 1 cup of milk.

whisk once more to incorporate

Whisk well to incorporate and set it next to you cornflake crumbs.

dip on both sides

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.

dip and coat in crushed cornflakes

Immediately and gently press the bread into the cereal crumbs.

transfer to wire rack set in a rimmed sheet pan

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.

spray with ghee oil spray and place onto preheated griddle

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.

fill and continue to cook

Next, flip and repeat.

transfer to rimmed pan and keep warm in low oven

Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.

Cornflake Crusted French Toast

Serve topped with butter and drizzle with real maple syrup.

Cornflake Crusted French Toast

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

Cornflake Crusted French Toast

Enjoy! And if you give this cornflake crusted French toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cornflake Crusted French Toast

Cornflake Crusted French Toast
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Yield: 8 servings

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.

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

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.
Serving: 2pieces, Calories: 317kcal, Carbohydrates: 53g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 73mg, Sodium: 531mg, Potassium: 209mg, Fiber: 4g, Sugar: 8g, Vitamin A: 528IU, Vitamin C: 5mg, Calcium: 139mg, Iron: 9mg