Monday, September 12, 2011

Strawberry French Toast Waffle Recipe

I love how this thick Italian Bread transformed to a waffle french toast without all the frying mess so much easier, this really was a delicious change. Both my sons loved it, although they did add lots of butter on top. I decided to photograph them without globs of creamy butter.
 So, here I give you our version of French Toast Waffles!

Inspired and adapted by Bobby Flay

5 large eggs
1 cup whole milk
2 Tablespoons Amaretto
1/2 teaspoon vanilla extract
Pinch of salt

8 slices Italian thick cut bread ( approximately 2 inches thick remove crusts if you prefer)

Nonstick cooking spray or melted butter
Berries of choice, raspberries, blackberries or strawberries
Strawberry jam

Heat waffle maker while preparing the batter for the bread.

Beat the eggs into a medium baking dish and whisk lightly. Add the milk, vanilla, Amaretto and salt and whisk until smooth.

Dip bread slices and soak in the egg mixture completely on both sides.
Place on oil sprayed waffle maker cook till browned.

In the meantime, place strawberries in the food processor with 1/4 cup strawberry jam, pulse till smooth. Heat in small saucepan for 5 minutes before serving.

Carefully remove each French toast waffle to a plate using a fork or tongs. Serve with strawberry sauce and sides of your choice, bacon, ham, sausages.

The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.
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