Name: French Toast Waffles
Cook time: 5 min
Total time: 7 min
Ingredients: 4 slices brioche bread (preferably day-old and approximately 1 inch thick); 2 large eggs (brought to room temperature for improved emulsification); 1 tablespoon pure maple syrup; 1/2 cup whole milk; A small pinch of salt; 1/2 teaspoon vanilla extract; Cooking spray (as needed for coating the waffle iron)

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French toast waffles turn thick brioche into a crisp, golden breakfast with a soft, custardy center. Maple syrup and vanilla lightly sweeten the egg mixture, while the waffle iron creates caramelized edges and deep pockets that are perfect for catching extra syrup.

This is a great choice when you want the comforting flavor of classic French toast but prefer a little more texture on the outside. Instead of standing over a skillet and carefully flipping each slice, you can close the waffle iron and let the hot plates brown both sides at once.

Using thick, slightly dry brioche makes an especially noticeable difference here. The bread has enough structure to absorb the vanilla-maple custard without immediately falling apart, and the short resting time gives that custard a chance to reach the center. The result feels familiar enough for a relaxed weekday breakfast yet special enough for weekend brunch.

French Toast Waffles Ingredients

You only need a short list of breakfast staples for these waffles, and each one contributes to the final texture or flavor.

Brioche bread: Thick, approximately 1-inch slices provide a rich, tender base and hold up well after soaking. Day-old brioche is especially useful because it absorbs custard without becoming overly fragile.
Large eggs: Give the soaking mixture structure and create the familiar custardy consistency associated with French toast.
Whole milk: Loosens the eggs and contributes to a softer, creamier interior.
Pure maple syrup: Adds gentle sweetness directly to the custard instead of relying entirely on syrup added at the table.
Vanilla extract: Gives the brioche a warm, aromatic flavor that works naturally with maple.
Salt: A tiny amount balances the sweetness and keeps the custard from tasting flat.
Cooking spray: Helps prevent the soaked bread from adhering to the waffle plates.

Cooking Steps

STEP 1: Preheat your waffle iron according to its manufacturer’s directions. Give it enough time to become fully hot before adding the bread. Starting with properly heated plates is important because the immediate heat helps the custard-coated exterior set and brown instead of slowly steaming.

STEP 2: Prepare the soaking mixture in a wide, shallow bowl. Whisk together the whole milk, eggs, maple syrup, vanilla, and a small pinch of salt until the egg whites and yolks are completely blended into the milk.

STEP 3: Place a slice of brioche into the custard and gently press it down so the bottom surface absorbs the mixture. Turn or coat the other side, making sure the slice is evenly moistened without leaving it submerged for an excessive amount of time.

STEP 4: Lift the brioche from the bowl and let any heavy drips of custard fall back into the mixture. Transfer the coated slice to a rimmed baking sheet or plate. Continue until all four slices have been coated.

STEP 5: Let the soaked brioche rest for about 2 minutes. This brief waiting period allows some of the custard sitting near the surface to travel farther into the thick bread, helping create a softer middle after cooking.

STEP 6: Lightly coat the hot waffle plates with cooking spray. Arrange one soaked brioche slice on the waffle iron and gently lower the lid. Avoid forcing the lid closed, since the soft bread can compress more than necessary.

STEP 7: Cook for roughly 3–5 minutes, depending on your waffle maker, until the surface is golden brown and crisp. A useful visual cue is the steam: once the waffle iron is releasing significantly less steam, much of the excess moisture has cooked away.

STEP 8: Carefully remove the finished slice and repeat with the remaining brioche, adding another light coating of cooking spray whenever the plates appear dry or prone to sticking. Serve while warm, with additional maple syrup if desired.

Why Is Day-Old Brioche Better for French Toast Waffles?

Slightly stale brioche is drier than freshly baked bread, so it can soak up more of the egg-and-milk mixture while retaining enough structure to move into the waffle iron.

Fresh brioche can still work, but handle it carefully after soaking. Thick slices are particularly helpful because they give you more room for a soft custard center without becoming flimsy on the outside.

Helpful Tips

Preheat completely: A fully heated waffle iron gives the soaked brioche better browning and helps form a crisp exterior quickly.
Do not over-soak: Coat the bread thoroughly, but avoid leaving it sitting in the bowl for too long. The separate 2-minute resting period provides absorption without making the slices unnecessarily difficult to handle.
Watch the steam: Cooking time varies between appliances, so use both color and reduced steam as indicators rather than relying only on the clock.

Can I Make French Toast Waffles Without Brioche?

You can use another thick, sturdy bread, although the final texture will be different. Brioche works particularly well because it is tender and rich while still having enough structure to absorb the custard. Whichever bread you choose, slices around 1 inch thick are preferable.

Serving Ideas for French Toast Waffles

A drizzle of warm maple syrup is the most natural pairing because it reinforces the maple already incorporated into the custard and settles nicely into the waffle-shaped pockets.

For a fuller breakfast, serve the waffles with fresh fruit on the side. Berries, sliced bananas, or other fresh seasonal fruit can add contrast to the rich brioche without changing the basic character of the recipe.

You can also pair them with savory breakfast sides, such as eggs, for a more substantial brunch. The lightly sweetened waffles are versatile enough to sit alongside classic breakfast foods without becoming overwhelmingly dessert-like.

How Do I Know When They Are Done?

Look for an evenly golden-brown surface and a crisp exterior that releases reasonably easily from the plates. The waffle iron should also be producing much less steam than it did at the beginning of cooking.

Depending on the heat and design of your appliance, that usually takes about 3–5 minutes per slice. If your waffle iron runs cooler, the bread may simply need a little longer.

How to Store & Reheat

Allow leftover French toast waffles to cool before storing them so trapped steam does not make the surfaces unnecessarily soft. Place them in an airtight container and refrigerate for up to about 3 days.

For longer storage, freeze the cooled slices with parchment between them so they are easy to separate. Keep them in a freezer-safe container or bag for up to 2 months.

To bring back more of the original crispness, reheat refrigerated or frozen waffles in a toaster oven, conventional oven, or air fryer until hot through. A microwave will warm them quickly, but it tends to produce a softer exterior rather than the crisp finish created by the waffle iron.

Can I Prepare the Custard Ahead of Time?

Yes. You can whisk the milk, eggs, maple syrup, vanilla, and salt together in advance and refrigerate the mixture in a covered container.

Whisk it briefly again before soaking the brioche, since the ingredients can separate slightly while standing. For the best texture, wait to soak the bread until shortly before you plan to cook it.

Why Let the Soaked Bread Rest Before Cooking?

The 2-minute rest gives the custard more time to move from the surface toward the center of the thick brioche. That helps create the contrast that makes these French toast waffles especially appealing: crisp, browned ridges outside with a softer, creamy interior.

The rest is short enough that the bread remains manageable, so you get deeper custard absorption without turning the slices excessively delicate.