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Cereal-Crusted Brioche Toast

For when you can't decide between cereal or French toast
Cereal-Crusted Brioche Toast
Syjil Ashraf/The Daily Meal

Have both cereal and French toast for breakfast by coating brioche toast in cornflakes and topping with it with cinnamon, nutmeg and fresh fruit.

This recipe is courtesy of Ammar Athar.


  • 10-12 slices of thick bread (preferably brioche)
  • 2 Cups whole milk
  • 2 large eggs
  • 1 Tablespoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1 Teaspoon vanilla extract
  • 2 Cups cornflakes
  • 1 Teaspoon powdered sugar
  • 2-3 strawberries (sliced)
  • 1 banana (sliced)
  • butter, as needed to grease pan
  • maple syrup, as needed (optional)


Place cornflakes into resealable zipper bag, seal and use a rolling pin to gently crush cereal into bead-size pieces.

Set aside in a bowl.

In a deep, flat dish, mix together milk, eggs, cinnamon, nutmeg and vanilla extract.

Place a medium-sized, nonstick frying pan on the stove on medium heat and grease with butter.

Take a slice of bread and soak it thoroughly in the milk mixture.

Coat the soaked slice of bread in crushed cornflakes on both sides.

Place prepped slice of bread on medium heat in frying pan, flipping it to fry each side evenly to a golden brown.

Repeat soaking, coating and frying process for each slice of toast.

Stagger 2 to 3 slices of completed French toast with some overlap on a plate.

Garnish with strawberry and banana slices, as desired.

Sprinkle powdered sugar over toast.

Drizzly lightly with maple syrup (if desired) and serve.