Some people love Christmas, for others it’s Halloween…
For me? It’s the 4th of July. Fireworks! Toby Keith and Lee Greenwood! Fireworks! Punny t-shirts! (Mine says ‘Abraham Drinkin’ with a pic of Honest Abe with a beer.) Fireworks! American flags as far as the eye can see! Fireworks! And no pressure to go, do, or buy anything but fireworks and burgers. Add in it being our 250th birthday, and it’s going to be an amazing 4th! Fireworks!
The 4th also means that it’s time announce the winner of our Great American Cookout giveaway! Another year of an absolute onslaught of entries! By the time you get this the winner will be all set up with their new grill and gift cards and have everything they need to celebrate the 4th of July! So without further ado…
*Drum Roll Please*
Congratulations to Charles Kerstetter Jr! Charles is getting all set up with a new Char-Broil flat top grill (including propane tank) courtesy of Elery Nau Hardware; they will also have everything they need for a Fourth of July BBQ with a gift card to Rupert’s Specialty Meats and another to Frosty Beverage. What more could a person need to celebrate Independence Day? Well, I guess the only other thing would be to have all this stuff delivered to your doorstep, and Jimmy and Charlie have taken care of that, too!
I have to give an extra shout-out to Paul from Elery Nau, Mike from Rupert’s, and, of course, Chet from Frosty Beverage! They are always down to help support these contests, and we appreciate that support. Jimmy absolutely loves to give stuff away, and these three always make it as easy as possible!
I think the only thing left to give Charles is a recipe to try on their new grill! I’ve never actually used this type of grill before, but I’ve always wanted one for breakfast alone! So here is a recipe for French toast — griddle style!
Congrats again, and enjoy!!
Flat Top French Toast
Ingredients:
• 4-6 slices challah bread sliced 1 to 1.5 inches thick, see notes
• 2 tablespoons butter for the griddle
• 1/2 cup half and half
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
For the Cinnamon Sugar Topping:
• 1 tablespoon each white & brown sugars and cinnamon
Instructions
Slice 8 slices of challah bread, sliced about 1 to 1.5 inches thick. For best results, place slices on a wire cooling rack on top of a sheet tray and let them sit uncovered at room temperature overnight. *If you’re short on time, fresh bread still works — just watch your soak time in the ‘soak the bread’ step.
In a shallow bowl or baking dish whisk together half and half, beaten eggs, vanilla extract, ½ teaspoon cinnamon, 1 tablespoon white sugar, and 1 tablespoon brown sugar. Let the custard rest for a few minutes so the sugars begin to dissolve. *Stir before each dip — cinnamon floats to the top and needs to be redistributed.
In a small bowl, combine the white sugar, brown sugar, cinnamon.
Preheat your griddle to medium-low. You want slow, even heat — not a ripping hot surface. Aim for a griddle temp of about 350-375℉.
Dip each slice of challah into the custard for about 90 seconds, flipping halfway through.
Place soaked slices onto the buttered griddle. Cook on the first side for about 4-6 minutes until you get a deep golden brown.
When the first side is deep golden brown, sprinkle a generous pinch of the cinnamon sugar topping over the top of each slice. Flip immediately. The sugar hits the buttered griddle surface and begins to caramelize, giving you a crispy crust. Cook on the second side another 4-6 minutes, or until golden and the sugar has set.
Notes: Bread substitutions: Cinnamon swirl brioche is a strong runner-up if you can’t find challah. Standard white sandwich bread works too — just be sure to dry it out overnight and reduce soak time since it absorbs faster. Skip sourdough; the tang works against the sweetness.
Add this to some scrambled eggs and bacon on the flat top and you’ll have an amazing breakfast for 4th of July morning or breakfast for dinner anytime!
