Crunchy Mexican Spiced French Toast Recipe

In a wide, shallow bowl or pie dish, whisk together 4 large eggs until lightly beaten.

Add 1 cup whole milk and 1/4 cup heavy cream to the eggs and whisk until combined.

Whisk in 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until dissolved.

Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ancho (or mild) chili powder, 1/4 teaspoon ground cumin, and 1/2 teaspoon fine sea salt. Whisk thoroughly to distribute the spices evenly. Taste a small amount (optional) and adjust salt or spice levels as desired.

Set the batter aside for 5 minutes so the spices bloom and the mixture slightly thickens.

Place 2 cups cornflakes and 1 cup panko breadcrumbs in a large shallow bowl or rimmed baking sheet. Using a rolling pin or the bottom of a saucepan, lightly crush the cornflakes so there are small crunchy pieces but not powder.

Stir in 2 tablespoons finely chopped fresh cilantro, 1/4 cup finely grated cotija or Parmesan cheese, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground black pepper until evenly combined.

Arrange 8 slices of thick-sliced brioche or challah on a wire rack or plate. If bread is very fresh and soft, lightly dry it in a single layer in a 300°F (150°C) oven for 5–7 minutes to help it absorb the batter without becoming soggy. Cool briefly before proceeding.

Heat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is melted and foaming and the pan is hot but not smoking, lower heat to medium-low to avoid burning the coating.

Working in batches to avoid crowding, dip one slice of bread into the batter, letting it soak for about 5–8 seconds per side (longer if using slightly stale bread). Allow excess batter to drip back into the bowl for 2–3 seconds.

Immediately press both sides of the battered slice into the cornflake–panko mixture, pressing gently so the coating adheres and a light crust forms. Shake off any loose crumbs.

Place the coated slice into the preheated skillet. Cook 2½–3 minutes per side, or until the crust is deep golden brown and crisp and the interior is cooked through. Adjust heat as needed so coating browns without burning. Repeat with remaining slices, adding more butter/oil between batches as needed.

Transfer cooked French toast to a wire rack set over a baking sheet and keep warm in a low oven (200°F / 95°C) while finishing remaining slices to preserve crispness.

In a small saucepan, combine 3/4 cup maple syrup with 1 tablespoon fresh lime juice. Warm gently over low heat until just hot and slightly reduced, about 3–4 minutes. Taste and adjust with up to 1 tablespoon honey for extra sweetness if desired.

To serve, stack 2 slices per plate (or as desired). Spoon warm maple-lime syrup over the French toast, sprinkle with a little lime zest and optional 1 teaspoon powdered sugar, and finish with a light scattering of extra chopped cilantro or a pinch of crumbled cotija if desired.

Serve immediately so the exterior stays crunchy and the interior remains tender.