Cornflake Crusted French Toast

This 30 minute Cornflake Crusted French Toast combines sweetness, crunch, and creaminess in one easy dish that works for breakfast or brunch. I use simple ingredients like milk, sugar, eggs, vanilla, and cinnamon to make a filling meal that I highly recommend serving on Christmas morning with family.

I absolutely love all kinds of French toast. I grew up eating it for breakfast and even for dinner sometimes, so coming up with new versions has always come easily to me. Ha! Over the years, I have created many flavor variations I enjoy, like my chocolate French toast casserole and my pecan pie French toast casserole, which I have been serving on holiday mornings for years. We usually have family staying with us during the holidays, and casseroles make breakfast easy when feeding a crowd.

And today, this Cornflake Crusted French Toast is joining the group. It comes out wonderfully crunchy, so there is no soggy bread here. The crushed cornflakes create a crisp outer layer, and they taste great when dipped into your favorite sweet sauce, which I share more about in the serving section below. The best part is how easy this recipe is to make in just 30 minutes using simple pantry ingredients. It is easy to adjust based on what you already have at home, making it a great choice for busy holiday mornings.

Why you will love this recipe

• Crunchy outside soft inside: I coat thick slices of bread in crushed cornflakes, then cook them until the outside is crisp and the center stays tender. That contrast is what makes this French toast very unique on the breakfast table.
• Simple pantry mix: I whisk milk, sugar, eggs, vanilla, and cinnamon in one bowl to make the custard. These are ingredients I already keep on hand, which makes this easy to pull together on busy mornings.
• Great for gatherings: I make this cornflake crusted French toast for Christmas morning or brunch when family is around.
• Ready in 30 minutes: I like that this recipe is done quick from start to finish. It is a reliable option when I want a filling breakfast that works for kids and adults alike.

What you will need

• Custard base: I use milk, large eggs, granulated sugar, vanilla extract, cinnamon, baking powder, and salt to create the mixture that coats the bread.
• Bread options: I use Texas toast cut into triangles, but brioche or challah also work well.
• Crunchy coating: I crush fresh cornflakes and add flour to help the coating stick.
• Cooking fat: I cook the French toast in vegetable oil or a small amount of butter.
• Toppings: I finish with whipped cream, fresh fruit, and pure maple syrup.

How to make

1. Preheat and whisk: I preheat the oven to 200 degrees, then whisk together the eggs, vanilla, salt, cinnamon, sugar, and milk in a large shallow bowl before mixing in the baking powder and flour until smooth.

2. Heat the pan and dip: I add the crushed cornflakes to a shallow dish and set it next to the batter, then heat the pan with oil to 325 degrees F. Working one slice at a time, I dip the bread into the egg mixture and let the excess drip back into the bowl.

3. Coat with cornflakes: I press each slice of bread into the crushed cornflakes, making sure both sides are fully coated.

4. Fry the bread: I place the coated bread into a hot skillet with melted butter or oil and cook until golden brown on each side, which takes about 1 minute per side.

5. Keep warm and serve: As each piece finishes cooking, I drain it briefly on paper towels, then place it on a baking sheet in the oven to stay warm before serving with whipped cream, syrup, powdered sugar, or any toppings my family enjoys.

Expert tip

Medium heat works best

My best advice for this recipe is to keep the heat consistent and not rush the frying step. I always cook the French toast over medium heat so the cornflake coating has time to crisp up while the inside cooks through, which keeps the outside crunchy and the center soft instead of soggy.

More tips to consider:

• I crush the cornflakes just before using them so they stay crisp and coat the bread evenly.
• The easiest way to make cornflakes crumbs is to put them in a large freezer bag, press the air out, and then use a rolling pin, your hands, or even a can of veggies to smash them.
• I use thick slices of bread because they hold up better when dipped in the custard.
• I let excess egg mixture drip off before coating in cornflakes to avoid soggy spots.
• I work in batches and avoid crowding the pan so each slice cooks perfectly.
• I keep finished pieces warm in the oven while I cook the rest so everything is ready to serve at the same time.

Recipe variations and add-ins:

• Fall warm spice: I add 1/2 teaspoon cinnamon and a small pinch of nutmeg to the custard. This keeps the flavor warm and balanced.
• Sweet coating: I mix 1 tablespoon sugar into the crushed cornflakes before coating the bread. The coating browns nicely as it cooks.
• Soft bread swap: I use brioche or challah instead of Texas toast for a softer center. The coating still stays crisp.
• Vanilla boost: I add an extra 1 half teaspoon vanilla extract to the custard. This deepens the flavor without changing the texture.
• Make it crunchy: I mix 1/4 cup finely chopped nuts like walnuts or pecans into the crushed cornflakes. This one is my favorite one!

Serving suggestions:

I like finishing this cornflake crusted French toast with a drizzle of honey or a spoon of my caramel sauce when we want something a little sweeter. Some mornings I add a tablespoon of butter and sprinkle cinnamon and sugar on top instead of syrup, or I add a scoop of homemade whipped cream for a creamy finish. For chocolate lovers at the table, I serve it with chocolate whipped cream or Nutella.

When fruit sounds better, I top the toast with my homemade blueberry sauce or strawberry sauce and sometimes add a scoop of ice cream on the side for a dessert style plate. On cold holiday mornings, I serve this dish with a warm mug of my red velvet hot chocolate, which makes breakfast so comforting.

How to store leftovers:

• Store: I keep leftover cornflake crusted French toast in an airtight container or wrap it in plastic wrap and aluminum foil, then store it in the fridge for several days.
• Freeze: To freeze, I wrap each piece in plastic wrap or place parchment paper between slices, then transfer them to a freezer bag and freeze for up to 90 days.
• Thaw: I thaw the French toast overnight in the fridge, then warm it in a large sauté pan or on a griddle for a few minutes before serving.

Frequently asked questions

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