wikiHow to Make French Toast Waffles

Did you know you can use your waffle iron to make french toast? It will taste something like a waffle and french toast fused together.


Makes 6 slices.




Ingredients

  • 1 cup (235ml) of milk (any kind)
  • 3 eggs
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (1.3 grams) cinnamon (optional)
  • a pinch of salt
  • 6 slices of brioche (about 1/4" thick) or plain bread

Steps

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    Assemble ingredients.
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    Whisk the first five ingredients together in a large bowl and pour the mixture into a shallow pan, pie plate, or baking dish.
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    Lay a slice of brioche (or regular bread) into the mixture and soak until the bread is just saturated with the mixture, turning to coat the other side. Repeat for each slice.
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    Pre-heat waffle iron and grease lightly.
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    Place one slice of soaked bread in the center of the waffle iron and cover
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    Cook as if it were a waffle. The cooking time will be about the same as for a waffle.
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    Serve immediately with syrup, powdered sugar, and/or fruit topping for a different, delicious, and unusual breakfast.

Tips

  • For a fluffier coating, whisk until you get a frothy mixture. Refrigerating the mixture will decrease its ability to foam.
  • Use slightly stale bread (referred to as "day-old bread"), or let it sit out an hour before use. The surface will hold more egg mixture, preventing saturation. It will also not tear as easily when cooking.
  • A fork and pie pan make perfectly fine alternatives to a whisk and mixing bowl. Use a fork in a circular motion, from your wrist, to beat the eggs evenly into the mixture.
  • Stick to a standard (shallower) iron for these. You can also simply cook the french toast on a griddle on top of the stove if you don't care to use a waffle iron.
  • Coffee or tea would make a good accompanying beverage.

Warnings

  • You can't use just any waffle iron for these. A Belgian waffle iron is likely to tear the bread unless you are making a very, very thick slice of french toast.
  • Do not use Soy milk. Regular milk (whole, 2%, etc.) is often used in cooking as a thickening agent. Soy milk lacks these qualities.
  • Remember to be careful when handling items that are cooking or which have recently been cooked as they may be hot and burn you.

Sources and Citations

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