• Crunchy Jelly-Stuffed French-Toast

    2 votes
    Crunchy Jelly-Stuffed French-Toast
    Prep: 10 min Cook: 5 min Servings: 4
    by Kevin Olomon
    13 recipes
    French Toast is actually better if you use slightly dry or stale bread, as it soaks up the flavorful egg batter much more nicely. The French eat French Toast too, but did you ever wonder what they call it? Since this breakfast is typically made with day-old, or slightly stale bread that you might otherwise l lose- they call it “pain perdu” or “lost bread”. This particular recipe results in a breakfast that’s a bit different than the French Toast most of us are used to. Not only is it stuffed with jelly, but it also incorporates crunchy cornflakes, which gives it a fun and chewy bite.


    • 4 eggs
    • ½ c. milk
    • ½ t. cinnamon
    • dash salt
    • 2 T. orange zest
    • 2 T. maple syrup
    • 2 c. cornflakes cereal
    • 4 T. margarine
    • 8 extra-thick slices of bread
    • grape jelly (or strawberry, or peach, or any preferred flavor)


    1. The first step in preparing this French Toast is to set-up a coating station in bowls large enough to comfortably dip the extra-large, thick slices of bread into. In one bowl crack the 4 eggs- beat them slightly until scrambled. Whisk in the milk, salt, orange zest and maple syrup, then set aside.
    2. In another bowl place the cornflakes that have been crushed into smaller bits with your fingers.
    3. Next, with a serrated knife, cut a deep pocket into the side of each slice of bread, through the crust- almost as if you are going to divide the entire slice of bread in-two, but stopping just short of that. You want to create a pocket deep enough to be able to spread the jelly inside without it oozing out from any of the sides at all. Once these pockets are cut into each slice of bread, go ahead and use a butter knife or spoon to carefully spear some jelly inside each pocket of each slice of bread.
    4. In a large skillet over medium-low heat, melt the margarine.
    5. Meanwhile dip each stuffed slice of bread first into the egg/milk mixture, turning to coat well. Then lift each wet slice from the egg and place into the bowl of crushed cornflakes. Sprinkle and coat all sides of each slice, turning and rotating to make sure every bit is encrusted well with the crunchy flakes.
    6. Carefully lay each coated piece of bread into the melted, heated margarine and slowly cook until each side is golden brown. When done, remove each piece to a plate, and serve with your favorite French Toast accompaniment: butter & maple syrup, an extra side-dish of the jelly that you stuffed the bread with, or a dusting of powdered sugar.
    7. To make a deluxe breakfast fit for a king, serve alongside of bacon, sausage or ham, some fresh melon & berries, and coffee, orange juice and milk!

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