Challah Waffle Mashup (Printable Version)
# What You'll Need:
→ Main
01 -
3 tablespoons white sugar (36 g)
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1 teaspoon vanilla (5 ml)
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1 tablespoon cinnamon powder (8 g)
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8 big eggs
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1 cup 2% milk (237 ml or 8 oz)
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1 loaf of challah, sliced about 2.5 cm thick
→ For Serving
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Maple syrup — pour as much as you like
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Butter (unsalted), add the amount that feels right
# How to Make It:
01 -
If you want, set those golden waffles on a wire rack so they don’t turn mushy. Spoon on butter and maple syrup and eat while they’re warm.
02 -
Heat the waffle iron. Lay each soaked bread slice onto it, close, and cook until each one’s a nice golden color. Take out and keep at it until all your bread is used.
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Take every bread slice and dunk it in the custard bowl, flipping them to get both sides covered. Let them sit for a moment so they soak everything up.
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Grab a bowl or wide dish and mix together the eggs, sugar, cinnamon, vanilla, and milk with a whisk until it all looks blended.
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Slice your challah into thick cuts, around 2.5 cm each. Try to keep them even.
# Additional Tips:
01 -
Waffles like these chill in the freezer just fine. Let them cool, toss them into a sealed bag, then heat in the toaster if you want crisp edges or microwave if you want them soft.
02 -
Bread that’s a bit dry is perfect here because it won’t get soggy when soaking.
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You don’t have to stick with challah—french bread or cinnamon raisin loaves also work great.