Two breakfast classics come together in these easy to make and fun to eat french toast waffle sticks. No forks needed!
I’m trying to bring a little excitement back to our weekday breakfasts over here. You see, if we’re not eating breakfast by around 7am, we’re late to school. And Baker-man does not like to be late. He’ll ask me a million times each morning if we’re going to be late, early or on-time. I told him he can eliminate early from the options because that would be a miracle ;), but we can strive for on-time if everyone cooperates and all goes smoothly. Life happens though and trying to get 4 little ones out the door by 8am requires all the stars to align, and sometimes they do, but most mornings they don’t. It’s preschool after all so I try to cut myself (and them) some slack when mornings don’t go smoothly.
Before sweet Brooklynn was born, I used to make pancakes, muffins, biscuits or oatmeal along with eggs and sometimes bacon in the mornings and the boys loved it (as did I). A yummy breakfast is such a great way to start the day, but feeding her takes up that extra time I had to make one. Since she’s such a great reason, we’re all okay with a bowl of cereal or a yogurt parfait these days.
I’ve been trying to switch things up a few mornings each week, if possible, and that’s how these french toast waffle sticks landed on our breakfast plates. And since they’re so easy and so so yummy, they’ve been making frequent morning appearances and we’re all thrilled about it!
All it takes is some bread, a quick dip in a classic french toast egg mixture, about 3-5 minutes in the waffle iron and a sprinkle of cinnamon-sugar. Slice into sticks and serve with a little bowl of syrup for each person and everyone’s happy!
I make them while I pack the boys’ lunches and by the time I’m done, we’re all sitting down to an irresistible platter full of french toast waffle sticks. Crispy on the outside while soft and slightly creamy on the inside…mmmm…mmmm!
I’ve used several different types of bread to make these and they all turn out great. The thicker the bread the better, but whether it be white, whole wheat, challah, brioche, sourdough, multi-grain, etc…they all turn out great. The waffle iron will crisp that bread right up. It’s just a matter of preference and what you have on hand.
The boys are now requesting these french toast waffle sticks as much as they request pancakes and I love that I can add them to our breakfast menu at least once a week without being overwhelmed by the process. And sometimes I’ll double the batch and keep leftovers in the refrigerator to easily reheat in the oven. They make the craziest of mornings and little bit sweeter!
They’re great for busy weekday mornings but also perfect for special weekend breakfasts and brunch. Imagine a platter of these french toast waffle sticks along with a big bowl of fresh fruit, some scrambled eggs and a pile of bacon. Oh my…I think I know what this Sunday morning is going to look and taste like.
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 8 slices bread, sliced ½-1 inch thick (such as white, whole wheat, challah, brioche, sourdough, etc.)
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- maple syrup, for dipping
- Preheat waffle iron according to brand/model directions.
- In a small mixing bowl, combine the sugar and cinnamon, set aside.
- In a medium mixing bowl, beat the eggs with a whisk until light. Add the milk, vanilla and 1 teaspoon of the cinnamon-sugar mixture and beat until well combined. Transfer mixture to a shallow baking dish.
- Working with how ever many slices of bread will fit in your waffle iron, give each slice of bread a quick dip in the egg mixture, coating both sides to where you can still transfer the bread to the waffle maker without it falling apart. Do not soak the bread. Just a quick dip on both sides. (If you're using a really dense bread, then you can let it soak, but you might need to double the egg mixture so you have enough to soak all of the bread slices)
- Spray waffle iron with non-stick cooking spray. Fill your waffle iron with as many slices of dipped bread as will fit and then close the lid and let the bread cook until golden brown and crispy on the outside, about 3-5 minutes.
- Transfer waffled french toast to a cutting board and immediately sprinkle with some of the reserved cinnamon-sugar mixture. Cut into sticks and serve with syrup for dipping.