Tried this on a whim last weekend, as I’ve been on a creme brulee kick lately, or at least the idea of it, and the idea of that plus french toast sounded grade A amazing. I think this needs another go around to get it perfect, especially with the topping. Maybe caramelizing the sugar will work better under a broiler, or with a blowtorch? Any suggestions would be appreciated. 

Seriously, though, be sure to flip the toasts to get the perfect goldenness to it, and and have some fresh berries to make it even more amazing (these are Tay barries, a cross between raspberries and blackberries). I also used a loaf of shokupan (a type of Japanese milk bread) instead of brioche, and I still think it tastes amazing. Plus, odds are you’ll have some left over, for some lovely breakfasts during the week. 

Creme Brulee French Toast

Ingredients

  • 1 loaf rich bread of choice (again, Deb recommends brioche, I used shokupan, sliced to about an inch or so thick)
  • 1 1/3 c whole milk
  • 2/3 c heavy whipping cream
  • 4 large eggs
  • 1/3 c white sugar
  • pinch fine sea salt
  • 1 T alcohol of choice (original recommended Grand Marnier, I went Kahlua)
  • 1 T vanilla extract

Topping

  • 2/3 c white sugar

If your bread isn’t already sliced, slice it into generous, thick slices – Deb recommends 1.5 in thick slices, my loaf was cut into 1 in slices, about 9 slices total. Whisk together the milk, heavy whipping cream, eggs, white sugar, sea salt, booze, and vanilla extract. If you want to use a vanilla bean, you can do so – just follow Deb’s recommended steps for whisking in the vanilla bean scraping in the linked recipe. 

Preheat your oven to 325. Take a rimmed tray or pan that will fit as much of your bread as possible (I ended up going with two separate glass pans, and even those weren’t the greatest fits, as you can see), lay out the bread, and pour the custard over it. Let the slices absorb the custard for a half hour, flipping over about halfway through to ensure every side is soaking up the custard evenly. (You can also toss this in the fridge overnight to soak if you’re so inclined, and you won’t need to flip them if that’s the case.)

Line a baking sheet with parchment paper if you have it (I do because the people before me in this apartment left a lot of stuff, hallelujah), and space out the french toasts so that there’s juuust enough space that they can breathe a bit. Bake for about 30 to 35 minutes, flipping halfway through so that each side gets a lovely golden sear to it (I didn’t flip them, and I think they look better with both sides seared). You’ll know they’re ready when you lightly slice into the center of the bread and twist, and no wet custard comes out. 

About five minutes out from the toast being done, take a small, heavy, completely dry pot and melt 2/3 c white sugar over medium heat, stirring with a fork, and until it’s fully melted and the color of honey (see pic five). Time this so that this happens as soon as the toasts are done. Remove the bread from the oven, and then drizzle about 1 T of the caramel over the toasts, attempting to do so evenly (I just ended up doing a fancy drizzle). 

Add berries, and voila – a lovely, decadent weekend breakfast. 

(If anyone’s tried the broiler method for caramelization that Deb mentions, please let me know if it worked for you – I want to try that next time. Or maybe the hot spoon method would also work.)

Candied bacon plus brown sugar based waffles? Uhm, yes please. 

I halved this recipe, as the boy doesn’t really do meat, but this still gave me five waffles, so the recipe as I’ll write it below will likely give you something around 10 waffles as output. 

Brown Sugar Bacon Waffles

Ingredients

Candied Bacon

  • 10 slices of bacon
  • .25 c dark brown sugar

Waffle Batter

  • 3 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt
  • .25 c dark brown sugar
  • 2/3 c cup canola oil
  • 4 large eggs
  • 2 t vanilla extract
  • 2.5 c buttermilk

Preheat your oven to 375, line a baking sheet with foil, and place your bacon slices on the foil, sprinkling with the brown sugar. Bake for about 10 to 15 minutes, until the sugar caramelizes, and it’s beginning to brown and get crispy (see pic 2). Take the bacon off the baking sheet as soon as it’s out of the oven with tongs, and let it cool on a cutting board. 

While the bacon cools, whisk together all your dry ingredients in a large bowl. In a smaller bowl, whisk together all the wet ingredients, and once well blended, fold into the dry ingredients. Once the batter’s almost fully mixed, heat your waffle iron, and take your cooled candied bacon, and chop (or, frankly, you’ll be able to break it apart with your fingers) into small pieces, and add straight into the batter. Don’t overmix the batter, or the waffles will become too tough; lumps in the batter are completely fine. 

Cook your waffles according to your waffle iron’s instructions, and enjoy the bacony brown sugar goodness!

This is definitely a weekend recipe. Why? Because it takes a minimum of overnight prep, and a lot of watching of the waffle iron (because these waffles are LOADED with sugar, and a special type you might have to pick up from Amazon at that). 

Are they worth it? They were pretty sweet, and I’m not entirely sure they turned out properly, but the result was pretty damn neat. (I am sure there is someone here who has more experience with these waffles who can tell me if I fucked up.)

Liege Waffles

Ingredients

  • .5 c whole milk
  • .25 c water
  • 2 T brown sugar
  • 1 package active dry yeast
  • 2 large eggs at room temperature
  • 2 t vanilla extract
  • 3 2/3 c flour
  • 1 t sea salt
  • 14 T butter, softened to room temperature, and separated into quarters
  • 1 1/3 c pearl sugar (you can find this on Amazon easy)

Take your milk and water, heat until lukewarm, and then add your brown sugar and active dry yeast, letting sit about five minutes, until foamy. Whisk together your eggs and vanilla, add the milk in, and then slowly add all but one cup of flour, and mix until well combined. Add the salt in, and mix until combined again

If you have a stand mixer, this is the part where I hate you, as you have things significantly easier – all you have to do is use a dough hook here. The rest of us, in adding in the 14 T of butter, will have to knead it in by hand. It’s going to take a long ass time, but the stretchy dough that results is worth it. Then, work in your last cup of flour. 

