It rained all weekend here, and I didn’t want it to end. The weekend, I mean, and maybe even the rain. I cozied up with (too many) fat slices of pie and a terrible/awesome line-up of movies on tv (Major League, Footloose, Sister Act… I could go on but I’ve got a rep to protect) – needless to say, it was GREAT.
And now it’s Monday and, I don’t know about you, but I think that sometimes Monday needs a big, juicy fist to the face. So we’re making french toast! In a waffle iron! On a weekday! Take that, Monday.
I’ve been leafing through Dan Shumski’s Will It Waffle? for the past few weeks and, in the matter of classic french toast, I just had to know: would it, indeed, waffle?
The answer is yes, my friends. The answer is YES.
Bonuses to waffling french toast (as opposed to employing the traditional skillet method) include but are not limited to: the elimination of flipping and/or babysitting; extra crispy edges; and, most importantly, the creation of delicious divots for maximum syrup collection.
So not only will it waffle but, indeed, it should. Let’s kick this Monday in the shins with waffled french toast!