Some recipes are easy to describe, and others make you wish there were a way to send a warm, crispy bite straight through the screen. This Almond Crusted Cinnamon French Toast with Strawberries and Butter Cream Syrup is one of those breakfast recipes. It is rich, golden, crunchy on the outside, soft and custardy in the center, and finished with fresh strawberries, whipped cream, and a sweet butter cream syrup.
If you love French toast that feels special enough for a weekend brunch but is still simple enough to make at home, this recipe is a wonderful choice. Thick slices of French bread are dipped in a cinnamon-vanilla egg mixture, coated in crushed cornflakes and sliced almonds, then cooked until beautifully crisp. The almonds toast as the bread cooks, adding flavor and texture, while the cornflakes give each slice a light, crunchy crust.
The fresh strawberries brighten everything up, and the Butter Cream Syrup turns the whole plate into something indulgent and memorable. It is the kind of breakfast that makes an ordinary morning feel like a celebration. Serve it for holidays, birthdays, brunch with friends, or any morning when you want something a little extra delicious.
Now, let’s walk through how to make this almond crusted cinnamon French toast from start to finish.
Almond Crusted Cinnamon French Toast with Butter Cream Syrup
Print Recipe
Time: 30 minutes
Yield: 10-12 slices
Recipe adapted from The Chew, passed on by my wonderful friend Heather Peterson
1 loaf French bread
4 eggs
1 C milk
3 Tb sugar
1 Tb vanilla
1/2 tsp cinnamon
Dash of salt
4 C cornflakes cereal
1 1/3 C sliced almonds
2 Tb butter
Toppings:
Butter Cream Syrup (recipe here)
1 pound fresh strawberries
Whipped cream
1. Slice the loaf of French bread into 10 to 12 thick pieces. Each slice should be about 1 inch thick. Thick bread works best because it soaks up the cinnamon egg mixture without falling apart and gives the finished French toast a soft, tender center.
2. Crack the eggs into a 9×9 pan or another shallow dish. Whisk them with a fork until they are frothy and evenly blended. Add the milk, sugar, vanilla, cinnamon, and a dash of salt. Whisk again until the mixture is smooth and well combined. This will be the sweet cinnamon batter for the French toast.
3. Pour the cornflakes into a pie tin or small shallow pan. Use the bottom of a measuring cup to crush the cereal into smaller pieces. You do not need to turn it into powder; a coarse crumb is perfect because it creates a crunchy coating. Add the sliced almonds and stir until the almonds are evenly mixed with the cornflake crumbs.
4. Heat a large skillet over medium-high heat. Add about 1 tablespoon of butter and allow it to melt across the surface of the pan. The butter helps the French toast brown beautifully and adds extra flavor to the crust.
5. Dip each slice of French bread into the cinnamon batter. Let both sides absorb some of the mixture, but do not soak the bread so long that it becomes soggy.
Next, press the dipped bread into the almond and cornflake coating. Turn it over and coat the other side as well. Gently press the crumb mixture into the bread so it sticks. A few crumbs may fall off as you transfer the slices to the skillet, and that is completely fine.
6. Place the coated French toast in the hot skillet and cook for about 5 to 6 minutes per side. Keep an eye on the heat. If the skillet is too hot, the almond crust may brown too quickly before the inside is cooked through. A steady medium to medium-high heat gives the bread time to become warm and custardy inside while the outside turns crisp and golden.
When the bottom of each slice is golden brown, carefully flip it over and cook the second side. Remove the French toast from the pan when the center is cooked through and the coating is crisp. If you are unsure, gently cut into one slice with a fork to check the texture.
Transfer the finished almond crusted French toast to a serving plate. The slices should be warm, fragrant, and covered with a crisp almond-cornflake crust.
Slice the fresh strawberries just before serving so they stay juicy and bright.
Layer the strawberries over the warm French toast. The combination of sweet berries, cinnamon, almonds, and crisp cereal coating makes this breakfast feel extra special.
Drizzle Butter Cream Syrup over the top, then add whipped cream if desired. Serve immediately while the French toast is still warm and the crust is crisp.
This Almond Crusted Cinnamon French Toast with Strawberries and Butter Cream Syrup is creamy, crunchy, sweet, and satisfying. It is a beautiful breakfast recipe for anyone who loves a homemade brunch with plenty of flavor and texture.
Enjoy!
