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Mixing classic French toast flavor and crisp, golden waffle edges, these playful waffles are a breakfast mashup my crew asks for nonstop. They’re cozy, sweet, and super crispy outside, plus they’re a sneaky-smart way to use up bread that’s starting to go stale. We go wild for these treats on slow weekends.
This all started when I didn’t want to waste the end of some challah. Now, my kids beg for this mashup on snowy or laid-back mornings. The waffle iron makes them crunchy and golden, and there’s no frying mess to clean up.
Outstanding Ingredients
- Butter and maple syrup: Slather these on top for that classic, rich finish. Always use the real syrup if you can swing it.
- Granulated sugar: Sweetens things up and helps those yummy crisp edges form in the iron.
- Vanilla extract: Makes everything smell and taste sweeter. Real vanilla is the good stuff.
- Cinnamon: Adds warmth and that French toast vibe. Ceylon gives a lighter flavor if you like it.
- Eggs: What makes the mixture fluffy and holds everything together. Fresh eggs work best.
- Milk: Two percent makes the custard rich without being too heavy. Swap in whole milk for more creaminess.
- Challah bread: Cut it thick so you get soft middles and crunch on the outside. Go for a nice eggy loaf for best texture.
Simple How-To Steps
- Dive into the Custard:
- Take each bread slice for a dip in your eggy milk mix. Flip it around so both sides soak up some of that mixture, but don’t let it hang out too long or it’ll get mushy.
- Prep Your Bread:
- Slice challah into big chunky pieces, maybe an inch wide. You want them sturdy so they don’t fall apart later.
- Create the Mix:
- Whisk up your eggs, milk, vanilla, cinnamon, and sugar in a bowl or a small baking dish. Stir well so it’s all smooth.
- Fire Up the Waffle Iron:
- Place the custard-soaked bread into your hot waffle maker. Shut the lid and let it cook until those waffles are browned and crisp (watch for steam and golden color to know they’re done—timing depends on your iron).
- Give Them Air:
- Set cooked waffles on a wire rack, not a plate. That way they stay crisp and don’t get soggy edges.
- Dress ’Em Up and Enjoy:
- While they’re steaming, throw on butter and pour over maple syrup. Eat right away for max crunch.
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Challah’s my go-to here since it stays tender in the center and soaks up custard without falling apart. First time I tried these, we hovered by the waffle iron, snacking as soon as each one was done. Makes brunch feel special with almost zero effort.
Smart Storage
Let these waffles cool, then keep them at room temp for a few hours or seal them in a bag or container for longer. Freeze up to three months, then reheat in your toaster for a crisp bite or pop in the microwave if you like them softer.
Swap Options
Pretty much any bakery loaf works if it’s not sliced thin or too soft. Brioche or cinnamon bread rock here. For no-dairy, reach for oat milk and your fave vegan butter. Add more cinnamon or toss in nutmeg for a twist.
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Serving Ideas
Slap on soft butter and drizzle with maple syrup. Or add a pile of berries and a dusting of powdered sugar. Set up a toppings bar for get-togethers—think fruit, chocolate chips, or whipped cream. It’s a total win for kids who love building their own plate.
Breakfast Origins
Both French toast and waffles have old-school European roots. Here, you mash up a custard-soaked bread with handy American waffles. It’s a clever way to bring life to leftovers, especially in homes where bread never gets thrown out.
Common Questions
- → Is it okay to use other types of bread?
Definitely! Go for French bread, cinnamon swirl bread, or even cinnamon raisin. They're all tasty choices.
- → Got tips so they don't come out soggy?
Pop finished waffles on a cooling rack. They'll keep that awesome crunch until it's time to eat.
- → What are some fun toppings?
Maple syrup and butter are classics. But you can toss on berries, dust with powdered sugar, or spoon out a little whipped cream too.
- → How should I store and warm up extra waffles?
Keep them in a freezer bag after they've cooled down. Pop them in the toaster when you're ready, or try the microwave if you like things softer.
- → Can I get these ready in advance?
For sure! Freeze them and heat them up if you're rushing or want an easy brunch.
- → Do milk alternatives work with the custard mix?
Yep! Try almond milk, oat milk, or whatever non-dairy milk you like best—they all blend in nicely.