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French Toast Waffles

Source of Recipe

Lora Brody's "Plugged In", pg. 351


Recipe Introduction

Whether you use homemade bread or the best quality store bough, you'll find that these waffles will become a staple at your breakfast (or even supper) table.

List of Ingredients

3 large eggs, or 3/4 cup plus 2 tbsp egg substitute
1 1/2 cups skim milk, whole, 1% or 2%
2 tsp sugar, optional
1 tsp salt
2 tbsp butter or margarine, melted
8 thick slices bread (white whole wheat, rye, multigrain, raisin or sourdough)


Recipe

Coat both sides of a waffle maker with nonstick vegetable oil spray (I use a bit of oil here) and preheat it according to manufacture's directions. In a shallow 9" pan, mix together the eggs, milk, sugar, salt and butter. Dip the slices of bread in the egg mixture, allowing to soak in, but removing before the bread falls apart. Place each slice on the waffle maker, close the lid, and cook until there is no more steam and the waffles are golden brown. Serve with the traditional maple syrup or fresh fruit. Makes 4 to 6 servings


VARIATIONS: Omit the sugar and use a savory kind of bread for the waffles, then serve it with salsa; or use the waffles as the bread part of a hot sandwich containing smoked turkey, ham, or cheese.