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Easy Cinnamon Cornflake French Toast

Easy Cinnamon Cornflake French Toast


  • Author: Alyssa

Description

Make Easy Cinnamon Cornflake French Toast: crispy, cinnamon-coated, and golden on the outside, soft inside. A delicious twist on a classic breakfast.


Ingredients

Scale
  • 8 Slices French Bread (cut 1 inch thick): This serves as the base of the dish, providing a soft and fluffy interior that absorbs the egg mixture beautifully.
  • 4 Cups Cornflakes: These provide a deliciously crispy coating that contrasts wonderfully with the soft bread, giving each bite an exciting crunch.
  • 2 Tablespoons Sugar: A touch of sweetness to enhance the flavor of the toast and elevate the overall dish.
  • 1 teaspoon Cinnamon: This fragrant spice adds warmth and enhances the nostalgic element of the recipe.
  • 2 Tablespoons Butter: Used for toasting the cornflakes, giving them a rich flavor and a golden brown color.
  • 4 Large Eggs: The key binding ingredient in the egg mixture that helps coat the bread evenly.
  • ½ teaspoon Vanilla Extract: Adds a lovely depth of flavor, pairing beautifully with the eggs and milk.
  • ½ Cup Milk: This helps to create a custard-like mixture that envelops the bread.
  • 2 Tablespoons Vegetable Oil and 2 Tablespoons Butter: Used for frying the coated bread, ensuring it cooks evenly, becomes crispy, and doesn’t stick to the skillet.

Instructions

  1. Crush the Cornflakes: Place 4 cups of cornflakes in a gallon-size Ziploc bag, then crush them with a rolling pin or pulse in a food processor until finely crushed.
  2. Prepare the Cornflake Mixture: Place the crushed cornflakes in a medium-sized bowl. Add 2 tablespoons of sugar and 1 teaspoon of cinnamon. Mix well to combine the ingredients.
  3. Toast the Cornflakes: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cornflake mixture to the skillet and toast, stirring occasionally, until golden brown and the sugar has caramelized, about 4-5 minutes. Remove from the skillet and transfer to a large shallow dish.
  4. Prepare the Egg Mixture: In another shallow bowl, whisk together 4 large eggs, ½ teaspoon of vanilla extract, and ½ cup of milk until well combined.
  5. Preheat the Skillet: In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil and 2 tablespoons of butter. Allow the skillet to preheat for approximately 1-2 minutes.
  6. Coat the Bread: While the skillet is preheating, take a slice of French bread, dip it into the egg custard mixture, soaking both sides. Gently press the soaked bread into the cornflake mixture, ensuring both sides are thoroughly coated.
  7. Cook the Bread: Place the coated bread slices in the preheated skillet. Cook for about 2-3 minutes on each side, or until golden brown, flipping once for an even crisp.
  8. Repeat: Continue the process with the remaining slices of bread, adding more oil or butter to the skillet as needed.