With Mother’s Day coming up this weekend (well, in the UK at least) loads of people must be thinking about what to make to surprise their mums with for Sunday brunch. I’m teaming up with Cuisinart this month to create some ‘Classic Dish with a Twist’ recipes like this stunner. It’s super easy to make and is a snazzy mash-up of two of my favourite classic brunch dishes.
First you take thick slices of brioche (I mean it, I’m talking a few cm thick. Don’t skimp! Embrace the butter life.) and soak them in the cinnamony French toast batter which is made of eggs, cinnamon, vanilla and milk – all things which you probably have on hand! Next ya cook it in the waffle maker instead of on the stove. This is ideal because all those little waffle crevices equal a bigger surface area which means more crispy edge bits. We all know that that’s the best part.
The increased surface area plays another part in making it extra luscious and ‘treat-yo-self-worthy’ as there’s more space for the cinnamon sugar coating – this is 100% science.
I’m telling you, it’s verging on doughnut territory but I feel like ‘Waffled Brioche Doughnut French Toast’ is too long a title. As I’ve been redesigning my website this weekend (!) and updating the Recipe Index to a MEGA FANCY visual malarkey (!!!!!), I’ve noticed I have a lot of long recipe titles. I’m trying to cut back, I am. It’s hard, I like words too much :/ (I know for saying that, I’ll get a text from my friend later simply saying ‘NERD’ with a grandma emoji).
Did you notice that I’ve sneakily made this a double cinnamon recipe, too? Cinnamon batter and cinnamon-sugar coating, yeaaaah! I could have easily made it a triple whammy (cinnamon whipped cream, obvs) but I thought I’d scare people away. So, for now, double will do.
– To veganise this recipe: Use the white bread in place of brioche, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant milk. For the coating, use the coconut oil and pulse raw sugar in a food processor or blender until fine to use in place of the caster sugar.
- oil for the waffle iron
- 4 thick (~3 cm) slices of brioche or white bread
- 1 egg or 1 flax egg (see notes)
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ½ cup (125 ml) milk, any kind
- 2 tbsp unsalted butter or coconut oil, melted
- ⅓ cup (60 g) caster (superfine) sugar
- 2 tsp ground cinnamon
- Turn on your waffle maker to pre-heat. Spray or brush the inside with some oil.
- In a wide, shallow dish place the egg, ground cinnamon and vanilla extract. Whisk together well then pour in the milk and whisk in. Dip a slice of brioche into this batter, turning to coat, then place into the waffle iron. Repeat with another slice of brioche then close the waffle iron and leave to cook until golden brown (this took 4 minutes for me in the Cuisinart waffle maker). Remove the cooked French toast to a plate and repeat coating/cooking with the other 2 slices of bread.
- Prepare the coating: In a shallow bowl combine the caster sugar and ground cinnamon.
- Brush the slices of cooked French toast with melted butter/coconut oil and coat in the cinnamon sugar.
Thanks to Cuisinart for sponsoring this post! All opinions are my own.