Description
This Crunchy French Toast recipe features thick-cut brioche or Texas toast coated in a sweet, spiced egg mixture and generously crusted with crushed cornflakes for an extra crispy texture. Cooked on the stovetop to golden perfection, it’s a delightful twist on classic French toast that’s perfect for a comforting breakfast or brunch. Serve warm with maple syrup and fresh fruit for a truly indulgent experience.
Ingredients
Scale
Main Ingredients
- 4 slices thick-cut brioche or Texas toast
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Coating
- 1 cup crushed cornflakes
For Cooking
- 1 tablespoon butter
- 1 tablespoon neutral oil (like canola)
To Serve (Optional)
- Maple syrup
- Fresh fruit
Instructions
- Prepare the egg mixture: In a shallow bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Prepare the coating: Place the crushed cornflakes in a separate shallow dish, ready for coating the bread slices.
- Coat the bread: Dip each slice of bread into the egg mixture, making sure to coat both sides evenly and allow it to soak for a few seconds to absorb the flavors without becoming soggy.
- Apply the cornflake crust: Press each soaked bread slice firmly into the crushed cornflakes on both sides, ensuring an even coating that will create a crunchy outer layer when cooked.
- Heat the pan: In a large skillet, heat the butter and neutral oil over medium heat until hot and shimmering, ready for frying the bread slices to a golden crisp.
- Cook the French toast: Add the cornflake-coated bread slices to the hot skillet and cook for 2 to 3 minutes on each side, or until they turn golden brown and crispy all over. Avoid overcrowding the pan to maintain even cooking.
- Rest and serve: Transfer the cooked French toast slices onto a wire rack or plate to prevent sogginess. Repeat the cooking process with the remaining slices. Serve warm, topped with maple syrup, powdered sugar, or fresh fruit as desired.
Notes
- For extra crunch, use coarsely crushed cornflakes rather than finely ground for a more textured coating.
- Avoid over-soaking the bread in the egg mixture to prevent sogginess; a quick dip is sufficient.
- This recipe works best with day-old or slightly stale bread, which absorbs the mixture without tearing or becoming mushy.
- Use a combination of butter and neutral oil to achieve a golden crust without burning the butter.
