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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. Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
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 Tri-Grill and grill for 4 minutes.
34
Tri-Grill Grilling Chart
CONTACT MODE ONLY
Ingredients
BEEF
Fajita steak – thin strips
Flank/ skirt steak 1 lb, 1" thick medium cooked
Hamburgers – 1" thick medium
Hot dogs – Jumbo
NY strip steak boneless – 3/4" thick medium
PORK
Bacon strips medium thickness
Breakfast sausage 1" thick slices
Brown and serve sausage frozen links
Ham & brie – 1" thick
Hot dogs – Jumbo
Kielbasa/smoked 1" thick
Pork chops 1" bone in
Pork chops 1" boneless
Pork chops (stuffed) 1" thick
POULTRY
Boneless butterflied chicken (max 2.5lbs)
Chicken breast boneless (4 oz each)
Cornish game hen butterflied 1lb
Frozen chicken breast 4 oz.
Turkey burgers – 1" thick
SEAFOOD
Perch fillet – 3/4" thick – skin-on
Salmon steak – 1.5" thick medium rare
Salmon steak – 1.5" thick well done
Sea scallops (jumbo) 1 lb 1" thick
Shrimp – peeled deveined (16 -20)
Swordfish 1" thick steak for well
VEGETABLES
Asparagus spears 1 lb medium spears
Eggplant – sliced rounds – 1" thick
Onions sliced 1/2" slices
Peppers julienned 3" strips
Portabello mushroom 1/2" slices
Red bell peppers – halved –
top & bottom sliced off, seeded
Spanish onions – sliced – 1/2" thick
Zucchini – sliced lengthwise – 1/2" thick
35
Temperature
Minutes
425°F
2
425°F
5-7
425°F
4-5
5
425°F
425°F
4-5
425°F
3
425°F
5
425°F
4-5
425°F
2-3
425°F
5
425°F
4
425°F
15-18
425°F
8-10
425°F
5
425°F
15-18
425°F
4-6
425°F
8-10
8
425°F
425°F
6-8
425°F
3-4
425°F
5
425°F
7
425°F
2
425°F
2-3
425°F
6
425°F
3-4
425°F
4-6
425°F
3
2
425°F
425°F
2
425°F
4-6
425°F
2-3
425°F
3-4
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