Crispy Corn Flake French Toast

This is any kid’s dream breakfast: bread dipped in cinnamon batter, coated in crushed frosted flakes and cooked to golden brown perfection piled with berries, whipped cream and maple syrup. Ok, it's also my dream breakfast.

Course Breakfast

Cuisine American

Keyword berries, blueberry, bread, cereal, corn flake, french toast, strawberry, whipped cream

Prep Time 10

Cook Time 10

Servings

Calories 659kcal

Ingredients

6 eggs
½ cup whole milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
8 slices ½”-thick buttermilk or brioche bread
4 cups cornflakes, lightly crushed
6 tablespoons unsalted butter, plus additional for serving
Confectioner’s sugar, for dusting
Maple syrup, for serving

US Customary - Metric

Instructions

In a medium mixing bowl whisk together the eggs, milk, vanilla, cinnamon and salt. Add the crushed frosted cornflakes to a large shallow bowl.
Heat a griddle or large nonstick skillet over medium heat. Add 2 tablespoons of the butter and allow to melt.
Dip one piece of bread at a time into the egg mixture and coat both sides, then dip each side of the bread in the corn flakes until you've formed a generous crust.
Add the coated bread to the pan and cook until golden brown, about 3 minutes on each side. Repeat with the remaining slices of bread, adding additional butter to the pan as needed.
Serve warm dusted with confectioner’s sugar then top with additional butter and maple syrup.

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