Viral French Toast Waffles

Start your morning with a creative twist on a classic breakfast favorite! Like my Pumpkin Pie Pancakes, this recipe captures all the rich, comforting flavors of a traditional morning staple and makes it even better. Think buttery, eggy goodness with warm hints of cinnamon and vanilla, but swap out the bread for crispy, golden Eggo waffles. The result? A sweet, nostalgic breakfast that feels both familiar and brand new.

Not only does this waffle French toast hit all the right flavor notes, but it also nails the perfect texture. Each bite is delightfully soft and fluffy on the inside with just the right amount of crispiness on the outside. It’s quick, simple, and surprisingly low-effort, making it ideal for busy weekday mornings or lazy weekend brunches. Pair it with a drizzle of maple syrup, and you’ve got yourself one fabulous reason to get out of bed!

Why You’ll Love These French Toast Waffles

Looking for ways to up your breakfast game? Allow me to fill you in on why these French toast waffles are the answer…hands down:

• A sweet, nostalgic flavor with a modern twist. Between the rich, eggy batter, the cinnamon, and vanilla, this easy breakfast delivers all the familiar flavors of classic French toast. Instead of bread, though, it uses delicious Eggo waffles for a creative spin on your favorite tradition.
• The perfect texture. Soft and fluffy on the inside, golden and crispy on the outside, every bite of this waffle French toast delivers an ideal combination of tenderness and crunch. Douse it in maple syrup, and you won’t even know what hit you!
• So easy to whip up. With simple ingredients and frozen waffles, this unique spin on classic French toast is so quick to make and totally low-fuss. It’s just the thing for busy mornings and/or lazy weekends.

Key Ingredients

You’ll only need 7 ingredients (most of which you may already have on hand) to make this new-age French toast! Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):

Waffles:

• Frozen waffles – Eggos are the obvious choice, but any frozen waffle will do.
• Butter – I like using salted butter here. There’s something about the savory next to the sweet that I love.

French Toast Batter:

• Eggs – Let ’em sit out at room temperature for a bit if you have time. They’ll combine more easily with the other ingredients than cold eggs.
• Heavy cream – Or half and half if you prefer a lighter dish.
• Sugar – I just used granulated sugar, but brown sugar would also work. Alternatively, whisk some maple syrup or honey into the batter.
• Vanilla extract – The vanilla contributes a lovely, sweet depth to the flavor profile.
• Cinnamon – Because you can’t have French toast without cinnamon. Throw a dash of nutmeg in there, too, if you’d like.

And, of course, you’ll want softened butter, maple syrup, and/or a generous dusting of powdered sugar for serving.

How to Make French Toast Waffles

These delightful French toast waffles are SO easy to make. Here’s a quick look at how it’s done (see the recipe card for more detailed instructions):

1. Make the batter. Whisk together the eggs, cream, sugar, vanilla, and cinnamon.
2. Defrost. Toast each of the frozen waffles for 30 seconds to defrost.
3. Melt. Heat a large skillet to medium-low heat. Add a tablespoon of butter.

4. Soak. One at a time, submerge each waffle in batter for ~20 seconds per side.

5. Cook. Fry each waffle in the hot pan with melted butter for ~3 minutes per side, adding more butter to the pan between batches as needed.

Tips and Variation Ideas

If you’re striving to make the best French toast waffles possible, have a quick read through the following pro tips. I threw some fun variation ideas in there, too, for those of you who are feeling creative:

• Don’t skip the defrost. Before soaking the waffles in the batter, don’t forget to defrost them in the toaster (just for ~30 seconds). This will help them absorb the batter better.
• A note on soaking time. When soaking the waffles in the batter, pay attention. You want the waffles to absorb plenty of the batter, but you don’t want them to become so soggy that they fall apart. Stick to ~40 seconds per waffle (flipping halfway through).
• Don’t over (or under) cook. These French toast waffles usually need ~3 min in the pan per side. Use your eyes, though. You want them to get nice and golden brown and just a wee bit crisp.
• More butter, please. It’s important not to let the pan dry out, so add some extra butter to the skillet between batches. A half tablespoon should do.
• Opt for homemade waffles. Frozen waffles are a no-brainer for this recipe. They make things so quick and easy. That said, if you have leftover waffles (or a little extra time and want to make your own), use those!
• Spice things up. I kept things simple with cinnamon, but nutmeg would be a great addition to the batter. You could also swap the cinnamon out for a pumpkin spice (or chai spice) blend.
• Extract swap. Vanilla extract is a classic French toast addition. That said, feel free to play around, replacing (or enhancing) the vanilla with a splash of almond, coconut, chocolate, or orange extract!

What Goes With French Toast Waffles?

These French toast waffles are a breakfast dream, perfect with all kinds of sides and toppings. Smother yours with softened butter, maple syrup, and/or powdered sugar. Or take a fruity spin with jam or fresh fruit and fluffy whipped cream. Got a sweet tooth? Consider a drizzle of chocolate sauce or caramel, or even a scoop of ice cream (my Chubby Hubby Ice Cream is to die for).

Add some protein to the mix by pairing your waffle with some bacon, sausage, or even this Breakfast Casserole with Hashbrowns. And don’t forget the beverages! Whether it’s a fancy coffee, like my Pumpkin Cream Cold Brew, fresh-squeezed OJ, or celebratory mimosa, you can’t go wrong.

How to Store and Reheat Extras

• Refrigerator. Once fully cooled, seal any leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
• Freezer. Seal any fully cooled leftovers in an airtight, freeze-safe container. Otherwise, wrap each waffle (or two at a time for larger portions) in a double layer of plastic wrap. Either way, these French toast waffles will stay good in the freezer for up to 3 months.
• To reheat. Transfer any leftover French toast waffles to a baking dish and cover them with aluminum foil. Bake at 325°F for 10 minutes (or 15 minutes from frozen) until heated through. You can also microwave individual servings in 30-second intervals until warm.

More Tempting Breakfast Ideas

If you’re looking for more ways to level up on breakfast, have a look at some of these fabulous recipes:

• Pumpkin Cheesecake Cinnamon Rolls
• Candied Bacon BLT Sliders
• Blueberry Pancake Sausage Muffins
• Easy Almond Croissant Recipe
• Strawberry Cheesecake Turnovers

I hope you enjoyed this recipe for my Viral French Toast Waffles! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.