Mothers’ Day is the one day of the year devoted entirely to making Mom’s life wonderful – beginning, traditionally, with breakfast in bed if at all possible. This weekend many a batch of pancakes, waffles and French toast will be mixed up and carried upstairs on a tray. If you’re looking for something a little different – or just can’t decide between French toast and waffles – try cooking French toast on your waffle iron! You get the best of both worlds – French toast is easy to mix and dip (also: easier for little hands to participate in), and cooking each piece in the waffle iron creates crispy golden divets that are perfect for coddling butter and syrup. Serve with fresh berries and OJ spiked with Prosecco and you’ve created the perfect Mothers’ Day before she even gets out of bed in the morning.
Make waffled French toast as you would regular French toast – whisk 2 eggs with 1/2 cup milk or cream and 1/2 tsp. vanilla (double this for a larger batch), and cut day-old bread into thick slices.
Dip them in the egg mixture, letting each piece sit a minute to soak up the mixture on both sides, then place on a preheated waffle iron and close the lid.
If the slices are too thick to cook evenly, simply flip them around with a fork halfway through cooking. Keep it closed until the French toast is golden on both sides – just as you’d cook a waffle.
They cook fairly quickly – depending on the thickness of the bread – but if you’re making lots and want to keep them warm while you finish the rest, place on a metal rack set on a baking sheet (this will keep them from getting soggy) in a 250F oven.
Top with butter, jam, syrup, berries – whatever you top them with, serve warm, in bed.