The weekends are for brunch! And this delicious crusted french toast is perfect for it. Crispy on the outside, and sweet, fluffy cinnamon goodness on the inside. Serve this French toast with fresh fruit and top with whipped cream.

I can’t believe I waited so long to share this recipe with you all. I used to make this all the time in college. EVERY time I made it for my friends, they loved it. It’s a fun twist to the traditional French toast that we all know and love. Brioche bread dipped in a creamy, “cinamonny” egg batter, crusted with Frosted Flakes. I know, I know. Cinnamonny is not a word. Tryna paint a picture here. did you catch the vibe?

& Yes I said Frosted Flakes. An ode to my childhood favorites. French Toast, and Frosted Flakes. The collab you didn’t know you needed.

You can also try this recipe with Cinnamon Toast Crunch. We’ve made it a few times and it was pretty good.. Buttt something about the Frosted Flakes keeps pulling me back, telling me I need it in my life. Word to Chingy. haha. let me stop.

Crunchy French Toast

Brioche bread dipped in a creamy, "cinamonny" egg batter, crusted with Frosted Flakes.
Cook Time 30 mins
Total Time 30 mins
Course Breakfast, Brunch
Servings 6


For Batter

  • 2 eggs
  • 1/3 cup favorite coffee creamer
  • 2 tbsp heavy cream or milk optional
  • 1 tbsp brown sugar
  • 1 tbsp vanilla
  • 2 tbsp cinnamon

For French toast

  • Brioche Bread
  • 2 cups crushed Frosted Flakes
  • 2 tbsp butter
  • 2 tbsp olive oil


  • fresh strawberries
  • powdered sugar
  • syrup


  • In a bowl, combine ingredients for egg batter and whisk together
  •  In a ziplock bag, crush up Frosted Flakes and put in a shallow dish
  • Dip brioche bread into egg batter, then coat in the crushed Frosted Flakes
  • In a hot pan, add butter and olive oil and cook French toast on both sides until golden brown (Low and slow is the key to perfect French toast. Keep your heat low)
  • Top with powder sugar, fresh fruit and your fav syrup.
Keyword Brunch, Easy Recipes, French Toast,

Did you make it?

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