Do you want to delight yourself in an original and fast way? We have developed a recipe that will please. This consists in transforming your lost bread into succulent filled waffles. Here’s how to do.
You like to make all kinds of sweet recipes for breakfast, especially at the time of the weekend. And precisely you have a ball of bread, or even brioche, the day before. You don’t know what to do with it? We have the solution.
Whether these ingredients are stingy or not, you can thanks to them make lost bread. But beware, to bring it even more delicacy and originality, we decided to stuff it and give it a form of … waffles.
Nothing too complicated. You just have to make your preparing for bread or lost brioche as you used to do. Then, simply get a waffle device.
After filled your preparations with chocolate preferably, Cook them not in a pan, but rather in this famous machine. You will see, it’s ultra easy. Let’s go for the recipe!
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The ingredients
- brioche slices
- dark chocolate
- 2 eggs
- lait
The easiest way to easily transform your lost bread into delicious chocolate -filled waffles
Bring a brioche. This can be industrial for a faster recipe. But if you want to make a house, you can still.
Cut relatively thick slices.
Then form a cut in each piece of brioche using the tip of your knife.
Cut, in parallel, the chocolate squares by four.
So slide four squares of dark chocolate into the hole formed previously in the brioche.
Close the notch as you can so that the chocolate does not come out.
In a bowl, whisk the eggs with the milk. You can add liquid or powder vanilla aroma, but this ingredient is not compulsory.
Dip on both sides your large slices of brioches filled in the mixture which has become homogeneous.
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Place them in your waffle iron and cook them like real waffles.
Fill the machine on your brioche pieces and cook until the light is green.
And now, your lost brioche has turned into waffles in two stages three movements.
It’s up to you to play and above all good tasting!
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
