Updated September 20, 2016
loaf Challa or Brioche (appx 1 lb)
teaspoon ground cinnamon
teaspoon fresh orange zest
cups corn flakes, coarsely crushed
tablespoon unsalted butter
Slice challa loaf into eight one-inch thick slices with a serrated knife.
In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish.
Working with 1 piece of challa at a time, dip in the egg mixture, allowing bread to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper.
Heat 2-3 tbsp. of the butter in a 10 inch nonstick skillet over medium heat until just foaming. Transfer 3-4 slices of Challa to the pan and cook, turning once, until both sides are golden brown, about 4-5 minutes. Divide the french toast between 2 serving plates. Wipe out skillet, add remaining butter, and repeat process.
Lightly drizzle with maple syrup. Serve immediately. These are great served with a handful of fresh berries.
Want a new texture for a classic breakfast meal? Michael Symon debuted his crunchy Cornflake Crusted French Toast Recipe on The Chew’s bucket list show.
For this recipe, choose your favorite bread, but avoid one with a thick crust. You can use milk if you don’t like half & half. A pinch of salt balances the sweetness.
If you are feeling experimental, try a different crunchy cereal, but avoid those that have a high sugar content, because the sugar will burn instead of toasting during the cooking process.
Corn Flakes French Toast Sticks
Damn Delicious has FINALLY gotten a makeover! It was way overdue and as much of a headache it’s been with the sleepless nights and continuous angry fights with CSS coding, I am very happy with it. There’s still some more work that needs to be done so if you receive a 404 error message, please bear with me. You can always contact me if you need a specific recipe.
Now to celebrate the face-lift of Damn Delicious, I decided to share these epic French toast sticks that are absolutely TO DIE FOR . I was inspired by the Corn Flakes crusted French toast from the Biltmore when I stayed there for the CA ambassador trip so the minute we came home, I just had to recreate it.
The Corn Flakes creates such an amazing crunchy exterior base, wonderfully complementing the fluffiness of the bread slices. And turning them into sticks just makes it more fun to eat for both kids and grown-ups!
Cornflake Crusted French Toast Sticks
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
So I had a bunch of left over brioche bread here that I needed to use up. Now I already made Mr. Fantabulous his French Toast but I hadn&rsquot eaten yet. It&rsquos no secret that I&rsquom not a fan of these types of breakfast foods (waffles, pancakes, etc). I mean I like the stuff but only like 1-2 bites then it gets to be too much for me.
Since I was looking to use up the bread and didn&rsquot want a big serving for me, I opted to make french toast sticks. Now I made 1 slice (3 sticks) just the normal way &ndash dip in the mixture and then cook on the griddle. When they were done they looked gorgeous but I just wasn&rsquot feeling it&hellip. plus Mr. Fantabulous spied them and well yeah&hellip they disappeared. LOL
I remembered a few years ago I was out and I saw someone ordered a &lsquocrusted&rsquo french toast. Now that intrigued me. Crispy/Crunchy on the outside and soft and eggy on the inside. This may work&hellip
I dug around my pantry and found a good ol&rsquo box of Corn Flakes. Seriously, that and Wheaties are the 2 greatest cereals ever! Simple, pure and just delicious!
I crushed up a good handful of &rsquoem and got to dipping and coating.
Now I was pretty hesitant about how this would cook up as I left the flakes kind of big as I wanted to see it and have that texture.
Making these, you need to actually press the flakes onto the french toast stick. I found the key was to use a little bit of gentle pressure and keep coating and turning to get it to stick. Now it won&rsquot stick on the entire thing, and that&rsquos okay &ndash it gives it a more rustic appearance.
I placed these babies on the buttered grilled and they cooked up in minutes!
I garnished them off with a sprinkling of cinnamon sugar and pure maple syrup.
Have to admit, these were really good. The cornflake crunchy coating makes these! Your kids, both big and small, are going to LOVE these!
Breakfast & Brunch
6 to 8 slices of Texas Toast
4 cups cornflakes
1 cup half and half or whole milk
1 ground cinnamon
1 teaspoon vanilla
3 to 5 tablespoons butter
2 cups fresh fruit like berries and or bananas (optional)
Maple syrup or honey
Place cornflakes in a resealable bag and crush with the bottom of a dish or rolling pin. Pour crumbs into a shallow dish and set aside.
