Hey friends, gather around—I’m sharing my go-to Crunchy French Toast Recipe that’s been a hit at every brunch I’ve hosted. Imagine thick, golden slices with a crispy, caramelized crust and a soft, custardy center. It’s the kind of dish that makes everyone linger at the table, and I’ve tweaked it over years in the kitchen to get it just right.

Why This Recipe Works for Me

I’ve always loved French toast, but soggy slices? No thanks. My version uses a secret weapon—crushed cornflakes or cereal for that perfect crunch. It’s simple, uses pantry staples, and feels like a warm hug on a lazy morning.

The batter’s a bit thicker, thanks to a touch of flour, which keeps the bread from getting mushy. I also sprinkle sugar on top before cooking for a caramelized crust that’s downright addictive. Trust me, this is French toast you’ll want to make every weekend.

Crunchy French Toast Recipe

Ingredients You’ll Need

Here’s what I grab from my kitchen to make this magic happen. Each ingredient plays a role, so let’s break it down.

• Thick-Sliced Bread (6 slices): Go for brioche, challah, or Texas toast, ideally a day or two old. Stale bread soaks up the batter without falling apart. Slice it about ¾-inch thick for the best texture.
• Eggs (3 large): Crack fresh eggs for a rich, custardy base. Beat them well to blend the yolks and whites evenly. This ensures a smooth batter.
• Whole Milk (½ cup): I use whole milk for creaminess, but you can swap in half-and-half for extra richness. Warm it slightly to mix smoothly with the eggs. Almond or coconut milk works for dairy-free folks.
• All-Purpose Flour (¼ cup): This is my trick for a thicker batter. Sift it to avoid lumps. It helps create that fluffy interior.
• Granulated Sugar (1 tbsp, plus extra for sprinkling): A touch of sugar sweetens the batter. I keep extra on hand to sprinkle on the bread for a caramelized crunch.
• Ground Cinnamon (1 tsp): Freshly ground cinnamon adds warmth. Stir it into the batter for even flavor. You can add a pinch of nutmeg for depth.
• Vanilla Extract (1 tsp): Pure vanilla extract gives a cozy, sweet note. Measure carefully—too much can overpower. A little goes a long way.
• Salt (¼ tsp): A pinch enhances all the flavors. Use kosher or sea salt for balance. Don’t skip this—it’s subtle but crucial.
• Crushed Cornflakes or Cinnamon Toast Crunch (2 cups): Crush the cereal into coarse crumbs, not powder. I use a ziplock bag and rolling pin. This creates the crunchy coating.
• Butter (2-3 tbsp): Unsalted butter for cooking gives a golden, nutty flavor. Melt it slowly to avoid burning. Keep extra for serving.

Tools I Can’t Live Without

You don’t need fancy gear, but a few tools make this easier. A non-stick skillet or cast-iron pan ensures even cooking without sticking. A shallow dish for the batter and another for the cereal coating keep things organized.

I also love my whisk for a smooth batter—blenders work too, but I like the control. A spatula for flipping and a wire rack for keeping slices warm are handy. If you’re feeling extra, a sifter for the flour prevents clumps.

Step-by-Step: How I Make Crunchy French Toast

Let me walk you through how I whip this up. It’s straightforward, but a few chef tricks make it shine. Ready? Let’s do this.

1. Prep the Cereal Coating: I pour 2 cups of cornflakes or Cinnamon Toast Crunch into a ziplock bag. Using a rolling pin, I crush them into coarse crumbs—think rolled oats, not dust. Spread the crumbs on a shallow dish for easy coating.
2. Mix the Batter: In another shallow dish, I whisk 3 eggs until smooth. I add ½ cup milk, ¼ cup flour, 1 tbsp sugar, 1 tsp cinnamon, 1 tsp vanilla, and ¼ tsp salt. Whisk until it’s thick and lump-free.
3. Heat the Pan: I set my skillet over medium-low heat and melt ½ tbsp butter. Low heat keeps the cereal from burning. The pan’s ready when the butter sizzles but doesn’t brown.
4. Dip and Coat the Bread: I take a slice of bread and dip it into the batter, coating both sides quickly—no soaking, or it’ll get soggy. Then, I press it into the cereal crumbs, making sure both sides are fully coated.
5. Cook to Perfection: I place the coated bread in the skillet and cook for 2-3 minutes per side. It’s done when it’s golden and crispy. I add more butter for each batch to keep that rich flavor.
6. Keep Warm: As I cook, I transfer finished slices to a wire rack in a 200°F oven. This keeps them warm and crispy. No one wants a cold breakfast!
7. Serve It Up: I stack the slices on a plate, sprinkle with powdered sugar, and drizzle with maple syrup. Fresh berries or whipped cream make it extra special.

