Waffle

A French toast walks into a waffle iron and leaves crispier, custardy, and full of nooks and crannies perfect for catching an all too simple caramel sauce. 

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.