Cereal-Pecan Crusted Brioche French Toast

Cereal-Pecan Crusted Brioche French Toast
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.
  • For a Fresh Twist: Dust the French toast with powdered sugar and serve with fresh berries. For food safety, gently rub produce under cold running water.

    Serve with a blueberry syrup: Simmer 1 cup frozen blueberries with ½ cup maple syrup until thickened.


  • 1/4 cup unsalted butter, melted, divided
  • 3 eggs, large
  • 1 cup milk
  • 3/4 cup Fisher® Chef’s Naturals Pecan Flour, divided
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 cups corn flakes cereal, very coarsely crushed
  • 6 slices brioche bread, about one inch thick


  1. Preheat oven to 400°F. Brush a baking sheet with some of the melted butter.
  2. Whisk eggs, milk, 1/2 cup pecan flour, ¼ cup maple syrup, vanilla and cinnamon in large bowl to blend.
  3. Mix cornflakes and remaining ¼ cup pecan flour in large baking dish.
  4. Dip 1 bread slice in egg mixture, turning a few times to coat; gently shake off any excess, then dip in cereal crumbs on both sides. Place on buttered baking sheet.
  5. Repeat with remaining bread, egg mixture and cereal crumbs.
  6. Drizzle or gently brush top of French toast with more melted butter.
  7. Bake 10 minutes. Turn toasts over and bake until cooked through, about 10 minutes longer. Serve with maple syrup.

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