Tuesday, May 28, 2013

Corn Flake Crusted French Toast

Our first time enjoying corn flake crusted French toast was at Red's Restaurant in Sedona. It is perfectly toasted and caramelized on the outside and moist on the inside.  The corn flake crusted french toast was unbelievable. 

We got some tips from the chef for better french toast making.   So, when we came home I had to try my hand at my own version of Corn Flake Crusted French Toast. 

It is amazing and Chad's new favorite breakfast recipe.  It is perfectly toasted and caramelized with a moist interior.  Creamy sweet french toast dip, as opposed to the usual eggy dip I use. 

This was so refreshing and fabulous.  We will definitely be making this again!

Corn Flake Crusted French Toast
serves 4

1 cup heavy cream
1/2 cup granulated sugar
2 eggs
1/2 teaspoon cinnamon
2 teaspoons vanilla paste (or vanilla extract)
4 cups corn flakes, crushed
8 slices Texas toast (thick cut plain white bread)
butter, for greasing pan
fresh fruit for serving

In a shallow baking dish combine cream, sugar, eggs, cinnamon, and vanilla.  Combine with a whisk or fork.  Set aside.

In a medium baking dish or shallow bowl add corn flakes.

Turn griddle to medium heat. Butter the griddle. Dip a piece of bread into cream mixture, flip and dip other side. You don't want it to get soggy. Allow the excess egg mixture to drip off. Then place bread into corn flakes and press gently to coat. Flip and coat the other side.  Place the coated bread on the griddle and cook until golden brown (approximately 4-5 minutes).  Flip and cook other side until golden brown.

Repeat until all French toast is cooked.  Serve with fresh fruit.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com


  1. delicious looks wonderful lovely pictures

  2. Hope you had a nice vacation...looks and sounds like it was lovely!! This French toast sounds awesome.


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