Make this Crispy French Toast Recipe with a crunchy outside and a custard-like inside, topped with maple syrup and fresh berries. The best part it is easily adapted to be dairy free and gluten free. It is the best French toast recipe the whole family will love!
Sunday mornings or breakfast for dinner will be a huge hit with this easy recipe. It has a delicious, crispy cereal coating provides the best texture with a soft and creamy inside. Pair this French toast with breakfast sausage or an egg casserole.
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Featured Ingredients
- Bread - We love English muffin toasting bread. For a gluten free option we love Canyon House country white bread.
- Egg Yolks - I love the way the egg yolks create a custard. Creating an egg mixture with only one egg white, eliminates the egg whites from browning on the outside of the French toast.
- Whole Egg - I do use one whole egg to bind everything together.
- Milk - 1% or higher, lactose-free milk or unsweetened almond milk.
- Brown Sugar - Adds more flavor than white sugar.
- Vanilla Extract- Brings the best flavor to the egg mixture.
- Ground Cinnamon - The best spice for French toast.
- Salt - Brings the balance to the sweet.
- Cinnamon Chex Cereal - Adds the crunch coating, and it is gluten free! It is like cinnamon toast crunch cereal but gluten free!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Separate the egg yolks from the whites and set aside. Next, in a large bowl, add the whole egg, egg whites, milk, brown sugar, vanilla extract, cinnamon, and salt. Whisk until combined.
Place the cinnamon Chex cereal in a ziplock bag and crush it with a rolling pin or a large wooden spoon. Keep smashing it until the cereal is into small crumbs, similar to panko breadcrumbs.
Pour the egg mixture and cereal crumbs into separate bowls, like two pie pans. My family does not have to eat a gluten free diet, and they enjoy eating normal bread. Since cross-contamination is not an issue for me, I place both bread options in the same bowl. However, if you have celiac disease or anything where cross-contamination is an issue, please use separate dishes and frying pans to be safe. Or make the entire recipe with gluten free bread!
Dip a piece of bread into the custard mixture on both sides for two seconds. Then, place the egg-soaked bread in the cereal crumbs, gently pressing the crumbs into the egg mixture. It is okay if the crumbs do not fully cover the slice of bread.
Place the cereal-coated bread on the cooking surface. If you have a Blackstone, preheat it to medium heat and place the uncooked French toast on a well-seasoned griddle.
If you do not have a Blackstone, use a large skillet or an electric griddle pan. Melt a tablespoon of butter over medium heat before adding the slice of French toast. Cook both sides for 3-5 minutes until golden brown. The cereal will burn, so it is important to keep an eye on it. Remove and serve immediately or set aside on a cooling rack on a baking sheet in a warm oven until ready to serve.
Favorite Toppings
Fresh Fruit. We love strawberries and blueberries. Use whatever you love!
Nut Butter Drizzle. Melt a small amount of your favorite nut butter, such as peanut butter or almond butter.
Orange Zest. Break out the microplanner and zest an orange, and sprinkle it over the French toast.
Cinnamon Sugar. Sprinkle a single layer over the cooked French toast.
Pure Maple Syrup. It is a classic choice for a reason. Or try something new: Blueberry Syrup!
Powdered Sugar. My kids called this pretty sugar in our house when they were little. Use a powdered sugar duster to gently sprinkle over the French toast and avoid large clumps.
Ingredient Swaps
- Bread Options: I highly recommend English muffin toasting bread, brioche bread, or cinnamon bread. Any old bread will work, too. Leave it out overnight to make it stale. Soft, squishy bread makes soggy French toast. Use a gluten free bread if needed.
- Milk Options: If you need a non-dairy milk option, use unsweetened almond milk.
- Crushed Cereal Options: Rice Chex, Chocolate Chex, or Peanut Butter Chex would work. Rice Krispies or Corn Flakes cereal would be another great option.
Store and Reheat
Store: Any leftover gluten free french toast should be stored in an airtight container or ziplock bag.
Reheat: Place a piece of leftover French toast in a skillet. Toast over medium heat, flip and heat until warm. A microwave will not produce the best results.
Freeze: If you want to make a double batch and freeze for an easy breakfast at a later time, this recipe works wonderfully for that idea! Place a piece of parchment or wax paper between each slice of cooked and fully cooled French toast before freezing. Freeze it in a freezer-friendly container or freezer Ziplock bag. No need to defrost, just reheat in skillet until warm.
Meal Planning
I love to make breakfast for dinner. It is always a hit and is so easy! Serve this French toast with breakfast meatballs, and potato crust quiche, or an egg bake. Bake a ham steak for another perfect meat option to complete the meal. Need to prep a breakfast the night before? Make this overnight French toast casserole.
Favorite Breakfast Recipes
Recipe
Crispy French Toast
Equipment
- Large Bowl
Ingredients
- 12 slices bread
- 3 egg yolks
- 1 whole egg
- 1 ½ cup milk
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 4 cups cinnamon Chex cereal
Instructions
- Separate the egg yolks from the whites in a small bowl and set aside.
- Next, in a large bowl, add the egg yolks, whole egg, milk, brown sugar, vanilla extract, cinnamon, and salt. Whisk until combined.
- Place the cinnamon Chex cereal in a ziploc bag and crush it with a rolling pin or a large wooden spoon. Keep smashing until the cereal is into small crumbs, similar to panko breadcrumbs.
- Pour the egg mixture into a shallow dish like a pie plate. In another dish, pour the crushed cereal into a shallow dish.
- Dip both sides of the bread into the egg mixture for two seconds. Then, place the egg-soaked bread in the cereal crumbs, gently pressing the crumbs into the side of the bread.
- Place the cereal-coated bread onto the cooking surface.
- Blackstone Method: Preheat to medium heat and place the uncooked French toast on the griddle. Use a large metal spatula to flip the french toast after 3-5 minutes, or the outside is golden brown. Cook the other side until golden brown. Serve immediately.
- Frying Pan/Griddle Stovetop Method: Melt a tablespoon of salted butter or coconut oil over medium-low heat in a large frying pan. Place the uncooked French toast in the pan. Turn up to medium high heat and cook it until golden brown. This will take 3-5 minutes. Flip and cook the French toast for the same amount of time. Remove and serve immediately.
- If cooking in advance, place the cooked French toast on a cooling rack on a baking sheet in a warm oven. I like to set the oven to 170 degrees F to keep it warm but not cook anything.
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