French Toast Waffles

Pancakes, french toast, waffles… sometimes it seems that breakfast options are so limited. This is, of course, a ridiculous notion that only exists because I tend to make the same basic recipes repeatedly. After all, it’s hard to go wrong with buttermilk pancakes.

One way to spice up breakfast is by adding new spice combinations and fruits, but another way is to think a little bit outside the box. Here, I used my waffle iron to make french toast.

I took a loaf of brioche, soaked each slice in a milk and egg mixture, then put them into the waffle iron to cook, which took same amount of time as a regular waffle. After cooking, the toast turned out to be slightly crispy and waffle-like on one side, and a bit softer on the other, due to the fact that there was slightly more upward pressure on the toast than downward (I didn’t press the lid of the waffle iron down). Not surprisingly, it tasted like a waffle and french toast fused together.

You can’t use just any waffle iron for these. A Belgian waffle iron is likely to tear the bread unless you are making a very, very thick slice of french toast. I recommend sticking to a standard (shallower) iron for these. You can also simply cook the french toast on a griddle on top of the stove if you don’t care to use a waffle iron.

French Toast Waffles
1 cup milk (skim or lowfat is fine)
3 eggs
1 tsp vanilla
1/2 tsp cinnamon
pinch salt
6 slices of brioche (about 1/4″ thick) or plain bread

Whisk all ingredients together in a large bowl and pour into a shallow pan or baking dish. Lay slices of brioche (or regular bread) in the mixture and soak them until just saturated with the mixture, turning to coat.
Preheat waffle iron and grease lightly.
Place slice of toast on center of waffle iron and cook as a waffle.
Serve immediately.

Makes 6 slices.


  1. I love it! Pancakes, french toast, and waffles are my favorite breakfast foods and I can never decide which one to have. This makes it much easier. Now we just need a way to combine all three…

  2. Thanks a hundred times for this clever idea. I can’t make waffles to save my life so I look forward to seeing if I can make this work.

  3. That is such a great idea! My in-laws are flying in from San Antonio this weekend (dun dun DUN!) and I will have to give this a try.

  4. These look so good. I’m trying them.

  5. Terrific idea! I only have a Belgian style maker, but I AM going to give this a try!

  6. Hi Nic!
    Great idea, it sounds delicious!
    To be honest, I can’t really relate to your problem… – I’ve never had pancakes OR French toast for breakfast! =) it ALL sounds good to me, but this French Toast Waffles sounds great! (And if I make them, I have at the same time tried to different breakfasts, right??) =)

  7. Alas, I have no waffle iron but this desperately makes me want one!

  8. The waffles look very tempting!

    I just tagged you for Five Things to Eat Before You Die. Hope you don’t mind doing it.

  9. Oh my, that is the best of both worlds, what a wonderful idea! I shy away from making waffles because I can never make mine crispy enough. I might have to start making your faux waffles though.

  10. Fabulous!

  11. risingsunofnihon

    Oh wow, these look delicious! I can almost taste them with a little bit of whipped or clotted cream and some fresh raspberries and strawberries on top. I can’t wait for Saturday morning now!

  12. Nic -

    I’m having such a hard time finding a “regular american” style waffle iron – do you have a favorite you like?

  13. I made stuffed french toast on the George Foreman grill when I was too lazy to dirty a pan. It was great-part crisp panini, part bread pudding.

  14. I love food that fuses two favorite things together like these french toast waffles, oatmeal chocolate chip cookies, or even creme brulee french toast! Great job, Nic!

  15. These work great on a belgian style iron too

    note: if the iron keeps exploding open, you are soaking the bread too long! put a bit of oil in the mix to make them come out of the iron easier.

    I call them FRAFFLES

    another note – i dust the bread with cinnamon before dipping it – then the flavor gets deep into the bread

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