French Toast Waffles

So I recently purchased Waffles: From Morning to Midnight, and couldn’t resist making some unusual waffles for Sunday brunch, possibly my favorite meal of the week. These french toast waffles come out deliciously eggy (like french toast) and slightly crisp around the edges (like waffles!). They were easy to make and thoroughly delicious!

For best results, use a waffle iron that makes square waffles, although I’m sure you could arrange bread slices in other waffle iron shapes, too.

French Toast Waffles
Serves two

3 large eggs
1/4 cup heavy cream
pinch of salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 teaspoons orange zest, finely grated
4 slices brioche or challah pullman*

1. Lightly beat the eggs, then add all other ingredients, except the bread, and beat until well combined.

2. Soak two slices of bread in the egg mixture for about 1 minute, then turn over and soak the other side of each slice for another minute. Move the slices of bread to the waffle iron, and arrange them to fit.

3. Press down the waffle iron to make those waffle-grids on the french toast. As the waffles cook, they’ll rise and get all puffy, then start to deflate again. Take the waffles out just after they’ve started on their deflating stage. This ensures that you get a little of the crispy, and a little of the eggy insides.

4. Repeat with the other two slices. Serve with confectioner’s sugar and/or maple syrup.

*This just means brioche or challah bread in the usual white bread loaf shape Not the large mushroom-shaped brioches or the braided challah. Square slices basically fit better into a waffle iron.