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Rum Crunch French Toast
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
French toast made with a spiced rum batter, and dipped in cornflakes for an extra crispy crust.
Course: Breakfast
Servings: 4 servings
Author: Jen
  • 6 eggs
  • 1/2 tsp vanilla
  • 2 tablespoons spiced rum
  • 4 tablespoons white sugar
  • pinch of salt
  • pinch of cinnamon
  • 2 cups milk
  • 6 cups cornflakes cereal
  • butter
  • 18 slices of sandwich bread
  1. In a bowl, mix eggs, vanilla, rum, sugar, salt & cinnamon. Add 2 cups of milk and whisk together until well blended.
  2. Put the cornflakes into one gallon sized freezer bag, and crushing with a rolling pin. Pour the crushed cornflakes into a shallow bowl.
  3. Heat a griddle to medium low heat and melt a pat of butter on the skillet.
  4. Using tongs, dunk a piece of bread into the batter to coat it. Then dip the batter-covered bread into the bowl of crushed cornflakes to add a layer of cornflakes. Flip the bread over in the cornflakes too! You want cornflakes on both sides of the bread.
  5. Set the bread on the butter-coated griddle and cook until the bottom is golden brown. Flip to cook the other side.
  6. Repeat with the rest of the bread, and add more butter to the griddle between batches to make sure the coating on the french toast cooks to a golden brown.
  7. Serve with butter and drizzle with syrup.