Do you ever find a recipe, cut it out, put it in your recipe box/binder and never actually get around to making it? That's what happened with this recipe. It seemed so cool and different that I had to save it, but since I didn't have a waffle iron I never made it. Since last month I am no longer waffle iron-less, so when I came across this recipe again I knew its time had come. These waffles are like a cross between french toast and waffles. You make a batter, dip some bread in it and cook it on a waffle iron. I was skeptical at first, but they come out looking just like waffles and have a great, lightly peanut buttery taste. It's almost magical how you can transform an ordinary piece of bread into a crispy waffle. And anytime you can make something magical in the kitchen, it's a great thing.
Peanut Butter Waffle Toast
1 1/4 cups milk
1 cup Bisquick (Reduced fat is fine)
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
6 to 8 slices bread
Toppings - chocolate chips, strawberry jam, powdered sugar, maple syrup, etc.
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. (If the batter is too thick you can thin it with a little milk.) Place in waffle iron; close lid. (I like to press down slightly if I have thicker bread.)
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Add toppings as desired.
Recipe Source: Betty Crocker