Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you this easy recipe for Crunchy French Toast with a savory twist.
Turn a simple breakfast favorite into something extra special for the holidays with this easy recipe! Crunchy French Toast (a breakfast item once on the menu at the Von Bryan Inn in the Smoky Mountains) has a nutty crust and is stuffed with cheddar cheese giving this French Toast a nice crunch on the outside and a delicious “gooey-ness” on the inside.
During the holidays, it can be a bit overwhelming trying to get everything done before the festivities begin – planning menus, shopping for gifts, wrapping gifts, decorating – whew!
This breakfast recipe can take a lot of pressure off and will still impress your family or guests. It doesn’t require any special ingredients – other than a loaf of French bread, corn flakes, and a few pecans. And best of all, it doesn’t require any advanced cooking skills! Just follow this easy step-by-step recipe and let the holiday feasting begin!
First, start with a loaf of French bread and cut the loaf into one-inch slices, thick enough so that you can use the tip of a sharp knife to cut a slit to make a pocket in each slice. Stuff the pocket with one-quarter cup of shredded cheddar cheese and press gently to close it up a little.
Dip each of the cheese-filled bread pockets into a traditional egg-milk mixture, making sure to soak it for a few seconds on each side.
Next, carefully dredge the soaked bread into a mixture of crushed corn flakes and chopped pecans and press the mixture gently into the bread to get a good coating.
Place the bread pieces on a baking sheet that has been lightly coated with cooking spray. Then bake at 350 degrees for about 20 minutes – or until a light golden brown – turning once. Serve the French toast immediately with maple syrup and a side of fresh fruit or bacon for a delicious holiday breakfast or brunch.
Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
Use a sharp knife to cut into each slice of bread starting at the bottom edge of the crust. You want to cut flat into the bread without cutting all the way through to the top or sides, creating a little pocket. Stuff each pocket with 1/4 cup of cheese.
In a shallow dish, whisk together eggs, milk, and vanilla. In another shallow dish, combine corn flakes and pecans.
Dip bread slices into egg mixture and then press both sides in cornflake mixture. Place on baking sheet.
Bake for 20 minutes, turning once, or until toasted to a light golden brown. Serve with maple syrup.
This recipe originated at the Von Bryan Inn, a bed and breakfast that once operated on the top of the mountain in Walland, Tennessee.
- Prep Time: 15
- Cook Time: 20
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If you love sweet and savory combos, you’ll also love these sandwiches!