This breakfast favorite gets a crispy twist with a cornflake coating that adds texture and crunch. It starts with 6 slices of day-old Texas toast, thick and sturdy for soaking up the custard. The batter blends eggs, 2% milk, vanilla extract, and a dash of ground cinnamon, creating a warm, aromatic soak.

Each slice is dipped and coated in crushed cornflakes, then griddled to golden perfection. Finished with a dusting of confectioners’ sugar or a drizzle of maple syrup, this dish is indulgent, nostalgic, and satisfyingly crisp.

Perfect for weekend brunches or a fun twist on classic French toast.