Peanut Butter French Toast Waffle
The sounds of the rustling of the newspaper, noise of blender swiveling, butter melting on toast…contentment…Saturdays mornings are my favorite time of day definitely …short but sweet. Many things are planned usually…after breakfast…the grass is getting longer, my husband noticed…perhaps I murmured it too loudly?
On weekdays, rushed breakfast of kefir or vegetable smoothies but on Saturdays my husband is all about carbohydrates. This hearty peanut butter French toast waffle is French, Belgium, international whatever. Having one of those fills you up until 3 in the afternoon. Read interesting facts about ‘waffles’ here.
Ingredients and Instructions for 4 waffles (Print Recipe here)
Necessary equipment – Waffle iron, blender or food processor
- 8 slices of whole-wheat or white bread, crust removed.
- 8oz of frozen mixed berries, thawed.
- 3 Tablespoons granulated sugar
- 2 Tablespoons seedless raspberry preserves
- 1 Tablespoon lemon juice
- 4 large eggs
- 1 cup milk
- 1 Tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 4 Tablespoons of smooth peanut butter
- Nonstick spray
- The night before - Put bread on a baking rack, let stale overnight.
- Make berry sauce- Combine the fruit and sugar in a medium sauce pan, bring to boil, stir occasionally, until berries soften about 10 minutes.
- Transfer berry mixture to a blender or food processer. Add the raspberry preserves and lemon juice blend until smooth. Note: if you have a hand held mixer, blend directly in the pan – careful for the splat!
- Crack eggs into a medium baking dish and whisk lightly. Add milk. sugar, vanilla and salt. Mix well.
- Spread 1 Tablespoon of peanut butter on 4 slices of bread. Top with remaining slices to make 4 sandwiches, flatten slightly. Soak in egg mixture (process #4), 4-5 minutes per side.
- Heat waffle maker according to the manufacture’s directions. Spray top and bottom grates with nonstick spray.
- Remove sandwiches from the egg mixture and hold it over the baking pan for about 10 seconds so that excess liquid drips back into the pan.
- Place sandwich on the grates. Press down and close completely. Cook until golden brown about 3 minutes. Transfer to a plate. Serve immediately with Berry sauce
More fabulous eats…
We have been trying to have a dinner at Nodoguro (means ‘ black throat’ in Japanese), for some time but our schedule prohibited it until now. A pop-up restaurant only open Fridays and Saturdays in borrowed space. My husband with young chef Ryan and local celebrity – Mr.Yoshida, the creator of Yoshida’s Marinade and Cooking sauce was one of the guests.
Ryan studied under some well regarded chefs also apprenticed work in Fukuoka, Japan. He speaks fluent Japanese.The restaurant offers 9 plus courses of creative Japanese cuisine. The dishes are prepared with high quality local produce, and the well developed flavor wowed us throughout the affair – we spooned out chilled charred white turnip, tofu mousse with salmon roe topped with matsutake mushroom shaving…the exciting start.
Thinly sliced tender flounder. The yuzu paste enhanced the flavor. I adored –scallop, sea urchin and the beans, specks of red water pepper is visually effective and had nice kick.Matsutake clear soup…I feel so lucky!
Other dishes were equally fantastic but I don’t have good photos…the place had low light.
My husband came through with my request – to make fruit tart for my birthday from scratch. See my other fruits tart recipe here
In Karuizawa, we had a over $10 per slice fruits tart. I expected my husband to make one just like it and he did an amazing job! I think I must post the recipe in near future…Honey, can you make it again? And next time, don’t forget to take the process pictures…ok?
Nagano purple (tart) – name of large variety seedless grapes have thin skin.
Having good food like that is a huge part of our trip…At the end of our holiday, I started get melancholy…how we were fortunate to have that experience but it’s time to say good bye…I think I’m going to cry…(Totoro shop in Old Karuizawa)