Challah French Toast

8     large eggs
1½  cups reduced-fat milk
1     tablespoon pure vanilla extract
2     tablespoons pure maple syrup
1     teaspoon ground cinnamon
1     pinch ground nutmeg
1     to 2 pinches table salt
8     to 10 slices challah bread
¾    inch thick (Depending on the size of the loaf, you will find between 8 and 10 slices will soak up all of the batter. Should be about ¾ of a 1-pound loaf.)

Nutritional information per slice:

Calories 189 (32% from fat) • carb. 24g • pro. 7g • fat 7g • sat. fat 2g• chol. 171mg • sod. 203mg • calc. 102mg • fiber 1g

1.  Put the eggs, milk, vanilla, maple syrup, cinnamon, nutmeg and salt into a medium bowl.  Whisk to fully combine and pour into a 13 x 9-inch baking dish.

2.  Soak half of the bread in the milk mixture, turning so both sides are saturated.

3. Once grill is preheated, put the soaked bread on the hot griddle. *Cook 3 to 5 minutes per side. If all bread does not fit on the griddle plates at one time, soak remaining bread while first batch of French toast is cooking.

4.  Remove and reserve the cooked French toast in a warm oven and then repeat with remaining soaked bread if necessary.

5.  To serve, dust with confectioners’ sugar and top with fresh fruit and maple syrup, if desired.