36
ENGLISH
11
CARAMEL FRENCH TOAST
•
1 Cup Packed Light
Brown Sugar
•
½ Cup Light-colored
Corn Syrup
•
¼ Cup Butter
•
Cooking spray
•
10 (1-ounce) Slices
French Bread
•
2½ Cups 1%
Low-fat Milk
•
1 Tbsp. All-
Purpose Flour
•
1½ Tsp. Vanilla Extract
•
¼ Tsp. Salt
•
2 Large Eggs
•
2 Tbsp. Granulated
Sugar
•
1 Tsp. Ground
Cinnamon
Combine brown sugar, corn syrup and butter in a
small saucepan. Cook over medium heat 5 minutes
or until mixture is bubbly, stirring constantly.
Coat a 13 x 9-inch cooking dish with cooking
spray. Pour mixture into pan in an even layer.
Cut bread slices into 1¼-inch wide by 4¼-inch long sticks.
Arrange bread sticks in a single layer over syrup in dish.
Combine milk, flour, vanilla, salt and eggs in a large
bowl, stirring with a whisk. Pour egg mixture over
bread. Cover and refrigerate for 8 hours or overnight.
Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
Combine 2 tablespoons granulated sugar and
cinnamon. Sprinkle evenly over bread.
Place bread in preheated wells of the lower cooking surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
TRADITIONAL PANCAKES
•
¾
Cup Milk
•
2 Tbsp. White Vinegar
•
1 Cup All-
Purpose Flour
•
2 Tbsp. White Sugar
•
1 Tsp. Baking Powder
•
½ Tsp. Baking Soda
•
½ Tsp. Salt
•
1 Egg
•
2 Tbsp. Butter, melted
Preheat the WAFFLE & FRENCH TOAST
STICK MAKER as directed.
Combine milk with vinegar in a medium
bowl and set aside for 5 minutes.
Combine flour, sugar, baking powder, baking
soda, and salt in a large mixing bowl. Whisk
egg and butter into milk/vinegar mixture.
Pour the flour mixture into the wet ingredients
and whisk until lumps are gone.
Carefully pour batter into the preheated
wells of the lower cooking surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove with a wooden or plastic kitchen utensil.
FC640-NOTICE.indd 36
19/09/14 15:55
