|French Toast Waffles with Mixed Berry Sauce|
Over the summer, Travis took a Wellness class. One of the assignments was to interview a parent on topics such as curfew, alcohol, drugs, etc. Travis asked me “what is the hardest part about parenting?” <Is “everything” an appropriate response? Think quick, Mom. Impromptu is not my strong suit.> The answer that kept swirling in my head and thus my response to him was “letting go.” I like to be in control; uncertainty is unnerving; I am a fixer and a perfectionist. I have spent most of my time as a parent deciding, controlling, influencing, and guiding. But I know that our job as parents is to develop self-sufficient, independent adults. I try (and try and fail and try some more) to let go little by little. And I watch them falter and do it differently and try to keep my mouth shut (because I know that I can prevent the failure and fix the issue). As a new school year starts, it is time to let go even a little bit more.
Andrew found this Bobby Flay recipe and was eager to try it. We’ve tested it with challah and brioche – Bobby calls for good white bread (like Mrs. Baird’s???) and peanut butter (Andrew deleted that ingredient). Send your kids off to school with this for their breakfast and it’s destined to be a great day.
For the Waffles:
- 4 large eggs
- 3/4 cups whole milk (we used 2%)
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 8 slices brioche or challah, crusts removed
- Nonstick cooking spray or melted butter
- Confectioners' sugar, for garnish
- Fresh mixed berries, for garnish
For the Mixed Berry Sauce:
- 1 pint (2 cups) fresh strawberries
- 1/2 pint (1 cup) fresh blackberries
- 1/2 pint (1 cup) fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 heaping tablespoons seedless raspberry preserves
- 1 tablespoon fresh lemon juice
To make the 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. Remove from the heat and let cool for 5 minutes.
Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week. (Note: this makes a lot of sauce; consider cutting the recipe in half.)
To make the French Toast Waffles:
Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
Spray the top and bottom grates liberally with nonstick spray or melted butter. Heat a square 4 slot waffle maker (we used a Belgian waffle maker). Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 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 the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries.