Crispy French Toast Waffles are a weekend game-changer: the outside crunch of a waffle with the custardy, egg-soaked bread of classic French toast. I first made this to get the best of both breakfasts and now I make them whenever I want a crisp, indulgent brunch treat. I riffed on ideas from other fun toast recipes and found the waffle iron turns day-old brioche into something irresistible, like the adorable heart-shaped French toast I admired for presentation.
Why Make This Recipe
- Crispy exterior and pillowy interior creates a perfect texture contrast every bite.
- Uses day-old bread so it reduces waste and soaks custard without falling apart.
- Makes a crowd-pleasing brunch that’s easy to scale for guests or a family.
- Quick to reheat and holds crispness well if finished in the oven.
- Personal insight: I love this for its flexibility — swap breads and toppings and it feels new every weekend, similar to how an apple cinnamon French toast casserole reinvents breakfast for company.
Recipe Overview
Prep time: 15 minutes (plus 10–30 minutes soaking if you like thicker custard).
Cook time: 3–5 minutes per waffle (depending on waffle iron). Total time: 25–40 minutes.
Servings: 4 waffles (8 slices of 3/4-inch bread). Difficulty: Easy.
Method: Soak thick-sliced day-old brioche or challah in a simple egg-custard, drain briefly, then cook in a hot, well-oiled waffle iron until deep golden and crisp. This is a stovetop appliance-to-plate technique.
My Experience Making This Recipe
On my first tests I over-soaked the bread and the waffles were limp, so I shortened soak time and drained excess custard. I also learned brushing the iron with melted butter and finishing the waffles in a 200°F oven keeps them crisp for serving a crowd.
How to Make Crispy French Toast Waffles You’ll Crave Every Weekend
Start with 8 thick slices (3/4-inch) of day-old brioche or challah. Whisk 3 large eggs, 1 cup whole milk, 1/3 cup heavy cream (optional for richness), 1 tbsp granulated sugar, 1 tsp vanilla, 1/2 tsp ground cinnamon, and a pinch of salt. Dip each slice 10–15 seconds per side for lightly soaked, or 30 seconds per side for a custardier interior, then shake off excess. Preheat your waffle iron to medium-high (or until the indicator shows ready); brush with melted butter or coat with a neutral oil. Cook each slice 3–5 minutes until deep golden and crisp, then keep warm on a wire rack in a 200°F oven while you finish the batch.
Expert Tips for Success
- Use day-old, firm bread: fresh slices collapse when soaked; brioche or challah gives the best tender crumb and flavor.
- Control soak time: aim for 10–30 seconds per side depending on how custardy you want the center—longer soak equals richer interior but can make it soggy.
- Preheat and oil the waffle iron well: a properly hot iron (medium-high) creates immediate steam release and a crisp crust; test one slice to set timing.
- Finish in the oven: if making multiple waffles, rest them on a wire rack in a 200°F oven to preserve crispness.
- For extra crunch, dust the waffle with a tablespoon of cornstarch mixed into the custard (about 1 tbsp cornstarch per 1 cup liquid) for a drier, crisper surface similar to other breakfast casseroles like my banana French toast casserole experiments.
How to Serve Crispy French Toast Waffles You’ll Crave Every Weekend
- Classic: stack two waffles, top with butter, warm maple syrup, and a dusting of powdered sugar.
- Fruit-forward: add macerated berries or caramelized bananas and a spoonful of Greek yogurt.
- Savory brunch: top with a fried egg, bacon, and a drizzle of hot honey for sweet-heat contrast—this plays well with savory slider-style recipes like the bang bang chicken sliders I often make for game-day bites.
- Presentation tip: use a ring mold when plating for a tidy stack and add microgreens if you go savory.
Storage and Reheating Guide
Cool waffles completely on a wire rack before storing to avoid steam sogginess. Refrigerate in an airtight container for up to 3 days; separate layers with parchment. For longer storage, freeze flat on a baking sheet for 1 hour, then stack with parchment and freeze up to 2 months. To reheat and restore crispness, use a toaster oven at 375°F for 8–10 minutes or a conventional oven at 400°F for 8–12 minutes; a skillet over medium heat also works. Avoid microwaving unless you accept a softer texture.
Recipe Variations
- Gluten-free: use sturdy gluten-free sandwich bread, and add 1 tbsp tapioca starch to the custard for better crisping.
- Dairy-free: swap whole milk and cream for full-fat canned coconut milk or almond milk and use melted coconut oil for the waffle iron.
- Savory herb version: omit sugar, add 2 tbsp grated Parmesan and 1 tsp chopped fresh thyme to the custard for a brunch-ready waffle.
- Stuffed option: make a sandwich with cream cheese and berry jam between two soaked slices and cook as one thick waffle for a jammy center; similar creativity works with recipes such as the bang bang chicken sliders recipe when you want handheld flavor.
Nutritional Highlights
These waffles are a satisfying mix of protein from eggs and carbohydrates from bread, making them a filling breakfast or brunch. They can be high in saturated fat and calories when made with heavy cream and butter; choose lower-fat milk and oil if you need to reduce fat. Allergen note: contains eggs, milk (unless substituted), and wheat—adjust recipes for common allergies and portion to one waffle per adult as a reasonable serving size.
Troubleshooting Common Issues
- Soggy waffles: likely from over-soaking or overcrowding the waffle iron; reduce soak time and cook one at a time to allow steam to escape.
- Sticking to the iron: the iron wasn’t hot enough or under-oiled; preheat fully and brush with melted butter or oil before each waffle.
- Burned outside, raw inside: your iron is too hot or slices are too thick; lower to medium-high and test a thinner slice or shorten cook time.
Frequently Asked Questions
Q: What bread makes the best French toast waffles?
A: Day-old brioche or challah are top choices because they soak custard without falling apart and give a tender crumb. Rustic sourdough or thick-cut sandwich bread also work; avoid very soft grocery “thin” slices unless you plan minimal soak time.
Q: Can I make the batter and assemble ahead?
A: You can whisk the custard up to a day ahead and store it chilled. Soaking the bread overnight is possible but increases the risk of sogginess—shake off excess custard before cooking and refrigerate soaked bread for no more than 24 hours.
Q: How do I keep waffles crisp if serving a crowd?
A: Finish cooked waffles on a wire rack in a 200°F oven; do not stack them. This preserves surface crispness and keeps them warm while you finish the batch.
Q: Can I freeze cooked waffles and reheat later?
A: Yes—freeze cooked waffles flat on a tray for an hour, then transfer to a freezer bag for up to 2 months. Reheat in a toaster oven or conventional oven at 375–400°F for 8–12 minutes to restore crispness.
Crispy French Toast Waffles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful combination of crispy waffle texture and custardy French toast flavor, perfect for a weekend brunch.
Ingredients
- 8 thick slices (3/4-inch) day-old brioche or challah
- 3 large eggs
- 1 cup whole milk
- 1/3 cup heavy cream (optional)
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- A pinch of salt
- Melted butter or neutral oil (for greasing the waffle iron)
Instructions
- Whisk together eggs, milk, heavy cream (if using), sugar, vanilla, cinnamon, and salt in a bowl.
- Dip each slice of bread into the custard for 10–15 seconds per side for lightly soaked, or 30 seconds for a custardier interior, shaking off the excess.
- Preheat your waffle iron to medium-high and brush with melted butter or coat with oil.
- Cook each slice in the waffle iron for 3–5 minutes until deep golden and crisp.
- Keep cooked waffles warm on a wire rack in a 200°F oven while finishing the batch.
Notes
Use day-old, firm bread for best results. If making multiple waffles, finish them in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg