An Honest Review: Decoding Joanna Gaines’s French Toast Crunch from Magnolia Table Vol. 2

Exploring new recipes from beloved cookbooks is always an exciting culinary adventure. Today, we’re diving into a dish from Joanna Gaines’s highly anticipated cookbook, Magnolia Table Vol. 2 – her much-talked-about French Toast Crunch. As a seasoned home cook and recipe developer, I approached this recipe with enthusiasm, eager to experience the “crunchy, crunch” that Joanna herself raves about. However, after investing significant time and effort, I’ve come to a clear conclusion: this particular recipe, as written, falls short of expectations and isn’t truly worth the extensive work it demands.

My culinary journey with this recipe was fraught with challenges. The signature “crunch” – a delightful idea in theory – never truly dried out, consistently remaining sticky. Even more frustratingly, it refused to adhere properly to the bread when dipped, leading to a significant loss of that promised texture. The issues compounded, turning what should have been a joyful breakfast preparation into a taxing ordeal. While I genuinely enjoyed the *flavor* of the crunch itself, my advice is firm: make the topping, absolutely, but pair it with a superior French toast base. For unparalleled success and a truly delicious breakfast, I wholeheartedly recommend using MY OWN CUSTARD FRENCH TOAST RECIPE as your foundation.

The Culinary Journey: A Detailed Review of the Process

My experience with Joanna Gaines’s French Toast Crunch recipe can be summed up in two words: finicky and messy. And this comes from someone whose kitchen, despite the chaos of cooking, usually looks presentable by the end. The sheer effort required for this dish simply did not justify the outcome, transforming what should be a straightforward breakfast into an overly complicated culinary project. The recipe’s many steps dragged the entire process out to an astonishing degree. Instead of the mere 10 minutes listed on the recipe card for prep and cooking, I found myself immersed in an hour of preparation followed by another hour of active cooking. By the time I was finally ready to sit down, I was so frazzled and exhausted from the stovetop marathon that I completely forgot to pour myself that much-needed morning cup of coffee.

The aftermath was equally disheartening. Having to get up again, my eyes landed on the veritable disaster zone that was now my kitchen. Pots and pans, sticky bowls, and scattered cornflakes painted a picture of culinary warfare rather than a serene Sunday morning breakfast. Reflecting on the entire experience, I couldn’t help but feel a pang of regret. I would have vastly preferred making a simple, classic French toast, perhaps elevated with a sophisticated caramel-covered cornflake topping. The added steps of intricately coating each slice, then meticulously crunching and attempting to adhere the topping, only to repeatedly fail, felt like an exercise in futility. The morning, which began with the promise of a delightful, easy breakfast, concluded with me feeling utterly depleted and weary, questioning if the pursuit of “crunch” was truly worth such an energy expenditure.

Taste and Texture: A Deep Dive into the “Crunch”

When it came to flavor, the French Toast Crunch was, admittedly, “okay.” It wasn’t groundbreaking or memorably delicious, but it wasn’t unpleasant either. The standout component, without a doubt, was the “crunchy, crunch” itself, as Joanna affectionately calls it on her cooking show. This element, a caramelized cornflake mixture, was genuinely delightful. I found myself snacking on it by the handful, appreciating its sweet, buttery, and satisfyingly crispy texture. Alone, it’s a winner. However, the recipe’s core concept hinges on this delicious crunch adhering to the French toast, and this is where the major structural flaw emerged.

The extra, intricate steps involved in preparing the crunch, then attempting to coat the bread with it, and finally trying to make it stick, proved to be an exercise in futility. Despite my best efforts and careful adherence to the recipe, the crunch consistently refused to bond with the eggy bread. It remained stubbornly loose, flaking off with every turn in the pan and every attempt to plate. This crucial failure transformed what promised to be a wonderfully textured dish into a disjointed and messy affair. On a relaxed Sunday morning, before I’ve even had my first cup of coffee, this level of frustration and unsuccessful labor is simply too much to contend with. The recipe calls for a significant time commitment and a high degree of precision, elements that are often at odds with the desire for a leisurely, enjoyable weekend breakfast. While the individual components held some appeal, the overall execution, particularly the lack of cohesion between the crunch and the toast, made the entire endeavor feel disproportionately demanding for the mediocre results achieved. The eating experience was fine, the flavors adequate, but the sheer amount of effort required was vastly disproportionate to the culinary reward. It is for this reason that I can confidently say I will most likely not be making this particular recipe again as written.

