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Cornflake Crusted French Toast Recipe

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4.2 from 46 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Cornflake Crusted French Toast recipe offers a crunchy twist on the classic breakfast dish by coating each slice of Texas toast in a crispy cornflake crust. The French toast is dipped in a flavorful egg batter infused with cinnamon and vanilla, then fried to a golden perfection. Served warm with syrup, whipped cream, and fresh fruit, it makes a delightful and satisfying breakfast for a crowd.

Ingredients

French Toast Batter

  • 2 cups milk (whole or skim)
  • 2 eggs (at room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons baking powder

Coating

  • 8 cups crushed cornflakes

Main

  • 12 slices Texas toast (sliced diagonally into triangles)
  • Vegetable oil (for frying, about 1 inch deep)

To Serve

  • Syrup (maple or your choice)
  • Whipped cream
  • Fresh fruit and berries

Instructions

  1. Preheat: Preheat your oven to 200 degrees Fahrenheit. This low temperature will be used later to keep the cooked French toast warm.
  2. Add Paper Towels: Prepare a large plate or cutting board by covering it with paper towels to drain the fried French toast slices.
  3. Make Egg Mixture: In a large shallow bowl, whisk together the milk, eggs, sugar, cinnamon, salt, and vanilla extract until well combined. Gradually whisk in the flour and baking powder until the batter is smooth with no lumps.
  4. Prep Cornflakes: Pour the crushed cornflakes into a separate shallow bowl and place it next to the egg batter bowl for easy dipping and coating.
  5. Heat Oil: Heat about 1 inch of vegetable oil in a heavy skillet over medium heat until the temperature reaches 325 degrees Fahrenheit. Maintaining this temperature ensures crispy yet not overly oily French toast.
  6. Dip: Dip each slice of Texas toast into the egg batter, allowing any excess batter to drip off. Then roll the battered bread in crushed cornflakes until it is well coated on all sides.
  7. Fry: Carefully place the coated bread slices into the hot oil. Fry for approximately 1 minute per side, or until they turn a golden brown color and the crust is crisp.
  8. Keep Warm: Transfer the fried French toast to the paper towel-lined plate to drain excess oil. Then move them onto a non-stick baking sheet and place in the preheated oven to keep warm while frying the remaining slices.
  9. Serve: Serve the cornflake crusted French toast warm, topped with your choice of syrup, whipped cream, and fresh fruit or berries for a delicious breakfast treat.

Notes

  • Using Texas toast or thick-cut bread helps the French toast hold up well to the crispy coating.
  • Ensure the oil temperature is steady at 325°F for even frying and to avoid soggy or overly greasy toast.
  • Crush the cornflakes finely enough to adhere well but with enough texture to provide crunch.
  • This recipe can be doubled or halved easily depending on serving needs.
  • Leftovers can be reheated in a toaster oven to maintain crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://aminabakes.com/cornflake-crusted-french-toast-recipe/