This has speedily become my favorite thing to make for an "occasion" breakfast. When Kara and I started this blog this was at the top of our list of things we wanted to share. Today, when my two littles and I were down visiting grammy and grampy, my mom whipped up a batch and it was dynamite (as always). It wasn't an occasion per-say, but that's just how our mom rolls. She even styled the shots I snapped and everything. Goodness sakes, I didn't have to lift a pinky. That mom of ours-- she should win awards I tell ya. Major awards.
Melted butter or nonstick cooking spray for cooking
2 cups half-and-half
1 Tbs. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg (we've made it with and w/o-- both ways delicious)
2 Tbs. firmly packed light brown sugar
8 slices brioche, each 1 1/4" thick (you can use french bread too)
Preheat waffle maker according to manufacturer's instructions. Spray surface with nonstick cooking spray or brush with melted butter.
In bowl, whisk eggs until frothy. Add half-and-half, vanilla, cinnamon, nutmeg and brown sugar; whisk until blended.
Dip 1 bread slice into egg mixture; soak, turning once, 30 seconds per side. Place bread on pre-heated waffle maker, close lid and cook until golden brown and crisp, about 4 minutes. Keep warm while cooking remaining bread.
Serve Waffle French Toast warm with this syrup (scroll down a little to find it). You know the one; the kind they serve at Magleby's and Kneaders here in Utah. In addition to the syrup, add some fresh berries and whipped cream on top of the warm Waffle French Toast. Ooooh, bayba.
Recipe credit: The recipe for Waffle French Toast was found by my mom a couple years ago in a Williams-Sonoma catalog. I have tried searching for a link online to credit here but have had no luck. The recipe I have entailed is word-for-word their recipe.
Images by Briana