Two breakfast favorites merge for one epically crispy and delicious, maple syrup covered masterpiece.
4 large eggs
3/4 cup heavy cream
1/4 cup plus 2 Tbsp. (3 oz.) amaretto (almond liqueur), divided
1 1/2 cups fresh sliced strawberries
1 small banana, sliced
1/2 cup pure maple syrup
2 tablespoons salted butter
3 tablespoons canola oil, divided
1 (6-ct.) pkg. frozen Belgian-style waffles (such as Eggo Thick and Fluffy waffles), thawed
How to Make It
Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil, and place in oven while preheating.
Whisk together eggs, cream, and 1/4 cup of the amaretto in a medium bowl until blended. Combine strawberries and banana in a small bowl.
Combine maple syrup, butter, and remaining 2 tablespoons amaretto in a liquid measuring cup; microwave on HIGH until butter melts and mixture is warm, about 30 seconds.
Heat 1 tablespoon of the oil in a large skillet over medium-high. Dip 2 of the waffles in egg mixture, gently turning to coat; let stand a few seconds to soak up some of the mixture. Allow excess egg mixture to drip off, and place waffles in hot oil in skillet. Cook until light golden brown, 1 to 2 minutes per side. Transfer waffles to prepared baking sheet in oven to keep warm. Repeat process with remaining oil, waffles, and egg mixture, wiping skillet with paper towels between batches.
To serve, place 2 French toasted waffles on each of 3 plates; top with whipped cream, fruit, and warm maple-amaretto syrup. Serve immediately.
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