Crunchy French Toast

Ingredients

• 4eggs
• 80 ml (⅓ cup)milk
• 80 ml (⅓ cup)double cream
• 1 teaspoonvanilla extract
• 2 teaspoonsorange zest (optional)
• 1½ teaspoonsground cinnamon
• A pinchsalt
• 1 litre (4 cups)cornflakes, coarsely crushed
• 10 slicesFrench bread
• For cookingbutter
• To serveicing sugar, maple syrup, fresh berries, or other toppings

Instructions

1. 1

   Heat the pan

   Heat a griddle to 175°C (350°F), or warm a large non-stick frying pan over medium heat.

2. 2

   Prepare the coatings

   In a shallow bowl, whisk together the eggs, milk, double cream, vanilla extract, orange zest if using, cinnamon and salt. Put the crushed cornflakes in a separate shallow bowl.

3. 3

   Coat and cook

   Melt butter on the heated griddle or in the pan and brush it over the cooking surface. Dip both sides of each bread slice into the egg mixture, then coat thoroughly with cornflakes. Cook in batches as needed for 3–4 minutes on each side, until the flakes are lightly browned and the French toast is cooked through.

4. 4

   Add toppings

   Serve with icing sugar, maple syrup, fresh berries or other toppings.

What is crunchy French toast?

French toast is bread dipped in an egg mixture and cooked on a griddle or in a pan; despite its name, this version is presented as an American-style breakfast. Here, crushed cornflakes add a crisp outer layer while the bread stays soft inside.

The recipe keeps the familiar cinnamon-and-vanilla flavour, with optional orange zest for a citrus note. Its appeal is the contrast between the tender centre and toasted cereal coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 10g protein, 44g carbs, 6g fat.

The bread and cornflakes provide most of the carbohydrates, while eggs contribute protein and the cream and butter add fat. Serve a portion with fresh berries or other fruit, and choose syrup or icing sugar to suit your preference.

Choose bread that holds its shape

French bread: Slices need to be sturdy enough to handle dipping and coating without falling apart. Dip each side rather than leaving the bread to soak in the bowl.

Cornflakes: Crush them coarsely, as directed, so the pieces give the surface texture. A shallow bowl makes it easier to coat each slice evenly.

Make an even coating

Egg mixture: Whisk the eggs, milk, cream, vanilla, cinnamon, salt and optional zest until combined. A shallow dish gives the bread room to sit flat while you dip it.

Coating: Let excess egg mixture drip away before transferring each slice to the cornflakes. Press gently so the flakes adhere across both sides.

Cook until golden

Heat: A griddle at 175°C (350°F) or a frying pan over medium heat is the recipe's starting point. Brush the melted butter over the surface before adding the coated bread.

Doneness: Allow 3–4 minutes per side, as the coating browns and the toast cooks through. Work in batches if needed rather than crowding the cooking surface.

Serve it while crisp

Toppings: Icing sugar, maple syrup and fresh berries are suggested serving options. Add them just before eating so the cornflake coating has less time to soften.

For a brunch plate, pair the toast with fresh fruit or another savoury breakfast item. Keep toppings on the side if everyone wants to choose their own.

Keep the batches moving

The method takes about 20 minutes in total, so have the egg mixture and cornflakes ready before heating the cooking surface. Prepare a space for cooked slices while the remaining batches cook.

The recipe serves 10, and the pan capacity determines how many batches you need. Keep each slice in a single layer as it cooks so the coating can brown.

Recipe notes & tips

• Crush the cornflakes coarsely so the coating keeps some crunch.
• Use shallow bowls to make dipping and coating easier.
• Brush the heated cooking surface with melted butter before each batch as needed.
• Dip each slice on both sides without leaving it to soak.
• Cook in batches if the griddle or pan cannot fit all the slices in a single layer.
• Serve the toppings soon after cooking for the crispest coating.

Variations

• Citrus note: Include the optional orange zest for a gentle orange aroma.
• Berry topping: Add fresh berries at the table for a fruity finish.
• Syrup finish: Serve with maple syrup for extra sweetness.
• Spice change: Adjust the cinnamon to taste while keeping the coating method the same.

Common mistakes to avoid

• Over-soaking the bread: Dip both sides briefly so the slices remain easy to handle.
• Fine crumbs: Crush the cornflakes coarsely to preserve a more textured coating.
• Patchy coating: Turn the bread in the cereal and press gently so both sides are covered.
• Crowding the pan: Cook in batches so the slices have room to brown.
• Cooking too quickly: Keep to medium heat in a pan and allow 3–4 minutes per side for the toast to cook through.

How to store

For the best texture, serve the French toast freshly cooked. Refrigerate leftovers in a covered container for up to 2 days, then reheat in a pan or oven until hot; the coating may soften during storage.

Frequently asked questions