The recipe I’m reviewing today from Joanna Gaines’s Magnolia Table Vol. 2 is one I found more trouble than it’s worth. The crunchy topping was tasty, but it never dried properly, remained sticky, and wouldn’t adhere to the bread when dipped. If you want a crunchy topper for your French toast, make the crunch — it’s enjoyable — but for reliable French toast results, use a different base recipe.
The review…
This recipe proved to be finicky and messy. Even with careful work, it required far more time and effort than the recipe suggested. What was listed as a ten-minute process stretched into an hour of prep and another hour of cooking. By the time the dish was ready, I was too frazzled to enjoy a proper cup of coffee.
After cleaning up the aftermath in my kitchen, I realized I would have preferred making plain French toast with that crunchy caramelized topping added afterward. The flavor was pleasant, but the time and complexity weren’t worth it for me.
The reaction…
The crunch itself tasted great — sweet, crisp, and tempting enough to eat by the handful. However, the steps to coat the cereal, crush it, and try to make it cling to the soaked bread were cumbersome and, in my case, ultimately ineffective. For a relaxed Sunday morning, the extra work felt excessive.
If you decide to try this on a weekend, allow plenty of time. The final result was enjoyable, but not exceptional enough to justify repeating the whole process. I probably won’t make this full recipe again.
Tips
Make the crunchy topping and use it as a garnish on regular French toast rather than attempting to fully coat each slice. It adds a fun texture and flavor when sprinkled over a well-made French toast.
Based on my own recipe development, I find that using only egg yolks for the custard soak yields a richer, more custard-like texture. Using whole eggs produces a more egg-forward taste, while yolks give a creamier, silkier result that I prefer.
Overall, I’d recommend making the caramelized crunch as a topping for your favorite French toast recipe. Use a straightforward custard-based French toast for the best texture, then finish with the crunchy topping for contrast. That approach keeps breakfast simpler while still delivering on flavor and crunch.
Until next time, happy cooking!
Kendell
If you saw Joanna make this recipe on Season 2, Episode 1 of her show, the recipe is available on her site.
Read my other season 2 reviews…
Garlic Cheddar Grits
Blended Peach Sunrise (coming soon)
Kale + Bacon Hash Brown Casserole (coming soon)
Did you make this recipe? Leave a review or comment. Sign up for the newsletter and follow along on social channels for more updates and recipes.
