Looking at my old waffle iron one morning and realizing I hadn’t made waffles in two years got me thinking of what else I could do with it. Combining the waffle iron—really just a skillet with ridges—with my French toast recipe was a lightbulb moment; now I can cook four pieces of French toast at a time instead of just two, which makes it easier for our family to eat breakfast together.
Place the berries in a medium skillet over medium heat. Sprinkle them with the granulated sugar and honey and cook over medium heat for 10 minutes. As the berries cook they will begin to release their juices. Remove from the heat and stir in the lemon zest.
Whisk together the eggs, milk, vanilla, and cinnamon until blended. Preheat your waffle iron and coat the grids with nonstick cooking spray. Gently dredge the bread slices in the egg batter and place on the waffle iron (how many you can cook at a time depends on the size of your waffle iron). Close the lid and cook until the French toast is crispy, 5 to 7 minutes. Sprinkle with the confectioners’ sugar and serve hot with the warm berry compote.
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