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Crunchy French Toast

Crunchy French Toast


Discover how to make the classic French Toast better? Add a crunchy topping of toasted Cornflakes. Serve with crispy bacon, a handful of mixed berries and a drizzle of honey, Now you have a very substantial brunch that combines the sweet and savoury. It’s definitely a weekend treat that the whole family can enjoy. Don’t like Cornflakes? Swap for your favourite cereal. Don’t like honey? Swap for Maple Syrup. It’s a very versatile recipe that you can adjust to whatever your family prefers. Go on, you know you want to give it a try.


8 Slices of Bread

 80 g Cornflakes
 4 Eggs
 8 tbsp Milk
 4 tbsp Butter
 4 Slices of bacon (optional)
 4 Handfuls of mixed berries (optional)
 4 tsp Icing sugar (optional)
 4 tbsp Honey (optional)


1.Prep :-
Fry / grill the bacon
Add the cornflakes to a bowl.
Break the eggs into a bowl.

2.Crush the cornflakes into crumb- use the back of a spoon or rolling pin to do this or put into a food bag and do it that way.
Whisk the eggs and milk together.

3. Add 1 tbsp of butter to a frying pan on a low/med heat

4. Dip the bread in the egg,
Carefully turn it over to coat the other side.

5. Then add the bread to the cornflakes,

6. Turn over to coat the other side.
Use a flat turner to this to stop the bread from breaking up

7. Add the coated bread into the frying pan-it easier if you do it in batches of 1 or 2 slices.
Increase the heat slightly and fry for 2-3mns or until golden

8.Turn the bread over and repeat for the other side.

9.Remove from the pan and cover with some tinfoil to keep warm whilst you do the remaining slices.
Lower the heat when placing the next batch in the pan then increase to crisp it.

10.Repeat till all the bread is cooked.
1 tbsp of butter is enough for 2 slices of bread but you can add more if you wish.

11.Serve warm with cooked bacon, mixed berries, a drizzle of honey and a sprinkle of icing sugar.

12.Easy Swaps-
Cornflakes for any crushed cereal
Honey for Maple syrup.
Butter for oil.

  • Prep Time: 5
  • Cook Time: 10