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10
8 to 10 slices challah bread, ¾-inch thick (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
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 in the milk mixture, turning so both sides are saturated.
3. Fit the Griddler
®
Deluxe with the griddle plates and preheat both plates to 350°F. Once
preheated, put the soaked bread on the hot griddle.* Cook 3 to 5 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 in a warm oven 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.
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
Crab Cakes
Fresh crab is ideal, but high-quality canned or frozen crab works well too.
Griddler
®
Deluxe Cooking Position: Flat
Plate Side: Griddle
Makes 16 crab cakes
1 pound lump crabmeat
1 large red bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
4 green onions (including some of the flavorful green part), chopped
1 garlic clove, peeled and finely chopped
¼ teaspoon kosher salt
1 large egg, lightly beaten
1½ cups panko (Japanese-style breadcrumbs), plus ½ cup for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons Old Bay
®
seasoning
hot sauce, to taste (optional)
vegetable oil, for brushing the griddle
lemon wedges, for serving
1. Pick through crabmeat to make sure there are no shells or cartilage, being careful not to
tear the meat into small pieces. Reserve in refrigerator.
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