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Gocha's Krunch-tastic French Toast Recipe

Name: Gocha's Breakfast Bars Gocha's Krunch-tastic French Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices thick slices brioche or challah bread; 4 count large eggs; 1 cup whole milk; 0.25 cup heavy cream; 1 tsp vanilla extract; 2 tbsp granulated sugar; 0.5 tsp ground cinnamon; 0.25 tsp fine salt; 2 cups cornflakes (crushed, not heavily powdered); 0.5 cup panko breadcrumbs (lightly toasted and crushed); 0.5 cup finely chopped pecans or walnuts; 2 tbsp light brown sugar (packed); 0.25 tsp ground nutmeg; 0.25 tsp sea salt; 2 tbsp unsalted butter; 1 tbsp neutral oil (canola or vegetable); 0.75 cup maple syrup; 2 tsp powdered sugar (optional, for dusting); 1 cup fresh berries or sliced banana (optional)

Inspired by Gocha's Breakfast Bar

Time35m

Serves4

Make Gocha's Krunch-tastic French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter & Main

8 slices thick slices brioche or challah bread

4 count Large eggs

1 cup whole milk

1/4 cup Heavy cream

1 tsp Watkins vanilla extract

2 tbsp granulated sugar

1/2 tsp Ground cinnamon

1/4 tsp fine salt

Crunch Coating (Gocha's Krunch)

2 cups cornflakes (crushed, not heavily powdered)

1/2 cup panko breadcrumbs (lightly toasted and crushed)

1/2 cup finely chopped pecans or walnuts

2 tbsp light brown sugar (packed)

1/4 tsp ground nutmeg

1/4 tsp sea salt

For Frying & Serving

2 tbsp Unsalted butter

1 tbsp neutral oil (canola or vegetable)

3/4 cup maple syrup

2 tsp powdered sugar (optional, for dusting)

1 cup fresh berries or sliced banana (optional)

Method

Batter & Main

Prepare bread

If using fresh bread, cut 8 thick slices about 3/4 to 1 inch thick. If bread is very fresh, allow slices to sit uncovered for 20–30 minutes to firm slightly (or lightly toast). This helps them absorb custard without getting soggy.

Make custard

In a wide shallow dish (large enough to lay a slice flat), whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and slightly frothy.

Soak bread

Working 2 slices at a time, submerge each slice in the custard for 15–20 seconds per side (or up to 30 seconds for very dry bread). Press gently so custard soaks into the center but avoid making the slices soggy. Let excess drip back into the dish.

Crunch Coating (Gocha's Krunch)

Make the krunch mix

Place 2 cups cornflakes in a zipper bag and gently crush with a rolling pin or pulse 2–3 times in a food processor so flakes are broken but not powdered. In a bowl combine the crushed cornflakes, 1/2 cup toasted panko breadcrumbs, 1/2 cup finely chopped pecans or walnuts, 2 tablespoons packed light brown sugar, 1/4 teaspoon ground nutmeg and 1/4 teaspoon sea salt. Stir to combine.

Coat soaked bread

On a large plate or shallow pan, spread an even layer of the krunch mix. Press the custard-soaked slice firmly into the krunch so the coating adheres to both sides and the edges. Gently shake off excess. Repeat for remaining slices. If coating is not sticky enough, press more firmly or lightly spray slices with a little melted butter to help adherence.

For Frying & Serving

Cook the French toast

Heat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; heat until butter foams and is fragrant but not burnt (pan temperature around medium, 325–350°F / 160–175°C if using a thermometer). Place coated slices in the skillet leaving space between them. Cook 3–4 minutes per side, pressing gently with a spatula for the first minute to help the coating set, until golden brown and crisp on both sides.

Keep warm

If making multiple batches, preheat an oven to 200°F (95°C) and keep cooked slices on a wire rack set over a baking sheet in the oven to stay warm and crisp while you finish the rest.

Serve

Arrange Gocha's Krunch-tastic French Toast on plates. Drizzle with maple syrup (about 2–3 tablespoons per serving, or up to 3/4 cup total). Dust lightly with powdered sugar if desired and garnish with fresh berries or banana slices. Serve immediately so the coating stays crunchy.