TODAY’S THE DAY! Crunchy French Toast! I’ve had a lot of requests for this recipe after my Instagram post so here you go!Jump to Recipe
The first time I had Crunchy French Toast was about 8 years ago in Marco Island, Florida at this great restaurant called NeNe’s Kitchen. Myself as well as my whole family fell in love with this new twist on French toast and I needed to get the recipe! Of course, they wouldn’t give me the exact recipe. But the told me it was coated with corn flakes and some spices.
As soon as we got back home from our trip I set out to make it and I have to say, it turned out really well! That as 8 years ago… I totally forgot about it until we went to Marco Island again this summer. We went back to NeNe’s and also another place called Doreen’s Cafe. And WOW! I couldn’t get enough.
Once back home, I set to work again and recreated it and wrote the recipe down as I went. It turned out perfect and I can’t wait to share it with you.
You’ll need some plain old corn flake cereal to grind up really fine. I throw mine in the food processor because it’s so fast, but you can also just put it in a Ziploc bag and give it some good whacks with a rolling pin.
After you have your corn flakes, crush up some oatmeal too, add a little sugar and cinnamon and you have your breading mixture done. Just dip your thick toast the egg mixture and then into the breading mixture and cook up like you would normal French toast. The key is to cook it low and slow. If you turn the heat up too high it will burn the corn flakes and we don’t want that. A nice pad of butter in the pan will also help give it a nice even browning.
Below is the recipe! I hope you enjoy this little twist of French toast. It is a treat to have and worth every minute of making it!
Crunchy French Toast
- 3 eggs
- 1/2 cup milk
- 3 TBSP sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- 1 1/2 cups corn flake crumbs
- 1/2 cup ground oatmeal
- 1 TBSP sugar
- 1/2 tsp ground cinnamon
- 6-8 slices brioche bread (thick sliced)
Whisk together all ingredients for the wet mixture and place in a shallow dish or bowl, set aside.
In a food processor or Ziploc bag, grind up the corn flakes and oats until you have a breading-like coating consistency. Measure out the amounts needed and add in sugar and cinnamon. Set in a shallow dish or bowl and set aside.
In a skillet or flat griddle, heat the pan over medium-low or about 300-325 degrees. Grease generously with butter. Take your brioche bread (or whatever bread you are using) and dip in the wet mixture to coat both sides of the bread. Then dip and coat both sides of bread in the dry corn flake mixture. Place in skillet and do not touch! Let it cook for about 2-3 minutes and then flip. Cook on the other side. You are looking for the flakes to be golden brown and crispy and the inside of the bread to still be soft. If the corn flakes seem to be burning, turn down the heat. Low and slow is key.
Once done, put in a warm oven and continue the rest of the bread until you run out of mixture. Enjoy with warm syrup and berries!
What else can we use corn flakes for… 🙂
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