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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:
Calories 308 (31% from fat) • carb. 36mg • pro. 17 • fat 10g • sat. fat 4g
• chol. 271mg • sod. 947mg • calc. 274mg • fiber 3g
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
Put the blueberries into a small bowl. Sprinkle with 1 tablespoon of the flour and toss to coat;
reserve. Preheat Cuisinart
®
Griddler
®
to 375°F with unit closed.
Put the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt
into a medium bowl; stir with a whisk. Put the buttermilk, eggs and oil into a small bowl; stir. Add
the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the
blueberries.