Open the frozen waffles, allow to thaw and become a bit stale. Place in a 9x9 pyrex or souffle pan or any shape that fits the 4 waffles. In a bowl whisk together the eggs, egg yolks, half and half, sugar, vanilla, and a pinch of salt. Put 1/4 cup of currants over the waffles. Pour the custard over the waffles. Bake in a water bath at 350°F covered with foil for 30 minutes. Bake for another 30 minutes uncovered. Enjoy with a cup of coffee. Bon Appetit.