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Baked Gingerbread Custard Waffle French Toast (VIDEO).
My hope is to inspire a love for amazing food, as well as the courage to try something new! Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. Posted in Breakfast , Desserts , Vegetarian , Video. Like the BEST. Waffle French Toast. Prep Time 30 minutes. Cook Time 30 minutes.
Total Time 1 hour. Servings 6 Servings. Calories kcal. Instructions In a large mixing bowl, combine the eggs, brown sugar, pumpkin, milk, molasses, vanilla and butter until fully combined. Stir in the flour, baking powder, cinnamon, ginger, nutmeg and salt until just combined. It is OK if the batter is a little lumpy. Allow the batter to sit minutes before cooking. Meanwhile, make the custard. In a medium size bowl whisk the whole eggs, egg yolks and granulated sugar until the yolks are pale yellow.
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Place the milk and cream in a large pot and place on the stove. Place the pot back on the stove and stir the custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let the custard get too thick or you will not be able to pour it over the waffles. Place a fine-mesh sieve strainer over a large heat proof bowl and immediately strain the custard into the bowl. Stir in the salt and vanilla. Preheat your waffle iron. Cook the waffles as directed by your waffle Iron.
I was able to make 9 square waffles with my batter and iron. Preheat your oven to degrees F. Grease a large cookie sheet with sides. To make the waffle french toast as single pieces: Line the waffles in a single layer on the cookie sheet. Pour the custard over the waffles making sure the custard covers the entire surface of the waffles.
At this point you can cover the waffles and store in the fridge overnight or bake as directed below. To make the french toast as a Casserole: grease a 9x13 inch pyrex pan and then layer waffles in the pan, pour the batter over over the waffles. You can now bake as directed below or cover and store in the fridge overnight. For either method, bake the waffle french toast for minutes closer to 30 minutes for the casserole or until the custard is just set and light golden on top. Serve the waffle french toast warm with maple syrup, whipped cream and fresh fruit if desired.
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Brittany says:. Anyway, when it comes to breakfast food I typically side to the sweeter stuff. I love pancakes, french toast, cereal and of course waffles. But when I do want waffles I want them to have a nice crunch on the outside but remain pillowy soft on the inside. So this got me thinking what if I put falafel batter in the waffle maker? If the waffle maker can make my waffles crunchy I dont see why it couldnt make my falafel crunchy. And boy was I right! I dont remember where I had my first falafel but what I do remember is that when I first had it I immediately fell in love.
You have that crunchy exterior with that soft, savory and very flavorful interior. Now, I've traveled all over North America and Europe tasting falafel along the way and I have had my share of bad ones but there has also been my share of good ones.
Say hello to the falafel waffle | SBS Food
What I love about falafel is that you can pair it with so many good fresh toppings that contrast nicely with that crunchy ball of goodness. I love cucumbers, olives, tzaziki, hummus or the lemon tahini sauce.
It's been a minute since I've had Mediterranean food but I had a craving. As part of the new year, as many people do they set goals to get in shape, eat better, sleep better, blah blah blah but we most of the time dont stick to those goals but in the hopes of it actually happening I'm still going to try.
The best part about using the waffle maker to make falafel is that not only did I not have to fry my falafel in oil and add all those extra calories I didnt have to wait like 30 minutes for them to bake in the oven. This is definitely a game changer. To make these little pockets of yum you need some simple ingredients and spices.