Cereal Crunch Brioche French Toast

Cereal Crunch Brioche French Toast

This may be the most epic French toast you've ever made, with a sweet and crunchy topping!

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Course: Breakfast, Brunch

Cuisine: French

Keyword: Breakfast, Brunch, French Toast

Prep Time: 10

Cook Time: 10

Servings: Servings

Calories: 402kcal

Equipment

Measuring Cups and Spoons
Cutting Board
Bread Knife
Large Mixing Bowl
Microplane Hand-Held Grater if using fresh nutmeg
Wire Whisk
Ziploc Bag
Rolling Pin
Rectangular Dish (such as a loaf pan)
1-2 Large, Parchment-Lined Sheet Pan(s)
Indoor Griddle, or Large Nonstick Pan

Ingredients

4 Lg. Eggs
¾ C. Heavy Cream
1 Tbsp. Pure Vanilla Extract
1-½ tsp. Ground Cinnamon
Fresh Nutmeg or a pinch of ground nutmeg
1 Loaf Brioche
3 C. Cornflakes
2 Tbsp. Light Brown Sugar
2-3 Tbsp. Unsalted Butter
2 Tbsp. Powdered Sugar for dusting

Instructions

Gather all of your ingredients.
Using a bread knife, lightly trim the ends of the brioche, just to remove the excess crust, and then slice the loaf into 8 even slices (the easiest way to do this is to first slice the loaf perfectly in half, each half in half, and each section in half to end up with 8 even slices). Set aside.
In a sealed Ziploc bag, add cornflakes and light brown sugar. Shake to combine. Using a rolling pin, carefully break the cereal into smaller pieces but don't crush the mixture too finely. You'll want a little texture. Pour the mixture into a rectangular dish, such as a loaf pan. Set aside.
In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon and freshly grated nutmeg (don't be too heavy handed with the nutmeg, a little goes a long way). Set aside.
Heat an indoor griddle to 350℉, or set a large, nonstick pan on the stove over medium high heat, and bring to temperature.
Set up a parchment lined sheet pan near the egg mixture and grab the brioche. Using tongs or clean hands, dip each slice of the brioche into the egg mixture on both sides, and immediately lay onto the sheet pan. Repeat with all eight slices, allowing the mixture to soak th350℉rough.
Once the grill (or nonstick pan is hot), melt the butter.
Dredge each piece of soaked brioche through the cereal crumbs, coating both sides thoroughly.
Immediately lay the prepared brioche slices onto the griddle (or pan). Repeat until all slices have been coated and are cooking, turning after 3-4 minutes per side or until golden brown and crispy.
Note: If you won't have enough room to cook all 8 slices at once, work in smaller batches, then move cooked slices to an additional parchment-lined sheet pan and hold warm in a low oven, about 200℉.
Dust Cereal Crunch Brioche French Toast with powdered sugar and serve with salted caramel sauce or maple syrup.

Notes

Have leftovers or making ahead? Lay extra slices of fully prepared Cereal Crunch Brioche French Toast on a parchment-lined sheet pan and pop into the freezer, uncovered, for about 45 minutes to one hour. Wrap or bag individual slices in Ziploc bags and store in the freezer. To serve, just pop the slices into a toaster oven or traditional oven, preheated to 350℉ for 10 minutes, rotating half-way through.

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