Peanut Butter French Toast Waffles With Mixed Berry Sauce Recipes

PEANUT BUTTER WAFFLE TOAST

Steps:

• Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
• In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
• Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.

PEACH-BLUEBERRY FRENCH TOAST

Steps:

• Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread., In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight., Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once., Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.

CHALLAH FRENCH TOAST WITH BERRY SAUCE

Steps:

• Prepare French toast:
• Preheat oven to 350°F.
• Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
• Prepare berry sauce while bread is soaking:
• Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
• Cook French toast:
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
• Serve French toast with berry sauce.

PEANUT-BUTTER FRENCH TOAST "WAFFLES" WITH MIXED-BERRY SAUCE

Steps:

• 1. The night before: Put bread on a baking rack; let stale overnight. 2. Combine the fruit and sugar in a medium saucepan; bring to a boil; stir occasionally, until berries soften, 10 minutes. 3. Transfer berry mixture to a blender or food processor. Add the raspberry preserves and lemon juice; blend until smooth. Transfer to a bowl; cool to room temperature. 4. Crack eggs into a medium baking dish and whisk lightly. Add milk, sugar, vanilla, and salt; whisk. 5. Spread 1 tablespoon of peanut butter on 4 slices of bread. Top with remaining slices to make four sandwiches. Flatten slightly. Soak sandwiches in egg mixture, 4 to 5 minutes per side. 6. Heat a square four-slot waffle maker according to the manufacturer's directions. Spray top and bottom grates with nonstick spray. Remove sandwiches from the egg mixture using a slotted spatula, allowing excess liquid to drip off. Make two at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until it is completely closed. Cook until golden brown, about 3 minutes. Carefully remove each waffle to a plate. Drizzle with mixed-berry syrup.

PEANUT BUTTER WAFFLE TOAST (BISQUICK)

Steps:

• Heat waffle iron and grease with cooking spray.
• Stir milk, Bisquick,peanut butter, sugar, vanilla, and egg until blended.
• Dip bread into batter on both sides. (If coating is too thick add 1 teaspoon of milk at a time until desired consistency.).
• Place in waffle iron and close lid.
• Bake about 2 minutes.
• Carefully remove waffle toast.
• Sprinkle each waffle with 1 tablespoon chocolate chips.

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

PEANUT BUTTER FRENCH TOAST

Steps:

• Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
• Heat the oil in a griddle or frying pan over medium heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.