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Waffle Iron Series: 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
Directions
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.
there is 24 cookies in the tin
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