Sentences with phrase «brown bread toast»

Brown bread toast is naturally healthy; let's make it delicious too with a buttery layer along with some creamy avocado slices and sprinkle of black sesame over the top.

All the year round use brown bread toasted with honey similar to a buttered loaf; and the great red worm.

Not exact matches

With slots wide enough to accommodate the puffiest bagels and deep enough to toast taller slices of bread, it browns bread as evenly as toasters five times the price.

Heat oven to 500 ˚ to toast bread until golden brown, around 5 minutes.

Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad.

Toast in the oven until light golden brown and dry, about 30 minutes for the bread and 45 for the cornbread.

3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread.

To rewarm, simple place in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal «bread» toasting, about 5 minutes)-- or toast in a 350 degree oven until browned and warm through.

Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.

Growing up, my mother had a toaster oven in her kitchen but we only used it for simple tasks such as melting cheese over french bread or browning toast.

Toast bread slices in skillet until golden brown, 2 - 3 minutes each side.

While bread cubes are toasting, saute the onion, celery, and garlic in the oil for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned

Toast bread under broiler for about 30 seconds to 1 minute or until brown.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes.

Toast the bread on a grill pan or in the oven until golden brown all over.

To toast bread cubes, put them on a cookie sheet and bake at 325 degrees for about 15 minutes, turning them as they brown.

While the soup is simmering, add the 2 slices of baguette to the oven for 5 minutes, cut a couple slices of gruyere cheese and queso Manchego, divide the slices of cheese on top of the toasted breads, season with a little dried parsley and add the slices of cheesy toast to the oven for about 8 minutes, until the cheese is melted and has a lightly browned crust on top

Place the bread cubes on a baking sheet and place in the oven to toast until light golden brown and dried out, about 10 minutes.

Bake until cheese has melted and bread is golden brown and toasted, about 8 - 10 minutes.

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

Spread brown mustard on one of the toasted slices of bread.

Place bread slices in the pan and toast until both sides of each slice is browned.

The bread rose well and browned nicely, and the quinoa flower added a nice nutty flavor (I always toast my quinoa flour upfront to get rid of the bitter taste).

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

Toast the bread until golden brown, on both sides, either under the oven's broiler, on a grill, or in a toaster oven.

You can toast the bread in a regular toaster, but I prefer to use the oven's broiler, where I can carefully watch the bread to get it toasted just until it is golden brown on both sides.

Toast the bread slices under the broiler until lightly browned.

Overnight Baked Peach French Toast is a delicious breakfast bread pudding made with cinnamon swirl bread, juicy peaches throughout, topped with a buttery brown sugar oat crumble and made on the lighter side.

You brown onions and mushrooms, and layer them a couple of times in a Dutch oven with chopped fresh chard and the toasted bread croutons.

Spread cubed corn bread on baking sheet and toast 10 - 15 minutes, until lightly browned.

Place on a cooking sheet and toast for 5 - 6 minutes or until the bread just begins to turn a golden brown.

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the «go - to» bread for breakfast toast, brown - bag PB & Js, or a grilled - cheese - and - soup supper for many of us here at King Arthur Flour.

Toast bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.

Toast the bread in a single layer on a sheet pan for 15 - 20 minutes until deep golden brown.

ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla exBREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla exbread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract

Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.

1 cup chopped onions 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 cup finely chopped, toasted walnuts 1/2 cup crumbled extra-firm tofu (preferably herb - flavored) 1/4 cup currants or raisins 3 tablespoons fresh lemon juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional) Fresh oregano leaves (optional)

Toast bread crumbs, stirring occasionally for a few minutes until browned.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

As the bread bakes, the walnuts will toast and brown creating a deep, aromatic flavor.

Dextrose turns brown when heated and contributes to the color of bread crust and toast.

Allow the heat to soften / melt the cheese and toast the bottom of the bread to golden brown.

Toss continuously until bread crumbs are golden brown and toasted, about 3 - 4 minutes.

Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.

The truly spectacular thing about this bread is that under the crisp, browned, toasted top layer of cheddar cheese is a soft gooey cheesy layer full of garlicky ham and onions.

While the eggs are poaching, spread a little butter on both sides of the bread slices, toast them in a skillet over medium heat and in the same skillet, brown up the chicken salami on both sides.