Crunchy French Toast

Regular French toast is soft and custardy. This version adds a shattering, crunchy shell by coating each slice in a mix of crushed cornflakes and flaked coconut before hitting the buttered skillet.

The process is a quick double-dip. Bread goes into the cinnamon-sugar egg wash first, then straight into the cornflake-coconut mixture, pressing it on so the coating sticks. The cereal crisps up in the butter and the coconut toasts golden, creating a crust that crackles when you cut into it.

Use regular sliced white bread here. Thick-cut artisan bread won’t absorb the egg mixture fast enough and the coating slides off before it can set. A quick dip is all you need.

Serve hot with maple syrup poured over the top.

Pro Tips

• Crush the cornflakes coarsely, not to powder. You want visible flake pieces for maximum crunch.
• Press the coating onto the bread firmly with your hands. A light dusting falls off in the pan.
• Cook over medium heat so the coconut toasts slowly without burning. High heat scorches the coating before the egg custard cooks through.
• Work in batches and keep finished slices warm on a baking sheet in a low oven.

Variations

• Panko crust: Swap the cornflakes for panko bread crumbs for a lighter, airier crunch.
• Almond coconut: Add sliced almonds to the coating mix for extra nutty texture.
• Cinnamon sugar finish: Skip the syrup and dust the hot French toast with cinnamon sugar for a churro-inspired breakfast.