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!
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.