Joe says to me, "We have that stale brioche. I bet it'd make fantastic French toast."
And it would. No betting about it.
But I didn't really want French toast. I was thinking that buttermilk waffles sounded better. Fresh, hot, with melting butter and syrup pooling in the little squares. Sadly, we were (still are!) out of buttermilk, but that sadness didn't last because being buttermilk-less lead me to the idea of "waffling" the brioche.
"Waffling the brioche?" Joe was intrigued.
Let me just say if you have a waffle iron and some stale brioche, I can think of nothing more fun to do than reforming your brioche into a crispy waffle grid. And you know what? It's really good!
Soak slices of stale brioche (or other bread) in an egg and milk mixture until thoroughly soaked, just like for French toast. Heat waffle iron. Carefully place slices in the iron. You may need to use a spatula to keep the slices from falling apart during the transfer. Cook in the waffle iron until brown and crispy (but not dry!). I pressed on the waffle iron lid to make sure that the bread was well imprinted with the waffle grid. Serve with butter and maple syrup.
We used Zingerman's brioche, which by the way is awesome, even if we somehow didn't manage to finish it before part of it got stale. You can use whatever sounds good...