Jo’s Crunchy French Toast, served at the Gaines’s restaurant in Waco. [Photos by Kim Gehling]

This week has been a special one. I’ve had the chance to take a trip with my mom, and our first destination was the charming town of Waco, Texas.

Kim, right, and her mom, recently took a trip to Waco, Texas.

Waco has become a must-visit spot for fans of Chip and Joanna Gaines and their Magnolia brand. From Magnolia Market at the Silos to their coffee shop, bakery, and more, it’s a beautifully curated experience that combines farmhouse charm with Texas hospitality.

The Gaines, Chip and Joanna’s building in Waco. Inside is their restaurant Magnolia Table.

One of the highlights of our visit was eating at Magnolia Table, the couple’s beloved restaurant, and sampling a dish straight from Joanna’s kitchen.

In 2016, Chip and Joanna purchased the historic Elite Cafe building and transformed it into Magnolia Table, which officially opened its doors in 2018. Joanna later brought her signature style to the screen again in 2021 with the debut of Magnolia Table with Joanna Gaines, a cooking show where she shares some of her favorite recipes and the stories behind them.

Waiting to be seated at Magnolia Table.

While at the restaurant, I ordered “Jo’s Crunchy French Toast,” and boy, it was a pure delight. Imagine thick-cut brioche soaked in rich custard, coated in a caramel cornflake crunch, and topped with freshly whipped cream and juicy strawberries. It was truly an indulgent treat.

Although I haven’t made this at home yet, the Magnolia website generously shares the recipe. I’ve rewritten it below in my own words so you can try it too.

From our table in Waco to yours — enjoy!

Crunchy French Toast

Serves 6–8

For the Caramel Crunch:

  • 4 c. corn flakes
  • ¾ c. granulated sugar
  • ⅛ t. cream of tartar
  • 2 T. water
  • 3 T. unsalted butter (plus more for greasing)
  • ¼ c. heavy cream
  • A pinch of salt
  • 1½ t. ground cinnamon

  1. Preheat your oven to 375°F. Toast corn flakes on a parchment-lined baking sheet for 6–8 minutes until lightly golden, then let cool.
  2. In a saucepan, combine sugar, cream of tartar, and water. Stir over medium-high heat until it turns amber. Remove from heat, stir in butter, then slowly add cream and salt.
  3. Grease another baking sheet. Toss corn flakes with the caramel and cinnamon, then spread evenly. Let cool for 1 hour.
  4. Set aside 2 c. for topping. Crush the rest in a bag to your preferred texture and place in a shallow bowl.

For the French Toast:

  • 8 large eggs
  • 1 c. heavy cream
  • 2 t. vanilla
  • 12 brioche slices
  • Butter for the pan
  • Powdered sugar, maple syrup, strawberries, and whipped cream for serving

  1. Whisk eggs, cream, and vanilla in a shallow bowl.
  2. Dip each brioche slice into the egg mixture, then coat with crushed caramel crunch.
  3. Cook on a buttered skillet over medium heat for 2–3 minutes per side.
  4. Place cooked slices on a rack to keep them crisp.
  5. Slice diagonally, plate with extra caramel crunch, and top with powdered sugar, syrup, strawberries and whipped cream as desired.