Peanut Butter French Toast "Waffles" With Mixed Berry Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 large
Egg3 cups
Whole Milk1 tsp
Vanilla Extract4 tbsps
Smooth Peanut Butter1 cup
Granulated Sugar1 cup
Water1 tbsp
Lemon Juice (fresh)Directions:
1
Special equipment: waffle maker Crack the eggs into a medium baking dish and whisk lightly
2
Add the milk, sugar, vanilla and salt and whisk until smooth
3
Press down on bread slices to flatten slightly
4
Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side
5
Heat a square 4 slot waffle maker according to the manufacturer's directions
6
Spray the top and bottom grates liberally with nonstick spray or melted butter
7
Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off
8
Make 2 at a time on the diagonal of the grates
9
Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed
10
Cook until golden brown, about 3 minutes
11
Repeat with the remaining 6
12
Carefully remove each French toast waffle to a plate
13
Schmear each waffle with peanut butter
14
Dust with confectioners' sugar and drizzle with some of the mixed berry syrup
15
Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig
16
Mixed berry sauce: Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes
17
Remove from the heat and let cool for 5 minutes
18
Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth
19
Transfer to a bowl and let cool to room temperature
20
The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week