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1
Crack the eggs into a medium baking dish and whisk lightly.
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2
Add the milk, sugar, vanilla and salt and whisk until smooth.
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3
Press down on bread slices to flatten slightly.
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4
Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
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5
Heat a square 4 slot waffle maker according to the manufacturer's directions.
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6
Spray the top and bottom grates liberally with nonstick spray or melted butter.
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7
Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off.
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8
Make 2 at a time on the diagonal of the grates.
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9
Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed.
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10
Cook until golden brown, about 3 minutes.
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11
Repeat with the remaining 6.
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12
Carefully remove each French toast waffle to a plate.
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13
Schmear each waffle with peanut butter.
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14
Dust with confectioners' sugar and drizzle with some of the mixed berry syrup.
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15
Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
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16
Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes.
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17
Remove from the heat and let cool for 5 minutes.
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18
Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth.
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19
Transfer to a bowl and let cool to room temperature.
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20
The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.
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21
Cook's Note: Use leftover sauce drizzled over pound cake, ice cream or frozen yogurt.
