Waffled Raisin Bread French Toast

I love LOVE French Toast.  Its not really something that my mother ever made when we were growing up. She wasn't into pancakes or French Toast, but it was something my own children really loved.

I loved it too, as it was a fabulously tasty way to use up stale bread.  Its even better when you use stale raisin bread, and if you cook it in a waffle iron something really magical happens!  

You end up with French Toast that is covered with lovely little dimples which are just perfect for capturing all of the butter and syrup that you spread and pour on top.

French Toast made with simple ordinary stale bread is delicious.  Its even more delicious when you make it with an artisanal bread such as a stale brioche.  Make it with thick raisin bread however and you have reached the pinnacle of French Toast tastiness!

I have always loved toasted raisin bread.  I enjoy it warm and spread with butter or sometimes peanut butter. Peanut butter on toasted raisin bread is oh-so-tasty! Almost as good as dessert!

 

I tasted French Toast for the very first time when I was about 10 years old. My friend at school had been talking about how her mother made French Toast every Friday for lunch.  What was this French Toast?  As I said, my mother never made this for us.

It sounded deliciously exotic.  It was French after all, and wasn't everything that came from France exotic?

One week she invited me to go to her home for a French Toast Friday lunch.  It was love at first bite for me. I never was able to convince my mother to make it for us, but when I grew up and had my own family it was something we all enjoyed!  

Using  Raisin bread  to make it really takes it over the top!

 

WHAT YOU NEED TO MAKE WAFFLED RAISIN BREAD FRENCH TOAST

You will see, that not a lot is needed at all. Its a very simple and uncomplicated breakfast option.

• 2 large free-range eggs, lightly beaten
• 1/4 cup (60ml) whole milk
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 4 slices thick raisin bread
• butter (if cooking on the stove)
• maple syrup and butter to serve (Bacon or sausage on the side is great!)

 

I only ever use free-range eggs if I can help it.  I want to eat food that has been raised and produced in the nicest way possible.  I hate the idea of promoting or supporting any industry that is inhumane or that provides appalling providence.

I would rather not eat eggs at all than to eat eggs from caged hens.  I know free-range cost more, but they are worth every penny.  We get ours at a place just around the corner from where I live. You can actually see the hens running about in the field. If the hens are happy, I enjoy the eggs more.

 

This is the raisin bread we like to use. I first saw this at my sister's place.  We get it at our local Super Store. It is lovely and thick and chock full of raisins.  It is also nicely flavored with cinnamon so there is no need to add extra cinnamon to the French Toast recipe.

It also makes really great regular toast, slathered in butter, peanut butter or, yes, cream cheese. Oh my goodness, cream cheese on it is excellent!

 

HOW TO MAKE WAFFLED RAISIN BREAD FRENCH TOAST

You will need a waffle iron or machine to make the waffled version, but no worries if you don't have one of those. You can still make it anyways the regular way in a skillet on the stove. It just won't have those crisp edged syrup hugging dimples, which are rather tasty.

Beat the eggs and milk together in a large shallow bowl. (I use a pasta bowl.) (If you are using cinnamon add it now as well.)

Heat your waffle iron according to the manufacturers instructions. Spray with non-stick cooking spray if needed.

Working with one slice at a time, dip your raisin bread into the egg mixture, flipping it over after about half a minute so that both sides are soaked.

 

Place into your slice of bread into your waffle iron, close and cook until golden brown. Remove and keep warm in a low oven while you cook the remaining slices.

Serve warm with a pat of butter on top and some maple syrup for pouring over top.

If you are cooking it in the conventional way, melt a pat of butter in a heavy based skillet over medium-high heat. Once the butter begins to foam, add the soaked bread.

 

Cook or 2 to 3 minutes until golden brown on the underside. Flip over and cook the other side for an additional minute until golden brown. If your toast is browning too quickly turn the temperature of the stove down, adjusting the heat as necessary.

Keep warm in a low oven until you have cooked all four slices. Serve as above.

 

This really does make a lovely breakfast.  Whether you enjoy it at the weekend or on a week day, it always goes down a real treat. 

You can also double or triple the recipe and freeze the baked waffles on a wax paper lined baking sheet.  Once frozen wrap them up tightly and keep frozen for up to six months, ready to take out and pop up for a quick rewarm in the toaster as and when you want to enjoy a nice slice of French Toast.

I enjoyed mine with a side of crisp streaky bacon and some pure Maple Syrup.  Sausages are also nice on the side and don't forget the cold glass of orange juice!  You are in breakfast heaven! 

Some other French Toast recipes which have been enjoyed in my English Kitchen are:

CHOCOLATE AND CINNAMON FRENCH TOAST -  French toast made with a sour dough bread.  Dusted with cinnamon sugar when done and then drizzled with a really good quality melted chocolate. This is an excellent version!

RASPBERRY BAKEWELL FRENCH TOAST - A delicious breakfast option which is a fabulous take on the ever-popular Bakewell Tart.  Almond flavored French Toast made with buttery croissants, topped with sugar crusted flaked almonds and served with a raspberry syrup. 

 

Yield: makes 4 slices

Author: Marie Rayner

Waffled Raisin Bread French Toast

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

I love this easy French toast for breakfast or brunch! Quick and easy to make. I bake it in a waffle iron, but you can also cook it on the stove if you don't have a waffle iron.

Ingredients

• 2 large free-range eggs, lightly beaten
• 1/4 cup (60ml) whole milk
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 4 slices thick raisin bread
• butter (if cooking on the stove)
• maple syrup and butter to serve (Bacon or sausage on the side is great!)

Instructions

1. Beat the eggs and milk together in a large shallow bowl. (I use a pasta bowl.) (If you are using cinnamon add it now as well.)
2. Heat your waffle iron according to the manufacturers instructions. Spray with non-stick cooking spray if needed.
3. Working with one slice at a time, dip your raisin bread into the egg mixture, flipping it over after about half a minute so that both sides are soaked.
4. Place into your slice of bread into your waffle iron, close and cook until golden brown. Remove and keep warm in a low oven while you cook the remaining slices.
5. Serve warm with a pat of butter on top and some maple syrup for pouring over top.
6. If you are cooking it in the conventional way, melt a pat of butter in a heavy based skillet over medium-high heat. Once the butter begins to foam, add the soaked bread.
7. Cook or 2 to 3 minutes until golden brown on the underside. Flip over and cook the other side for an additional minute until golden brown. If your toast is browning too quickly turn the temperature of the stove down, adjusting the heat as necessary.
8. Keep warm in a low oven until you have cooked all four slices. Serve as above.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again! 

 Follow me on bloglovin