Waffle French Toast (Print-Friendly Version)
Thick slices of challah dip into a sweet cinnamon egg mix, then go straight in the waffle maker. Top with a splash of maple syrup and enjoy.
# Ingredients List:
→ Main
01 -
3 tablespoons granulated sugar (36 g)
02 -
1 teaspoon pure vanilla extract (5 ml)
03 -
1 tablespoon ground cinnamon (8 g)
04 -
8 large eggs
05 -
1 cup 2% milk (237 ml or 8 fl oz)
06 -
1 loaf challah bread, sliced about 2.5 cm thick
→ For Serving
07 -
Maple syrup, as you like
08 -
Unsalted butter, add as much as you want
# Detailed Cooking Steps:
01 -
Pile your warm waffles on a rack so they don't get mushy. Scoop on butter and pour over some syrup. Dig in.
02 -
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.
03 -
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.
04 -
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.
05 -
Slice up the challah into pieces about one inch thick so they're all the same.
# Helpful Hints:
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.