Where Cooking is Fun
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Thursday, February 25, 2010

French Waffles

French Waffles have become one of my "all time" very favorite things to fix and eat for breakfast. If you love French Toast (and even if you don't) then I think you will like these as well. My husband has never been a fan of French Toast because the middle is always soggy...BUT...these French Waffles are never soggy...they are crisp and done and SO delish! This French Waffle recipe came about one day when I had a loaf of "day old" homemade bread (mine was a week old...) that needed to get used.... I was planning on making French Toast with it. As I went to pull my griddle from the cupboard, I saw the waffle iron in there...and a lightbulb turned on inside of my little head...the rest is cooking history, yes that is how this dandy recipe came about. I decided to try cooking my French Toast in the waffle iron and just see what happened... it turns out they were a big hit, the family loves them...yes even hubby! There is a catch though....you need to use "homemade" bread. It could be some that you made from scratch, or picked up from the bakery or even made from frozen dough...but I tried it with regular "store bought" bread and it didn't turn out at all. The bread stuck to the waffle iron and made a huge mess. BUT...don't let the "bread"factor detour you from making these, its worth the extra effort and I don't think that you will be disappointed.

French Waffles

1 loaf of "day old" bread
4 eggs
1 pt. of heavy cream or half-n-half
2 t. vanilla
3 T. sugar
pan coating (something like PAM)

butter, maple syrup or whatever toppings you want to use

Mix eggs, cream, vanilla, and sugar together. Set aside. Cut your bread into slices about 1/2 inch thick..you don't have to measure your cuts, it doesn't have to be exact...just not too thin or not too thick. Spray your waffle iron with pan coating. Dip 1 slice of bread into egg/cream mixture and place into waffle iron. Shut the lid and press down slightly so that the bread will cook clear through. When the waffle iron says it's done (light on or off, depending on your waffle iron) lift the lid and remove the French Waffle. Continue until all of your bread is cooked or until you have what you want to eat. (you can also save your egg mixture in the refrigerator for up to 3 days if you have extra and want to use it later)
Serve with maple syrup or fruit and whipped cream or whatever you like to top your waffles/pancakes with.

Happy Cooking
Julie

1 comment:

  1. I was really excited to try this. I have to say, sadly, that it didn't turn out for me. :( I used whole wheat homemade bread, and mine didn't look like yours. Yours appears to be flat. Mine was still very thick and dense, just cooked on the outside. The kids still ate it, covered in buttermilk syrup, so it wasn't a total disaster, but I don't think I'd try it again. :( Sorry.

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