I’m sure this isn’t a new idea and that there are hundreds of other blogs out there with similar posts, but it doesn’t mean this isn’t a totally great idea.
What’s that idea? Well, french toast on the waffle iron. It’s faster than cooking it in a pan because both sides cook at the same time and it browns evenly and leaves you with a cool waffle pattern on the bread.
Here’s my waffle iron French toast to contribute to blogland.
Day-old challah or French bread, sliced on the bias 1-inch thick (six slices)
3/4 cups whole milk (I eyeball it)
2 tsp. honey
1 tsp. orange zest (optional)
1 tsp. vanilla extract
Preheat oven to 250. Plug in waffle iron and spray with cooking spray. In a pie pan combine the milk, eggs, honey, zest and vanilla. Place two slices of bread into the pan and let soak for 30 seconds. Flip and soak another 30 seconds. Transfer these slices to a cooling rack so any excess egg mixture will drip away (place a paper towel under the rack). Sprinkle slices with cinnamon. Repeat with remaining bread slices.
Place one to two slices at a time into waffle iron and let cook for 5 minutes or until golden brown. Place on a plate in the oven to keep warm while cooking the other slices.
Serve with butter and maple syrup.