WAFFLED BRIOCHE FRENCH TOAST
No skillet-or stovetop-required for quick, decadent French toast. Waffling creates two textures: thin and crunchy and thick and fluffy, for variation in every forkful.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the milk, sugar, vanilla, salt and eggs in a bowl or baking dish. Soak a piece of bread in the mixture for 2 minutes per side.
- Lightly brush the top and bottom of the waffle iron with butter. Place the soaked bread on the waffle iron and close gently (don't push down). Cook until golden brown and dry underneath when you lift a corner, 5 to 6 minutes. Keep the warm in the oven or covered with foil on a plate. Repeat with the remaining bread.
- Top the French toast with syrup, raspberries and confectioners' sugar.
FRENCH TOAST WAFFLES
This recipe was prepared for us in a Bed & Breakfast back east. It's simple, no spill-overs from batter and a breeze to clean up.
Provided by Carol in Oregon 2
Categories Breakfast
Time 9m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat waffle iron.
- Allow 2 to 3 slices of bread per serving.
- Trim bread, if necessary, to fit your waffle iron.
- Beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate.
- Dip bread in egg mixture, coating both sides.
- Cook in hot waffle iron until golden brown.
- Watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do.
- Serve with desired toppings.
FRENCH TOAST WAFFLES
Tired of plain old waffles? Do you love French toast, but don't like the hassle? Then try this recipe that combines the ease of waffles with the taste of French toast!
Provided by Fred Fields
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.9 g, Cholesterol 63.6 mg, Fat 2.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 354.2 mg, Sugar 2.6 g
FRENCH TOAST WAFFLES
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Dip both sides of bread in egg mixture. Place in a preheated waffle iron; bake until golden brown, 4-5 minutes. If desired, cut waffles into thirds. Serve with syrup. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat frozen waffles in a toaster on medium setting.
Nutrition Facts : Calories 340 calories, Fat 9g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 476mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 14g protein.
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EASY FRENCH TOAST WAFFLES RECIPE | SOMEWHAT SIMPLE
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4.8/5 (8)Total Time 15 minsCategory BreakfastCalories 200 per serving
- Dip a slice of bread in egg mixture and soak well. Place bread on hot waffle iron. Cook for 4-5 minutes or until light brown and crisped on top. Repeat procedure with the remaining bread.
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- Cut six ¾"-thick slices Texas toast, Pullman, or other white sandwich bread in half on a diagonal. Place on a wire rack set inside a rimmed baking sheet and let sit at least 3 hours and up to 12 hours to dry out. (Alternatively, if you are in a time crunch, bake in a 275° oven until bread is dry to the touch but has not taken on any color, about 30 minutes.)
- Preheat oven to 275°. Whisk 6 large eggs, ½ cup heavy cream, ¼ cup sugar, 1 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and ¼ tsp. freshly grated nutmeg in a large bowl to combine. Remove rack with bread from baking sheet and pour in egg mixture. Arrange bread in baking sheet and let soak 5 minutes. Turn bread over and let soak until most of the liquid is absorbed, about 5 minutes.
- Heat a waffle iron on medium-low. Melt 2 Tbsp. unsalted butter in a small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in the smallest saucepan you’ve got over medium heat). Using a pastry brush or balled-up paper towel, brush waffle iron lightly with butter. Add 2 pieces of soaked bread (4 if your iron will allow), close, and cook until steam dissipates and waffles are golden brown, about 4 minutes. Open iron and transfer waffles to a clean rimmed baking sheet; keep warm in the oven while you cook the remaining waffles.
- Combine ½ cup pure maple syrup and ¼ tsp. kosher salt in a small heatproof bowl. Melt ½ cup (1 stick) unsalted butter in the same small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in a small saucepan over medium heat). Gradually pour butter into syrup, whisking constantly until completely incorporated. If mixture does not come together or is too thick (it should look like a light, thin caramel sauce), warm slightly by placing bowl on the warm waffle iron or briefly in the oven, then whisk again.
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