★★★★ 4 from 1 reviews

Remember these perfect whole wheat waffles? How could you not. Here is round 2, as promised.

I turned these delicious waffles into french toast is called Cornflake Crusted French Toast Waffles!

I love french toast and I love waffles, so why not have the best of both worlds.

So I had waffles one day, and french toast the next. Perfect breakfast(s) if you ask me.

HAVE YOU EVER WONDERED, HOW DO YOU GET FRENCH TOAST WAFFLES SO CRISPY? 

Making crunchy French Waffles toast is simple. There is no specialized equipment or unusual ingredients. It’s possible to do it on the stovetop.

You only need one secret ingredient: cereal flakes. Yes, you read that correctly. If you’ve never had cereal crusted french toast before, this may seem strange. But trust me when I say that cornflakes add a whole new dimension to your standard homemade French toast.

CEREAL CRUSTED FRENCH TOAST WAFFLES

You may be familiar with Kylie Jenner French Toast, which is cereal crusted french toast. She shared a similar flaky French toast recipe on Snapchat, causing a breakfast frenzy!

I’m a sucker for breakfast trends, but sorry Kylie’s French Toast, cereal crusted French toast isn’t a new idea. Making French Toast with a cereal crust is a traditional method.

Cornflake Crusted French Toast Waffles

I also coated these bad boys in corn flakes, and then baked them rather than frying them on the stove top. This keeps them super crispy, and not soggy.

Although you could probably do either. They were delicious topped with warm maple syrup, a sprinkle of powdered sugar and a few banana slices.

USE CORN FLAKES OR FROSTED FLAKES FOR THE FRENCH TOAST CRUST

Cornflakes are used in my recipe for the Ultimate French Toast. Frosted Flakes are used in Kylie Jenner’s flakey French toast.

I prefer cornflakes to Frosted Flakes for the following reasons:

1. Cornflakes, in my opinion, give the French toast a heartier crunch and crips, and
2. The maple syrup topping stands out more because it isn’t masked by the sweetness of the Frosted Flakes.

5 EASY STEPS TO MAKE CORNFLAKE FRENCH TOAST WAFFLES:

1. Combine the eggs, milk, and vanilla extract in a mixing bowl.
2. In a casserole dish, soak the bread slices in the egg mixture.
3. Break up the cornflakes.
4. Dip the egg-soaked bread slices in the cornflakes on both sides.
5. In a skillet, gently fry the crusted French toast until golden and crispy.

WAFFLE BATTER INGREDIENT NOTES

Let me walk you through the steps required to say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and chewy in the middle.

• For this recipe, all-purpose flour is my go-to flour. You can use whole wheat flour if you prefer, but the texture will be a little heavier.
• Our “secret ingredient” for the crispiest waffles is cornstarch. Cornstarch, when combined with flour, ensures that they are perfectly crisp on the outside and tender on the inside.

• Baking powder and baking soda aid in the rise and browning of the waffles. I recommend using both for the lightest waffles.
• Flavor is provided by sugar, salt, and vanilla extract. I keep the sugar amount low because I like to drizzle maple syrup on top, but you can increase the sugar if you prefer sweeter waffles. I call for one tablespoon, but an extra tablespoon wouldn’t hurt.
• The recipe’s liquid ingredients are milk and oil. You can use either regular or nondairy milk. In terms of oil, I prefer something neutral in flavor, such as grape seed or safflower oil. Melted coconut oil could be used to add a coconut flavor. If you’re wondering if you can use butter, you can, but the oil will make a more light and airy waffle.
• The egg adds tenderness and structure. It only takes one egg to do the trick. If you don’t want to use eggs, a flax egg can be substituted.

MAKE AHEAD AND REHEATING LEFT OVERS

Make extra batter because waffles keep well in the refrigerator or freezer and are simple to reheat in the microwave, toaster, or oven for quick breakfasts or snacks.

• To Store: Allow to cool completely before transferring to freezer bags or containers. They can be stored in the refrigerator for up to two weeks and in the freezer for up to four to six months.
• To Reheat: simply remove as many as you need and place them in the toaster oven on the medium or light setting until thoroughly heated. They can easily catch fire, so keep an eye on them.

WAFFLE TIPS:

• Make sure the batter isn’t overworked. As with pancakes or muffins, be gentle when combining the wet and dry ingredients. There’s no need to beat here, just whisk or stir until everything is combined.
• Be prepared to squish the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need to test the temperature and cooking time with the first waffle. After the first waffle, you should have a better idea of how much batter to add (ours requires 1/2 cup), the best heat setting, and timing.
• Preheat the oven to 200° F before beginning to make the waffles. Once finished, place each waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter while the waffles are still in the oven (try not to stack them). The extra few minutes in the oven crisps up the outside of the waffle and keeps it warm for serving.
• Separate the eggs for extra light and crispy waffles. Combine the wet and dry ingredients in a mixing bowl. The egg white should then be whipped until stiff peaks form. Fold in the beaten egg whites after you’ve combined the dry and wet ingredients. Separating the egg and beating the white adds airiness and lightness to the batter.

Print

Frequently Asked Questions

MORE WAFFLE RECIPES TO TRY:

• Cornflake Crusted French Toast
• Ultimate Crispy French Toast with Corn Flakes
• Ultimate Crispy French Toast with Corn Flakes

Homepage