Making French toast in your waffle iron combines the best of both worlds. You get all the custardy richness of French toast plus waffle's signature crispy ridges. All the better to hold more maple syrup.
The ingredient list now reflects the servings specified
Directions
Cook's Notes:
Substitute heavy whipping cream or half-and-half for the whole milk, if desired. Substitute cinnamon-swirl bread, French bread, or Hawaiian sweet bread for the brioche, if desired.
Nutrition Facts
Per Serving:
671 calories; protein 23.3g; carbohydrates 81.3g; fat 27.8g; cholesterol 335.3mg; sodium 799.7mg.
Full Nutrition
Awesome!! Update 03/02/16. I have made this many different ways and just thought I'd let you know. This has become a staple food item in my house. I've tried half 'n half, heavy cream, and whole milk. Full heavy cream and half 'n half win for texture and creamy taste. Milk got a bit more soggy quickly but still delicious. I tried using honey instead of maple syrup and almost cried. It's just not the same without the maple. I've used regular sandwich bread and brioche bread (always gluten free, even for non-celieac family memebers) and brioche wins for taste. Adding a touch of cinnamon won't get you arrested and might even get you an extra kiss in the morning (not guaranteed). These freeze well, making your children super happy at midnight after cram sessions before exams and helping out on those mornings when you may have hit the snooze button one too many times. Thanks for the recipe!
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Awesome!! Update 03/02/16. I have made this many different ways and just thought I'd let you know. This has become a staple food item in my house. I've tried half 'n half, heavy cream, and whole milk. Full heavy cream and half 'n half win for texture and creamy taste. Milk got a bit more soggy quickly but still delicious. I tried using honey instead of maple syrup and almost cried. It's just not the same without the maple. I've used regular sandwich bread and brioche bread (always gluten free, even for non-celieac family memebers) and brioche wins for taste. Adding a touch of cinnamon won't get you arrested and might even get you an extra kiss in the morning (not guaranteed). These freeze well, making your children super happy at midnight after cram sessions before exams and helping out on those mornings when you may have hit the snooze button one too many times. Thanks for the recipe!
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I'm rating this highly because there's no question it's wonderful, but for me on a busy morning, thick slices of French bread dipped in egg substitute with no other ingredients at all (I avoid sugar) is also remarkably good from the waffle maker. Try it that way, if you just want to get out of the kitchen fast but like to make everybody happy. They can add the syrup and butter at the table. Have been doing this for several years!
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I use my waffle iron for bacon, Alton Brown style. I make 2 slices of bacon (cut each in half to make 4 shorter slices) then a waffle which cooks in the bacon grease ...... and I repeat per person so everyone gets hot waffles and bacon. By the time the first person is ready for seconds I will have gotten everyone their first helpings. I also do fresh ground sausage patties. I've done burges too.
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Two of my favorite breakfast foods combined into one! What's not to love? Because of what I had on hand, I had to make a couple of changes...I used 1/2 & 1/2 instead of whole milk and Challah instead of brioche. I also added a bit of cinnamon to the batter. I loved the creaminess of the French toast coupled with the crispiness of the waffle.
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How is it possible I have not made this sooner? This was fabulous! So much faster than making a waffle. It had a creamy interior like french toast, but, a crispy texture on the outside like a waffle. The brioche bread was perfect for this recipe. It held up to the waffle maker without getting too flat and smashed. I did add a little cinnamon to the custard mixture before dipping in the bread. Big, big hit in my house. Thanks so much for the recip!
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This was a huge hit in our house. The flavor was great and it was super easy. I used Texas toast for the bread. We liked how it was crispy but still soft. I will be using this method from now on for french toast. Also they freeze well this way to pop in the toaster for breakfast on another day.
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Quick and easy, and seems to make FT better by resulting in a texture which is less custardy (gooey) than most versions.
I did not cut all slices evenly, so the thinner ones were not as well cooked -- will be more careful next time.
btw, I believe that it is not necessary to grease a well tempered waffle iron. I use mine several times a month, and I cannot remember when I last bothered to grease it -- must have been at least 15 years ago. As long as it is hot enough, and the cooking is long enough, the waffles will come out clean.
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These were yummy, but I don't suggest adding in the maple syrup to the egg mixture, as it's not distinguishable in the mixture. Save it for topping the waffled French toast.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Awesome!! Update 03/02/16. I have made this many different ways and just thought I'd let you know. This has become a staple food item in my house. I've tried half 'n half, heavy cream, and whole milk. Full heavy cream and half 'n half win for texture and creamy taste. Milk got a bit more soggy quickly but still delicious. I tried using honey instead of maple syrup and almost cried. It's just not the same without the maple. I've used regular sandwich bread and brioche bread (always gluten free, even for non-celieac family memebers) and brioche wins for taste. Adding a touch of cinnamon won't get you arrested and might even get you an extra kiss in the morning (not guaranteed). These freeze well, making your children super happy at midnight after cram sessions before exams and helping out on those mornings when you may have hit the snooze button one too many times. Thanks for the recipe!
I'm rating this highly because there's no question it's wonderful, but for me on a busy morning, thick slices of French bread dipped in egg substitute with no other ingredients at all (I avoid sugar) is also remarkably good from the waffle maker. Try it that way, if you just want to get out of the kitchen fast but like to make everybody happy. They can add the syrup and butter at the table. Have been doing this for several years!
I use my waffle iron for bacon, Alton Brown style. I make 2 slices of bacon (cut each in half to make 4 shorter slices) then a waffle which cooks in the bacon grease ...... and I repeat per person so everyone gets hot waffles and bacon. By the time the first person is ready for seconds I will have gotten everyone their first helpings. I also do fresh ground sausage patties. I've done burges too.
Two of my favorite breakfast foods combined into one! What's not to love? Because of what I had on hand, I had to make a couple of changes...I used 1/2 & 1/2 instead of whole milk and Challah instead of brioche. I also added a bit of cinnamon to the batter. I loved the creaminess of the French toast coupled with the crispiness of the waffle.
How is it possible I have not made this sooner? This was fabulous! So much faster than making a waffle. It had a creamy interior like french toast, but, a crispy texture on the outside like a waffle. The brioche bread was perfect for this recipe. It held up to the waffle maker without getting too flat and smashed. I did add a little cinnamon to the custard mixture before dipping in the bread. Big, big hit in my house. Thanks so much for the recip!
This was a huge hit in our house. The flavor was great and it was super easy. I used Texas toast for the bread. We liked how it was crispy but still soft. I will be using this method from now on for french toast. Also they freeze well this way to pop in the toaster for breakfast on another day.
Quick and easy, and seems to make FT better by resulting in a texture which is less custardy (gooey) than most versions.
I did not cut all slices evenly, so the thinner ones were not as well cooked -- will be more careful next time.
btw, I believe that it is not necessary to grease a well tempered waffle iron. I use mine several times a month, and I cannot remember when I last bothered to grease it -- must have been at least 15 years ago. As long as it is hot enough, and the cooking is long enough, the waffles will come out clean.
These were yummy, but I don't suggest adding in the maple syrup to the egg mixture, as it's not distinguishable in the mixture. Save it for topping the waffled French toast.
