Crumb-Topped Baked French Toast

This is the trick that transforms a flat, floppy slice of French toast into brunch-worthy breakfast: cornflake crumbs. After dunking in the custard, each slice gets pressed into crushed cornflakes for a shatter-crisp exterior that holds up under syrup without turning soggy.

Baking instead of pan-frying is another upgrade. A 450°F (230°C) oven for 10 minutes cooks both sides at once with minimal babysitting, and the drizzle of melted butter over the top toasts the crumbs into deep gold. Perfect for serving a crowd since you can bake 6 slices at once.

The homemade cinnamon syrup is the reason to make this. Sugar, corn syrup, water, and cinnamon simmer for 2 minutes to dissolve and thicken, then evaporated milk and almond extract stir in off the heat for a caramelly, slightly creamy finish. Maple syrup is fine but this is better.

Kitchen Tips

• Use day-old bread. Fresh bread falls apart in the custard before you can coat it.
• Crush cornflakes in a zip bag with a rolling pin for even crumbs.
• Let dipped slices drain briefly before pressing into crumbs, very wet slices lose crumbs in the oven.
• Add the evaporated milk to the syrup off the heat, high heat can curdle it.

Variations

• Swap cornflake crumbs for crushed graham crackers or panko for different textures.
• Add a pinch of nutmeg or cardamom to the egg dip for warmer spice.
• Top with fresh berries or sliced bananas alongside the syrup for a fruit lift.