Waffled French Toast with Strawberry Butter
This recipe is so simple, it makes me wonder why I never thought of it on my own. But I have the happiest of reasons...
The days have been just a little crazy around here lately. Ole Sweetie-Pi's youngest daughter announced her and her fiance's intentions to be married this September and then asked if I be willing to help her with the food, along with several of her friends and family. Of course, I'm thrilled to be included and have spent countless hours scouring cookbooks and the net and delving into the recipes and food memories of friends for the best of the best. In spite of the stresses and the many moments of uncertainty, I am loving every minute of this!
As it happened, while looking for girly-girl recipes, I discovered this delightful waffled French toast with strawberry butter recipe. It's included in Best of the Best, The Recipe Hall of Fame cookbook, edited by Gwen McKee and Barbara Moseley. I love the reddish-pink butter, smiles, and who doesn't love waffles or French toast. This would be perfect for a special occasion breakfast with "just the girls."
Waffled French Toast with Strawberry Butter
(from Best of the Best,The Recipe Hall of Fame Cookbook)
I halved the recipe for the two of us, but I'll give you the recipe as written.
1/2 cup milk
4 eggs
1 tablespoon sugar
1/8 teaspoon salt (I omitted)
2 tablespoons butter, melted (I omitted)
1/4-1/2 teaspoon vanilla (my addition)
8-10 slices bread
Preheat waffle iron and grease if necessary.
In a shallow bowl (I use a pie plate) with a flat whisk, combine milk, eggs, sugar and salt, then melted butter. Dip bread slices, one at a time, in egg mixture and drain. Bake in waffle iron 2-3 minutes, until brown. Serve with Strawberry Butter.
Strawberry Butter
1/2 pound butter, softened
1/2 cup powdered (confectioners') sugar
10 ounces frozen strawberries, thawed and drained
Combine all in a mixer or food processor until smooth and creamy. This is best served at room temperature, but can be stored in fridge for several weeks. Yields 2 1/2 cups.
The days have been just a little crazy around here lately. Ole Sweetie-Pi's youngest daughter announced her and her fiance's intentions to be married this September and then asked if I be willing to help her with the food, along with several of her friends and family. Of course, I'm thrilled to be included and have spent countless hours scouring cookbooks and the net and delving into the recipes and food memories of friends for the best of the best. In spite of the stresses and the many moments of uncertainty, I am loving every minute of this!
As it happened, while looking for girly-girl recipes, I discovered this delightful waffled French toast with strawberry butter recipe. It's included in Best of the Best, The Recipe Hall of Fame cookbook, edited by Gwen McKee and Barbara Moseley. I love the reddish-pink butter, smiles, and who doesn't love waffles or French toast. This would be perfect for a special occasion breakfast with "just the girls."
Waffled French Toast with Strawberry Butter
(from Best of the Best,The Recipe Hall of Fame Cookbook)
I halved the recipe for the two of us, but I'll give you the recipe as written.
1/2 cup milk
4 eggs
1 tablespoon sugar
1/8 teaspoon salt (I omitted)
2 tablespoons butter, melted (I omitted)
1/4-1/2 teaspoon vanilla (my addition)
8-10 slices bread
Preheat waffle iron and grease if necessary.
In a shallow bowl (I use a pie plate) with a flat whisk, combine milk, eggs, sugar and salt, then melted butter. Dip bread slices, one at a time, in egg mixture and drain. Bake in waffle iron 2-3 minutes, until brown. Serve with Strawberry Butter.
Strawberry Butter
1/2 pound butter, softened
1/2 cup powdered (confectioners') sugar
10 ounces frozen strawberries, thawed and drained
Combine all in a mixer or food processor until smooth and creamy. This is best served at room temperature, but can be stored in fridge for several weeks. Yields 2 1/2 cups.
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