Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
One crisp weekend morning, I awoke craving something cozy and indulgent—but I was also feeling lazy. French Toast Waffles Recipe sounded perfect: warm, comforting, sweet. But then I remembered my waffle iron gathering dust in the kitchen cupboard. A sudden spark of inspiration: What if I turn French toast into waffles? Less fuss frying, more crisp edges, nooks and crannies to hold syrup.
I gathered day‑old bread, eggs, milk, sugar, and cinnamon. I dipped the bread in the custardy mixture, gently placed it into the waffle iron, closed the lid—and waited. When I opened it, I was greeted by a golden, crisp waffle that smelled of cinnamon and vanilla. The first bite combined the softness of French toast inside with the crunchy, waffle‑iron charm outside. Syrup pooled in those grooves, melted butter gave richness, and I was instantly hooked.
Over time I tweaked proportions, tried different breads, experimented with soak times and toppings—and I’d like to share with you what I’ve found yields the best French Toast Waffles Recipe: crispy, custardy, and delicious enough for a special brunch but doable any day you want something comforting.
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Ingredients & Tools You’ll Need
Here’s a base recipe that yields about 4 waffles (depending on waffle iron size). I also include optional ingredients and substitutions.
Base Ingredients
| Ingredient | Quantity | Notes / Tips |
|---|---|---|
| Bread, day‑old or slightly stale, thick‐cut (French bread, brioche, challah, Texas toast) | ~4–6 slices | Slightly dry bread absorbs custard without falling apart. |
| Eggs | 2 large | For structure and custard flavor. |
| Milk (or milk alternative) | 1 cup | Whole milk gives richness; 2%, oat or almond also work. |
| Sugar | ~2 Tbsp granulated sugar | For sweetness; you can adjust. |
| Vanilla extract | 1 tsp | Adds depth. |
| Ground cinnamon | ~1 tsp | For warm spice; nutmeg optional. |
| Salt | pinch (¼ tsp) | Balances the sweetness and enhances flavor. |
| Butter (or oil) | for brushing waffle iron & optional in custard (~1 Tbsp) | Gives richness; helps prevent sticking. |
Optional / Topping Ingredients
- Powdered sugar
- Maple syrup or honey
- Fresh fruits (berries, sliced bananas, peaches)
- Whipped cream or yogurt
- Fruit compote
- Nuts (pecans, walnuts, almonds)
- (Optional) Nutella or other sweet spreads
Tools & Equipment
- Waffle iron (standard or Belgian type)
- Mixing bowls (one for wet, one for dry)
- Whisk or fork
- Measuring cups & spoons
- Spatula or tongs
- Cooling rack or warm‑oven setup to keep waffles warm
How to Prepare: Step‑by‑Step
Here’s my reliable method for making French Toast Waffles that are crisp outside and tender inside.
Step 1: Prep Bread & Waffle Iron
- If bread is very fresh and soft, let it dry a little (a few hours out uncovered or overnight) so it won’t get soggy. Slightly stale or just older bread works best. This is also recommended in many French Toast Waffles recipes (e.g. Bon Appétit version notes drying out the bread overnight for better absorbency).
- Preheat your waffle iron to medium‑high heat (or the medium setting if yours is numbered).
- Lightly butter or apply nonstick spray to both the bottom and top plates of the waffle iron.
Step 2: Make the Custard / Egg‑Milk Mixture
- In a mixing bowl, whisk together:
- Eggs
- Milk
- Sugar
- Vanilla extract
- Ground cinnamon (and optionally a pinch of nutmeg)
- Pinch of salt
- Whisk until the sugar dissolves reasonably well and mixture is smooth.
Step 3: Dip the Bread
- Take each slice of bread and dip into the custard mixture. You want the bread to soak a bit but not become falling‑apart soggy. Usually a short soak (a few seconds per side) is enough, especially with thicker or slightly stale bread.
Step 4: Cook in the Waffle Iron
- Place the soaked bread into the hot waffle iron. Don’t press heavily (unless your waffle iron requires closing tightly), let the waffle iron do its job.
- Cook until golden brown, crisp, and cooked through—usually about 3‑5 minutes, depending on your iron and thickness of bread.
- Carefully remove the waffle and place it on a cooling rack or in a warm oven (about 200°F / 95 °C) to keep warm while cooking remaining slices.
Step 5: Serve With Toppings
- As soon as waffles are cooked, serve immediately with your choice of toppings: syrup, fresh fruit, whipped cream, powdered sugar, etc.
How to Serve & Pairing Ideas
Here are ideas for serving and pairing that make this dish shine.
Presentation & Topping Ideas
- Stack 2 waffles and drizzle maple syrup or honey broadly, allowing it to pool in waffle ridges.
- Dust with powdered sugar for a classic look.
- Add fresh fruit on top: berries, banana slices, peaches, or seasonal fruit.
- Serve with whipped cream or a dollop of yogurt for cool contrast.
- For extra indulgence, top with fruit compote or a drizzle of melted chocolate or caramel.
Meal Pairings
- Coffee, latte, or tea—warmed and comforting.
- Fresh juice or fruit smoothies.
- A side of crispy bacon, sausage, or ham for savory contrast.
