Waffled French Toast

Waffled French Toast

Waffled French Toast is rated 5.0 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
This recipe puts a creative spin on French toast by cooking the slices of brioche in a waffle maker. Children can help with several steps of the preparation. They can whisk the eggs and other ingredients together, then dip the bread into the egg mixture. Under adult supervision, they can help cook the French toast in the waffle maker.

Ingredients:

  • Nonstick cooking spray or melted unsalted butter
      for cooking
  • 6 eggs
  • 2 cups half-and-half
  • 1 Tbs. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 2 Tbs. firmly packed light brown sugar
  • 8 slices brioche, each 1 1/4 inches thick
  • Flavored Butters for serving

Directions:

Preheat a waffle maker according to the manufacturer's instructions. Spray the surface with nonstick cooking spray or brush with melted butter.

In a bowl, using a handheld whisk, beat the eggs until frothy. Add the half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended.

Dip 1 bread slice into the egg mixture and soak, turning once, 30 seconds per side. Place the bread on the preheated waffle maker, close the lid and cook according to the manufacturer's instructions until golden brown and crisp, about 4 minutes. Keep warm while cooking the remaining bread.

Serve the French toast warm with flavored butters. Serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Sunday Favorite I made this for our Sunday brunch and everyone loved it. They asked for more! I made 12 slices of bread and still had a lot of mix, next time I will make half of the batter. I added 1 tsp of Grand Marneir (I add that to almost everything) and it was so good. Served with homemade whipped cream and fresh fruit.
Date published: 2017-10-22
Rated 5 out of 5 by from Yummy Sunday Breakfast So good! To die for! I just used French bread and it worked. Drizzled with Pure Maple Syrup. Easy to make.
Date published: 2013-07-07
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