Overnight Blueberry Baked French Toast is made with custard soaked
French bread cubes and studded with juicy fresh blueberries and cream cheese throughout.
Place half of
the French bread cubes in the bottom of the prepared pie dish.
Not exact matches
3/4 cup Spicy Southwestern peanut butter 2 tablespoons olive oil 1 loaf
French or sourdough
bread, cut into 1 - inch
cubes
Step 7: Cut 3 to 4 pieces of
French bread into
cubes or just tear them and sprinkle over the top of apple mixture.
Similar to other
French toast bake recipes, this starts with a loaf of
French or Italian
bread that has been sliced and
cubed.
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.
This easy recipe for Slow Cooker Apple Cinnamon
French Toast features
bread cubes drenched in a rich custard filled with warm spices and apples that takes only minutes to prepare!
If using a loaf style
bread such as
French bread or Italian
bread, slice the
bread into 1/2 inch
cubes and spread it on a cookie sheet in a single layer.
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
Add the
cubed French bread and toss to coat.
;) 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.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch
cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white
bread cubes (soft Italian or
French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
2 tbps avocado oil 1/4 cup onion 1/2 stalk celery 1 clove garlic 2 cups
bread cubes approx. 1/2 grain free
french bread (recipe here) 1 tbsp parsely 1 small sprig rosemary 5 leafs sage 1 large sprig thyme 1 cup chicken stock
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of
French bread,
cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf
French bread, cut into 1/2»
cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup
cubed French or Italian
bread Soup: 2 teaspoons olive oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
There was a bunch of vegetables, good Italian sausage, and
cubes of old
french bread; I felt like such a badass.
I tried to make an overnight
french toast casserole for Christmas breakfast and it was a FAIL It used slices of
bread though, not
cubes, so I will have to give your version a try!
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
Tear
French bread into
cubes and evenly spread them through the bottom of the pan.