Cinnamon Raisin Waffle French Toast

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
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Author: Karen Humphrey

In a hurry and don't have time to cook up a bunch of French toast? Pull out your waffle iron! It's for far more than just waffles and allows you to churn out breakfast in no time. Or, make up a bunch of French toast, cool, and then pop them in the freezer so that you can just quickly re-heat them on a busy morning. Either way, they will be hot and ready by the time you get syrup on the table.

Don't skip the warming in the oven step-this helps the French toast cook right through in the center and not be soggy.

Make a batch without heating up the kitchen.


8 pieces of thickly cut raisin bread, slightly stale

1 cup whole milk or half and half

3 large eggs

1/2 tsp cinnamon

1/2 tsp vanilla extract

1 tsp honey, slightly warmed

non stick spray



1. Pre-heat the oven to 375 F.

2. Whisk the eggs, milk, honey, cinnamon, and vanilla together in a mixing bowl until well combined. Pour the mixture into a large shallow dish, such as a pie plate. Set aside.

3. Turn on the waffle iron and get it good and hot. Spray with non stick spray.

4. Working one by one, dip the bread in the egg and milk mixture, holding above the pie plate to let the mixture drip off. Place on the waffle iron. Depending on your appliance, you may be able to fit 2-4 pieces of French toast. Work quickly so that they cook evenly.

5. Lower the lid on the waffle iron and allow to cook for about 2 minutes,watching carefully so they don't burn.

6. When the French toast are golden, remove them from the waffle iron to a plate and then transfer onto a baking sheet in the oven while you cook the next batch. After you finish the last batch of French toast, place them in the oven as well for about 2-3 minutes or so while you get out the syrup and butter.