Waffle French Toast (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
3 tablespoons granulated sugar (36 g)
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1 teaspoon pure vanilla extract (5 ml)
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1 tablespoon ground cinnamon (8 g)
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8 large eggs
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1 cup 2% milk (237 ml or 8 fl oz)
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1 loaf challah bread, sliced about 2.5 cm thick
→ For Serving
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Maple syrup, as you like
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Unsalted butter, add as much as you want
# Step-by-Step Directions:
01 -
Pile your warm waffles on a rack so they don't get mushy. Scoop on butter and pour over some syrup. Dig in.
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Get your waffle iron nice and hot first. Set the dunked bread inside, shut the lid, and let it cook until it gets crisp and browned. Do the rest the same way.
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Give each piece of bread a quick soak in your eggy mix, flip it to cover both sides, and make sure it soaks up some of the goodness.
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Grab a mixing bowl or shallow dish. Pour in the milk, crack in the eggs, sprinkle cinnamon, tip in the sugar, and splash in the vanilla. Whisk that all up 'til smooth.
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Slice up the challah into pieces about one inch thick so they're all the same.
# Helpful Notes:
01 -
These waffles freeze great. Pop 'em in a sealed bag after cooling. Toast them for crunch, or nuke 'em in the microwave if you want soft.
02 -
Bread that's a little stale won't get too soggy. That's actually perfect for this.
03 -
Swap in any sweet, rich bread like French bread or cinnamon raisin if you don't have challah.