Waffle Iron French Toast

Happy (Belated) New Year! With the lovely cold snap January in DC brings, I’ve been keeping it pretty simple on the food front. It’s hardly the time for grand meals when it’s a bit too frigid to walk to the store. Still, I wanted more than the standard cereal and coffee this morning for breakfast so I thought I’d dust off the Waffle Iron French Toast recipe for another go.

It’s a simple French Toast recipe, cut back to 1 serving for about 2 slices of bread, scale as needed:

  • 1 egg
  • ½ to ¾ cup milk
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt

The first time I tried this recipe, it didn’t come out as I’d hoped and the main reason for that was I was using the waffle iron’s suggested temperature setting for waffles. Today I bumped it up an additional setting (mine has five) and they came out nicely browned & crispy on the outside and creamy on the inside. My waffle iron has a red/green light indicator to tell when the waffles are ready, but just in case, I set a timer to 3 minutes for each slice. I kept the finished waffles on a plate in a 200° oven while the rest cooked so they’d be nicely warm and ready to eat!

For a classic waffle maker, using relatively thin sliced bread, I just soaked the slices before cooking. If I had a belgian or deeper pocket waffle iron, I would use thicker sliced bread (brioche? baguette?) and let it soak overnight. Thinner bread always seems to break apart on me if soaked too long. Even transferring bread from the dish to the waffle iron was a very careful operation with a long spatula. This is not a recipe that I’d advise you use Wonder bread! But it took about 25 minutes from cracking the first egg to spreading the butter on the last waffle, so it is very fast and easy.

This recipe/method will likely become a favorite of mine because–confession time–I can’t make french toast in a pan to save my life, pancakes either, truth be told. I can do a baked french toast with no problem, but when it comes to a pan, I’m hopeless. Thankfully it isn’t a vital cooking skill, but every now and again I crave french toast and when it’s 20° or less outside, I’m certainly not heading out into the cold for brunch! It would especially make for a good “empty pantry” or “snowpocalypse” meal when you’re down to the basics but have rushed out to buy plenty of milk, bread and eggs… and perhaps you could make a nice centerpiece out of the toilet paper.

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2 Responses

  1. james says:

    Looks great 🙂 I put a little nutmeg in my wash too and use challah cut in thick slices. I’ll have to remember if I did anything else with the recipe so many years ago in Michigan.

  2. Shaw Girl says:

    Considering the tales of snowpocalypse 2010 being foretold for this weekend, I may have to give this recipe a try!

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