4
only partially covering the pan; cook for another 30 minutes, again stirring
occasionally. Reduce heat to warm; uncover completely and cook for an
additional 30 to 40 minutes, until strata is cooked through.
5. Serve immediately.
Nutritional information per serving (1 cup, 250 ml):
Calories 547 (63% from fat) • carb. 26g • pro. 25g • fat 38g • sat. fat 21g
• chol. 341mg • sod. 1137mg • calc. 279mg • fiber 0g
Challah French Toast
Challah bread takes ordinary French toast to the next level.
Makes 10 servings
10
large eggs
1¼
cups (300 ml) whole milk
1¼
cups (300 ml) heavy cream
2
teaspoons (10 ml) pure vanilla extract
¼
teaspoon (1 ml) sea salt
¼
teaspoon (1 ml) ground cinnamon
pinch ground nutmeg
1
pound (500 g) challah loaf, cut into 8 to 10 slices (each slice
about 1½ inches (1.25 cm) thick)
2
tablespoons (30 ml) unsalted butter, divided
2
teaspoons (10 ml) cinnamon sugar
1. In a large mixing bowl, whisk together the eggs, milk, cream, vanilla, salt,
cinnamon and nutmeg. Put half of the mixture into a 13 x 9-inch (33x23
cm) baking pan. Add half of the sliced challah bread to the pan and let
soak, flipping after a few minutes.
2. While bread is soaking, preheat the Cuisinart
®
GreenGourmet
®
Electric
14-inch (35.5 cm) Skillet to 300°F (150°C). Add 1 tablespoon (15 ml) of
butter to melt. Once butter has melted, add the soaked challah bread to
the Skillet. Sprinkle with ½ teaspoon (2 ml) of the cinnamon sugar. After
about 6 to 8 minutes, flip, sprinkle with another ½ teaspoon (2 ml) of the
cinnamon sugar and finish cooking for an additional 6 to 8 minutes.
3. While the first batch of French toast is cooking, add the remaining batter to
the baking pan and repeat soaking the remaining challah slices.
4. Remove the first batch from the Skillet and keep warm in a 95°F (35°C)
oven. Add the remaining tablespoon of butter and repeat cooking the
second batch in
the same manner.
5. Serve with warm maple syrup or fresh fruit.
Nutritional information per serving (based on 10 servings):
Calories 328 (53% from fat) • carb. 26g • pro. 12g • fat 19g • sat. fat 10g
• chol. 278mg • sod. 381mg • calc. 133mg • fiber 1g
Pannekoeken (Dutch-Style Pancakes)
Top these pancakes, a cross between a crêpe and a traditional pancake, with
anything from fried eggs to fresh fruit with fresh cream.
Makes 4 servings
nonstick cooking spray
2
cups (500 ml) unbleached, all-purpose flour
½
teaspoon (2 ml) table salt
6
large egg whites
2
cups (500 ml) reduced-fat milk
1. Lightly coat Skillet cooking surface with nonstick cooking spray. Preheat
the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to 375°F
(190°C).
2. Whisk all ingredients together until the batter is very smooth, with
no lumps.
3. Pour ½ cup (125 ml) batter into the Skillet. Using the side helper handles,
quickly spread the batter to make a thin layer that covers the cooking
surface of the Skillet. Cook about 1½ to 2 minutes, or until browned on the
bottom and dry on the top.
4. With the help of a spatula, flip to cook the other side, 1 to 2 minutes or until
browned on the bottom. Repeat with remaining batter.
5. Serve immediately on a large plate with desired toppings.
Topping Suggestions:
powdered sugar, whipped cream and fresh fruit.
Or for a dessert, serve topped with ice cream, caramelized apples or
chocolate sauce.
