Mother’s Day is fast approaching, so I decided to do a Mother’s Day theme this week. Many Mother’s Days begin with a yummy breakfast for mom. Whether you are making breakfast for your own mother or being surprised yourself with breakfast in bed, today’s recipe would perfect to serve. It is a fun variation on french toast.
Instead of cooking french toast the usual way, this gets cooked in a waffle iron. It is all that you would expect french toast to taste like but it also gets those awesome little pockets like a waffle to hold butter and syrup. The other great thing about using the waffle iron is it cooks both sides of the french toast at the same time!
To make this even more yummy, I have included a recipe for strawberry butter. It add a nice pop of flavor. It also make a lot so you can freezer the leftovers for another time.
Tomorrow I will be sharing a couple of recipes for syrup and one of them was most excellent on this, so be sure to check it out tomorrow!
- 4 eggs
- 1 cup milk
- 1 Tbsp sugar
- 1 loaf of sandwich bread (12 slices)
- strawberry butter (recipe below)
- Preheat waffle iron.
- In a shallow bowl, whisk together eggs, milk, and sugar until combined.
- Dip bread, one slice at a time in the egg mixture and place in waffle iron to cook. Cook 2-3 minutes until brown. Serve with strawberry butter and syrup.
- 1 cup butter, softened
- 1 (10 oz) pkg frozen strawberries. thawed and drained
- ½ cup powdered sugar
- Combine all in the ingredients together in a food processor and pulse until well blended. If you don't have a food processor, you can place it in a bowl and mix with a hand mixer.
Recipes adapted fro Gooseberry Patch. I got it from a Christmas Cookbook of theirs years ago, not sure which one.