The waffle breakfast at The Pie Place in Grand Marais, MN with fresh fruit, two Maple syrup flavored sausages and pure Maple syrup.
Is your Waffle Iron a Belgian,(Big Holes) or Regular, (Small Holes) one?
For Belgian Waffles, I use Krusteaz Belgian Mix.
For Regular Waffles, I use Pioneer Buttermilk Biscuit & Baking Mix and add a little Vanilla Extract to it.
These are terrific![:p][:p][:D][8D]
French Toast Waffles
3 large eggs
1/4 cup heavy cream
pinch of salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 teaspoons orange zest, finely grated
4 slices brioche or challah pullman*
1. Lightly beat the eggs, then add all other ingredients, except the bread, and beat until well combined.
2. Soak two slices of bread in the egg mixture for about 1 minute, then turn over and soak the other side of each slice for another minute. Move the slices of bread to the waffle iron, and arrange them to fit.
3. Press down the waffle iron to make those waffle-grids on the french toast. As the waffles cook, they ll rise and get all puffy, then start to deflate again. Take the waffles out just after they ve started on their deflating stage. This ensures that you get a little of the crispy, and a little of the eggy insides.
4. Repeat with the other two slices. Serve with confectioner s sugar and/or maple syrup.
*This just means brioche or challah bread in the usual white bread loaf shape 🙂 Not the large mushroom-shaped brioches or the braided challah. Square slices basically fit better into a waffle iron.
Lo Lo’s Chicken & Waffles in Phoenix has the most unusual fantastic flavor to them but I can’t figure out what it is. I guess I’ll just ask them next time I’m in there. What ever it is—-It’s terrific![:p][:p][8D]
The Waffle Thread
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