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Stuffed French Toast
INGREDIENTS
1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices)
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
1/2 cup cream
1 teaspoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting
METHOD
1 Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2 With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
3 Spread the inside of each pocket with 2 teaspoons of cream cheese.
4 Spread the inside of each pocket with the jam.
5 Beat the eggs, cream, sugar and cinnamon.
6 Soak the French toast well in egg mixture.
7 Place French toast on the Panini Maker and grill for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sourdough Waffles
4 servings
INGREDIENTS
5 1/2 cups sourdough starter (see recipe next page)
1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 large egg
1 cup all-purpose flour
2 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
METHOD
1 In a large bowl, combine the starter, milk, melted butter and egg.
2 In a small bowl, sift together the flour, sugar, baking powder and salt.
Add to the starter mixture and stir until well combined. Let proof,
covered, in a warm spot until bubbles begin to form, about 1/2 hour.
3 Using the waffle plates, preheat your Panini Maker to setting 9 until
the green ready light illuminates.
4 Using a 4-ounce ladle, or a 1/2 cup dry measuring cup, ladle the
batter into each quadrant of the bottom waffle plate. Cook for
approximately 7 - 8 minutes, or until desired shade is reached.
PRESENTATION
Serve immediately with warm maple syrup or fruit syrup. Garnish with
fresh fruit, such as sliced oranges, peaches or berries.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
HSN_PaniniManual 3/20/07 10:12 PM Page 27