Ok, so I got this idea a couple weeks back from this article, but didn't get around to trying it today.
Didn't actually follow any instructions, just made my standard french toast recipe and went with it.
I prefer about the following ratios, you might know better. 2 slices of standard white bread:1 egg: 1/3rd cup milk:splash vanilla extract. I never measure these things, but at least slice-'o-white-bread and eggs are easy enough to measure.
The bread had been getting stale for some time, and I tend to prefer it that way. Made up a batch of six slices last night, put 'em in a casserole dish, poured the egg/milk/vanilla mixture over the top, wrapped, and let 'em soak.
A couple slices were made this morning in the traditional pan-fry method.
The remaining four slices couldn't sit in the fridge forever.
So, with a little butter on the waffle iron:
Quickly decided I could've used the flat iron plates for a more aesthetic approach:
Ready to pull:
Half the batch went into the freezer. I can eat those for breakfast this week after a quick spin through the toaster.
Otherwise, I'm going to tuck in to the rest. A brief sampling said that even if it had the look of a waffle, the interior texture was right. I'd call it a success.