Description
These French Toast Waffles combine the classic flavors of French toast with the crispiness of waffles. Made with thick slices of challah bread soaked in a cinnamon vanilla egg custard, then cooked in a waffle iron to golden perfection, they make an easy and delicious brunch treat that’s fluffy on the inside and crisp on the outside.
Ingredients
Scale
Waffle Base
- 1 loaf challah bread, sliced 1 inch thick
Custard Mixture
- 1 cup whole milk
- 6 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
For Serving
- Butter
- Maple syrup
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron if required to prevent sticking.
- Make Custard Mixture: In a wide shallow bowl, whisk together the whole milk, eggs, ground cinnamon, vanilla extract, and granulated sugar until smooth and well combined to form the custard base.
- Soak Bread Slices: Dip each slice of 1-inch thick challah bread into the egg custard, turning to coat both sides and allowing the bread to soak briefly to absorb the mixture.
- Drain Excess Custard: Lift the soaked bread from the mixture, letting any excess custard drip off to avoid sogginess.
- Cook in Waffle Iron: Place the soaked bread onto the preheated waffle iron and close the lid gently. Cook for 4 to 6 minutes until the waffle is golden brown and crisp on the outside.
- Keep Warm: Remove the cooked waffles and place them on a wire rack to keep crisp while you cook the remaining slices.
- Serve: Serve the French toast waffles warm topped with butter and maple syrup for a delightful brunch experience.
Notes
- Use challah bread or brioche for best results due to their rich texture.
- Adjust soaking time based on bread thickness to avoid overly soggy waffles.
- Cook waffles until crisp to maintain texture when serving with syrup.
- Store leftovers in the refrigerator and reheat in a toaster or waffle iron for best texture.
