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BREAKFAST
Cinnamon Sugar French Toast
Griddler
®
Position: Flat
Selector: Griddle
Plate Side: Griddle
Makes 4 servings (2 slices per serving)
8 slices (preferably thick sliced) cinnamon swirl or cinnamon raisin bread
5 large eggs
1 cup evaporated fat-free milk (not reconstituted)
¼ cup half-and-half (may use fat free)
¼ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
pinch nutmeg (freshly grated)
Arrange the bread in two 8 x 8 x 2-inch glass baking dishes. Whisk eggs, evaporated
milk, half-and-half, salt, spices, and vanilla until smooth but not foamy. Pour the batter
over bread. Turn the bread over, let sit 5 minutes, then turn the bread over again.
Preheat the Cuisinart
®
Griddler
®
to 325°F with unit closed. When Griddler
®
is ready,
open unit to extend flat and arrange the soaked bread on the hot griddle. Cook until
deep golden brown on each side, about 4 to 5 minutes per side. French toast can be
kept warm on a rack on a baking sheet in a low (200°F) oven.
Nutritional information per serving:
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Blueberry Oat Buttermilk Pancakes
Griddler
®
Position: Flat
Selector: Griddle
Plate Side: Griddle
Makes 16 pancakes
1 cup blueberries (fresh or frozen)
1 cup all-purpose flour, divided
1
1
⁄
3
cups rolled oats (regular, not quick oats)
¼ cup whole wheat flour
¼ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil