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22
1 to 2 pinches table salt
8
to 10 slices ¾-inch thick challah bread (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, turning so both sides are saturated.
3. Fit the grill with the griddle plates and preheat both plates to 350°F. Once hot, put the
soaked French toast on the hot griddle.* Cook 3 to 4 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 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
®
Elite Cooking Position: Flat
Plate Side: Griddle
Makes sixteen crab cakes
16 ounces lump crabmeat
1 large red bell pepper, cut into a small dice
1 jalapeño, seeded and finely chopped
4 green onions (including some of the flavorful green part), chopped (about
1
⁄3 cup)
1 garlic clove, finely chopped
¼ teaspoon sea or 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 pan
lemon wedges, for serving
1. Look 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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