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Cornflake French Toast | Crunchy Golden Breakfast

Hot, crackling cornflake crust gives this Cornflake French Toast a snappy bite and a custardy center that melts on the tongue. After testing this recipe eight times with different breads and cornflake brands, I landed on a method that makes the crust stay crisp while the inside stays tender. I perfected the soaking ratio and pan temperature during a busy weekend brunch service, so this works for busy home cooks and small dinner parties alike. Read on for clear steps, exact weights, and pro tips to get perfect cornflake-crusted French toast every time.

Why This Recipe Works

• The cornflake coating creates a dry, crunchy barrier that browns quickly without overcooking the custard inside.
• A 1:1 egg-to-liquid ratio (by volume) yields a rich, custardy interior that holds up while frying.
• Pressing the crumbs into the bread forms a stable crust that resists sogginess.
• A two-stage cook (sear, then gentle finish) ensures an even golden color without a raw center.
• Slightly stale or day-old bread soaks evenly and keeps texture, preventing a gummy result.

Ingredients Breakdown

• Bread — 480 g (about 8 thick slices) day-old brioche or challah. Sturdier bread soaks well without collapsing. Avoid very soft sandwich bread; it becomes mushy.
• Eggs — 3 large (150 g). Eggs provide structure and richness. For egg-free options, see Variations.
• Whole milk — 240 ml (1 cup). Adds moisture and thins the egg for an even soak.
• Heavy cream — 120 ml (1/2 cup). Raises fat for a richer custard and silkier interior. Can reduce for a lighter version.
• Granulated sugar — 25 g (2 tbsp). Balances the cornflake coating and browns the surface. Omit for savory versions.
• Vanilla extract — 5 ml (1 tsp). For warm, rounded flavor. Replace with orange zest for a citrus note.
• Ground cinnamon — 1/2 tsp (1.5 g), optional. Adds warmth; omit if you want a plain crust.
• Kosher salt — 1/2 tsp Diamond Crystal (if using Morton’s, use 1/4 tsp). Salt brightens flavor.
• Cornflakes — 120 g (4 cups), slightly crushed. Use plain, unsweetened or lightly sweetened cornflakes. The flake size and crispness matter; very small crumbs will behave differently.
• Light brown sugar — 25 g (2 tbsp). Mixes with cornflakes for caramelized crust.
• Unsalted butter — 30 g (2 tbsp) for frying, plus extra for serving if desired. Use clarified butter or add 1 tbsp neutral oil to raise the smoking point.
  Substitution notes: You can substitute 1 cup whole milk and 1 cup half-and-half for milk + cream. For dairy-free, use full-fat canned coconut milk and a plant-based butter substitute (see Variations). If you prefer a coarser crust, pulse cornflakes briefly; too-fine crumbs will become pasty.

Essential Equipment

• Shallow baking dish or pie plate for the custard mix (wide enough to fit a slice).
• Large shallow bowl or rimmed sheet pan for the cornflake crumbs.
• 10–12-inch (25–30 cm) nonstick or well-seasoned cast-iron skillet. Nonstick prevents crust sticking; cast iron holds even heat.
• Fish spatula or thin metal spatula for gentle flipping.
• Cooling rack set over a sheet pan to keep cooked toast crisp while holding.
• Instant-read thermometer (optional) to check internal doneness at 74°C (165°F).
  Workarounds: If you don’t have a skillet, use a heavy-bottomed sauté pan. If no cooling rack, place toast on a single layer of paper towels to drain briefly.

Serves 4 | Prep: 15 minutes | Cook: 10 minutes | Inactive: None | Total: 25 minutes

Step 1: Make the Cornflake Crumbs

Place 120 g (4 cups) cornflakes and 25 g (2 tbsp) light brown sugar in a large zip-top bag or food processor. Pulse until you have mostly coarse crumbs with some small flakes, about 6–8 quick pulses (or crush by hand with a rolling pin for 30–45 seconds). Transfer to a shallow rimmed pan. This creates texture that browns quickly, about 3 minutes of prep.

