Stuffed French Toast, Sourdough Waffles

HSN_PaniniManual 3/20/07 10:12 PM Page 27

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

1Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

2With the tip of a sharp knife, cut a horizontal pocket into each slice of bread, about 3 inches long.

3Spread the inside of each pocket with 2 teaspoons of cream cheese.

4Spread the inside of each pocket with the jam.

5Beat the eggs, cream, sugar and cinnamon.

6Soak the French toast well in egg mixture.

7Place 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

1In a large bowl, combine the starter, milk, melted butter and egg.

2In 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.

3Using the waffle plates, preheat your Panini Maker to setting 9 until the green ready light illuminates.

4Using 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)