26
French Toast
Makes 4 Servings
INGREDIENTS
4 eggs
1 cup half & half
1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
4 slices brioche or other egg bread cut 1” thick
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2
In a shallow, wide bowl, whisk together the eggs, half & half, sugar,
vanilla, and cinnamon until combined. Dip bread slices in egg mixture
and coat both sides completely. Place onto waffle plates, close,
pressing gently and flip. Set timer for 2 minutes. Serve with butter
and syrup.
Recipes courtesy of Marian Getz and Debra Murray
25
Next Day Cornmeal Waffles
Makes about 6 waffles
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 package active dry yeast
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup cooking oil or melted butter
METHOD
1
Combine all ingredients in a large mixing bowl and beat with an
electric mixer until thoroughly combined. Cover bowl and place in refrig-
erator overnight or up to 24 hours.
2
When ready to use the next day, stir batter. Place 1 cup of batter in
SwivelBaker™ and cook to desired doneness.
Recipes courtesy of Marian Getz and Debra Murray
FG_SwivelBakerManual 7/17/07 10:33 PM Page 25
