- Mixed-Berry Sauce:
- One 16-oz. bag frozen mixed berries, thawed
- 1/4 cup granulated sugar
- 2 Tbsp seedless raspberry preserves
- 1 Tbsp fresh lemon juice
- 8 slices whole-wheat or white bread, crust removed
- 4 large eggs
- 3/4 cup 2 percent milk
- 1 Tbsp sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 4 Tbsp smooth peanut butter
- Nonstick spray
1. The night before: Put bread on a baking rack; let stale overnight.
2. Combine the fruit and sugar in a medium saucepan; bring to a boil; stir occasionally, until berries soften, 10 minutes.
3. Transfer berry mixture to a blender or food processor. Add the raspberry preserves and lemon juice; blend until smooth. Transfer to a bowl; cool to room temperature.
4. Crack eggs into a medium baking dish and whisk lightly. Add milk, sugar, vanilla, and salt; whisk.
5. Spread 1 Tbsp of peanut butter on 4 slices of bread. Top with remaining slices to make four sandwiches. Flatten slightly. Soak sandwiches in egg mixture, 4 to 5 minutes per side.
6. Heat a square four-slot waffle maker according to the manufacturer’s directions. Spray top and bottom grates with nonstick spray. Remove sandwiches from the egg mixture using a slotted spatula, allowing excess liquid to drip off. Make two 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 it is completely closed. Cook until golden brown, about 3 minutes. Carefully remove each waffle to a plate. Drizzle with mixed-berry syrup.