Best Lighter French Toast Waffles Recipes
BONUS WAFFLE RECIPE: FRENCH-TOASTED WAFFLES
Provided by Cooking Channel
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Lightly toast the waffles. Mix egg substitute, vanilla extract, and cinnamon in a bowl, and set aside.
- Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the skillet. Meanwhile, coat the waffles thoroughly in the egg mixture.
- Cook the waffles in the skillet until golden brown, 4 to 5 minutes per side. Top them with syrup and powdered sugar. Serve with raspberries, if you like, and enjoy!
Nutrition Facts : Calories 274, Fat 6 grams, Sodium 807 milligrams, Carbohydrate 41.5 grams, Fiber 3.25 grams, Protein 16 grams, Sugar 6.5 grams
EASY FRENCH TOAST WAFFLES
Making French toast in your waffle iron combines the best of both worlds. You get all the custardy richness of French toast plus waffle's signature crispy ridges. All the better to hold more maple syrup.
Provided by foodelicious
Categories Breakfast and Brunch Waffle Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
- Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes.
- Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices.
Nutrition Facts : Calories 671.4 calories, Carbohydrate 81.3 g, Cholesterol 335.3 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.3 g, SaturatedFat 7.2 g, Sodium 799.7 mg, Sugar 22 g
FRENCH TOAST WAFFLES
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Dip both sides of bread in egg mixture. Place in a preheated waffle iron; bake until golden brown, 4-5 minutes. If desired, cut waffles into thirds. Serve with syrup. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat frozen waffles in a toaster on medium setting.
Nutrition Facts : Calories 340 calories, Fat 9g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 476mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 14g protein.
FRENCH TOAST WAFFLES
This recipe was prepared for us in a Bed & Breakfast back east. It's simple, no spill-overs from batter and a breeze to clean up.
Provided by Carol in Oregon 2
Categories Breakfast
Time 9m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat waffle iron.
- Allow 2 to 3 slices of bread per serving.
- Trim bread, if necessary, to fit your waffle iron.
- Beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate.
- Dip bread in egg mixture, coating both sides.
- Cook in hot waffle iron until golden brown.
- Watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do.
- Serve with desired toppings.
WEEKEND FRENCH TOAST WAFFLES
Make and share this Weekend French Toast Waffles recipe from Food.com.
Provided by Aerica
Categories Breakfast
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except bread.
- Dip slices in mixture, coating well on both sides.
- Cook the bread on a well oiled, hot waffle iron until crisp.
- Sprinkle with powder sugar.
- Serve with warm syrup.
- I have substituted non dairy creamer like Coffee Mate for milk or cream.
- Omit sugar if you do use a flavored Coffee Mate.
- I have also substituted butter, Almond, Cherry and Orange extracts for the vanilla for a different flavor.
Nutrition Facts : Calories 230.8, Fat 17.1, SaturatedFat 10, Cholesterol 101.3, Sodium 311.5, Carbohydrate 15.3, Fiber 0.6, Sugar 2.9, Protein 4.2
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