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Stuffed French Toast

4 - 6 servings

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
1Preheat Panini Maker to a medium setting, around 8- 10.
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. Close the lid and set a timer
for 4 minutes. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Grilled Chocolate Sandwich
4 servings
INGREDIENTS
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
METHOD
1Preheat Panini Maker to a medium setting, around 8- 10.
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 the 4 slices with 2 tablespoons of 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.
7Cook on Panini Maker for 3 minutes or until golden brown.
Serve warm.
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