Preheat oven to 200 degrees. Place a wire rack in a large rimmed pan; set aside.
Make French toast in your waffle maker, then cut into sticks and serve with a fresh berry sauce.
Servings and Ingredients
|1 (1 lbs.) pkg. Hy-Vee Short Cuts triple-berry blend, divided|
|½ c. Hy-Vee granulated sugar|
|2 tbsp. fresh orange juice|
|5 Hy-Vee large eggs, beaten|
|⅓ c. Hy-Vee half-and-half|
|¼ c. Hy-Vee packed brown sugar|
|1 tsp. Hy-Vee vanilla extract|
|½ tsp. orange zest|
|¼ tsp. Hy-Vee ground cinnamon|
|8 (1/2-inch-thick) slices Hy-Vee Bakery challah bread, or cinnamon swirl bread|
|Hy-Vee powdered sugar, for garnish|
Things To Grab
- Wire cooling rack
- Large rimmed baking pan
- Small saucepan
- Hy-Vee nonstick cooking spray
- Belgian or regular waffle maker
Set aside 1 cup berries. For berry compote, combine remaining berries, granulated sugar, and orange juice in a small saucepan. Heat over medium heat 2 to 4 minutes or just until berries begin to break down, stirring occasionally. Remove from heat; stir in reserved 1 cup berries, then set aside.
Spray grids of a Belgian or regular waffle maker with cooking spray; wipe off excess. Preheat waffle maker to medium-high.
Whisk together eggs, half-and-half, brown sugar, vanilla, orange zest, and cinnamon in a shallow bowl. Soak bread slices in egg mixture for 3 minutes, coating both sides. Place soaked bread on heated waffle iron; close lid and gently press down. Bake according to manufacturer's instructions or until golden. Use a fork to lift toast off grids. Transfer to wire rack in pan; keep warm in oven. Repeat with remaining bread slices.
Cut each French toast slice into 4 strips. Sprinkle with powdered sugar, if desired. Serve with berry compote.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 270mg
- Sodium: 400mg
- Total Carbohydrates: 73g
- Protein: 14g