Unlocking Success: My Top Tips for French Toast Perfection

Based on my experience, I have some valuable tips for anyone looking to achieve a truly memorable French toast, especially if you’re drawn to the delightful “crunch” element from Joanna’s recipe. My primary recommendation is straightforward: go ahead and make Joanna’s caramel cornflake crunch – it’s genuinely tasty on its own! However, instead of trying to make it stick to the bread during cooking, use it simply as a delicious, textural topping for a superior French toast base. This approach bypasses all the frustration of non-adherence and allows you to enjoy the best of both worlds without the hassle.

For the ultimate French toast experience, I urge you to follow the instructions for my very own Caramelized Custard French Toast. This recipe is designed for maximum flavor and an incredibly tender, custardy interior. When you’re preparing my recipe, if you plan to top it with Joanna’s caramel cornflakes, simply omit dusting your French toast with cinnamon sugar during cooking. This ensures the flavors don’t compete and allows the unique taste of the cornflake crunch to shine through beautifully.

One of the most significant lessons I learned and incorporated while developing my own French toast recipe centers on the composition of the bread soak. Through extensive testing, I discovered that you achieve an unbelievably custardy, richer, and ultimately more delicious French toast if you exclusively use egg yolks for the bread soak. Many traditional recipes call for whole eggs, which can result in a more “eggy” flavor and a slightly firmer texture. However, by removing the egg whites, you’re left with a concentrated, emulsifying agent that imparts an unparalleled richness and silkiness to the bread once it’s cooked. The difference is truly remarkable.

After consistently enjoying my egg-yolk-only French toast for quite some time, the distinction between an “eggy” versus a “custardy” texture became strikingly clear. The “eggy” version, while still pleasant, often feels heavier and can sometimes taste too much like a fried egg. In contrast, the “custardy” version melts in your mouth, offering a delicate sweetness and a luxurious, creamy texture that elevates the entire dish. It’s this nuanced difference that transforms a good French toast into an extraordinary one. The egg yolks bind the other ingredients beautifully, creating a uniform, decadent soak that penetrates the bread thoroughly without making it soggy, resulting in a perfectly tender interior and a crisp exterior when cooked correctly. This simple alteration is a game-changer for French toast enthusiasts, delivering a gourmet experience right in your own kitchen.

Final Thoughts: A Hybrid Approach for Breakfast Bliss

In summary, while the concept of Joanna Gaines’s French Toast Crunch held immense appeal and the flavor of the caramel cornflake crunch itself was genuinely enjoyable, the overall recipe as presented in Magnolia Table Vol. 2 proved to be far too labor-intensive and yielded inconsistent results. The persistent issue of the crunch not adhering to the bread, combined with the significantly underestimated cooking time, made for a stressful and ultimately disappointing breakfast experience. For those seeking that delightful textural contrast, my definitive recommendation is to adopt a hybrid approach.

I wholeheartedly encourage you to prepare Joanna’s delicious caramel cornflake crunch component. It truly is a wonderful creation on its own. However, instead of attempting the arduous process of coating and sticking, simply use this fabulous crunch as a lavish topping for a truly superior French toast. And for that superior base, look no further than my own Caramelized Custard French Toast recipe. By utilizing only egg yolks in the soak, my recipe guarantees an incredibly rich, custardy, and melt-in-your-mouth texture that will elevate your breakfast to new heights. This combination allows you to enjoy the best elements of both worlds: the irresistible crunch and the unparalleled tenderness of a perfectly made French toast, all without the frustration and mess. In essence, make the crunch, but stop there with Joanna’s recipe; apply it generously to my perfected custard French toast for an unforgettable culinary treat.

Until next time, Happy Cooking!

Kendell

If you watched Joanna make this recipe on Season 2, Episode 1 of her new cooking show ‘Magnolia Table with Joanna Gaines‘ you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!

Explore More of My Magnolia Table Season 2 Reviews

If you’re as passionate about cookbooks and recipe testing as I am, you might be interested in my other candid reviews from Joanna Gaines’s Season 2 offerings. Dive into my thoughts and findings:

• Garlic Cheddar Grits: A Dish That Didn’t Quite Hit the Mark
• Blended Peach Sunrise (coming soon)
• Kale + Bacon Hash Brown Casserole (coming soon)

Did you try this recipe, or perhaps my recommended alternative? I’d love to hear your thoughts! Please let me know by leaving a review or comment below. And for more delicious recipes, cooking tips, and honest reviews, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!