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4 large eggs, beaten
2 large egg yolks, beaten
1 tablespoon pure vanilla extract
½ teaspoon table salt
¹∕
³
cup granulated sugar
cooking spray
1 cup whole milk
1¼ cups semisweet chocolate chips
1 cup chopped walnuts
1. Place the bread cubes in a large bowl. Reserve.
2. In a medium bowl, combine the cream, eggs, yolks, vanilla, salt and sugar.
Whisk until frothy. Slowly pour the egg mixture over the bread mixture. Press
down on the bread to make certain all of it is submerged. Cover directly with
plastic wrap and refrigerate for at least 6 hours or overnight. Take out 1 hour
before baking and let stand at room temperature.
3. Lightly and evenly coat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet
with cooking spray. Preheat the Skillet to 250°F.
4. Add the milk, chocolate and walnuts to the bread mixture. Stir to fully combine.
5. Add the bread mixture to the preheated pan. Cover and cook for 30 minutes,
stirring occasionally. After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for 15 minutes, again stirring occasionally.
6. Reduce to warm and uncover completely. Cook for a nal 10 minutes.
7. Serve immediately.
Nutritional information per serving (1 cup):
Calories 561 (63% from fat) • carb. 43g • pro. 10g • fat 40g • sat. fat 20g
• chol. 209mg • sod. 341mg • calc. 121mg • ber 2g
Easy Bananas Foster
Delicious on its own, but twice as good when paired with ice cream
or even on top of pancakes or French toast.
Makes 8 servings
8 tablespoons unsalted butter
1¹∕
³
cups packed light brown sugar
½ cup dark rum
8 large bananas, each halved width-wise and then quartered
lengthwise to make 8 equal pieces
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 350°F. Add
butter to melt.
2. Once butter has melted, add sugar; cook, stirring occasionally, until mostly
dissolved, about 8 minutes. Add the rum by very slowly pouring down the side
of the pan. Let sauce cook 3 to 4 minutes to thicken.
3. Add bananas and sauté in sauce for about 7 minutes, or until sauce thickens
more and coats bananas, but bananas do not fall apart.
4. Serve over our Challah French Toast (page 4) or with vanilla ice cream.
Nutritional information per serving:
Calories 393 (26% from fat) • carb. 67g • pro. 2g • fat 12g • sat. fat 7g
• chol. 31mg • sod. 17mg • calc. 41mg • ber 4g
Roasted Honey Peach Compote
with Amaretto
This quick and easy compote makes a fantastic topping for vanilla ice cream.
Makes about ten ¼-cup servings
3 to 4 tablespoons honey (depending on the ripeness of your fruit;
more if fruit is less ripe)
1½ pounds firm but ripe peaches and/or nectarines, cut into slices,
approximately 4 to 5 cups
pinch sea salt
¹∕
³
to ½ cup Amaretto
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F. Add
the honey to the hot Skillet. Once the honey fully simmers, add the peaches
and salt. Cook, tossing occasionally with a wooden spoon, for about 6 minutes
until lightly browned and softened.
2. Add the Amaretto and cook until liquid has reduced and is thick, about 3 minutes.
3. Serve warm over ice cream or pound cake.
Nutritional information per serving:
Calories 48 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 4mg • ber 1g
10ce114829_csk250_recipe.indd 17 6/23/10 3:36:26 PM