Because um, we get to eat with our hands.
And dunk cinnamon french toast waffles into syrup.
Yes, I am so serious.
It is awesome.
No really, it’s just down right awesome. I am still freaking out over these. I love them.
Originally, I wanted to make homemade french toast sticks. You know like the ones we all use to eat growing up before school. Just pop um in the microwave and done. Instant awesome breakfast.
Ok, well at least my brothers and I did.
Oh wait, my younger brothers still do. Actually, I am pretty sure even my twenty-eight year old brother, Creighton still does. He love french toast, he works five days week and well, he does not have a lucky lady in his life yet to cook him breakfast every morning. Maybe it’s because he still eats french toast sticks?
Anyway, I could not find any texas toast around my small town. I searched Walmart, Target and the grocery store.
NOTHING. It’s so insane.
But whatever, I am over it and on to better things.
Things like french toast waffle dunkers! Swap the texas toast, which is just boring anyway with homemade whole wheat butter milk waffles and you have awesomeness.
You can stack em’ up and eat em’ like waffles drizzled with syrup.
Which is great and still completely delicious, but come on.
They are called dunkers.
So dunk them.
I promise, it’s so fun! I am obsessed.
Oh and yes, just like those frozen french toast sticks that taste like cardboard compared to these, you can freeze these and heat them up in the microwave for your kids before they head off to school.
Or save a few for yourself.
No judging here. I mean, they are whole wheat. Which makes them a totally healthy breakfast, especially when paired with real maple syrup, or if your like my mom, skip the syrup. She says she can’t start the day with all that sugar. Hate to tell her that I’m pretty sure there is a decent amount of sugar in her hot chocolate.
Too each their own.
You can make them two ways.
First you have to make the waffles in your waffles iron. Just drop a round tablespoon of batter right into the middle of the waffle iron. This will create a nice roundish circle and the perfect size for dunking. Then dredge the waffle through the eggs and either pan fry or bake. Both baking and pan frying work great, but I do think I prefer the pan. You get a better caramelization in the french toast waffles.
Then to freeze just line them up on a baking sheet and freeze for a couple of hours, then transfer to a freezer bag, pop them back in the freezer and your are done. Now you have a quick and insanely delicious breakfast for weekday mornings!
Ok, and just one more time. These are awesome. I just cannot control my excitement over them. It’s like being twelve years old again, but like I said, these are a million times better. They are waffles – and french toast – and you get to dunk them!
Mini Whole Wheat Waffle French Toast Dunkers
- 2 cups white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 2 large eggs
- 1 1/2 cups buttermilk milk
- 2 teaspoona vanilla
Begin by making the waffles. Combine the dry ingredients in a small bowl. In a separate, medium sized bowl whisk together the eggs, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. If the batter seems too thick add a little more buttermilk to thin it a bit.
Preheat waffle iron. When ready scoop about 1 to 1 1/2 tablespoons of batter (this is going to look small, but I promise they cook up bigger) right into the center of the hot, greased waffle maker and cook to your preference. Continue until all the batter has been used. You should have around 18 mini waffles.
In a circle pie plate or other shallow dish, combine eggs, vanilla, coconut milk and cinnamon, whisking until combined.
To pan fry: Heat a griddle or large skillet over medium-low heat and brush with butter. Working with one whole waffle at a time, dip each waffle into the egg mixture for about 30 seconds and then flip it over and coat for another 30 seconds. Then place the in the pan and cook until golden and somewhat crispy, about 3 minutes per side. Make sure the skillet is not too hot. You want to slowly caramelize the toast. Serve with fresh fruit, powdered sugar and a big bowl of maple syrup or honey.
To bake: Preheat oven to 350 degrees then grease a baking sheet with butter and set aside.
Dunk the waffle in the egg mixture for 30 seconds per side and let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the french toast waffles with non-stick spray before flipping halfway through.
To freeze: Let French Toast Waffles cool, then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.