Friday, July 6, 2012

French Toast Waffles

Breakfast foods are a big deal around here.  At least one weekend morning, (and occasionally both mornings) we do it real-style: french toast/pancakes/waffles, eggs, sausage, potatoes, yum...  Waffles are the fave, since we use the Snoqualmie Falls waffle mix (super delish) and it's quick with very little cleanup. 

But then one day I thought: what if we combined waffles and french toast?

There are two ways to do this.  You can either french-toast-ify waffles, by battering and frying waffles like regular french toast, OR you can waffle-ize french toast, by putting a battered piece of bread in the waffle iron.  

Both are delicious.  You should try it.

Here is my basic french toast batter recipe in case you don't have one in your head:

2 eggs
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla
1 tbs sugar
dash of salt

Whisk the cinnamon in with the eggs first.  This helps prevent the cinnamon from floating to the top and soaking only the first piece of bread leaving none for the rest.  Then add the milk and the rest of the ingredients.  Leaving this overnight in the fridge helps with the flavor if you have the foresight to make it in advance.  Also, depending on the staleness and hardiness of the bread you can leave it to soak in the batter overnight as well, though I haven't done much of that.

Now comes the frying part.  Use a little more oil than you think is necessary and keep the heat on medium.  This makes sure that the inside cooks enough before the outside is too brown, and helps in achieving the crispiness of the outside that is so necessary in french toast.

Top with butter and real maple syrup and you're on your way.  Add fruit, nuts, and whipped cream for a special treat if you deserve it.  I'm sure you do.

Have a great weekend everybody!

Waffled french toast.

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