Step 2: Whisk the Custard

In a shallow dish, whisk together 3 large eggs (150 g), 240 ml (1 cup) whole milk, 120 ml (1/2 cup) heavy cream, 25 g (2 tbsp) granulated sugar, 5 ml (1 tsp) vanilla, 1/2 tsp ground cinnamon, and 1/2 tsp Diamond Crystal kosher salt. Whisk until uniform and slightly frothy, about 30 seconds. This ratio yields a silky custard; do not over-whisk.

Step 3: Dip and Press

One at a time, submerge a slice of bread in the custard for 8–10 seconds per side, letting it absorb but not become falling-apart soggy. Transfer the soaked slice to the cornflake crumbs and press gently but firmly on both sides so the crumbs adhere, about 10 seconds per side. Place prepared slices on a clean sheet pan as you work. The pressing step is critical to form a stable crust.

Step 4: Heat the Pan and Sear

Heat a 10–12-inch skillet over medium heat until a drop of water sizzles, about 2 minutes. Add 30 g (2 tbsp) unsalted butter and swirl to coat. Place the coated slices in the pan without crowding. Sear for 2–3 minutes until the cornflake crust is golden brown and fragrant, then flip and cook the second side 2–3 minutes. Do not overcrowd — work in batches.

Step 5: Finish Gently

If slices are browning too fast and interior feels underdone, lower heat to medium-low and cook an additional 1–2 minutes per side. Alternatively, finish in a 175°C (350°F) oven for 4–6 minutes until an instant-read thermometer reads 74°C (165°F) at the center. This prevents a burnt crust with an undercooked middle.

Step 6: Keep Crisp and Serve

Transfer cooked slices to a cooling rack set over a sheet pan; hold in a 95–100°C (200–210°F) oven for up to 20 minutes while completing batches. Serve topped with butter, maple syrup, fresh berries, or a dusting of powdered sugar. Timing cues: total cook time per batch is about 4–6 minutes; plan 10–15 minutes if making two batches.

Expert Tips & Pro Techniques

• Common mistake: bread absorbs too much custard and falls apart. To avoid this, use day-old bread and limit each side to 8–10 seconds in the custard. Press crumbs firmly — that seals the surface.
• Use a mix of butter and neutral oil (1 tbsp oil + 1 tbsp butter) to raise the pan’s smoke point and still get buttery flavor.
• Make-ahead: Prepare the custard and cornflake coating up to 6 hours ahead. Keep custard chilled and crumbs at room temperature. Dip and cook just before serving for best texture.
• Professional technique adapted for home: double-bread the slices for extra crunch — dip in custard, coat with crumbs, dip again lightly in custard, and re-coat. Use gentle pressing to avoid collapsing the bread.
• If coating slides during cooking, the pan is too hot or the custard too wet. Lower the heat and blot excess custard before pressing crumbs.
• For uniform browning, preheat the skillet and rotate slices every minute; this prevents hot spots from overbrowning one side.

Storage & Reheating

• Refrigerator: Store cooled slices in a single layer or separated with parchment in an airtight container for up to 2 days. Crispness will decline.
• Freezer: Flash-freeze slices on a tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen for best texture.
• Reheating: Reheat in a 175°C (350°F) oven for 8–12 minutes from refrigerated, or 12–16 minutes from frozen, until warmed through and the crust re-crisps. Avoid microwaving; it will make the crust soggy.

Variations & Substitutions

• Gluten-Free Version: Use gluten-free brioche or thick gluten-free bread (about 480 g). Use gluten-free cornflakes and omit any wheat-containing additives. No timing change, but check texture as gluten-free bread can be more fragile.
• Dairy-Free / Vegan: Replace eggs with a chickpea-flour batter (60 g chickpea flour + 240 ml water, whisked) or 1 cup silken tofu blended with 2 tbsp maple syrup and 1 tsp vanilla. Use 360 ml (1 1/2 cups) full-fat coconut milk instead of milk + cream, and a plant-based butter alternative for frying. Cook time similar; color and flavor will differ.
• Cinnamon-Sugar Crunch Sticks: Cut slices into 2-cm (3/4-inch) sticks before dipping (makes 16 sticks). Increase cornflake crumbs by 50 g (1 2/3 cups) and cook sticks 2–3 minutes per side. Serve with warmed maple syrup for dipping. (Good for "french toast sticks" fans.)
• Savory Twist: Omit sugar and cinnamon. Add 30 g (1/4 cup) grated Parmesan to the cornflake crumbs and a pinch of black pepper to the custard. Serve with herbed yogurt or a light salad; cooking times unchanged.

