French Toast Waffles
Cooking French toast in a waffle iron, instead of on the stovetop, creates a supremely crisp toast that’s studded with waffle-like wells. It’s served with an irresistible combination of butter and maple syrup, which is vigorously whisked together like a salad dressing to create a luscious, caramelly sauce perfect for filling all those nooks and crannies. To give the French toast some sturdiness, the bread is dried out overnight like you’re making a stuffing. The staleness makes the bread extra absorbent so it’s custardy, not soggy, once cooked. Any waffle iron will work. It doesn’t matter whether it’s round, square, thin, or a thick Belgian-style one. The size of the waffle iron may affect how many you can cook at one time, so allow extra time for a smaller iron.
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What you’ll need
Presto FlipSide Belgian Waffle Maker
$62 At Amazon
Small Saucepan
$160 $150 At Amazon
Whisk
$12 $10 At Amazon
Wire Rack
$23 At BA Market
Chef's Knife
$61 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Large Bowl
$25 At Amazon
Small Bowl
$18 At Amazon
Medium Bowl
$29 At Amazon
Recipe information
Yield
4 servings
Ingredients
Waffles
Toppings and Assembly
Preparation
Waffles
Step 1
Cut six ¾"-thick slices Texas toast, Pullman, or other white sandwich bread in half on a diagonal. Place on a wire rack set inside a rimmed baking sheet and let sit at least 3 hours and up to 12 hours to dry out. (Alternatively, if you are in a time crunch, bake in a 275° oven until bread is dry to the touch but has not taken on any color, about 30 minutes.)
Step 2
Preheat oven to 275°. Whisk 6 large eggs, ½ cup heavy cream, ¼ cup sugar, 1 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and ¼ tsp. freshly grated nutmeg in a large bowl to combine. Remove rack with bread from baking sheet and pour in egg mixture. Arrange bread in baking sheet and let soak 5 minutes. Turn bread over and let soak until most of the liquid is absorbed, about 5 minutes.
Step 3
Heat a waffle iron on medium-low. Melt 2 Tbsp. unsalted butter in a small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in the smallest saucepan you’ve got over medium heat). Using a pastry brush or balled-up paper towel, brush waffle iron lightly with butter. Add 2 pieces of soaked bread (4 if your iron will allow), close, and cook until steam dissipates and waffles are golden brown, about 4 minutes. Open iron and transfer waffles to a clean rimmed baking sheet; keep warm in the oven while you cook the remaining waffles.
Toppings and Assembly
Step 4
Combine ½ cup pure maple syrup and ¼ tsp. kosher salt in a small heatproof bowl. Melt ½ cup (1 stick) unsalted butter in the same small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in a small saucepan over medium heat). Gradually pour butter into syrup, whisking constantly until completely incorporated. If mixture does not come together or is too thick (it should look like a light, thin caramel sauce), warm slightly by placing bowl on the warm waffle iron or briefly in the oven, then whisk again.
Step 5
Whisk ½ cup heavy cream and remaining 2 Tbsp. pure maple syrup in a medium bowl until soft peaks form, about 2 minutes.
Step 6
To serve, divide waffles among plates and drizzle some maple butter over. Top with a dollop of whipped maple cream and chopped pecans or fresh berries (if using).
