French toast waffles made in the waffle iron with apple pie-spiced apples on top.
French toast waffles. That’s kinda confusing, right? Plus an apple pie thrown in the mix? Let’s break it down: I’m lazy and I make waffles out of regular bread (see: pumpkin french toast waffles), and I wanted an apple version.
I took my favorite thick-sliced potato bread, dipped it in custard, smashed it in a waffle iron, and served it with spiced apples. It’s really very simple.
I think it’s a thing now, to put things other than waffles into the waffle iron, no? Am I mistaken? I feel like I’ve seen croissants made in waffle irons, brownies, cookies and probably a few more things that shouldn’t be in there. These French toast waffles are the best thing to come out the iron yet.
What else do you put in the waffle iron, besides french toast waffles?
While we’re on the subject of putting things in the waffle iron, I have questions. Do you put frozen waffles in the waffle iron? I’ve never had frozen waffles (I know, I know!), and I’m just curious how you go about it. But all I know is this: if you can put frozen waffles in the iron, it’s really not that much more difficult than making these french toast waffles. (But they are much more delicious).
Oh, this is the waffle iron I use. It works great and is cheap!
The spiced apples on top were a happy accident. Remember when we made Cantaloupe Slushies, and I told you about Camille’s fruit drawer in the fridge? Well, the season changed and the drawer is now packed to the brim with local apples. And while I never intended on Camille eating them raw right out of the fridge, she keeps grabbing them and attempting to eat them… with her 7 teeth. It’s a bit sad, really. The apples look like a baby hamster chewed on them when she’s done. I grabbed the rest of the them, peeled off the skin, sliced them thinly and cooked them in butter, sugar and cinnamon. When Camille had her first bite, her little eyes lit up. It’s like she finally got enough apple in the mouth to actually taste apple.
And I’m over here with my ‘parent of the year award’ because her imprint of apple is cloaked in butter, cinnamon and sugar.
But, really, my personal imprint of apples is soft and syrupy with heavy-handed cinnamon, so it’s fitting for her, too.
- For the spiced apples:
- 4 medium apples, peeled and cored
- 2 tablespoons butter
- 2 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- For the french toast waffles:
- 1/4 cup applesauce*
- 1/2 cup half and half
- 1 large egg
- 2 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves (or allspice)
- 4 slices potato bread
- butter, for serving,
- apple syrup, for serving
- plain yogurt, for serving
- First, make the spiced apples: slice the apples and place them in a medium saucepan. Add the butter, sugar, and cinnamon. Stir well to coat.
- Turn the heat to medium-high and cook until the apples soften, about 15 minutes.
- Pour the apples into a bowl (and puree a scoop of them to make 1/4 cup of puree that you'll use for the waffles--if you're not using applesauce).
- Preheat a nonstick waffle iron to the highest setting (yes, the hottest setting--anytime I don't do level 5, they stick).
- In a shallow pie dish, whisk together the apple sauce (or apple puree), half and half, egg, brown sugar, cinnamon and cloves (or allspice).
- When the waffle iron is preheated, spray it lightly with cooking spray.
- Dip one slice of the bread in the egg mixture quickly on both sides, and move it to the waffle iron. Close and cook until done--if you undercook it, they will stick.
- Repeat with the remaining bread. It may look like you won't have enough egg mixture, but I promise you will.
- Serve the waffles warm with butter, maple syrup, and the apples.
*You can puree a scoop of the spiced apples to use as the 'applesauce,' or you can substitute store-bought apple sauce.
Amount Per Serving: Calories: 564 Total Fat: 27g Saturated Fat: 15g Cholesterol: 61mg Sodium: 751mg Carbohydrates: 70g Sugar: 16g Protein: 11g