Cornflake French Toast
User Reviews
5
Cornflake French Toast
Description
This recipe uses Texas toast sliced diagonally into triangles, soaked in a blend of milk, eggs, sugar, cinnamon, salt, vanilla, flour, and baking powder to create a thick flavorful batter. The slices are then coated generously with crushed cornflakes, which provide a distinct crunchy exterior when fried in vegetable oil at moderate heat. After frying, the toast is kept warm in the oven until serving.
The cornflake coating adds texture contrast to the tender interior, making it different from standard French toast. The seasoning in the batter offers a subtle spice balance, while the thick bread choice holds up well during dipping and frying without becoming soggy.
This French toast is best served warm topped with syrup, whipped cream, fresh fruit, or candied pecans for added sweetness and flavor. It makes a hearty breakfast portion, with the recipe yielding 12 full slices.
To prepare cornflakes for coating, crushing them inside a sealed zip-top bag with a rolling pin controls flake size and minimizes mess. Leftovers refrigerate well for several days, retaining much of their texture when reheated gently.
Ingredients
- 2 cups milk
- 2 egg
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 8 cups cornflakes crushed (see note 1)
- vegetable oil for frying (see note 2)
- 12 lices Texas toast sliced diagonally into triangles (see note 3)
- syrup whipped cream, fruit, and other desired toppings for serving
Instructions
- Preheat oven to 200 degrees. In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in flour and baking powder until smooth.
- Add cornflakes to a second shallow bowl and place next to the batter. Heat 1 inch oil in a heavy skillet to 325 degrees.
- Working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl. Roll generously in cornflake crumbs. Immediately fry in oil until golden brown, about 1 minute per side.
- Drain on paper towels and transfer to a baking sheet in oven to keep warm. Repeat with remaining bread slices. Serve warm with your favorite toppings such as maple syrup, powdered sugar, whipped cream, fresh fruit, or candied pecans.
Notes
- Crush cornflakes inside a zip-top bag for easy handling and uniform crumb size before coating.
- Use a neutral vegetable oil for frying to maintain cornflake flavor and crispness.
- Texas toast or any thick, sturdy bread works best to hold up to dipping and frying without sogginess.
- This recipe yields 12 full slices; plan about three triangles per adult serving.
- Store leftovers covered in the refrigerator for up to 4 days; reheat gently to keep crust crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 3 pieces | |
| Calories | 446kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 839mg | 35% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 154mg | 15% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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