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Challah French Toast
Challah bread takes ordinary French toast to the next level.
Makes 10 servings
10 large eggs
1¼ cups whole milk
1¼ cups heavy cream
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
pinch ground nutmeg
1 pound challah loaf, cut into 8 to 10 slices (each slice about 1½
inches thick)
2 tablespoons unsalted butter, divided
2 teaspoons cinnamon sugar
1. In a large mixing bowl, whisk together the eggs, milk, cream, vanilla, salt,
cinnamon and nutmeg. Put half of the mixture into a 13 x 9-inch baking pan.
Add half of the sliced challah bread to the pan and let soak, ipping after
a few minutes.
2. While bread is soaking, preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch
Skillet to 300°F. Add 1 tablespoon of butter to melt. Once butter has melted,
add the soaked challah bread to the Skillet. Sprinkle with ½ teaspoon of the
cinnamon sugar. After about 6 to 8 minutes, ip, sprinkle with another ½
teaspoon of the cinnamon sugar and nish cooking for an additional 6 to 8
minutes.
3. While the rst batch of French toast is cooking, add the remaining batter to
the baking pan and repeat soaking the remaining challah slices.
4. Remove the rst batch from the Skillet and keep warm in a 200°F oven. Add
the remaining tablespoon of butter and repeat cooking the second batch in
the same manner.
5. Serve with warm maple syrup, fresh fruit, or our Easy Bananas Foster (page 17).
Nutritional information per serving (based on 10 servings):
Calories 328 (53% from fat) • carb. 26g • pro. 12g • fat 19g • sat. fat 10g
• chol. 278mg • sod. 381mg • calc. 133mg • ber 1g
Pannekoeken (Dutch-Style Pancakes)
Top these pancakes, a cross between a crêpe and a traditional pancake, with
anything from fried eggs to fresh fruit with fresh cream.
Makes 4 servings
nonstick cooking spray
2 cups unbleached, all-purpose flour
½ teaspoon table salt
6 large egg whites
2 cups reduced-fat milk
1. Lightly coat Skillet cooking surface with nonstick cooking spray. Preheat the
Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 375°F.
2. Whisk all ingredients together until the batter is very smooth, with no lumps.
3. Pour ½ cup batter into the Skillet. Using the side helper handles, quickly
spread the batter to make a thin layer that covers the cooking surface of the
Skillet. Cook about 1½ to 2 minutes, or until browned on the bottom and dry
on the top.
4. With the help of a spatula, ip to cook the other side, 1 to 2 minutes or until
browned on the bottom. Repeat with remaining batter.
5. Serve immediately on a large plate with desired toppings.
Topping Suggestions: powdered sugar, whipped cream and fresh fruit. Or for a
dessert, serve topped with ice cream, caramelized apples or chocolate sauce.
Nutritional information per serving:
Calories 314 (9% from fat) • carb. 54g • pro. 16g • fat 3g • sat. fat 2g
• chol. 10mg • sod. 424mg • calc. 156mg • ber 2g
Traditional Pancakes
Try our variations below for a quick change to an easy breakfast.
Makes twelve 3-inch pancakes
1¼ cup unbleached, all-purpose flour
1 tablespoon baking powder
10ce114829_csk250_recipe.indd 4 6/23/10 3:36:25 PM