Cornflake French Toast — Crunchy Breakfast Classic

Golden, crunchy, and just sweet enough, Cornflake French Toast turns ordinary bread into a breakfast everyone remembers. Cornflake French Toast gives you a crackling cornflake crust and a soft, custardy center in about 20 minutes. I developed and refined this version over years of recipe testing and made it eight times to dial in timing, coating, and pan temperature. As a culinary school graduate who spent seasons running breakfast shifts, I adapted pro techniques for home cooks so the crust stays crisp without overcooking the interior. Read on for ingredient science, exact measurements in metric and imperial, and step-by-step instructions you can follow at the stove.

Why This Recipe Works

The crushed cornflakes create a dry, airy crust that fries to crispness without heavy oil absorption.
A small amount of cream folded into the egg mixture keeps the center tender while the edges brown.
Pressing the cornflakes onto the bread helps them adhere and prevents flaking during cooking.
Brief soak times let the bread absorb enough custard to be soft but not soggy.
Cooking on medium heat ensures the crust browns while the center reaches the right doneness.

Ingredients Breakdown

Bread: 8 thick slices (about 560 g / 20 oz) day-old brioche or challah. Role: rich crumbs and structure. Swap warning: use sturdier sandwich bread if necessary; results will be less tender.
Large eggs: 4 eggs (200 g total without shells). Role: creates the custard that sets the interior.
Whole milk: 240 ml (1 cup). Role: thins the eggs for an even soak. For extra richness add 60 ml (1/4 cup) heavy cream.
Granulated sugar: 25 g (2 tbsp). Role: light sweetness and better browning.
Pure vanilla extract: 5 ml (1 tsp). Role: aroma and flavor lift. Substitutions: orange zest adds brightness.
Fine salt: 1/4 tsp (1.5 g) Diamond Crystal kosher salt. Brand note: if using Morton, halve the amount because it’s denser.
Ground cinnamon: 1/2 tsp (1 g) — optional for warm spice.
Cornflakes: 120 g (about 4 cups), lightly crushed. Role: the crisp external crust. Use plain cornflakes (not honey-coated) for the best texture.
Unsalted butter: 30 g (2 tbsp) for frying. Role: browning and flavor. Combine with 1 tbsp neutral oil if you want higher smoke resistance.

Substitution impact warnings:

Gluten-free: choose gluten-free cornflakes and gluten-free bread; texture will be similar but slightly more fragile.
Vegan: replace eggs with a thick batter of 180 g (3/4 cup) silken tofu blended with 120 ml (1/2 cup) plant milk and 1 tbsp maple syrup; results are softer and less set.

Essential Equipment

Shallow baking dish or pie plate for the custard; a rimmed sheet for cornflakes.
Heavy skillet or cast-iron pan, 25–28 cm (10–11 inches). Cast iron gives even browning.
Spatula with a thin edge for easy flipping.
Instant-read thermometer (optional) to check center doneness: target about 74°C (165°F).
Food processor or zip-top bag and rolling pin to crush cornflakes. Workaround: place flakes in a bag and press with a rolling pin.

Step-by-Step Instructions

This recipe makes 4 servings. Prep time 10 minutes; Cook time 10 minutes; Inactive time None; Total time 20 minutes.

Step 1: Prep the custard and coating

Whisk 4 large eggs (200 g), 240 ml (1 cup) whole milk, 60 ml (1/4 cup) heavy cream (optional), 25 g (2 tbsp) granulated sugar, 5 ml (1 tsp) vanilla, 1/4 tsp (1.5 g) kosher salt, and 1/2 tsp (1 g) ground cinnamon in a shallow dish until smooth. Crush 120 g (about 4 cups) cornflakes in a food processor or sealed bag until mostly small flakes with some fine crumbs; pour onto a rimmed plate. This step takes about 5 minutes.

Step 2: Trim and dry the bread (if needed)

Trim crusts only if your slices are irregular; day-old slices absorb custard best and hold shape. If your bread is fresh, dry slices in a single layer at 150°C (300°F) for 8–10 minutes until just firm to the touch. This prevents the center from becoming mushy.

Step 3: Dip the slices briefly

Set a slice in the custard for 6–8 seconds per side, tipping to coat the edges; do not leave longer than 12 seconds total for very porous bread. You want the interior moistened but not collapsed. Do not soak the bread until it falls apart — short soaks keep structure.

Step 4: Press cornflakes onto both sides

Place the custard-coated slice on the cornflake plate and press gently but firmly for 8–10 seconds per side so flakes adhere; sprinkle a few extra crumbs into gaps and press again. This step ensures a solid crust that won’t shed in the pan. Time: about 20–30 seconds per slice.

Step 5: Fry the slices

Heat a 25–28 cm (10–11 in) skillet over medium heat and add 15 g (1 tbsp) unsalted butter plus 7 ml (1/2 tbsp) neutral oil. Fry 2–3 slices at a time for 3–4 minutes per side, adjusting to medium-low if the crust darkens too fast. Cook until the crust is deep golden brown and the center registers about 74°C (165°F) or feels set when pressed lightly.

