Prep 5 mins
Cook 4 mins
This recipe was prepared for us in a Bed & Breakfast back east. It's simple, no spill-overs from batter and a breeze to clean up.
- Preheat waffle iron.
- Allow 2 to 3 slices of bread per serving.
- Trim bread, if necessary, to fit your waffle iron.
- Beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate.
- Dip bread in egg mixture, coating both sides.
- Cook in hot waffle iron until golden brown.
- Watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do.
- Serve with desired toppings.
What I like best about this recipe is the easy clean-up. I don't usually make french toast because you have to watch it so closely, and I'm never sure if the center is cooked through. I used a belgian waffle iron, whole wheat bread, egg beaters, vanilla soymilk and cinnamon. No leftovers! This is how I will make french toast from now on. Thanks for posting!
These are great. I used a whole loaf of texas toast (16 slices) and quadrupled the recipe. I froze the rest and pop them into the toaster oven for a quick and delicious breakfast. Thanks for the great recipe.
This is a keeper! Much quicker then French toast, none of the mess for waffles. Perfect for when company stays over. The egg mixture was a little bland for me, I like more spice, but that's personal preference. Try this one!