Breakfast / Brunch
Crunchy Cereal French Toast
Whether it's a quick and easy weekday morning, or a lazy Saturday brunch, this crunchy cereal french toast recipe is a delectable fusion of two breakfast mainstays. While the addition of crushed corn flakes gives the french toast a crunchy outside, it still maintains a custardy interior. Topped off with a maple and orange zest whipped cream, this french toast is absolute bliss.
We recommend using an egg bread for the best french toast. Challah and brioche are both great choices, as their tenderness and mild sweetness make them ideal for french toast.
Preheat oven to 350°. Set a wire rack inside a baking sheet and arrange bread slices on rack.
Toast bread in oven until golden brown, 8 minutes per side. Remove slices from oven and reduce temperature to 250°.
Crush corn flakes to resemble coarse bread crumbs; transfer to a shallow dish.
Whisk together eggs, yolks, half-and-half, brown sugar, vanilla, cinnamon, 1 tsp. zest, and salt.
Soak bread in egg mixture, 2 minutes per side. Coat bread in corn flakes on both sides, pressing to adhere; gently shake off excess.
Melt 1 Tbsp. butter with 1 Tbsp. oil in a large cast-iron skillet or griddle over medium heat. Cook 4 slices bread until golden and crispy, 2 minutes per side; transfer to a baking sheet and keep warm in oven. Wipe out skillet and repeat process with remaining butter, oil, and bread.
Whip cream, maple syrup, and ¼ tsp. zest in a chilled bowl with a hand mixer to stiff peaks.
Serve French toast with whipped cream and maple syrup.
To easily make corn flake crumbs, add them to a resealable plastic bag and use a rolling pin to crush them.
To cook the French toast, use a combination of butter and oil to create a crispy and flavorful crust.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 244mg 81%
Sodium 612mg 25%
Carbs 55g 18%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.