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)
Berries of choice, raspberries, blackberries or strawberries
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.
The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.