Add the toasted bread cubes and stir gently to combine.
Add the toasted bread cubes and the diced persimmons and toss well.
Add toasted bread cubes to a large bowl.
Mix the stuffing: In a large mixing bowl
add the toasted bread cubes, roasted squash, veggie mixture, and cranberries (layer the ingredients so it's easier to mix).
Not exact matches
I lightly
toasted the
cubes of pumpkin
bread just as I did with the french
toast bake, and the
bread really holds up well and
adds the perfect amount of sweet, warm spices.
Add garlic, herbs, and
bread cubes to the skillet and sautee until fragrant and
toasted.
Remove garlic when it is
toasted, turn up heat and
add bread cubes.
Whether you try this soup alone with nothing on top,
add caramelized onions,
cubes or
toasted breads, or the nuts I'm pretty sure you're going to love this soup as much as I do!
Add the
bread cubes to the pan and toss with the olive oil and let them
toast for about 15 minutes and then remove from oven and set aside.
Add egg mixture to the leek and prune mixture, gently combine with the
toasted bread cubes.
Add bread cubes, and
toast them, tossing often, until crisp and nicely browned, about 6 minutes.