Stuffed Waffle French Toast

May 14th

Aww look, Becca totally lost it, she put two different breakfast foods in her title. No, not crazy just yet, I meant to write that. Let me ask you, what do you daydream about?

After a church service that was a bit on the boring side, I asked my husband where his mind wanders. He said “offensive football strategy”. Nice. Me? I think about recipes. I think about what we’re going to have for lunch or dinner that day as I take a mental inventory of my fridge. This past weekend I thought about the Van’s power protein waffles I’d recently bought, and then I wandered to the little concoction my daughter’s been digging lately – ricotta cheese, maple syrup, and cinnamon all mixed up. It got a bit crazy then (in my mind, at church) but what I came up with in the end was two waffles, stuffed with the ricotta mixture, soaked in french toast batter and then fried up on a griddle. I had no idea how it would turn out but I was very excited to give it a try as I eagerly explained our upcoming lunch on the drive home.

I felt sort of like Guy Fieri on Diners, Drive-ins and Dives – you take this, put it in THIS and then you FRY IT. The ingredients were few but the impact was powerful. We ate in a satisfied syrupy silence that even my toddler took part in. This would work with any frozen waffle and I urge you to try it, stat. A great way to get more protein into a waffle meal and the end result tastes restaurant quality. Usually in church I try to snap myself back to focus mode, but I’m grateful for this particular culinary wandering. Maybe it was providence!

Stuffed Waffle French Toast

Makes 3 (my husband had 2, I had 1)

6 frozen waffles, thawed (let sit at room temperature for about 20 minutes)

1/2 c. ricotta cheese

2 tbsp. maple syrup

1/4 tsp. cinnamon


2 eggs

1 tbsp. maple syrup

1/4 c. milk

1/2 tsp. vanilla

Butter for the griddle

Maple syrup for serving

1. Mix ricotta, syrup and cinnamon in a small bowl. Divide between three of the waffles and top with the remaining three waffles.


2. In a wide-bottomed bowl, whisk eggs, milk, maple syrup, and vanilla.


3. Heat griddle over medium high heat and spread about 2 tsp. butter across the surface.

4. Soak waffle sandwich in batter, about fifteen seconds per side. Let any extra drip back into the bowl and then place on the griddle. Repeat with remaining waffle sandwiches.

5. Cook undisturbed for about two minutes or until deep golden brown. Flip and repeat with second side.

6. Remove from pan and serve.


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