Breakfast
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Makes 8 servings
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Makes 8 servings
We love using eggy challah bread for French toast. Thanks to its soft yet sturdy structure, it soaks up the custard better than any other bread, making for the most decadent breakfast.
Nutritional information per slice: Calories 195(32% from fat)
carb. 25g
pro. 7g
fat 7g sat. fat 3g
chol. 172mg
sod. 208mg calc. 116mg
fiber 1g
carb. 25g
pro. 7g
fat 7g sat. fat 3g
chol. 172mg
sod. 208mg calc. 116mg
fiber 1g
Ingredients
- 8large eggs
- 2cups milk (we used reduced fat, but
- any variety will do)
- 1tablespoon pure vanilla extract
- 2tablespoons pure maple syrup
- 1teaspoon ground cinnamon
- pinch ground nutmeg
- 1to 2 pinches kosher salt8 slices challah bread,
- ¾inch thick
- unsalted butter or coconut oil,
- for griddle
- confectioners’ sugar for serving
- fresh fruit for serving
Preparation
- Plate Side: Griddle
Griddler® Cooking Position: Open and flat. - 1. Put the eggs, milk, vanilla extract, 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. While the bread is soaking, turn on the
Cuisinart® Smoke-less Contact Griddler®.
Select Grill/Griddle and set to 350°F.
4. Once preheated, put the soaked bread on
the hot griddle and select the count-up
timer. Cook 3½ to 4 minutes per side. Soak
remaining bread while first batch of French
toast is cooking.
5. Remove and reserve the cooked French
toast in a warm oven, and then repeat with
remaining soaked bread.
6. To serve, dust with confectioners’ sugar
and top with fresh fruit and maple syrup,
if desired.
