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Stuffed French Toast
4 - 6 servings
INGREDIENTS
1 loaf raisin nut bread, or challah, sliced into 2-inch thick slices
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
1/2 cup cream
1 teaspoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting
METHOD
1 Preheat Panini Maker to a medium setting, around 8- 10.
2 With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
3 Spread the inside of each pocket with 2 teaspoons of cream cheese.
4 Spread the inside of each pocket with the jam.
5 Beat the eggs, cream, sugar and cinnamon.
6 Soak the French toast well in egg mixture.
7 Place French toast on the Panini Maker. Close the lid and set a timer
for 4 minutes. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Grilled Chocolate Sandwich
4 servings
INGREDIENTS
8 slices soft white bread
1/2 cup Nutella
(a chocolate hazelnut spread found by the peanut butter section)
1/4 cup excellent quality white chocolate pieces
1/4 cup excellent quality bittersweet chocolate
1/2 cup toasted chopped hazelnuts
Very soft butter for spreading
METHOD
1 Preheat Panini Maker to a medium setting, around 8- 10.
2 Working on a sheet of plastic wrap, butter the 8 slices of bread on
one side and lay 4 slices down, butter side down.
3 Top the 4 slices with 2 tablespoons of Nutella.
4 Sprinkle with both chocolates, distributed evenly.
5 Top with remaining 4 slices of bread, buttered side out.
6 Sprinkle top of sandwiches with hazelnuts, distributed evenly,
pressing nuts into the bread lightly.
7 Cook on Panini Maker for 3 minutes or until golden brown.
Serve warm.
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