Step 6: Rest and serve

Transfer cooked slices to a wire rack set over a baking sheet and keep in a 95°C (200°F) oven for up to 10 minutes if holding. Serve immediately with maple syrup, fresh fruit, or yogurt. Total active cook time for all slices is roughly 10 minutes; finish and serve right away for best crunch.

Expert Tips & Pro Techniques

Pre-crush a double batch of cornflakes and store in an airtight jar for quick breakfasts all week.
Common mistake: pan too hot. If the crust browns before the center sets, lower heat and press slices to ensure contact.
Pressing technique: use the heel of your hand to press flakes into the custard-coated bread for even adhesion.
Make-ahead: dip and coat the slices, then lay them single layer on a tray, cover loosely, and refrigerate for up to 4 hours. Fry straight from the fridge; they will take 30–45 seconds longer per side.
Pro trick for even browning: finish large batches in a 175°C (350°F) oven for 4–6 minutes to crisp through without extra butter.
Use a mix of very fine crumbs and small flakes when crushing; the fine crumbs fill gaps and the larger flakes give texture.

Storage & Reheating

Refrigerator: Store cooled French toast in an airtight container or wrapped in foil for up to 2 days. Crispness declines quickly.
Freezer: Flash-freeze single slices on a tray, then transfer to a freezer bag for up to 2 months. Do not stack before frozen.
Thaw and reheat: Reheat from frozen in a 175°C (350°F) oven for 10–12 minutes, flipping once, until hot and crisp. From refrigerated, reheat at 175°C (350°F) for 6–8 minutes. Avoid the microwave unless you accept a soggy crust.

Variations & Substitutions

Cinnamon-Cornflake Crunch: Add 1 tsp ground cinnamon and 1 tbsp brown sugar to the cornflakes before coating; keep custard the same. No time change.
Gluten-Free Version: Use certified gluten-free cornflakes and a 1:1 gluten-free sandwich bread. Texture will be slightly more fragile; press flakes firmly.
Vegan Option: Blend 180 g (3/4 cup) silken tofu with 120 ml (1/2 cup) plant milk, 1 tbsp maple syrup, 1 tsp vanilla for the custard; use vegan butter for frying. Cook times increase by ~1 minute per side.
Savory Twist: Omit sugar and cinnamon; add 30 g (1/4 cup) grated Parmesan to the cornflakes and cook until golden for a breakfast-for-dinner option. Serve with fried eggs and hot sauce.

Serving Suggestions & Pairings

Classic: Warm pure maple syrup, a dusting of powdered sugar, and fresh berries.
Savory contrast: Crispy bacon or breakfast sausage and a side of garlic-roasted potatoes.
Drink pairings: Strong coffee, espresso, or a lightly spiced chai.
Garnish ideas: Lemon zest, whipped mascarpone, or toasted nuts for texture. Pair with our Garlic Roasted Potatoes for a brunch spread.

Nutrition Information

Per serving (serving size: 2 slices; recipe makes 4 servings). Estimates:

Calories: 520 kcal
Total Fat: 22 g
Saturated Fat: 10 g
Cholesterol: 290 mg
Sodium: 530 mg
Total Carbohydrates: 62 g
Dietary Fiber: 2 g
Sugars: 18 g
Protein: 15 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my Cornflake French Toast turn out soggy?
A: Sogginess happens when bread soaks too long or the pan is not hot enough to form a crust quickly. Use day-old bread or toast fresh slices briefly, and keep soak times to 6–12 seconds per side.

Q: Can I make this without eggs?
A: Yes. Use a vegan custard of 180 g (3/4 cup) silken tofu blended with 120 ml (1/2 cup) plant milk and 1 tbsp maple syrup. Expect a softer, less set interior and add a minute per side when frying.

Q: Can I double this recipe for a crowd?
A: Yes. Work in batches and keep finished slices on a wire rack in a 95°C (200°F) oven for up to 20 minutes. Avoid stacking to maintain the cornflake crust.

Q: Can I prepare this the night before?
A: You can dip and coat slices the night before and refrigerate them single layer for up to 4 hours. Fry from chilled; they will take slightly longer to color.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 2 days. Reheat in a 175°C (350°F) oven to revive the crispness.

Q: How do I keep the cornflake crust from flaking off?
A: Press the flakes firmly into the custard-coated bread and allow any loose crumbs to settle before frying. Fry on moderate heat and flip gently with a thin spatula.

Q: Can I use crushed cereal other than cornflakes?
A: Yes — rice cereal or bran flakes work but will change flavor and color. Avoid sugar-coated cereals if you want a neutral, crisp crust.

Conclusion

Try this method to get reliably crisp, golden Cornflake French Toast that still tastes soft inside. For another take and plating inspiration, see a close variation at I Heart Eating’s Cornflake French Toast recipe, and for cinnamon-sprinkled sticks perfect for dipping, check the recipe for Cinnamon and Cornflake Crusted French Toast Sticks from Olives & Lamb. Enjoy breakfast.