12
Challah French Toast
We love using eggy challah bread for French
toast. Thanks to its soft yet sturdy structure,
it soaks up the custard better than any other
bread, making for the most decadent breakfast.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes 8 servings
8 large eggs
2 cups (500 ml) milk (we used reduced
fat, but any variety will do)
1 tablespoon (15 ml) pure vanilla extract
2 tablespoons (30 ml) pure maple syrup
1 teaspoon (5 ml) ground cinnamon
Pinch ground nutmeg
1 to 2 pinches kosher salt
8 slices challah bread,
¾ inch (1.9 cm) thick
Unsalted butter or coconut oil,
for griddle
Confectioners’ sugar for serving
Fresh fruit for serving
1. Put the eggs, milk, vanilla extract, maple syrup,
cinnamon, nutmeg and salt into a medium
bowl. Whisk to fully combine and pour into
a 13 x 9-inch (33 x 23 cm) baking dish.
2. Soak half of the bread in the milk mixture,
turning so both sides are saturated.
3. While the bread is soaking, turn on the
Cuisinart
®
Smoke-less Contact Griddler
®
.
Select Grill/Griddle and set to 350°F (180°C).
4. Once preheated, put the soaked bread on
the hot griddle and select the count-up
timer. Cook 3½ to 4 minutes per side. Soak
remaining bread while first batch of French
toast is cooking.
5. Remove and reserve the cooked French
toast in a warm oven, and then repeat with
remaining soaked bread.
6. To serve, dust with confectioners’ sugar
and top with fresh fruit and maple syrup,
if desired.
Nutritional information per slice: Calories 195
(32% from fat) • carb. 25g • pro. 7g • fat 7g
sat. fat 3g • chol. 172mg • sod. 208mg
calc. 116mg • fiber 1g
Mini Hash Browns
Quickly stirring the shredded potatoes in
salted water and then squeezing out
all liquid prevents them from oxidizing.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes 8 servings
2 cups (500 ml) water
2 teaspoons (10 ml) plus 1 pinch kosher
salt, divided
1 pound (454 g) Yukon Gold potatoes
Pinch freshly ground black pepper
3 tablespoons (45 ml) vegetable oil,
plus more to brush plates
1. Put the water and 2 teaspoons (10 ml) of salt
into a medium mixing bowl. Whisk until salt is
fully dissolved; reserve.
2. Shred the potatoes to a medium thickness,
using either a medium shredding disc of a
Cuisinart
®
Food Processor or a box grater.
Immediately transfer to the salted water
and stir a few times. Drain and then put into
a tea towel or dish towel and squeeze out all
water.
3. Put the squeezed potatoes into a mixing bowl
and toss with the remaining pinch of salt,
pepper and 3 tablespoons (45 ml) of the oil.
4. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to
425°F (220°C).
5 Once preheated, brush the plates with
additional oil and then, using a ¼-cup (60 ml)
scoop or measuring cup, dollop the seasoned
potatoes onto the hot, oiled griddle, 4 scoops
per side, and select the count-up timer. Flatten
slightly with a heatproof spatula. Brush the
tops with additional oil and allow to cook until
bottoms are browned and crispy, about 6 to
8 minutes. Carefully flip each hash brown and
cook on the opposite side until very crispy,
an additional 8 minutes.
6. Remove and transfer to a wire rack to maintain
crispiness while cooking next batch of
potatoes.
Nutritional information per hash brown:
Calories 89 (51% from fat) • carb. 10g • pro. 1g fat
5g • sat. fat 1g • chol. 0mg • sod. 146mg
calc. 7mg • fiber 1g
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