Easy French Toast Waffles Recipes

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Dip both sides of bread in egg mixture. Place in a preheated waffle iron; bake until golden brown, 4-5 minutes. If desired, cut waffles into thirds. Serve with syrup. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat frozen waffles in a toaster on medium setting.

Steps:

• Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes.
• Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices.

Steps:

• Combine all ingredients except bread.
• Dip slices in mixture, coating well on both sides.
• Cook the bread on a well oiled, hot waffle iron until crisp.
• Sprinkle with powder sugar.
• Serve with warm syrup.
• I have substituted non dairy creamer like Coffee Mate for milk or cream.
• Omit sugar if you do use a flavored Coffee Mate.
• I have also substituted butter, Almond, Cherry and Orange extracts for the vanilla for a different flavor.

Steps:

• Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
• Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
• Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
• Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
• Mixed berry sauce:
• Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.

Steps:

• Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Steps:

• Preheat waffle maker and spray surface with non-stick cooking spray.
• In large bowl, whisk eggs until frothy, then add remaining ingredients and whisk until well mixed.
• Dip 1 slice of bread into mixture and turn to cover both sides. Place in waffle maker and cook until golden brown.
• Top with syrup or powdered sugar.