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French toast waffles mix up breakfast in a creative way. You get that soft eggy goodness from French toast along with the crispy bits from a waffle maker. My crew looks forward to these on slow weekends. It’s also an awesome solution for when you notice extra bread sitting around.
The first time I threw these together, we needed a way to use the last chunk of challah. Since then, the kids request them for lazy mornings or when we’re snowed in. Cooking them in the waffle maker means crispy outsides without needing to fry anything.
Tasty Ingredients
- Milk: Using 2% keeps it creamy without feeling heavy, but whole milk works great for extra richness
- Challah bread: Aim for thick slices with a soft, rich crumb—they hold up without turning soggy
- Eggs: Fresh eggs fluff up your custard and give everything a good base
- Vanilla extract: A splash deepens the flavor and adds that little sweet kick—go for real vanilla if you have it
- Cinnamon: Adds that comforting, cozy flavor—Ceylon cinnamon pops out even more
- Butter and maple syrup: Finish with a pat of butter and a pour of maple syrup for classic comfort; pure syrup tastes the best
- Granulated sugar: Sweetens up your custard, plus helps with browning in the waffle maker
Easy Steps to Make It
- Treat Yourself at the End:
- Spoon on butter and pour maple syrup over while they’re still nice and hot. Dig in right away for max crunch.
- Keep the Crunch:
- Don’t pile the finished waffles on top of each other. Lay each one on a wire rack, that way they stay crispy.
- Waffle Iron Action:
- Lay the wet pieces into your hot waffle maker. Lower the lid and let them cook until they’re a beautiful golden. Watch for steam and that even color—that’s your cue they’re ready.
- Let it Soak:
- Soak both sides of each bread slice in the custard, letting it bathe just long enough to soak up some mix but not fall apart.
- Mix the Custard Up:
- Whisk up eggs, milk, sugar, cinnamon, and vanilla in a bowl until it’s super smooth.
- Slice Your Bread:
- Start by cutting nice thick pieces, about an inch wide, so they hold their shape when dunked.
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Challah is always my pick because it soaks up the custard and stays soft inside. I remember we all crowded into the kitchen, munching straight from the waffle iron. It turned breakfast into something special, even on busy days.
Storing Leftovers
These keep well for several hours on the counter. For longer storage, let them cool off, then seal in a zip bag or airtight container. They stay good in the freezer for three months. When you want to heat them up, use the toaster for crispy waffles or throw them in the microwave for a soft, warm bite.
Ingredient Swaps
Almost any bakery loaf that isn’t pre-sliced or too soft will work. Brioche and cinnamon swirl bread are awesome picks. To make them dairy-free, switch to oat milk and a plant-based butter. Craving something different? Add extra cinnamon or try a pinch of nutmeg.
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Favorite Ways to Serve
Add a knob of butter and pour on some maple syrup. Switch it up with berries or a dusting of powdered sugar. For brunch get-togethers, put out a spread of toppings—fruit, mini chocolate chips, whipped cream. Let everyone top their own, kids especially love that part.
Background and Traditions
Waffles and French toast both come from old European breakfast traditions. Here, you mix up old-school bread soaked in custard and cook it the American way in a waffle maker. It’s a clever (and delicious) way to use leftover bread—no loaf gets wasted at my house.
Common Questions
- → Can I use breads other than challah?
You sure can! Try cinnamon bread, French bread, or even cinnamon raisin—taste turns out awesome either way.
- → How do I prevent soggy waffles?
Let your waffles rest on a wire rack to keep them crunchy and not mushy till you’re ready to eat.
- → What toppings go well?
Pour on maple syrup or spread butter first, but don’t stop there—top with fresh fruits, a dollop of whipped cream, or sprinkle on powdered sugar if you want more flavor.
- → How do I freeze and reheat leftovers?
Let them cool and stash in a zip-top bag in the freezer. Pop into the toaster to crisp up again, or microwave if you like them soft.
- → Is this a good make-ahead breakfast?
Yep! Make extra, freeze, and heat them up whenever you need a fast tasty bite on those busy mornings.
- → Can I use non-dairy milk?
Totally! Swap in almond, oat, or any plant milk you prefer for the custard—works just fine.