Just when I think I’ve tried it all with the waffle iron, some brilliant soul comes along and re-invents the wheel. I’ve done cornbread, croissants, brownies, and even used it as a sandwich press. And I don’t know when or where I saw this on Pinterest, but it’s been lingering in the back of my mind. Until now… because last night I made it for dinner. IT WAS SO GOOD!
You could use any bread you love. I decided to use a unique bread from the bakery that I have never considered for French Toast – Ciabatta. It was an AMAZING decision. A) the texture really shines in this dish; B) Ciabatta already tastes fantastic – caramelized eggs and sugar isn’t gonna hurt; C) It’s different and sometimes variety is the spice of life; and lastly D) I get to use the crust and other bits to make Romesco Sauce this weekend.
You could still stick to the standards though: Texas Toast, Challah, Brioche, or good old slice white bread. But, any way you ‘slice’ it make sure to use one of the two steps below to dry your bread out first. It helps it hold up to the waffle iron process!
WAFFLE IRON FRENCH TOAST
1 loaf of good quality bread (6-8 slices)
we used Ciabatta
makes enough for 8-10 slices of bread
- 1 cup whole milk
- 2 Tablespoons butter, melted
- 3 egg yolks
- 1/8 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- hefty pinch of salt
Spray for waffle iron (I used coconut oil)
Slice heels and crust off bread; if using a bakery loaf: slice horizontally and vertically to create even-sized slices about the size of your waffle iron spaces.
Method 1: do this ahead of time and leave out to air dry. The night before works great, or about 8 to 10 hours.
Method 2: (quick-fix) places slices in 300 degree oven for 3 to 5 minutes, until surface is dry and slightly “crunchy” to the touch; remove and allow to cool.
HEAT WAFFLE IRON – medium-high to high (if you like lots of golden bits) I do! I do!! (you can also pre-heat your oven to 300 degrees or leave it on from drying process, to transfer prepared waffles and keep them warm for serving!)
In a baking dish whisk all ingredients together. Press dried bread slices into mixture about 15-20 seconds per side; flip, repeat. **The bread should absorb a good amount of liquid, but not be so heavy and soggy it is falling apart. Transfer to a plate and or directly to the waffle iron as you dip!
Cook waffles for 2-4 minutes, time may vary depending on thickness; but you can check and see if they are golden enough to your liking.
Plate up; dust generously with powdered sugar; sprinkle on some fruit; drizzle on some syrupy love; EAT, eat, bon appetit.
Breakfast for dinner = Brinner,