Waffle Iron Series: Coconut Crusted French Toast Waffles

Mrs. Fields Secrets Coconut Crusted French Toast Waffles
Time to pull out your dusty waffle iron for our new Waffle Iron Series. I’ve got three weeks of recipes to show you how much more can be done with this neglected kitchen tool. Today’s recipe was inspired by my friend Kami of No Biggie. She’s the one who taught me to start cooking my french toast in the waffle iron, giving it crunch and fluff like I’ve never had before. My recipe today adds yet another element of crunch via toasted coconut and panko crumbs, making for a mouthful of sweet texture. Come on, get out that waffle iron and play along.

Coconut Crusted French Toast Waffles
adapted from No Biggie

12 slices thick bread
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1 tablespoon butter, melted
1/4 teaspoon coconut flavoring
1 cup lightly toasted coconut
1 cup panko bread crumbs

Toast coconut then toss evenly with panko crumbs and place in a shallow, flat-bottomed dish. Preheat waffle iron to medium-high heat. Whisk eggs, milk, cinnamon and coconut flavoring until light and fluffy. Stir in melted butter and place mixture in another shallow flat-bottomed dish. Dip bread in egg mixture, coating both sides. Allow excess to drip off before placing slices in coconut mixture to coat both sides. Cook in waffle iron for 2-3 minutes, or until toast is golden brown and crispy. Keep warm and crisp by storing toast on a baking rack in a warm oven until serving. (Stacking will cause them to get soggy.)

Top with fruit, powdered sugar, and your favorite syrup.

Recipe: Bite-Sized Brunch

MF Bite-Sized Brunch

I’m having a group of friends over for brunch and when I was thinking up a menu, I found inspiration in our bestselling Nibblers® bite-sized cookies. Bite-sized portions make it easy to sample everything without feeling too full (or too guilty). With classic french toast bites, creamy cheesecake strawberries, and savory breakfast sliders, this bite-sized brunch is the bomb!
MF French Toast Bites
French Toast Bites

1 loaf (1 pound) artisan bread
1/4 cup flour
6 eggs
1 cup milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Cut bread into one-inch cubes without crusts. Add bread to a bag and add flour. Seal bag and shake it until bread cubes are evenly dredged in flour. Preheat a skillet on medium-high heat. Mix eggs, milk, cinnamon, and nutmeg in a shallow dish. Quickly soak cubes in the egg mixture then transfer to a buttered pan and toast until brown and crisp on each side. Serve with powdered sugar and a side of maple syrup.


MF Cheesecake Strawberries
Cheesecake Strawberries

1 pound large strawberries
1 (4 ounce) package instant cheesecake flavored pudding mix
1 cup milk
1 cup whipped topping

Stir pudding mix and milk by hand for five minutes, or until thickened. Gently fold in whipped topping until combined. Cover and chill while preparing strawberries. Cut the bottom off each strawberry to create a base. Cut the top off each strawberry, then carefully remove the light-colored hull. Transfer pudding mixture into a pastry bag and pipe it into the hollowed strawberries. Serve  immediately or chill until serving.


MF Breakfast Sliders
Breakfast Sliders

12 small dinner rolls
12 thin slices salami
12 eggs
1/2 cup shredded cheddar cheese
1/2 cup butter
4 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
fresh chives for garnish

Preheat oven to 350 degrees. In a microwave-safe bowl heat butter, Worcestershire sauce, garlic powder, and pepper. Stir and set aside. Slice the top third off each dinner roll then, using your fingers, create a hole in the base of the roll by removing breading and leaving a thin crust around each edge. Arrange the rolls into 9 x 13 baking dish. Fill each hole with a slice of salami, tucking it into the hole and creating a cup for the egg. Crack each egg in half, reserving the half with the yolk and some egg white, discarding the half with only egg white. (HINT: Use discarded egg whites in the French Toast Bites.) Pour the egg into the middle of each salami cup and top with a sprinkle of cheddar cheese and the top of the roll. Brush sauce on top of the rolls and drizzle any excess evenly over the top. Cover dish with foil and bake for 20 minutes. Top with freshly chopped chives and serve immediately.

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