Crunchy French Toast

Kid-friendly, crunchy French toast, made with sliced bread, eggs, milk, vanilla, and coated with crunchy cornflakes crumbs.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes 2 or 3 servings

On a visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast – a “crunchy” French toast!

To make this French toast you first toast squares of bread lightly in the oven, then dip them in an egg-milk mixture, dredge them in crushed Corn Flakes, and bake them in the oven. It’s the Corn Flakes that give this French toast its crunchy-ness.

The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help.

These little French toast squares were actually quite good, especially with butter and real maple syrup!

The recipe comes from a book they received for Christmas – Kitchen for Kids. Thank you girls! (More photos)

Piper likes her Crunchy French Toast!

Ingredients

  • 2 or 3 slices of bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops of vanilla
  • Butter and pancake syrup

Ingredients

  • 2 or 3 slices of bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops of vanilla
  • Butter and pancake syrup

Method

1 Preheat oven, prepare baking sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

2 Lightly toast bread in oven: Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3 Crush the Corn Flakes: Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

4 Soak bread slices in egg mixture: In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

5 Coat with crushed Cornflake crumbs: Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

6 Bake: Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.

Eat warm with butter and pancake syrup.

Author: gen_gen