Corn Flake Crusted French Toast

by Nancy

This corn flake crusted French toast is a scrumptious spin on a classic favorite.

Here’s fun recipe for French toast using corn flakes to crust the bread.

This French toast tastes so good right out of the skillet when the corn flakes are crispy, an orange glaze melts over onto the sides of the bread, and it’s topped with butter.

About the Bread

In this recipe, Challah bread is used.

I get the Challah bread at a local deli and also see it on occasion in the fresh bakery section of the grocery store.

But, instead of Challah bread, French bread, Cinnamon bread, Texas toast or your favorite type of bread can be used.

Let’s check out the ingredients.

Challah Bread

French Toast – Challah bread (unsliced); or your favorite loaf of bread (French bread, Cinnamon bread, or Texas toast)…

…eggs, buttermilk (or regular milk), corn flakes and butter

Glaze – Powdered sugar, buttermilk, orange extract and orange zest

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Bread:

Cut 3 pieces of bread into thick slices (1-1/2 inches thick).

Then cut each slice into quarters and set aside.

Eggs and Milk:

To a medium size bowl, add the eggs…

…and…

…buttermilk (or regular milk).

Whisk together and set aside.

Coat the Bread:

Dip a piece of the bread in the egg mixture.

Don’t soak the bread.

Just a quick dip to get the entire piece wet with the egg mixture.

Cornflakes:

To a medium size bowl, add the corn flakes.

Keep the corn flakes whole.

Then, put the bread into the corn flakes and give the bread a bit of a push or smash into the corn flakes to get them to stick to the bread.

Do this on both sides of the bread.

For the remaining pieces of bread…

…repeat the process of dipping it into the egg mixture, and corn flakes.

Cook and Serve:

Heat a large non-stick skillet on medium heat and add butter.

When the butter melts, add the pieces of French toast to the pan.

Make sure not to crowd the pieces in the pan.

Watch them closely and turn down the heat just a touch if they’re browning too fast.

The idea is to let them cook slowly and turn to a golden color so that the egg mixture around the bread gets fully cooked.

Using tongs, gently turn over the French toast to cook each side.

Continue turning the pieces so each side is a golden color.

Some of the corn flakes may get a little darker golden which is fine too.

It may take about 6 minutes until all sides cook and turn a golden color.

After the French toast is done, transfer them onto a large plate or individual serving plates.

Set aside for a moment.

For the Glaze:

In a small bowl, add powdered sugar, buttermilk (or regular milk), and orange flavoring.

Whisk together.

If the glaze is a bit too thick, just add a touch more buttermilk.

If it’s too thin, add a bit more powdered sugar.

Then, using a spoon, drizzle the glaze over the pieces of French toast.

Next,

…garnish with orange zest.

Serve warm.

Thank you so much for stopping by CCC!

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