Remember this luscious photo and recipe?
Isn’t that ooze-y filling drool worthy?
Why am I showing you a photo of French toast from days gone past?
One, because it’s that scrumptious, and two, because the French toast recipe I’m about to share has something in common with this earlier one—it’s sooo good, it doesn’t require a drop of maple syrup to devour it within minutes. Oh you can drizzle maple syrup all over it if you want, by the bowlfuls if you prefer, it just doesn’t require it, and I may even prefer the following French toast recipe to this strawberries and cream one.
Strange but true: I didn’t know crunchy French toast existed until I found a recipe for it in Marion Cunningham’s 1987 cookbook, The Breakfast Book. Adapted from a recipe Ms. Cunningham entitled J.B.’s French Toast (inspired by James Beard himself), I played with the ingredient list until it reflected the autumn flavors for which I was longing. And with its subtle touch of sugary crunch, I quickly found myself in French toast heaven. It was love at first bite.
No syrup necessary, I hope you find the following recipe as desirable as I did (and still do).
Crunchy French Toast
(recipe adapted from The Breakfast Book, by Marion Cunningham)
- 6 (approximately 1″ wide) slices artisan-style Italian, French, or any other dense white bread
- 3/4 cup buttermilk
- 3 large eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups Frosted Flakes cereal*
- 4 tablespoons (1/2 stick) butter for frying
- powdered sugar for garnish
- fresh plump, strawberries (or other berries of your choosing) for garnish
*Editor’s Note: The original variation of this recipe calls for the use of Cornflakes cereal, plus an added tablespoon of sugar per slice of French toast you’re making. Although I was hesitant to experiment with Frosted Flakes as a viable substitution, fearing the sugar-coated cereal would cook quickly and/or burn, I experienced no such undesirable effects.
If you’re leery of using crushed Frosted Flakes cereal, stick with Cornflakes and add 1 tablespoon of sugar per slice of French toast, according to the original directions.
In a medium-sized oval or rectangular dish, mix buttermilk, eggs, nutmeg, cinnamon, and salt with a whisk until blended.
In a thick (freezer-style) Ziploc bag, add 2 cups of Frosted Flakes cereal and crush into crunchy bits—not a fine powder. Pour onto a plate. Meanwhile melt (and spread) 2 tablespoons of butter in a 12″ skillet over medium heat.
Next, dip (don’t soak) each piece of bread into the buttermilk and egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before dredging each piece of bread into the crushed cereal. Be sure to coat each side thoroughly, pressing the cereal into the bread if necessary.
In a moderate skillet with melted butter, fry no more than 3 pieces at a time, flipping each piece of French toast over after the bottom reaches a very light, golden brown. Continue frying until the second side turns a pale golden brown as well. Take care not to over-fry the cereal coating and/or burn.
Keep cooked pieces of French toast warm in a 250 degree F oven while you continue cooking the remaining pieces of French toast.
Serve warm. Enjoy!
Notes: This recipe will produce 6 slices of Crunchy French Toast. As an entree, allow 2 pieces per person. As a side, allow 1 piece per individual. Halve, double, or otherwise adjust the recipe as needed.
You may also substitute regular milk for the buttermilk in this recipe’s batter.
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Oh that looks so good. I love the crunch idea, how fabulous would this be to serve at brunch!
This looks wonderful.
I’m going to try making it soon. Thanks.
Rekaya Gibson, Author
The Food Temtpress
Looks wonderful! I believe our guests at the Aska Lodge will be getting to try this great recipe…I’ll keep you posted!
I wish these breakfast recipes would come with someone to cook them for me! Alas, I am the breakfast cook in my house, and often default to plain old French toast. Must step up my act.
I love the use of the frosted flakes! Looks delicious. I only wish I had some of that bread this morning to use up for Saturday AM breakfast.
Oh my! I must make these. My family will be thrilled!
French toast would be a perfect start to our weekend!!!!!!
I love French toast and am always up for devouring different kinds. Now the trick is to get cracking and make it. I use buttermilk in place of regular milk when making breads and it really makes a tasty difference so it should be great when making French toast. Great recipes and pics….keep em coming!
excellent use for frosted flakes! they were my favorite cereal as a kid (next to lucky charms, which i only really liked for the marshamallows), and i think you’re really on to something here! bravo.
I am not usually one for things like frosted flakes, but I too have a few recipes that that I love which have funky ingredients, so, here goes. I love french toast but yours looks really good and will try about any recipe that is different. Bookmarked, thanks.
I lvoe the texture of the French Toast and you plated it so well. Brunch should replace all three meal hours!
Oooh interesting addition of the frosted flakes. I never would have thought putting the two together but if you’re a fan I’m sure I would be one too!
“I’m Henry the 8th I am…” Now I have that song in my head! lol! Believe it or not I have never had crunchy French toast. I’ll have to remedy that this very weekend! It looks delicious!