- Yogurt or cottage cheese to add protein and balance sweetness.
- Fresh fruit salad to lighten the plate.
Variations & Creative Twists
Variations help you to tailor the recipe to your taste, dietary preferences, or available ingredients.
| Variation | What to Change / Add | Why It’s Good |
|---|---|---|
| Nutella or chocolate‑topped | After waffle is cooked, spread or drizzle Nutella or chocolate spread; or add chocolate chips to custard | Adds a rich dessert‑like twist. |
| Berry compote version | Cook berries with a bit of sugar and lemon juice to make compote, serve over the waffles | Adds fresh tang and color. |
| Savory French Toast Waffles | Omit sugar; add herbs (thyme, rosemary), use cheese, maybe ham or bacon; skip sweet toppings | Great for brunch; contrast of savory & crisp. |
| Vegan / Dairy‑Free | Use plant milk (almond, oat), vegan butter or oil, and flax or chia “egg” substitute | Friendly for those with dietary restrictions. |
| Gluten‑Free | Use gluten‑free bread that holds up when soaked; follow same custard mix but ensure vanilla etc. are gluten‑free | Helpful for gluten sensitivity. |
| Flavor Enhancers | Add orange or lemon zest; add nutmeg, cardamom, or a pinch of allspice in custard | Gives more aromatic complexity. |
| Make‑Ahead & Freezer‑Friendly | Cook in batches, cool completely, then freeze; to reheat crisp, use toaster oven or oven | Breakfast prep saver. |
| Thin or Mini Waffles | Use thinner bread or a mini waffle maker; cook less time | Portion control or great for kids. |
FAQs (Frequently Asked Questions)
Here are common questions people ask when making French Toast Waffles, with answers to help you avoid pitfalls.
Q1: Can I use any kind of bread?
Yes, but with caveats. Thicker, sturdier breads (brioche, challah, French bread, Texas toast) tend to produce better texture—they absorb custard without falling apart. Slightly day‑old or stale bread is preferred. Very soft or fresh bread may become soggy too fast.
Q2: How long should the bread soak?
Just enough to absorb moisture, but not so much that it collapses. Often a few seconds per side is sufficient. If using very thick or very dry bread, you might soak a bit longer. Monitor bread texture.
Q3: Which waffle iron works best—the regular or Belgian style?
Both work. Belgian irons (deep wells) create deeper ridges which hold syrup better; regular irons cook faster. Cooking times will vary—deep Belgian irons often need a little more time.
Q4: How do I prevent soggy waffles?
- Use slightly stale or dry bread.
- Don’t over‑soak.
- Make sure waffle iron is hot before placing bread.
- Let waffles rest on a rack rather than stacking directly to avoid steam buildup.
Q5: Can I keep cooked waffles warm?
Yes—place waffles on a wire rack in a warm oven (~200°F / 90‑95 °C) while finishing others. This helps retain crispness.
Q6: Can I prepare this ahead of time or freeze?
Yes. Cook waffles, let them cool completely, then freeze in airtight containers or bags. Reheat in toaster oven or oven to restore crispness. Mini versions are especially freezer‑friendly. My Toddlers Kitchen has a “mini French toast waffles” version and notes they freeze quite well.
Q7: How long should it take to cook each waffle?
Typically around 3‑5 minutes, depending on your waffle iron, the thickness of your bread, and how crisp you want it. Slight patience helps to cook thoroughly and achieve golden‑crisp edges.
Q8: What happens if I don’t have syrup or fruit?
You can use alternatives: powdered sugar, honey, jam, chocolate spread, nut butter, or even sweetened condensed milk. Even a dusting of cinnamon sugar works well.
Q9: Can I make this recipe healthier?
Yes. Use whole‑grain bread; lower sugar; use milk alternatives or reduce butter; top with fruit rather than syrup; serve with protein (e.g. Greek yogurt) for more balanced meal.
Q10: Why is my French Toast Waffle burning on the outside before the inside is cooked?
Likely your waffle iron is too hot. Try reducing the temperature slightly and cooking a bit slower so the inside has time to set. Also use thickness and soak time accordingly.
Final Thoughts & Tips for Success
French Toast Waffles are one of those recipes that feel special but are surprisingly simple to pull off. They combine the custardy, comforting essence of French toast with the crispy, charming texture and shape of waffles. Here are my final tips to help your version turn out beautifully each time:
- Use the right bread – slightly stale, thick‐sliced, good quality. Bread is more than just the vessel; it influences texture heavily.
- Balance the soak – enough custard to flavor, not too much to collapse.
- Preheat the iron well – a properly heated waffle iron helps get crisp exterior edges quickly.
- Don’t press too hard – let the iron close gently; over‑pressing can make it too dense or squeeze out custard.
- Keep them warm and crisp while finishing the batch – wire rack + low oven works wonders.
- Fresh toppings matter – fruit, quality syrup, butter – they elevate the experience.
- Experiment, but keep basics – once you know what works in your kitchen (bread type, soak, heat), you can try fun variations (savory, fruity, chocolatey).
- Enjoy the moment – this is food for comfort. Take the time to serve beautifully, savor the flavors, share with loved ones if you can.