Mini French Toast
A mini baguette turned into tasty cuteness…and without the post-french-toast-time-to-take-a-napness.
Posts tagged “french toast”
French Toast Waffles, Revisited
I am still perfecting my french toast waffles. This time I made two kinds: the typical cinnamon and one with orange blossom water, both made with thick cut sheepherders bread. Now that I have a taste tester, I will be more apt to try even more new things, plus, how tasty does orange blossom water sound?!
My typical recipe is 4 eggs : 2/3 cup liquid. This time I used 1/2 hemp milk and 1/2 almond and cashew cream. The cream makes it nice and thick, and the flavors of cashew, almond and hemp add a very nice nutty flavor. In one bowl I added a splorg (yes, a splorg) of cinnamon, and the other I added a number of tablespoons of orange blossom water. Sorry I am not being more precise here….it was a test.
The consensus was that the the orange blossom water version was quite delicious, but very subtle. Perhaps I will try this again, but add an orange garnish, or even a glass or OJ to amp up the flavor. I don’t want to overwhelm the subtlety though, so maybe a different bread, or a complimentary flavor will be in order. Research will ensue.
The cinnamon was decidedly better, so that’s what was made. Paired with Earth Balance Butter and boiled eggs with choice of mustard or cumin salt made the meal perfect….OH…and delicious coffee from our new coffee maker!!
I have a bit of an obsession with waffles and I very much like to create unusual and unexpected variations of such. Today I thought, why not make french toast waffles?
Dip your favorite spelt bread (mine is by Nature Bake–it’s moist and fluffy) into a mixture of egg (or egg replacer), soy milk, vanilla, cinnamon and a squirt of agave nectar. Place in waffle maker until done and begin joyful mastication.
I found that you can do this a couple of ways:
First, quickly coat the bread and place on the waffle iron before it has a chance to soak up too much liquid, which will ensure the bread keeps its shape. The waffle in the photo was done this way and came out not only tasty but oddly attractive in an Analytical Cubism sort of way (well…kinda). The crust was like cinnamon toast and the rest was french toast waffly bliss.
Second, tear the bread into pieces, soak in the liquid until it becomes chunky-mushy and use like a batter. Both ways make very good waffles and the nutty spelt is a nice flavor addition. It’s also fun to make little waffle pieces with the batter—soft yet crispy little critters, they are.
I’d like to try this with other breads–ut oh, another project!
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