This is one of the recipes I use with my students during the milk and egg module. They always tell me that they don't like Swiss cheese, I take that as a challenge to prove them wrong! Students all want to try this once it comes out of the oven because it rises so beautifully.
Quick note that if you don't have a GIANT batch in your roasting pan. This recipe works well cut in half too.
These are the fluffiest yet crisp waffles I've ever had. They have a wonderful flavour that has a hint of sweet but is incredibly fresh all at the same time.
This sounds complicated but it's really easy. These stuffed french toast can make you epic chef of any brunch.
