Breakfast · French toast
Corn Flake Crusted French Toast Sticks
Coarse corn flake crumbs give egg-soaked bread a crisp shell in the skillet. Cutting the bread into sticks creates more coated edges, and moderate heat lets the middle cook before the cereal darkens.
Jump to ingredients
- Yield
- 2 servings
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
Ingredients
2 cups corn flakesNature's Path: USDA Organic- 4 slices sandwich bread
- 2 large eggs
- 1/3 cup milk
1/2 teaspoon cinnamonMorton & Bassett: USDA Organic- 1 tablespoon butter
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Crush the flakes
Crush corn flakes into coarse crumbs in a shallow dish for about 30 seconds. Keep small flakes rather than reducing everything to fine powder.
Mix the custard
Whisk eggs, milk and cinnamon in a second shallow dish for 30 seconds, until the egg whites are fully blended.
Coat the sticks
Cut each bread slice into three sticks. Dip briefly in the egg mixture, letting excess drip off, then press both broad sides into the crumbs.
Cook in batches
Melt half the butter in a nonstick skillet over medium-low heat. Cook half the sticks for about 3 minutes on each broad side, turning to color the edges.
Check for doneness
Confirm the center of a thick stick reaches 160°F (71°C) with no wet egg mixture. Lower the heat and cook longer if the coating browns too soon.
Finish the batch
Repeat with the remaining butter and coated sticks. Serve warm without stacking tightly, which traps steam and softens the crust.
Kitchen tips
Use bread that is a day old if possible; very fresh bread can fall apart during dipping.
Shake loose crumbs from the skillet between batches if they are beginning to burn.
Substitutions
Use a plain plant beverage and neutral oil in place of milk and butter for a dairy-free variation; check the bread label.
For a gluten-free variation, use labeled gluten-free bread and corn flakes; some cereals contain malt even when made from corn.
Storage
Refrigerate within 2 hours for up to 2 days; reheat until hot throughout.
Serving suggestions
Serve the sticks in a single layer with syrup in a small dipping bowl and fresh fruit alongside.
Make ahead
Cook fully, cool within 2 hours and refrigerate for up to 2 days. Reheat in a single layer until hot throughout; freshly made sticks have the crispest coating.
Allergen details
Contains: wheat, egg, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Nature's Path Organic Corn Flakes Cereal - Fruit Juice Sweetened - 26.4 oz × 1 — $14.34
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I soak the bread overnight?
Not for these sticks. A long soak makes them difficult to coat and handle; dip briefly just before cooking.
Why did the coating burn?
The pan was likely too hot or loose crumbs accumulated between batches. Lower the heat and remove dark crumbs before continuing.