• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Breakfast / crunchy french toast

    crunchy french toast

    Jun 12, 2011 · 3 Comments

    So sorry to have been a terrible blogger the past few days... I've been busy busy busy with work! Also known as, my real job. Heheh. Anyways, I'm sure I'm not the first person to do this, because I've seen it on the Food Network (and a few other food blogs too, I'm sure!), but since I didn't follow anyone else's recipe, I'm just gonna go ahead and take credit for my version. 😉 More than a real recipe, this is a highly customizable, and super easy, method! It's practically foolproof, but it's more special than the standard French toast.


    French toast has always been loved in my house, even if it's always been a bit of a special occasion breakfast. Well,  if you consider having stale bread a special occasion... I'm just teasing, Mama! I looove French toast. But, as you get older, you (well, I) get tired of the one-dimension deliciousness that is French toast. Toasty warm bread that's caramelized on the outside and soft on the inside. But, well, really soft. Too much soft is pretty boring. So, to jazz it up, why not coat the bread, post-egg dipping, with crushed up cereal? Genius! Now, I originally made two slices per person as a serving, but I ate one slice and I was already stuffed! So plan accordingly. Also, I would like to point out that I went to the store specifically to buy Texas Toast, which I bought specifically to make French toast... so I suppose this is Texan French Toast. 🙂




    Crunchy French Toast
    Yields: 3 generous servings, or 6 normal servings


    6 slices Texas Toast (extra-thick sliced white bread)
    3 eggs
    ½ cup skim milk
    1 tablespoon vanilla extract
    1 cup Special K cereal, vanilla almond flavor
    nonstick spray or butter
    Syrup and washed/cored/sliced strawberries, for serving (optional)


    Heat up a griddle or large nonstick pan over medium heat, coat with nonstick spray or butter.
    In a shallow bowl, combine the eggs, milk, and vanilla, whisk together.
    Pour the cereal in a zip-top bag, and use your hands or a rolling pin to crush the flakes into relatively small chunks... not powder though! Put the cereal crumbs into another shallow bowl.
    Set up an assembly line in this order: egg mixture, cereal crumbs, large clean plate, griddle/pan, another large clean plate.
    Dip the bread slices in the egg mixture for a couple seconds on each side, let the excess drip off, and put in the cereal plate. Press down so the cereal sticks, doing both sides several times to get the bread as coated as possible.
    Make sure your pan/griddle is hot enough, and place as many slices as will fit on there. Now, this is the tricky part... I'm not sure how long I cooked them, but I'm guessing it was at least 5 minutes per side. I just cooked each side until the middle of the toast, when touched with my finger, didn't feel gooey and sprung back.
    Cut each slice in half, arrange on plates, and top with (real) maple syrup and fresh strawberries. Delish!
    We ate this for breakfast, but I'm sure it would be perfect for brunch too.

    « bittersweet chocolate souffles
    tie-dye cupcakes »

    Reader Interactions

    Comments

    1. Mary Jo says

      June 13, 2011 at 4:40 pm

      What a GREAT idea... and kinda healthy, too. LOVE it. You are awesome!!!

      Reply
    2. valentina says

      June 14, 2011 at 4:46 am

      Nooo, Mary Jo, YOU are awesome 🙂 Love ya!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2025 · The Baking Fairy · Privacy Policy