I love waffles (I own four waffle irons and wouldn't hesitate to buy another if I came across an old, working one with cast iron plates). I also love French toast (all week long, I've been planning writing an ode to that breakfast dish), mostly because it makes it possible to create something delicious out of the most humble of ingredients. For these reasons, I am horrifically embarrassed that it never occurred to me to cook my french toast in my waffle iron, like the Kitchen Chick has done.
A craving for buttermilk waffles, coupled with a dearth of buttermilk and some brioche that needed to be used helped inspire this tasty creation. She proceeded to make French toast as normal, soaking the bread in an egg and milk mixture. Then instead of cooking it in a pan or on a griddle, she put the bread on the waffle iron and cooked like any other waffle. Deliciousness abounds!
When pressed to determine which is my favorite meal to prepare and eat, I will always admit that I love breakfast above all the rest. What other meal allows you combine sweet with savory in the same way as that morning meal? This looks like a particularly good breakfast, with french toast, fruit and sausage. Thanks to Superape for adding your image to the Slashfood pool!
Mmm, French toast. It's one those perfect weekend breakfast (or brunch) foods. But what if you don't eat eggs? The test kitchen over at Bakers Banter has come up with a recipe for making the breakfast delight.
Someone asked the King Arthur Flour blog how to make French Toast for a person with egg allergies, and they jumped right on it. I haven't tried it, but everything looked good on the post. The recipe itself is based on some tapioca starch and half and half with flavorings.
Bakers Banter did say that this French toast doesn't taste egg-y (of course), but it does have a good look and texture for the breakfast food. If you have someone who doesn't eat eggs for some reason, this might be a great new breakfast tradition for you to start.
Several months ago I came into temporary possession of a bunch of my great aunt's recipe cards. One of the recipes that was in the stack my cousin lent me is the one for challah that you see above. I was intrigued by it, especially since she had taken time to draw a diagram as to how you go about braiding the bread. However I didn't make it, instead tucking it away in the file folder that held the rest of my thesis research recipes.
Then I saw this post over on Two Fat Als, and the picture they posted of the gorgeous, burnished loaf of challah they had made recently and my heart started afluttering. I wanted to make challah. I've put this recipe down as one to try out this weekend, when I have a few minutes to spend kneading and hanging out as it rises. Challah is actually a great Saturday afternoon project because while it's wonderful fresh, it's even better dredged in an eggy batter and fried up into French Toast on Sunday mornings.
Over on my personal blog, I played a game with my readers, and one of the questions that I asked them was about their breakfast preferences: Do you prefer savory or sweet?
A long time ago, I wouldn't have eaten anything other than pancakes, waffles, or French toast dripping with sugared fruits, maple syrup, and whipped cream. These days, however, I find those types of breakfasts more like dessert than a way to start the day. Is it my old age? Who knows? Regardless, I absolutely love a delicious breakfast of eggs in any format, whether it's huevos rancheros, eggs Benedict, an omelet stuffed with cheese and vegetables or simple scrambled eggs.
Which do you prefer for breakfast: savory or sweet?
I know Sarah has mentioned before that she isn't a big fan of Cold Stone Creamery ice cream, but I have a feeling this flavor may be enough to change her mind, especially knowing how much she adores French toast.
In an attempt to make ice cream acceptable at all times of the day, Cold Stone has introduced French toast-flavored ice cream (apparently only available for a limited time) and has made one of their custom desserts called "French Toast with the Most™ - the flavored ice cream topped with apple pie filling, pecans, and cinnamon.
Acceptable breakfast food? Maybe not, but it sounds tempting enough to try.
Y'all know how much I love French toast; and a stuffed French toast? I may as well assume I'm going to be out of commission with a food coma for the entire day after I gorge myself on multiple helpings.
You know, they say that you should try not to start your day with high-sugar carbohydrates because it makes you crave carbs and bad things for the rest of the day, but you know what? Screw them, whoever "they" are! How can you not start your day with something like these French Toast waffles, as made by InfraredHerring. The recipe is from a cookbook dedicated entirely to waffles, though this one is simply a soaking of rich eggy bread in a rich eggy sauce, then pressed in a waffle iron. Brilliantly delicious! And I seriously doubt you'll crave anything after a couple pieces!