I used the fridge first method for making the dough rise – check the linked recipe for the other method. Take your dough, cover it with plastic wrap, and then put in the fridge for a minimum of overnight. The day you want to make the waffles, bring to room temperature for an hour, stir the dough to deflate it, and then let it rise for another two hours (see the difference between pics five and six). 

Once you’re ready to cook the waffles, knead in the pearl sugar. It’s gonna seem like a fuck of a lot, and it is. Trust me. You can do it, and it’ll be worth it. Heat your waffle iron while you’re doing this. Once the iron’s ready, break off a small piece of dough, stretch it out a bit, and cook until golden brown (usually about the same time as instructed by your waffle iron instructions). 

Keep any waffles you make warm (ideally in a 200 degree oven), and then enjoy the molten sugar caramelized amazingnes.

Looking for a springy, citrusy waffle that you can have ready to go pretty quick (and still have leftovers for breakfast for the week)? If so, I’d suggest these lovely key lime waffles. The most you’ll have to do is grate a lime to get the necessary zest (I have a separate thing of fresh lime juice, so); the rest should be lying around and ready to go in your pantry. Might mellow this out with a bit of vanilla next time, but otherwise, these are perfect and lovely.

Key Lime Waffles
Makes ~7 waffles

Ingredients

  • 2 c flour
  • 2 t baking powder
  • .75 c sugar
  • pinch of salt
  • 2 eggs
  • 1.75 c milk
  • .25 c fresh key lime juice
  • 1 T key lime zest
  • 1 stick butter (.5 c), melted

Take your dry ingredients, and whisk them together in a large bowl. In a separate, smaller bowl, whisk together your eggs and milk, followed by the key lime juice and zest, and finally your melted butter. Then, slowly add your wet ingredients to your dry ones, until just barely combined. 

Then, make according to your waffle iron’s instructions, and enjoy!

Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already! 

So what the hell are you wating for? CHURRO WAFFLES.

Churro Waffles
Makes ~8 waffles

Ingredients

  • 2 c buttermilk
  • 3 eggs
  • 6 T butter, melted
  • 1 T vanilla
  • 1 T dark brown sugar
  • 2 c flour
  • 2 t baking powder
  • pinch sea salt
  • 4 T butter, melted
  • .5 c white sugar
  • 1 T cinnamon
  • warmed dulce de leche to top

Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron. 

Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture. 

Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!

So, our DM was down in Florida the last two weeks, and they accidentally bought too many strawberries back on the way home. TLDR we had a session on Friday night, and I am now the proud owner of 2 lbs of super ripe Florida strawberries. Have some ideas for the rest (strawberry lemon cake here I come), but the boy and I haven’t done waffles in a bit, and this was lurking in my to-make pile, so I decided to push this up and make these Sunday night.

Good life choice, that. Browned butter plus roasted strawberries = holy yes. This was originally a pancake recipe, and I think they may have been a bit thicker than I was expecting when I cooked them – any tips for thinning out the batter?

Roasted Strawberry Browned Butter Waffles

Ingredients

  • 1.5 c sliced strawberries
  • (original recipe recommended roasting with olive oil, I think I’ll just let them roast in their own juices next time)
  • half a stick (.25 c) unsalted butter
  • 2 c flour
  • 1 T sugar
  • 2 t baking powder
  • .5 t cinnamon
  • pinch sea salt
  • 2 t vanilla extract
  • 1 egg
  • 1.25 c milk

Preheat your oven to 375. Take your sliced strawberries, spread them in an even layer in a baking dish, and roast for 20 to 25 minutes, until juicy and caramelly. 

While the strawberries finish, heat a small pot to medium high heat and brown your butter, melting it and whisking it until small brown bits start to form in the bottom (see pic 2 and 3 for what that looks like). Remove the butter from heat and set aside for later.

Meanwhile, mix together all your dry ingredients. In a smaller bowl, whisk together the vanilla extract, egg, and milk, before pouring it into the dry ingredients and mixing until just barely combined. Then, pour in your browned butter, and a quarter of the strawberries and their juices. (The recipe recommends thinning with additional milk, but I tried that, and I think I may have thickened it somehow??)

Preheat your waffle iron, cook according to directions, and then top with the remaining roasted strawberries. 

Again comes the waffle parade, this time aided and abetted by blackberries on sale at the grocery store just a few blocks away from where I live. Warm berry waffley goodness with a sauce made from warmed berries? Get into my mouth now plz. 

Blackberry Cobbler Waffles
Makes 6-8 waffles

Ingredients

  • 2 c flour
  • 2 t baking powder
  • 1/3 c brown sugar
  • pinch sea salt
  • 1 t cinnamon
  • 2 eggs
  • 1 t vanilla extract
  • 1 1/3 c milk
  • half a stick of butter (4 T, .25 c), melted
  • 2 pints fresh blackberries

Preheat your waffle iron, and spray it with nonstick spray (trust me on this, these are very sticky, especially with the berry juices). In a bowl, whisk together your dry ingredients, and then stir in your wet ingredients, mixing until combined and smooth. Then fold in about 1 c of blackberries into the batter.

Make your waffles according to your waffle maker’s instructions. While the waffles cook, take your remaining blackberries, and heat them in a small pot over low heat, gently smashing them with a fork to release the juices as they cook.

Once your waffles are ready, top with berries an a bit of warm berry juice, and enjoy the mouthgasm.