In a different shallow dish, whisk together the eggs, milk, cinnamon and vanilla.
Preheat a large skillet or griddle to medium heat, add a tablespoon of butter, coating it with the melted butter.
Cut the bread on a diagonal and dip both sides into the egg mixture, drain off any excess batter and place in the dish with the cornflakes. Gently press the bread into the cornflakes so they stick.
Place the crusted French toast on the griddle or into the preheated pan and cook for about 4 minutes a side. Adjust the heat if needed until the cornflakes are golden and the batter has had a chance to cook. Repeat with the remaining bread triangles. You can keep French toast warm on a foil lined cookie sheet in a pre-heated 275 degree oven.
Corn Flake Crusted French Toast
French bread was on sale. Not that it’s usually very expensive, but it inspired me to come up with some ways to use these loaves of fresh, yeasty goodness. First up: breakfast ideas. After a quick surf of Pinterest for French toast recipes, I found one that sounded very interesting. Crispy French toast! I’m all for trying new breakfast ideas. Coating French toast with corn flakes might be my new favorite idea.
Whisk together milk, egg, sugar and cinnamon.
I cut the recipe in half since there are just 2 of us and leftover French toast probably wouldn’t be a good idea, particularly if it doesn’t stay crispy. In a flat, shallow bowl I put the milk, egg, sugar, cinnamon, salt and vanilla extract. I should have used a larger bowl to whisk the batter then poured it into the shallow bowl. It was messy whisking!
Whisk in flour and baking powder
But I continued, adding the flour and baking powder, whisking until it was as smooth as I could get it. There were tiny bits of flour yet but that wasn’t a problem.
Crush corn flakes and place in shallow bowl
Into a second shallow bowl I placed the corn flakes and used my potato masher to crush them up until the pieces were smaller.
Slice pieces of French bread or cut pieces of Texas toast diagonally
I sliced up 6 pieces of the French bread and laid it on a pan. My P.S. thought I should have let the bread dry overnight on the counter so that it would absorb the batter more. I disagreed and afterwards realized with the way the outside crisped up and caramelized, the insides wouldn’t have cooked through. Or the outside would have ended up super dark while the insides fully cooked. It is best to use fresh bread on this.
Dip slices of bread into egg mixture then corn flakes to coat. Place in heated oil in skillet.
I filled my large skillet with an inch of oil and turned the heat to medium. When the oil was at 325°F I dipped the first piece of bread into the batter, then into the corn flakes. I placed it in the skillet and watched it bubble away. I added 2 more pieces of French bread to the skillet and fried 3 at a time.
Fry on each side about a minute, until golden brown
When the French toast was golden on both sides I placed them on a plate and offered them to my skeptical P.S. He drizzled maple syrup over them and dug in. They weren’t particularly easy to cut with a fork, the outside does get a bit crispy! He still says it’s not proper French toast but it was good, whatever it’s called.
Corn Flake Crusted French Toast
I loved this French toast. It wasn’t soggy and limp like the usual stuff. I liked the crispness and the flavor was spot on. It was like eating regular French toast that had cinnamon for flavoring. Although it isn’t very sweet on its own, the maple syrup added just the right amount of sweetness. I’m not sure I’d ever make it again, it was fun and delicious, but it was more work than I usually do on a weekend morning.
Preheat oven to 375°F. Whisk together eggs, half-and-half, sugar, cinnamon and vanilla. In a shallow dish, mix together cornflakes and almonds. In a large sauté pan, melt 1 tablespoon butter over medium heat. Dip 2 slices of bread into egg mixture coating both sides, then place each piece into cornflake mixture, pressing down gently and coating both sides. Place in sauté pan and brown for about 3 minutes per side. Transfer to plate and repeat for remaining slices. Bake coated bread for about 10 minutes to finish cooking and crisping.
