The Best Cornflake Crispy French Toast Recipe

This crispy French toast recipe is everything you want in a weekend brunch dish—golden, crunchy on the outside, and with a custard-like interior. The flavor profile is rich and lightly spiced with cinnamon, nutmeg, and vanilla, and the cornflake coating brings a satisfying crunch that’s a total game changer. Best of all, it’s simple enough for a cozy morning at home but impressive enough for guests or a fancy brunch.  When served with a drizzle of maple syrup and a handful of fresh berries, it just might be the best French toast recipe you’ve tried. If you’re craving something nostalgic but with a twist, this is it.

I first tried a version of this crispy French toast more than a decade ago on a weekend trip to Portland. We had breakfast at a brunch spot known for elevated comfort food, and the cornflake-coated French toast stole the show. After years of trial and error, I realized two key things: the cornflakes need to be crushed just right to stick to the custard, and the bread can’t be sliced too thick or it won’t cook through. While the original used a soft brioche or Texas toast, I love the subtle chew of a stale baguette—it’s what my mom always used, and it adds unbeatable structure.

If you’re looking for other brunch or breakfast classics with an upgraded twist, try our Cornmeal Pancake Recipe or our cozy Maple Dutch Baby Recipe—both bring comforting flavors with a little something extra.

Ingredients (and Easy Swaps)

Here’s what you’ll need to make the crispiest French toast—and a few easy swaps in case you’re missing something.

• Eggs – These form the base of the custard and help the cornflakes stick. If your eggs are on the smaller side, toss in an extra yolk for a little added richness.
• Cinnamon + Nutmeg – These two warm spices bring cozy flavor to every bite. Not into nutmeg? Try cardamom or allspice instead—or just leave it out for a more classic taste.
• Vanilla Extract – Pure vanilla is ideal, but imitation works too if that’s what’s in the pantry.
• Salt – Don’t skip it—it’s what keeps the dish from tasting flat.
• Milk – Whole milk gives you the creamiest results, but 2% or skim work in a pinch. 
• Corn Flakes – Gently crushed cornflakes create that signature crispy coating. Crush them by hand—too fine and you’ll lose the crunch, too chunky and they won’t stick. You can also try other cereals like Cinnamon Toast Crunch for extra sweetness or Rice Krispies for a lighter, airier texture.
• Baguette – In my opinion, the best bread for homemade French toast is day-old baguette, which soaks up custard without falling apart. If you don’t have one, Texas toast or challah are the next best options, and in a pinch, any whole wheat or white bread will work.  However, the baguette adds a chewy bite that’s hard to beat. 
• Neutral Cooking Oil – Use something with a high smoke point like canola, avocado, or grapeseed oil. Butter browns too quickly here and can burn the coating.
• Whipped Cream, Maple Syrup, Fresh Fruit or Berries, or a Pat of Butter (for serving) –  These toppings take your crispy French toast from good to weekend-worthy. Pick your favorites or pile them all on—this recipe can handle it. 

How to Make This Crispy French Toast Recipe (Step-by-Step)

Slice the Bread – Cut your stale baguette into ½-inch thick slices. Keeping each slice of bread on the thinner side helps it cook through evenly without burning the coating.

Make the Egg Custard – In a bowl, whisk the eggs with cinnamon, nutmeg, vanilla, and a pinch of salt. Add the milk to the egg batter and stir until well combined. Pour the mixture into a shallow dish for easy dipping.

Crush the Cornflakes – Place the cornflakes in a zip-top bag and crush gently with your hands until they’re in small flakes, not dust. Transfer to a second shallow bowl or dish.

Dip and Coat the Bread – Dip each slice of bread into the custard, soaking both sides, then let the excess drip off. Press each piece into the crushed cornflakes, coating both sides. Work in batches to avoid soggy cereal.

Heat Your Pan- Preheat a large skillet or frying pan over medium-low heat. Add a little neutral oil or cooking spray once hot. If using a griddle, aim for medium heat (around 300°F).

