French toast is dipped in an egg custard batter and then covered in panko bread crumbs, giving it a super crunchy finish. This dish is inspired by the famous Crunchy French Toast from Blu Jam Cafe in Los Angeles.
This creation idea is, again, brought to you by my brother. Last week, I made Baked Churro Ice Cream Sandwiches after seeing my brother make his version (inspired by the ones from Churros Borough). After I showed him my version, he then showed me his photos of Crunchy French Toast inspired by the ones from Blu Jame Cafe and told me to make it. So I did.
I’ve never had the ones from Blu Jam Cafe, but it’s basically French toast covered in crushed corn flakes, which actually was my initial thought of how to cover the French toast. However, I liked my brother’s idea of panko crumbs even better. I’ve made corn flake crusted chicken before and the corn flake crust just isn’t as pretty and doesn’t stick on as well. The panko crumbs perfectly covered the French toast slices and cooked very evenly.
Much like my Baked Churros, I found that baking the French toast was better than cooking it on the stove. I actually tried it both ways, but preferred the oven version, where the panko is evenly heated and stays crunchier longer. It’s also faster if you plan on making this for a crowd.
I used Texas-style toast as my base, and I couldn’t help myself. I felt compelled to stuff it with something. So I stuffed in some Nutella. You can also do chocolate spread, cookie butter spread, jam, fruit, etc. Or don’t stuff them at all.
These came out so tasty. Instead of eating them with a fork and knife, we just picked up a piece, dipped in syrup and munched on them.
Crunchy French Toast
- 4 thick slices of Texas style toast but do not toast it, sliced into triangle halves
- 2 extra large eggs
- 1 cup heavy cream (see note)
- 2 tbsp honey
- 1 cup of panko breadcrumbs I prefer Kikkoman
- 4 tbsp of Nutella spread optional
- syrup for dipping
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silpat mat.
- In a medium-sized bowl, whisk together eggs, heavy cream and honey. In another bowl, pour in breadcrumbs.
- If you are stuffing your toast, carefully make an incision along the longest side of your triangle. The using a spatula, spread 1/2 tbsp of Nutella. Repeat with all slices.
- Take a triangle piece of bread and dip both sides in egg batter. Then roll it into the breadcrumbs until both sides are evenly covered in breadcrumbs. Place onto prepared baking sheet. Repeat with remaining bread.
- Bake for about 22-25 minutes, flipping over with 10 minutes remaining, until both sides are crunchy and golden and egg custard is fully cooked. Careful not to cook too long or your Nutella will completely dry out. Serve with fresh fruit and syrup.
- You can also use whole milk but the batter won't be as rich. If you use whole milk, reduce the amount to 2/3 cup.
- The nutrition estimate does not include the syrup.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.