Sentences with phrase «bread cubes for»

If it seems fresh and springy, toast the bread cubes for 5 minutes in a 325 °F oven before proceeding with the recipe.

And if you don't feel like making a bread pudding, you could always freeze the bread cubes for when you do want to make this recipe.

not sure if jacques pepin would approve (and who cares), but i have made a habit of using bacon grease from sunday breakfast to coat my stale bread cubes for croutons.

Not exact matches

Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted.

Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.

Place the mixture on a rimmed baking sheet and toast for 7 - 10 minutes, until the bread cubes are lightly crisp and the walnuts are fragrant.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I'd have some gluten - free bread for stuffing.

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 — 10 minutes, stirring every 2 — 3 minutes.

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!

for topping: 1 1/2 cups large cubes of stale sourdough bread 1/4 cup olive oil salt and freshly ground pepper

I would make the bread ahead for sure and even toast the cubes and freeze, but don't mix the stuffing until right before baking and then serve within and hour or two after that at the latest.

FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into small cubes, drizzle with garlic - spiked butter with a pinch of salt, and toss to coat.

Simply melt shreds or slices under the broiler and serve with bread sticks or cubes for dipping.

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

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

Dried - out cubes of tasteless bread never did a lot for me.

Spread cubed bread on a baking sheet and toast for about 5 - 10 min until just beginning to toast (careful not to burn it!).

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15 - 20 minutes, or until they are dry like bread crumbs.

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

For the breadcrumb top, cut your bread in to cubes and spray with olive oil and coat with mustard powder.

To begin, Macrina suggests an important bread pudding procedure: remove crusts, cut bread into 1 - inch cubes and toast in a 350º oven for about 10 minutes to dry them out.

To make the stuffing: Place the bread cubes and milk into a medium bowl and stir for full coverage.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Spread the bread cubes on the baking sheet and bake for 10 minutes or until lightly browned.

I use it for bread crumbs and cube it for stuffing.

Now I could totally see some toasted cubes of bread topped on this soup for a little crunch but since I try not to eat bread except on occasion I opted for the caramelized onions which I absolutely love!

You could also cut them into cubes and freeze them for croutons or stuffing, or bread crumbs for future recipes!

I always keep stale cubed bread in the freezer just for it.

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.

Substituting corn bread for the bread cubes will give an interesting texture and depth to this recipe.

Preparation Toast bread cubes at 350 degrees for 15 minutes (or just leave out uncovered overnight to dry).

1 tablespoon olive oil relatively stale bread, cut into small cubes 1 sprig of thyme, leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)

2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey

Directions For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture.

Spread the bread cubes onto a baking sheet and bake at 350 degrees for about 10 or 15 minutes or until the cubes are golden brown.

For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces

He'll for sure tell you about how there's an ever present bag of cubed bread in our freezer taking up precious space that could be used for the frozen fruit he needs to make his morning smoothie.

You can always substitute whatever bread you like for this, but we tried this recipe with brioche, country white bread, and sourdough and the brioche won out when the cubes are larger like this.

Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.

For best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnigFor best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnigfor a few days or at least overnight.

Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten - free version) for your bread cubes in this recipe.

Optional: If your Irish soda bread is fresh, cut it into cubes and place in a 425 degree oven for about 10 minutes to make slightly crunchy and «stale.»

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack.

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

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