You Gotta Waffle Some French Toast
I am, for the most part, a fan of savory breakfast. Egg on toast, maybe some cottage cheese with cherry tomato halves, onion bagel and cream cheese are my favorite weekday breakfasts. But on weekends, a sweet pastry breakfast is welcome, especially on days when I have little to do. Give me a stack of pancakes, waffles, or French toast, along with a good YouTube video , and I’ll be happy.
Unfortunately, if I want these things, I have to make them myself. This is entirely my fault. My boyfriend has refused to cook in my kitchen, mostly because I’m an asshole who can’t help but hover and criticize.
Since I cook myself, I try to simplify the process as much as possible. Due to the nature of my job, making brunch can feel like a weekend job, something I try to avoid. (I am the union, baby.)
French toast waffles are one such extremely effective trick. Instead of flipping the toast halfway through, the waffle iron cooks both sides at the same time, cutting cooking time in half. (While it’s probably faster to make a whole bunch of French toast with a large skillet, I don’t have one and can only fit two slices of toast into the skillet at a time.)
But beyond being effective, waffle French toast (or is it French toast waffles?) is the best of both worlds. Fluffy and eggy on the inside, with a crispier surface thanks to the pits. Divots are also great at retaining maple syrup (or maple oil), and getting the syrup in your mouth is half the point of these breakfast carbs.
Thick white bread works best here, although I used sandwich bread this morning and the French toast was still good. The waffle iron squishes and using too thin bread can result in flat French toast. You can make waffles with just about any French toast recipe, just drain the extra egg first. I place the egg and the half-soaked piece on the wire rack for a few minutes while the waffle iron heats up.
French toast with waffles (for 2-3 slices, depending on the thickness of your bread)
Ingredients:
- 1 egg
- 1/3 cup half and half
- 3/4 teaspoon vanilla extract
- 1 teaspoon sugar
- 1 pinch of salt
- 3 slices thick white bread
Add all ingredients, except bread, to a bowl and whisk until fully combined. Dip both sides of each slice of bread in the egg mixture and place on a wire rack to drain off the excess. Heat waffle iron to medium heat. Once heated, place the egg and milk-soaked bread in the middle of the waffle iron and cook for 2-4 minutes, depending on the thickness of your bread, until the toast is browned and crispy on the outside. Serve with butter and maple syrup or maple butter syrup .