Introduction
This waffle french toast is even better than your average french toast.
It has all the benefits of waffles, like the outside holding loads of syrup and having a more interesting texture. However, it also keeps the inside soft and tender, which is difficult to do with standard french toast.
What You’ll Need to Make Them
To make this, you really only need frozen waffles and eggs. The recipe has some other ingredients listed, but they’re more nice additions than necessity.
I do recommend having something to serve it with at the end, like syrup and butter or a nice fruit sauce.
How to Make Waffle French Toast
Making this is no more difficult than any other french toast. Simply toast the waffles until they’re thawed, soak them in beaten egg, then fry in butter.
You can also leave them in the fridge to thaw, or fry them in something like bacon fat.
While you can use any butter for this, I recommend using clarified butter. Clarified butter contains no milk solids, which is the component of butter than burns most easily.
The absence of milk solids makes clarified butter more difficult to burn, which happens quite easily with normal butter. This lets you cook the waffles at a relaxed pace without worrying about the butter darkening/burning and giving everything an off flavor.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this waffle french toast. If you like this recipe, check out my recipe for french toast with blueberry sauce.
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A familiar preview
Ingredients
4 frozen waffles, thawed 2 large eggs, beaten 1/3 tsp kosher salt, 2 grams large pinch of cinnamon, about 1/2 tsp 1 tsp vanilla extract, 6 grams Unsalted butter, as needed
Preparation
Melt your butter in a large pan set over medium heat. Beat the eggs in a bowl with the salt, vanilla and cinnamon.
Soak* your waffles in beaten egg, then add** to the pan. Cook for 3-5 minutes per side or until the outsides are browned***. Serve with syrup, butter, fruit, etc.
Notes
* I let the waffles sit in the egg for 5-10 seconds per side. In theory, this helps them soak up more flavor, but it may be unnecessary at the end of the day.
** I haven’t seen or thought of a good way to add all the waffles in at once. This means you’ll need to keep track of them all separately.
If you know of a better way, let me know in the comments!
*** Despite singing the praises of clarified butter, I’ve only had “normal” butter when I’ve made these. Because of this, I’ve never cooked these for especially long (to keep the butter from burning).
Point being, if you use clarified butter, you should be able to get these extra brown – and probably crispy as well.
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