Waffles & French Toast Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly grease plates or a warming tray to keep waffles warm.

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.

Wet ingredients

In a separate bowl, whisk 2 large eggs until combined. Add 1 1/2 cups milk, 1/2 cup melted unsalted butter (cooled slightly) and 1 teaspoon vanilla extract; whisk until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes while the waffle iron finishes preheating—this helps thicken slightly.

Cook waffles

Lightly brush the hot waffle iron with vegetable oil or spray. Pour the recommended amount of batter for your iron (about 1/2 to 3/4 cup for standard irons) into the center and close. Cook until steam subsides and waffles are golden-brown and crisp, about 3–5 minutes depending on your iron. Transfer to the warm plate; keep waffles in a single layer so they stay crisp (avoid stacking directly). Repeat with remaining batter, re-greasing iron as needed.

Finish and serve

Serve waffles hot with butter, maple syrup, fresh fruit, or other desired toppings.

Prepare custard

In a shallow dish wide enough to fit a slice of bread, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream (optional), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon salt until well combined and slightly frothy.

Soak bread

Working with one slice at a time, lay bread into the custard and let it soak for 20–30 seconds per side for thick-sliced brioche/challah (longer if bread is very dry). Flip and press gently so custard soaks into the center but bread does not fall apart. Transfer soaked slices to a wire rack while you heat the pan; do not stack soaked bread.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat; add an additional tablespoon if cooking multiple batches or if the pan becomes dry between batches.

Cook slices

Place soaked bread slices in the hot skillet without crowding. Cook until the underside is golden brown and set, about 2–3 minutes, then flip and cook the second side another 2–3 minutes until golden and cooked through. Reduce heat slightly if slices brown too quickly before heating through.

Keep warm and serve

Transfer cooked French toast to the warm plate or a baking sheet in a 200°F (95°C) oven to keep warm while you finish remaining slices. Serve immediately with maple syrup, powdered sugar, fresh fruit, or other toppings to taste.