Serving Suggestions & Pairings

• Fresh berries and warm maple syrup for a classic breakfast pairing.
• Crispy bacon or maple sausages for a sweet-and-salty contrast.
• A simple citrus salad with orange segments and mint brightens the plate.
• Beverage pairings: strong coffee, a latte, or a citrusy breakfast tea.
  Internal linking opportunity: [Pair with our Garlic Roasted Potatoes] for a heartier brunch plate.

Nutrition Information

Per serving (serving size: 2 slices; makes 4 servings):

• Calories: 520 kcal
• Total Fat: 28 g
• Saturated Fat: 12 g
• Cholesterol: 220 mg
• Sodium: 470 mg
• Total Carbohydrates: 48 g
• Dietary Fiber: 2 g
• Sugars: 14 g
• Protein: 12 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my French toast become soggy instead of custardy?
A: Sogginess usually means the bread soaked too long or was too fresh. Use day-old bread and limit soak to 8–10 seconds per side. Press crumbs firmly so they form a protective layer.

Q: Can I make this without eggs?
A: Yes. Use a chickpea-flour batter (60 g chickpea flour + 240 ml water, whisked) or blended silken tofu (about 200 g) with a little sweetener and vanilla. The texture will be different but firm enough to hold the cornflake crust.

Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and work in batches for dipping and frying. Keep cooked slices warm in a 95–100°C (200–210°F) oven while completing batches. No change to individual cook times.

Q: Can I prepare this the night before?
A: You can prepare custard and crush the cornflakes the night before. Dip and coat just before cooking. Fully dipping bread and storing will make it soggy.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 2 days. Crispness will decline; re-crisp in a 175°C (350°F) oven for 8–12 minutes when reheating.

Q: My cornflake crust burned before the inside cooked. What went wrong?
A: The pan was too hot. Lower heat to medium or finish in a 175°C (350°F) oven for 4–6 minutes to reach 74°C (165°F) inside without burning the crust.

Q: What bread is best for this recipe?
A: Day-old brioche or challah gives the best balance of richness and structure. Rustic sourdough works too, but the flavor will be tangier.

Conclusion

Cornflake-crusted French toast is an easy way to get a restaurant-style crunch at home. For alternate methods and inspiration from other home cooks, check this variation of a cornflake French toast recipe from Cornflake French Toast Recipe – I Heart Eating and a different take on sticks from Cinnamon and Cornflake Crusted French Toast Sticks – Olives & Lamb. Try the make-ahead tweaks in this guide for busy mornings, and enjoy the satisfying crackle with every bite.

Cornflake French Toast

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• Author: anna
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious take on French toast with a crunchy cornflake coating and a rich custard interior, perfect for breakfast or brunch.

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Ingredients

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• 480 g day-old brioche or challah (about 8 thick slices)
• 3 large eggs (150 g)
• 240 ml whole milk (1 cup)
• 120 ml heavy cream (1/2 cup)
• 25 g granulated sugar (2 tbsp)
• 5 ml vanilla extract (1 tsp)
• 1/2 tsp ground cinnamon (1.5 g), optional
• 1/2 tsp kosher salt
• 120 g cornflakes (4 cups), slightly crushed
• 25 g light brown sugar (2 tbsp)
• 30 g unsalted butter (2 tbsp), for frying

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Instructions

1. Make the Cornflake Crumbs: Crush the cornflakes and mix with light brown sugar in a bag or food processor.
2. Whisk the Custard: In a dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until frothy.
3. Dip and Press: Soak each slice of bread in the custard briefly, then press into the cornflake crumbs.
4. Heat Pan and Sear: Heat a skillet over medium heat, add butter, and sear the coated slices until golden brown on both sides.
5. Finish Gently: If browning too fast, lower heat or finish cooking in the oven until cooked through.
6. Keep Crisp and Serve: Transfer to a cooling rack and serve with desired toppings like syrup or berries.

Notes

Using day-old bread helps prevent sogginess. You can substitute ingredients for dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 slices
• Calories: 520
• Sugar: 14 g
• Sodium: 470 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 220 mg