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Crunchy French Toast

Course Breakfast
Cuisine American
Keyword breakfast, brunch, cereal, corn flakes, french toast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Wet Mixture

  • 3 eggs
  • 1/2 cup milk
  • 3 TBSP sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch of salt

Dry Mixture

  • 1 1/2 cups corn flake crumbs
  • 1/2 cup ground oatmeal
  • 1 TBSP sugar
  • 1/2 tsp ground cinnamon

Bread

  • 6-8 slices brioche bread (thick sliced)

Instructions

Wet Mixture

  1. Whisk together all ingredients for the wet mixture and place in a shallow dish or bowl, set aside.

Dry Mixture

  1. 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.

French Toast

  1. 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.

  2. 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!