I’m a runner who puts on a lot of miles. I’m also a mom who chases her children around all day and puts on even more mileage. Comfort food can just sound so good. This recipe will leave you feeling warm and fuzzy inside.
I love french toast! I love the way the custard transforms a seemingly dry, un-edible piece of bread into something magical.
As of late I have been trying to feed my oldest breakfast in the morning, which has been harder then running a marathon most days! I would make him the occasional french toast and he would eat it up, but it always took so long to prep, (if you want the bread to be soaked properly).
Gluten free toaster waffles are a nightmare. They have their heart in the right place, but they’re dry, lack flavor, and pale in comparison to the real deal. However, when you take a frozen gluten free waffle and mix it with french toast ingredients…you get something amazing.
The “valleys” in the waffle texture hold the custard like a cup and make each bite eggy, soft, and oh-so-decadent, (not to mention they’re great for holding butter and syrup in making sure every bite is literally perfection).
I also found that with any gluten free waffle I have used so far, (always blueberry or apple cinnamon flavored) soaking time in the custard is minimal….they soak it up like a sponge and breakfast is done in minutes!
My camera skills are lacking, but these bad-boys are a breakfast must! they are soft and custardy in the center, slightly crispy and golden brown on the outside….I’m drooling just typing about these.
In our household we serve them with “Earth Balance” soy-free spread, (we can’t do dairy) and real maple syrup, (we prefer Grade B, it’s cheaper and we prefer the flavor to grade A). However, I’ve been known to put sunbutter, almond butter, berry compote on the top….depends on the day and what I have lying around.
Try these, they will not disappoint!
- 3 frozen, gluten free waffles
- 2 eggs, beaten
- 2 tbsp. non-dairy milk
- 1 tbsp. coconut palm sugar
- 1/8 tsp. cinnamon
- 1/4 tsp. vanilla
- pinch of salt
- oil for cooking
- Stir together all ingredients, (minus the waffles)
- Pour in shallow dish
- Place waffles in custard and allow to sit for 1-2 minutes then flip and allow to sit for 5 minutes
- Flip waffles one more time until custard is soaked up
- Heat pan up over medium heat
- Add oil/butter
- Transfer waffle using spatula, (they are really soft and will break if you don't)
- Heat on one side until golden brown
- Flip and heat through until other side is golden brown
- I don't know about cooking times; vary on day and stove top....just make sure they are cooked all the way through.