Melt remaining tablespoon of butter in a sauté pan over medium heat add bananas and caramelize until golden brown. Flip and cook for another 30 seconds add maple syrup, lemon zest, and salt. Reduce heat to low continue to simmer until syrup is heated through. To serve, cut each piece of bread diagonally, top with banana syrup and powdered sugar. Makes 8 servings.
Approximate Nutrient Analysis per serving:
500 calories, 19 g fat, 7 g saturated fat, 100 mg cholesterol, 400 mg sodium, 75 g carbohydrate, 4 g fiber, 41 g sugar, 12 g protein
Cornflake-crusted French Toast
Hello Everyone! I’ve got another french toast recipe with a twist for you again today, but this time there will be no added milo to it. Instead we’re gonna crust our classic french toast with some cornflakes to give it that extra added crunch to an already soggy bread. I came across this idea a couple of months ago back in July when Symmetry Breakfast went viral. They posted a photo of some cornflake-crusted french toast and when I planned for Breakfast/Brunch Month for October, I knew I had to tackle a recipe for that!
I absolutely love their work! If you have been following my Instagram during that month, you would’ve seen that Jialing and I (and Edison) hopped on the #symmetrybreakfast bandwagon for the last remaining week that I was in Sydney. Actually, I might just share the photographs here since I don’t know if I will be posting them on the blog anytime other than now I guess (click on the individual images to view a larger version of them):
L-R: Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread Blueberry & Passionfruit Cider | French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte Orange Sunrise Cocktail | Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider | Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread | Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa Russian Earl Grey Tea | Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails
I know, they’re not quite as symmetrical as the guys from Symmetry Breakfast (we tried to be creative with our symmetry/asymmetry lines), but it still gained a lot of views, likes (especially from Symmetry Breakfast), and new followers! Anyway, yes I realise that I have gone on a bit of a tangent, but I’m pretty sure you enjoyed those photographs (for those who have not seen them that is). So let’s get down to business shall we and get a move on to today’s recipe:
PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*
*Depending if you want one or two slices of french toast per person recipe is for 4 slices of bread
I cooked the inside bits a little before adding the filling and it turned out deliciously. Used crushed rice chex and toasted hazelnuts as crust and filled with PB, jelly, and mashed bananas. Delish.
Fairly simple to make and tasted great. Also, it doesn't need a full cup of cornflakes. Will definitely make again!
I'm not the best cook so you'll have to take this with a grain of salt but the recipe really didn't work for me. Maybe I did something wrong but the middle was all soggy (not in a good way) and the flavour wasn't so great. Maybe it would be better with the granola and without the double layer!
Absolutely delicious. I made this for my dad for Father's Day and he hasn't stopped talking about it since. I used crushed up maple granola instead of cornflakes and I think it adds to the texture more than cornflakes would. A dollop of freshly whipped cream on top doesn't hurt either. I would also say that having two slices of bread isn't 100% necessary and makes it a bit cumbersome to eat, but that's just personal preference. Overall, the recipe is wonderful and I will continue to make it for my friends and family.
Would love this using brioche. To make a little tropical, add some shredded sweet coconut and fresh crushed and drained pineapple.
Vegetarian Recipe: Cornflake-Crusted Brioche French Toast
Saveur magazine’s editor-in-chief James Oseland celebrates delicious breakfast dishes from around the world. He first shared this recipe for Cornflake-Crusted Brioche French Toast on October 18, 2008.
Keep reading for the full recipe…
Cornflake-Crusted Brioche French Toast
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.
- 1 loaf brioche bread (about 1 lb)
- 1/3 cup half and half
- 2 tsps sugar
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 tsp orange zest
- 4 eggs, lightly beaten
- 2 cups cornflakes, coarsely crushed
- 6 Tablespoons unsalted butter
- Confectioners’ sugar
- Maple syrup
1. Slice brioche loaf into eight 1-inch thick slices with a serrated knife. Using a 3″ round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.)
2. In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish. Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper.
3. Heat 3 tablespoons of the butter in a 10″ nonstick skillet over medium heat until just foaming. Transfer four slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes. Divide the French toast between two serving plates. Wipe out skillet, add remaining butter, and repeat process. Dust the French toast with confectioners’ sugar and drizzle with maple syrup. Serve with berries and sliced fruit, if you like.
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