Cornflake-Coated Baked French Toast


  • 2 large Eggland’s Best eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup cornflake crumbs
  • 6 slices Texas toast
  • 1/4 cup butter, melted
  • 2/3 cup sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup evaporated milk or 2% milk
  • 1-1/2 teaspoons butter
  • 1/4 teaspoon almond extract


  • Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere.
  • Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown.
  • For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.

Nutrition Facts

1 slice with 3 tablespoons syrup: 419 calories, 13g fat (7g saturated fat), 91mg cholesterol, 619mg sodium, 70g carbohydrate (43g sugars, 1g fiber), 8g protein.

Originally published as Corn Flake-Coated Baked French Toast in Taste of Home November 2015

Total Time
Prep/Total Time: 25 min.

6 servings (1 cup syrup)

We fed a group of hungry Air Force cadets “breakfast for dinner” with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. —Lois Enger, Colorado Springs, CO

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