Ingredients
Bread
- 1 loaf Challah bread, sliced about 1 inch thick
Custard Mixture
- 1 cup (8 ounces) 2% milk
- 8 large eggs
- 1 tablespoon (8 grams) ground cinnamon
- 1 teaspoon (5 grams) vanilla extract
- 3 tablespoons (36 grams) granulated sugar
Toppings
- Butter, for serving
- Maple syrup, for serving
Instructions
- Prepare Bread: Slice the Challah bread into thick pieces about one inch thick to ensure they hold the custard well during soaking and cooking.
- Make Custard Mixture: In a medium bowl or shallow dish, whisk together the 2% milk, eggs, cinnamon, vanilla extract, and granulated sugar until fully combined and smooth.
- Soak Bread Slices: Dunk each slice of bread into the custard mixture, turning to coat well on all sides. Allow the bread to soak slightly so it absorbs the flavorful mixture but doesn’t get overly soggy.
- Cook on Waffle Iron: Heat your waffle iron according to manufacturer instructions. Place each soaked slice onto the hot waffle iron and cook until golden brown and crisp, about 3-5 minutes depending on your waffle iron. Remove and repeat with remaining slices.
- Drain and Serve: Place cooked waffles on a wire rack if possible to prevent sogginess. Serve immediately topped with melted butter and generous maple syrup for the ultimate breakfast experience.
Notes
- Use thick slices of Challah or brioche bread for best texture and flavor.
- Adjust cinnamon and sugar amounts to taste if desired.
- Preheat waffle iron fully before placing bread slices to ensure even cooking and crispiness.
- If you don’t have a waffle iron, you can cook soaked bread slices in a hot skillet for a similar effect but without the waffle pattern.
- Store leftover waffles in the refrigerator and reheat in a toaster or oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
