This french toast/waffle hybrid starts with cinnamon raisin bread. Then it’s dunked in a rich vanilla custard spiced with some extra cinnamon and a pinch of nutmeg and cooked up golden brown in a waffle iron!
This will become a new favorite among kids and grown-ups alike!
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Ever since I made these French Texas Toast Waffle Sticks with Butter Maple Sauce, my waffle iron has become my favorite way to make french toast.
There’s no flipping involved because both sides cook at the same time, they get lightly crispy on the outside and stay soft on the inside, and they have all of those little holes to lock in my toppings!
I would love to leave you a link to my waffle maker, but it’s so ancient that they don’t even make it anymore. All I can tell you is that it’s a Toastmaster brand and it’s been going strong for at least 10 years, maybe longer.
Ok, on with the recipe.
You can use just about any kind of bread to make french toast, but cinnamon raisin bread is a delicious treat and it’s already packed with flavor.
Since the bread itself is already fairly sweet, I kept the custard pretty simple. Just some vanilla, a little extra cinnamon, and a pinch of nutmeg.
This recipe works best with bread that is at least a day old. I bought this raisin bread a few days ago.
You can substitute milk for the half & half if you like, but your custard will be thinner.
While your waffle iron is heating, mix up the custard. A pan or dish with a flat bottom is best. I’m using a square baking pan. A pie plate would work well, too.
If I were making a double or triple batch I would use my batter bowl.
So just whisk the eggs, half & half, vanilla, cinnamon, and nutmeg until they’re well combined.
When your waffle iron is heated, give it a good spray with cooking spray.
Then dunk a slice of bread in the egg mixture. Get both sides coated but don’t let it soak up too much or it won’t cook all the way through.
Let the excess drip off and place it in your waffle iron.
I put mine in at an angle so that if I cut them apart I’ll have little triangles and not squares. Yes, I am totally aware of how OCD and goofy I can be at times.
Close your waffle iron and let the french toast cook for about 4-5 minutes or until it’s golden brown and slightly crispy.
The time will vary depending on the bread you use and your waffle maker.
Then just repeat until most of the custard is used up. I got 10 slices from mine, but it will vary depending on the size of your bread and how much of the custard it soaks up. Discard any leftover custard.
I recommend a warm oven to keep your french toast slices warm as you’re making them.
Hubby ate his with some maple syrup. But I find it doesn’t need much more than some butter and fresh fruit with dusting of powdered sugar.
These french toast waffles freeze really well, so make a double or triple batch and freeze them. Then just pop them in the toaster and enjoy!
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