Cuisinart Griddler Five - Challah French Toast; Mini Hash Browns

16
Nutritional information per serving (one torta): Calories 789
(59% from fat) carb. 42g • pro. 39g fat 52g • sat. fat 18g •
chol. 435mg • sod. 1229mg calc. 482mg • fiber 4g
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 milk (we used reduced fat, but
any variety will do)
1 tablespoon pure vanilla extract
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Pinch ground nutmeg
1 to 2 pinches kosher salt
8 slices challah bread, ¾ inch 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 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
®
Griddler
®
. Select Griddle and set to
350°F.
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 water
2 teaspoons plus 1 pinch kosher salt,
divided
1 pound Yukon gold potatoes
Pinch freshly ground black
pepper
3 tablespoons vegetable oil, plus more
to brush plates
1. Put the water and 2 teaspoons 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 of the oil.
4. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 425°F.
5 Once preheated, brush the plates with
additional oil and then, using a ¼-cup 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