French Toast Or Waffles Recipe

Prepare custard base

In a large mixing bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until homogeneous and slightly frothy. Divide this base: reserve 1 1/4 cups for waffles and the remainder for French toast soaking (about 1 1/4–1 1/2 cups each depending on use).

Soak and cook French toast

Preheat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and let it melt and foam. Dip each brioche or challah slice (8 slices) into the prepared custard, allowing it to soak 10–20 seconds per side for thick bread (longer if very fresh; shorter if very soft). Place soaked slices into the skillet without crowding. Cook 2–3 minutes per side, or until deep golden brown and cooked through. Transfer to a warm oven (200°F / 90°C) to keep warm while finishing the rest.

Make waffle batter

In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 2 teaspoons baking powder. Add the reserved 1 1/4 cups of prepared custard base to the dry ingredients and stir until just combined. Fold in 6 tablespoons melted unsalted butter. Let the batter rest 5–10 minutes to hydrate and thicken slightly.

Cook waffles

Preheat waffle iron according to manufacturer. Lightly brush or spray with 1 teaspoon vegetable oil if needed. Pour appropriate amount of batter into the preheated waffle iron (amount depends on iron size), close lid and cook until waffles are golden brown and crisp, about 3–5 minutes. Transfer finished waffles to a wire rack set over a baking sheet and keep warm in a 200°F / 90°C oven while cooking remaining batter.

Make salted caramel butter

In a medium bowl, beat 1 cup softened unsalted butter with 1/2 cup packed light brown sugar until light and fluffy (about 2–3 minutes with a hand mixer). Add 2 tablespoons heavy cream and 1/2 teaspoon pure vanilla extract and beat to combine. Taste and stir in up to 1/2 teaspoon sea salt, adjusting to preferred saltiness. Transfer the salted caramel butter to a small serving dish. Refrigerate briefly if you want it firmer; bring to room temperature before serving so it’s spreadable.

Plate and garnish

For each serving, place 2 slices of French toast or 1 waffle on a plate. Add a generous dollop (about 1–2 tablespoons) of salted caramel butter on top of the warm toast or waffle so it melts slightly. Dust with powdered sugar (about 1 tablespoon per serving) using a fine sieve. Serve with maple syrup (about 2 tablespoons per serving) and optional fresh berries on the side. If serving multiple portions, keep extras warm in a 200°F / 90°C oven.

Notes: Ensure the custard-soaked bread is not overly soggy before cooking (shake off excess). For best texture on waffles, do not overmix batter — a few small lumps are fine. The salted caramel butter can be made ahead and stored refrigerated for up to 3 days; bring to room temperature before serving.