Cook Until Golden Brown – Add the coated bread slices to the pan and cook for 2–4 minutes per side, until crisp and golden brown. Watch the heat—cornflakes can brown quickly. Place cooked slices on a baking sheet in a warm oven while you finish the rest. Serve with maple syrup, berries, whipped cream, or butter—whatever brunch magic you like best.

FAQs and Expert Tips for Making the Best Cornflake Crispy French Toast

How do I get cornflakes to stick to French toast?

The key to keeping the cornflake crust in place is all in the prep. Make sure your custard is well mixed and not too runny. After soaking the bread, let the excess drip off, then press firmly into the crushed cornflakes. Don’t flip too early while cooking—let one side crisp up first so the coating stays put.

Should I add flour or cornstarch to French toast batter?

A tablespoon of flour or cornstarch helps the custard set faster and makes the toast puffier. So it is definitely something you could add if you want. It’s a simple way to get a fluffier texture, especially if you’re using soft breads like brioche or Texas toast.

How long should I soak French toast to avoid it getting soggy?

For baguette slices, about 5 to 10 seconds per side is plenty. You want the custard to soak in just enough to soften the center without making the bread collapse. Always aim for soaked, not saturated. Let the excess drip off before adding the cornflakes.

How do I keep the cornflake coating from burning?

Stick to medium-low heat and use a neutral oil like canola or avocado instead of butter. Cook each side until it’s crisp and golden brown, adjusting the heat if needed. Cornflakes brown fast, so a gentle cook is key.

Cornflake Crispy French Toast Recipe

This crispy French toast recipe is coated in crushed cornflakes for the perfect golden brown crunch and tender custard center. Made with simple ingredients like eggs, milk, cinnamon, and day-old baguette, it’s a game-changing twist on the classic. Serve with maple syrup, whipped cream, or fresh berries for a brunch-worthy breakfast. It’s the best French toast recipe to impress guests or elevate a slow weekend morning.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 4 large eggs
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla
• pinch salt
• ¾ cup milk
• 4 cups cornflakes
• 1 baguette stale
• 1 tbsp neutral cooking oil
• fresh berries to serve
• maple syrup to serve

Instructions

 

• Slice Baguette: Cut the baguette into ½-inch thick slices. Try not to cut them too thick—thinner slices cook through more evenly and keep the cornflake coating from burning before the center is cooked.
• Prepare Egg Custard: In a small bowl whisk together eggs, cinnamon, nutmeg, vanilla and salt. Ensure the egg is well beaten so it is fully broken up. Finally, mix in the milk and stir until fully combined. Pour into a shallow, flat-bottomed dish for easy dipping.
• Crush the Cornflakes: Place cornflakes in a Ziplock bag and using your hands crush them until they’re in small, flaky pieces—not crumbs. Be careful and don't over crush the cereal into dust, you want small pieces that still have texture. Transfer into a separate flat bottomed shallow container.
• Coat Baguette Slices: Working in batches, dip each baguette slice into the custard. Let it soak for a few seconds, then flip and soak the other side. Let the excess drip off, then press each slice into the crushed cornflakes, coating both sides evenly. Press gently so the coating sticks. Coat only as many slices as you can cook in one batch.
• Preheat: Heat a large skillet over medium-low heat, or preheat a griddle to 300°F. If using a skillet, preheat your oven to low (around 200°F) to keep the cooked slices warm between batches.
• Cook: Add a small amount of oil to the skillet before adding prepared slices of French Toast. Cook for 2-4 minutes on each side, until it is golden brown. Be careful with the heat of the pan or griddle as the cereal can brown quickly.
• Serve: Transfer finished slices to the warm oven while you cook the rest. Serve hot with maple syrup, whipped cream, and fresh seasonal berries.

Keyword Cornflake French Toast, Crispy French Toast, Crunchy French Toast, French Toast