Challah Waffle Mashup (Printable Version)
Challah bread gets dunked in cinnamon custard, cooked in a waffle maker, then served up with a drizzle of maple syrup.
# Ingredients Required:
→ Main
01 -
3 tablespoons white sugar (36 g)
02 -
1 teaspoon vanilla (5 ml)
03 -
1 tablespoon cinnamon powder (8 g)
04 -
8 big eggs
05 -
1 cup 2% milk (237 ml or 8 oz)
06 -
1 loaf of challah, sliced about 2.5 cm thick
→ For Serving
07 -
Maple syrup — pour as much as you like
08 -
Butter (unsalted), add the amount that feels right
# Guide to Cooking:
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.
03 -
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.
04 -
Grab a bowl or wide dish and mix together the eggs, sugar, cinnamon, vanilla, and milk with a whisk until it all looks blended.
05 -
Slice your challah into thick cuts, around 2.5 cm each. Try to keep them even.
# Extra Suggestions:
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.
03 -
You don’t have to stick with challah—french bread or cinnamon raisin loaves also work great.