Challah French Toast

8           large eggs

1½         cups milk (we used reduced fat, but any variety will do)

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 ¾-inch thick challah bread (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.)

             confectioners’ sugar, for serving

             fresh fruit, for serving

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, turning so both sides are saturated.

3.  Fit the grill with the griddle plates and preheat both plates to 350°F. Once hot, put the soaked French toast on the hot griddle.* Cook 3 to 4 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 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.

*The French toast can also be cooked in the closed griddle position. Preheat both plates to 350°F in the closed position, put 2 to 4 pieces on the plate, depending on how many fit, and close the Griddler. Cooking time will be only about 2 to 3 minutes and you do not need to flip! Repeat with the remaining soaked bread.