There is nothing better on a weekend morning than having breakfast in bed. If you end up having to be the one that prepares it, pour some coffee, grab the newspaper, and hop back into bed for an hour once your breakfast is made. It's the weekend, no one will care, and besides - you worked hard all week so treat yourself!
We love breakfast food around here, and are certainly no strangers to some French Toast variations. One of my favorite recipes for the morning is Raspberry Chocolate French Toast, a little twist on the original.
For the French Toast: 2 eggs 1 tsp sugar 1/2 tsp vanilla 4 slices white (or enriched) bread Whip the first three ingredients together and dip each slice of bread in the egg mixture. Pan fry in a pat of butter over medium heat, ensuring that the egg is fully cooked on all sides of the bread.
French toast always reminds me of bread pudding, albeit a single slice of bread pudding, because the bread is supposed to suck up the milk and egg mixture before it is fried, leaving a creamy, custardy center. Unfortunately, too many restaurants and chefs get so caught up in using outrageously thick bread that their custard never gets to the center of the bread and you end up getting served regular toast with egg and syrup, not french toast. I highly doubt that the talented Rachael, from Fresh Approach Cooking, made this mistake with her Holiday French Toast. A fan of decadent holiday treats, I'm guessing that she made sure that every bit of the vanilla-laced custard mixture was soaked up by the already rich challah bread she used, creating a perfect holiday breakfast. The toast is topped with honeyed whipped cream, lightly sauteed nectarines and fresh raspberries.
Earlier this week the Houston Chronicle's Drive-Thru Gourmet turned his attention to Dunkin' Donuts. Specifically, he sampled the chain's new French Toast Twist.
As most of you out there know America's No. 1 doughnut maker has been trying to recast its image all year. One of the ways it's cooked up to do this is taking a page from fast-food chains. Sounds like the French Toast Twist is squarely within this mold.
The author is quick to point out that the French Toast Twist falls outside Dunkin's bread-and-butter business of bagels, doughnuts and muffins. It's not really French toast either.
That said it sounds pretty good. What could be wrong with rolls of flaky pastry with French toast flavors baked in? Sure it sounds like a McGriddle, but at least there's no logo emblazoned on it. And they're available all day. Note to self: Visit Dunkin' for 2 p.m. hangover breakfast after attending Brewtopia tonight.
This French toast and bacon sandwich could just be the ultimate breakfast sandwich - assuming that you aren't in the least bit worried about your weight and that you enjoy indulging in the morning, of course. It starts off with two thick slices of bread, soaked in an egg and milk mixture then fried into perfectly cooked french toast. The toast is then topped with a generous amount of lightly crisped bacon, allowing the pieces of overlap and for two layers. Once the bacon is in place, pour on some maple syrup and add the top piece of french toast. Eat with a knife and fork.
The end product is salty, sweet, filling and in no way can be considered health food. Ah well. You can't win them all, right?
Have you met the breakfast blogger? Or, more accurately, the breakfast bloggers? They are a trio of bloggers who report primarily on what they consider to be the best meal of the day, both on foods that they have cooked and on some of the restaurants they've eaten at. While breakfast foods both sweet and savory are appealing, there is nothing like getting the day started with a sugar rush. This is a piece of Danish french toast, where a Danish pastry was used instead of plain bread as the base, demonstrating that almost any bread item can be "frenched." Step by step directions are here.
Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?
Mmmm...pan de muerto. 
There is nothing better on a weekend morning than having breakfast in bed. If you end up having to be the one that prepares it, pour some coffee, grab the newspaper, and hop back into bed for an hour once your breakfast is made. It's the weekend, no one will care, and besides - you worked hard all week so treat yourself!
Earlier this week the Houston Chronicle's Drive-Thru Gourmet turned his attention to Dunkin' Donuts. Specifically, he sampled the chain's new French Toast Twist. 
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
