Monday, August 28, 2006

French Toast Waffles

Pancakes, french toast, waffles... sometimes it seems that breakfast options are so limited. This is, of course, a ridiculous notion that only exists because I tend to make the same basic recipes repeatedly. After all, it's hard to go wrong with buttermilk pancakes.
One way to spice up breakfast is by adding new spice combinations and fruits, but another way is to think a little bit outside the box. Here, I used my waffle iron to make french toast.
I took a loaf of brioche, soaked each slice in a milk and egg mixture, then put them into the waffle iron to cook, which took same amount of time as a regular waffle. After cooking, the toast turned out to be slightly crispy and waffle-like on one side, and a bit softer on the other, due to the fact that there was slightly more upward pressure on the toast than downward (I didn't press the lid of the waffle iron down). Not surprisingly, it tasted like a waffle and french toast fused together.
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. I recommend sticking 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.

French Toast Waffles
1 cup milk (any kind)
3 eggs
1 tsp vanilla
1/2 tsp cinnamon
pinch salt
6 slices of brioche (about 1/4" thick) or plain bread

Whisk all ingredients together in a large bowl and pour into a shallow pan or baking dish. Lay slices of brioche (or regular bread) in the mixture and soak them until just saturated with the mixture, turning to coat.
Preheat waffle iron and grease lightly.
Place slice of toast on center of waffle iron and cook as a waffle.
Serve immediately.

Makes 6 slices.