Crunchy Baked French Toast Recipe - Allrecipes.com
Crunchy Baked French Toast Recipe
  • READY IN 25 mins

Crunchy Baked French Toast

Recipe by  

"This is a great alternative to regular French toast. My husband and kids love it!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
  3. Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.
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Reviews More Reviews

Jun 02, 2013

I used the recipe as is..It was delicious. I did ,However, cook it on my cuisinart grill..will try the oven next time, but this is a winner.

 
Jun 01, 2013

I used toasted whole grain bread - I don't suggest toasting the bread all the way, maybe use day old bread, sliced a bit thicker than regular sandwich bread. The first piece I didn't soak long enough and the cornflakes didn't want to stick. The next piece I soaked longer but that used up too much egg mixture and I didn't have enough to do 4 pieces of toast. The recipe doesn't say to use spray or to butter the baking dish - I used a sheet pan lined with parchment and sprayed the parchment with cooking spray. Unfortunately, between toasting the bread, baking and lack of oil or butter these were just too dry for us. This could be a tasty breakfast with a few modifications.

 

3 Ratings

Oct 27, 2014

Made it and i dont like it. Mabe if you add pinch of salt it's better. Not the recipe i would make over and over again

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 626 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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