How to make the most incredible Cinnamon French Toast Waffles

Cinnamon French Toast Waffles
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In the morning decisions can be hard, waffles? French toast? but I want Cinnamon and not a heap of washing up. Well here is the solution to that breakfast dilema; Cinnamon French Toast Waffles !

A couple of years ago I came across the idea of cooking French toast, or “Eggy bread” as it is known in the UK, with a waffle iron. It’s a really old idea and has been done many times and in many ways before or since. Be warned that once you try it you will be making it more often than you might dare admit.

The video link within the recipe is to a YouTube video from my channel, which shows the method in just a couple of minutes.

The recipe is fairly basic, and you are welcome to interpret it how you wish. We love these with ice-cream and maple syrup, whipped sweetened cream cheese, simply buttered, or as part of a much larger breakfast feast with bacon, sausages, beans, mushrooms, hashbrowns, tomato, spinach, avocado, eggs etc, just please invite me if you do this.

For this recipe, and as you can see in the video, I have used a square waffle iron that takes two slices of bread at a time. If your waffle iron is larger and takes four all the better. However, if you have a small round waffle iron, you may have to cook just one slice at a time, or even cut to size before dipping into the egg.

Cinnamon French Toast Waffles

Cinnamon French Toast Waffles

Course: Breakfast
Cuisine: American, Australian, Fusion, Indulgent, Modern
Keyword: Cinnamon, Eggy bread, French Toast, Waffles
Prep Time: 5 minutes
per waffle: 5 minutes
Servings: 4 People
Calories: 167kcal
Author: VinceHomeMade
How to make the most incredible Cinnamon French Toast Waffles
Print Recipe

Equipment

  • 1 Waffle iron
  • 1 small bowl
  • 1 fork

Ingredients

  • 4 each eggs
  • 8 slices bread
  • 2 tblsp cinnamon
  • 1 each spray veg oil only a squirt!

Instructions

  • Turn on the Waffle iron and allow it to come to cooking temperature
  • Lightly spray the iron with the veg oil
  • Crack the eggs in the bowl, add the cinnamon and whisk with the fork to combine.
  • Dip one slice of bread at a time and place in the waffle iron.
  • Cook until preferred doneness.
  • Serve with a combination of ice-cream, maple syrup, fresh fruit, bacon, or all of these.

Video

Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Nutrition

Nutrition Facts
Cinnamon French Toast Waffles
Amount per Serving
Calories
167
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
267
mg
12
%
Potassium
 
98
mg
3
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Calcium
 
111
mg
11
%
Vitamin C
 
1
mg
1
%
Vitamin A
 
18
IU
0
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

3 thoughts on “How to make the most incredible Cinnamon French Toast Waffles

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I love dogs, cats, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christms or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals, and I cherish them all! XXXOOO Dorothy
    Dorothy's New Vintage Kitchen says:

    Ah, the cinnamon is wonderful!

    1. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
      VinceHomeMade says:

      And cleanup is so much easier than making a waffle mix. Hope you try these and let me know if you do.

      1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I love dogs, cats, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christms or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals, and I cherish them all! XXXOOO Dorothy
        Dorothy's New Vintage Kitchen says:

        I will!

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