Sunday, May 04, 2008

Cinnamon Swirl French Toast Waffles

What? Is it French toast or a waffle? I got the brilliant idea to combine these two lovely foods from Marisa McClellan on Slashfood, although my friend Julia pointed out that it's actually a Joy of Cooking recipe she's been making for years with leftover challah. I had some cinnamon challah in the freezer (thanks, mom) and had been looking for something tasty to do with it. This was it.

I must admit, as delicious as this was, I do prefer savory breakfasts. I'll take eggs any day over waffles or pancakes. I dream of traveling in Asia and eating rice or noodle soup every morning (though I suppose with some advance planning I could do that here as well). What do you like to eat for breakfast? What'd you have this morning? Share your thoughts in the comments section below.

You'll need:

cinnamon raisin walnut bread
2 eggs
splash of milk or cream
2T brown sugar
1t vanilla
pinch of salt

Heat bread in 400 degree oven if frozen.

Slice bread into 1/2" thick slices (you don't want them falling apart on you).

Beat eggs, milk (you just want a splash to change the color and loosen up the eggs), brown sugar, salt and vanilla in a flat dish. Soak bread as long as you can wait (overnight would be best, 20 minutes is fine).

Heat and butter your waffle iron and cook soaked bread as you would waffle batter.

Serve with syrup or cinnamon & sugar.


nomadictribesmen said...

i too dream of eggs every morning. but this looks equally delicious.

Anonymous said...

yesterday, an acme ham and cheese turnover, preceded by a pain au chocolat.

today, smoked black cod with acme rustic sweet baguette and butter.

candyce said...

Wow, these look so delicious! Definitely going to have to try this trick!

Karen said...

Ha - I totally just clicked on this link cause it looked so good and didn't even realize it was you!!!! You are just ALL OVER tastespotting. I want to make this with challah. Yum.

Katrina Dodson said...

I'm so glad you gave props to savory Asian breakfasts. I had to hold my mouth the other day over eggy breakfast when someone was talking about how he couldn't eat dim sum for breakfast. My favorite savory breakfast is pho, which is actually a breakfast food in Vietnam.

purplecook said...

Thanks everyone for commenting! I am absolutely fascinated by breakfasts.

Katrina, that time we had pho for breakfast in Tahoe was awesome.

Thanks Karen :) By the way, I still have your citrus juicer...

Anonymous, where'd you get smoked black cod?!

Karina the nomad, I will make you eggs every day when you come back to Berkeley.

maciek said...

The dutch baby! An adapted (read: butchered, on account of not having a dutch oven and it not seeming right to put 87 tablespoons of butter in a breakfast) JoC recipe that turns out sort of like a giant fluffy pancake. Plus, you get to tell people you eat babies for breakfast.

But I agree, savory is superior. If only these genetic engineering folks would get their science on so that we can get our eggs and our bacon from just one wonderful super-species. Should we call it a picken or a chig? I kinda like both.

Anonymous said...

karina the nomad? who is this animal?

cod came from the highest source, who wasn't high.

i, too, like eating babies for breakfast, but i like them poached so their yolks run.

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Anonymous said...

I am with you - savory beats sweet breakfasts every time.

That being said you'll still see me eat the occassional pancake - your "waffles" look amazing!

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