My Chef Tips for the Best Crunchy French Toast

Over the years, I’ve learned a few tricks to elevate this dish. Use stale bread—it soaks up batter without disintegrating. Don’t crush the cereal too finely; you want texture, not powder.

Keep the heat low to avoid burning the coating. If you’re making a big batch, prep the batter a day ahead and store it in the fridge. And don’t skip the flour—it’s the key to that fluffy, non-soggy center.

Toppings That Steal the Show

This French toast is a canvas for creativity. I love classic maple syrup and a pat of butter for simplicity. Fresh strawberries, blueberries, or bananas add a bright, juicy contrast.

For indulgence, I whip up some cream or dollop on mascarpone with a sprinkle of brown sugar. If you’re feeling wild, try chocolate sauce or a dusting of cinnamon sugar. The crunch pairs perfectly with anything creamy or sweet.

Why Bread Choice Matters

The bread you pick can make or break this dish. Brioche is my top choice—its eggy, rich texture holds up well. Challah is a close second, with a slightly denser crumb that’s perfect for soaking.

Texas toast works if you want something sturdy and budget-friendly. Avoid thin sandwich bread; it turns to mush. If you’re using fresh bread, lightly toast it first to firm it up.

Making It Ahead and Storing Leftovers

I often prep this for busy mornings. The batter keeps in an airtight container in the fridge for up to 2 days. Just whisk it before using to recombine.

Cooked French toast stays crunchy in the fridge for 2 days—reheat in a 350°F oven for 5-7 minutes to revive the crisp. For freezing, cool completely, store in a freezer-safe bag for up to 3 months, and reheat in the oven to avoid sogginess.

Variations I’ve Tried and Loved

I’ve played around with this recipe a ton. Swap cornflakes for Cinnamon Toast Crunch for a sweeter, spiced kick. Panko breadcrumbs work for a lighter crunch, though they’re less flavorful.

For a savory twist, skip the sugar and add a pinch of thyme or parmesan to the batter. I’ve even stuffed slices with cream cheese and bacon for a decadent treat. The possibilities are endless!

Nutritional Breakdown

I’m no dietitian, but I like to know what I’m eating. A serving (2 slices) is about 350 calories, with 13g protein, 45g carbs, and 13g fat. This varies based on your bread and toppings.

The cereal coating adds some sugar, so go easy if you’re watching that. Using almond milk or less butter can lighten it up. Check a calorie counter for precise numbers if you need them.

Pairing Ideas for a Full Brunch Spread

This French toast is a star, but I love rounding out the meal. Crispy bacon or sausage links add a savory balance. A fruit salad with berries and citrus keeps things fresh.

For drinks, fresh orange juice or a strong coffee pairs beautifully. If it’s a special occasion, a mimosa or bloody mary makes it festive. Keep it simple or go all out—your call.

Common Mistakes to Avoid

I’ve messed this up before, so let me save you the trouble. Don’t soak the bread too long; a quick dip is enough. Too much cereal powder makes it gritty, so keep the crumbs coarse.

High heat burns the coating, so stay patient with medium-low. And don’t crowd the pan—cook 2-3 slices at a time for even browning. Trust me, these small tweaks make a big difference.

Why This Recipe Feels Like Home

This dish reminds me of lazy Sundays with my family, everyone gathered around the table, laughing over coffee. The crunch takes me back to childhood cereals, but the custard center feels grown-up. It’s comfort food with a twist, and it never fails to impress my guests.

Frequently Asked Questions

Can I use fresh bread instead of stale?

Yes, but lightly toast it first. Fresh bread soaks up too much batter and gets soggy. Toasting gives it structure.

What’s the best cereal for the coating?

Cornflakes are classic for a neutral crunch. Cinnamon Toast Crunch adds a sweet, spiced flavor. Panko works for a lighter texture.

Can I make this dairy-free?

Absolutely! Swap milk for almond, coconut, or oat milk. Use vegan butter for cooking. The flavor stays great.

How do I keep the toast from getting soggy?

Don’t oversoak the bread—dip for 2-3 seconds per side. Use a thicker batter with flour. Cook on low heat to crisp the coating.

Can I freeze the French toast?

Yes, cool completely and store in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 7-10 minutes.

What’s a good savory version?

Skip the sugar and add thyme or parmesan to the batter. Coat with plain cornflakes. Serve with bacon or ham.