When French toast meets apple kugel, there’s a very happy ending! Add some maple and cinnamon flavoring, and you’ve got a winner of a latke. Easy to prepare, these delicious morsels will be snatched up as soon as they’re flipped out of the pan, so make sure to double the recipe. They freeze very well and can be served for breakfast, lunch, dinner, or just because!

Yields 15 latkes

• 4 1/2  cups sweet challah cubes, crusts removed
• 1/2  Tbsp hot water
• 1 1/2  Cortland apples, peeled and coarsely shredded
• 3 eggs
• 1/4  cup milk
• 1 1/2  Tbsp sugar
• 1 1/2  Tbsp vanilla sugar
• 1 1/2  Tbsp flour
• 1/2  tsp cinnamon
• 1/4  tsp maple extract
• oil, for frying
• maple syrup, for drizzling
• crushed candied pecans, for garnish

Place the challah cubes and hot water in a large mixing bowl. Add the remaining ingredients and mix well to combine. Allow the batter to sit for 10 minutes to soften and absorb flavors.

Heat oil in large frying pan until hot but not smoking. Drop heaping spoonfuls of batter into the hot oil and fry for a few minutes on each side, until golden and crisp. Transfer to a paper-towel-lined pan.

Drizzle with maple syrup and garnish with chopped candied pecans.