Air-Fryer Crunchy Nut French Toast

Crunchy Nut cornflakes are one of those cereal products that ruined breakfast cereals for everyone — once you've had honey-coated golden cornflakes, plain cornflakes feel like a punishment. This recipe takes the Crunchy Nut box and uses it as a breading for French toast. The result is a triangle of soaked bread with a coating that crackles like real fried chicken, sweet from the cereal honey, with the warm custardy interior of French toast underneath.

The technique is "double dredge" — bread dipped in egg custard, then pressed into crushed cornflakes, then back in custard, then back in cornflakes. The double coat catches the maximum amount of cereal and gives you the crunchiest result. Air-fry at 360°F for 8 minutes per side, basting halfway with a brush of melted butter to deepen the colour.

Served with whipped cream and a generous drizzle of golden syrup (British/Australian inverted-sugar syrup; substitute pure maple if unavailable). The photo shows two triangles fanned across a dark blue plate: deeply golden cornflake crust visible, syrup oozing across, white whipped cream piled on the side. The kind of breakfast that justifies a 6am wake-up because you got to eat it.