Stuffed French Toast

Serves 4 - 6

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

1Preheat Panini Maker to sandwich setting.

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 grill.

8Close the lid and set a timer for 4 minutes.

9Serve

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Grilled Chocolate Sandwich

Serves 4

8 slices soft white bread

1/2 cup Nutella (a chocolate hazelnut spread found by the peanut butter section)

1/4 cup excellent quality white chocolate pieces 1/4 cup excellent quality bittersweet chocolate 1/2 cup toasted chopped hazelnuts

Very soft butter for spreading

1Preheat grill to sandwich press setting.

2Working on a sheet of plastic wrap, butter the 8 slices of bread on one side and lay 4 slices down, butter side down.

3Top with 2 tablespoons to each of the 4 slices with Nutella.

4Sprinkle with both chocolates, distributed evenly.

5Top with remaining 4 slices of bread, buttered side out.

6Sprinkle top of sandwiches with hazelnuts, distributed evenly, pressing nuts into the bread lightly.

7Load onto the panini, lower the lid, and cook for 3 minutes or until golden brown.

8Serve warm.