Marisa McClellan on Slashfood, although my friend Julia pointed out that it's actually a Joy of Cooking recipe she's been making for years with leftover challah. I had some cinnamon challah in the freezer (thanks, mom) and had been looking for something tasty to do with it. This was it.
I must admit, as delicious as this was, I do prefer savory breakfasts. I'll take eggs any day over waffles or pancakes. I dream of traveling in Asia and eating rice or noodle soup every morning (though I suppose with some advance planning I could do that here as well). What do you like to eat for breakfast? What'd you have this morning? Share your thoughts in the comments section below.
cinnamon raisin walnut bread
splash of milk or cream
2T brown sugar
pinch of salt
Heat bread in 400 degree oven if frozen.
Slice bread into 1/2" thick slices (you don't want them falling apart on you).
Beat eggs, milk (you just want a splash to change the color and loosen up the eggs), brown sugar, salt and vanilla in a flat dish. Soak bread as long as you can wait (overnight would be best, 20 minutes is fine).
Heat and butter your waffle iron and cook soaked bread as you would waffle batter.
Serve with syrup or cinnamon & sugar.