French toast waffles... a novel idea for that neglected waffle iron. I saw this recipe in the Sunday supplement of our newspaper back in August of 2010(!) and it has been in my files tempting me each time I would see it. Finally, the “clean-up” of the files was happening the other day and it seemed like a wonderful breakfast for this “back-to-school” season. And it delivered just as promised: a lovely, nutritious breakfast sure to please those peanut butter and jam fans at your house.
French Toast Waffles
I especially appreciate recipes that use my everyday kitchen pantry items. Who doesn’t have:
3 eggs (I was making three sandwiches…one extra large egg per sandwich)
whole grain bread
Crack the eggs into a baking dish, add a generous splash of milk and scant amount of vanilla.
Spread two slices of bread with peanut butter and jam to make the infamous PB & J sandwich.
Beat the egg mixture thoroughly.
Dip the sandwich in the egg mixture….
Flip over carefully to soak the other side.
Gently place into your preheated waffle iron and squish a little. It will take a bit but the bread will yield. Remove when the waffle iron says “done” (on ours the light turns off).
Serve with your choice of syrup.
One bite and we wonder what took us so long to make this easy breakfast treat!