Pumpkin Spice French Toast Waffles
Whenever I can’t decide between French toast and waffles, I make French toast… and cook it in the waffle iron. It’s the lazy girl’s way of getting a waffle without a lot of effort. These “waffles” are a bit softer than the traditional ones, but since I like to use my waffles as a sponge for maple syrup anyways, it works for me.
Another lazy tip: Substitute ½ teaspoon of pumpkin pie spice for all the species in this recipe.
– ¼ cup canned pure pumpkin puree
– ½ cup half-and-half
– 1 large egg
– 2 tbsp light brown sugar
– ¼ tsp ground cinnamon
– ⅛ tsp ground ginger
– ⅛ tsp freshly grated nutmeg
– Pinch of ground cloves
– 4 thick slices potato bread
– Butter, for serving (optional)
– Maple syrup, for serving (optional)
* Yields 4 Waffles
1. Preheat your waffle iron to the highest setting.
2. Combine the pumpkin, half-and-half, egg, brown sugar, and spices in a shallow dish. Whisk well to dissolve the pumpkin.
3. Once the waffle iron is ready, dip one slice of bread in the pumpkin mixture for 5 seconds.
4. Flip and repeat. Transfer the bread to the waffle iron, and close the lid.
5. Cook until the waffle iron beeps.
6. Repeat with remaining three slices of bread.
7. Serve with butter and syrup.
This recipe was originally featured in Christina Lane’s “Comfort and Joy: Cooking For Two”.
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