French Toast Waffles

30 min.
4 Servings
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Trying to decide between cinnamon French toast and cinnamon waffles? Why not try both with this recipe that combines the two breakfast classics for the ultimate morning feast.


  • 1 basket (1 lb.) Giant Eagle fresh strawberries
  • 3 large Giant Eagle eggs
  • 1 cups Nature’s Basket whole milk
  • 2 tsp. Simply Organic® vanilla extract
  • ⅔ cup + 1 Tbsp. Giant Eagle granulated sugar, divided
  • ½ tsp. McCormick® cinnamon
  • 8 slices Nature’s Own® brioche style bread, thick sliced
  • ½ cup Fisher Chef’s® sliced almonds
  • 2 Tbsp. Karo® light corn syrup
  • ½ cup water, divided


  Prep Time: 10 min. • Cook Time: 20 min.

Remove stem ends from strawberries and slice. Crack eggs in a medium bowl and whisk. Preheat your waffle iron.

In the same bowl as the eggs, whisk together milk, vanilla, 1 tablespoon of sugar and cinnamon. Dip bread in batter and let soak 20 seconds.

Add the brioche slices to the waffle iron and close firmly. Cook for 3-4 minutes or until crispy.

In a small pot combine ⅔ cup sugar, sliced almonds, corn syrup and ¼ cup water. Bring to a boil and cook until the sugar browns. Carefully add the remaining ¼ cup water. Continue to cook until caramel dissolves and thickens.

Drizzle the waffles with the syrup and garnish with the sliced strawberries and enjoy!

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