Not exact matches
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 had some avocado in my salad last night and I think I'll use up the rest of it by
toasting old pita
breads with olive oil and salt, into crispy - type chips.
If you've ever made baked french
toast, you know that day -
old bread is the way to go.
Panzanella may have been born out of frugality to make use of day
old bread, but in my case, I couldn't wait for my freshly bought baguette to age, and I did not care to
toast my
bread either.
In a medium bowl mix together all ingredients in above order, serve over freshly
toasted bread, best is day
old Italian crusty
bread, bruschetta recipe.
I
toasted slices of crusty Italian
bread (day
old is even better).
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
Day -
old challah
bread works best for this decadent, pillowy French
toast.
And if you want fancy, Tom Douglas» halibut with lentils and
toasted bread - crumb salad topping is breadcrumb heaven (a future post), and
bread pudding has to be the king of day -
old bread innovation.
I
toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans,
toasted slivered almonds, even croutons of day
old crusty
bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!
I made mine on middle - eastern flatbread, Lisa used good
old toasted whole - wheat
bread.
You can also slice several day
old focaccia
bread and
toast it, serving it with butter and / or honey.
Serve on
toasted whole grain
bread with baby greens, a little more mayo, and walnut halves or pieces; on crackers; or
old school - style, stuffed in a tomato with an «X» cut into the top and gently separated into 4 sections to make an edible «bowl».
Using
old bread makes the
toast soak more egg mixture and hold it's shape better while cooking.
This simple baked french
toast overnight starts with a French
bread base (I like to use a thick day
old bread, so it doesn't become soggy).
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 ex
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 ex
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 extract
This vegan French
toast is made with crusty
bread slices slathered in a creamy peanut butter banana batter and grilled to perfection.I'm sharing a revamped version of an
old recipe today.
An excellent impromptu springtime lunch tartine: avocado smeared across
toasted day -
old slabs of sesame
bread, layered with arugula and garlicky caraway asparagus +
toasted pepitas.
Day
old bread, as un-sexy as that may sound, is a kitchen workhorse — resurrected as
toast, crostini, breadcrumbs; folded into puddings and dressings, or swathed in egg and pan-fried.
Some great things are made with day -
old bread: French
toast.
«That means actually using
bread that isn't really
old,» says Baker, striking down the myth that you should make
toast with
older bread.
I'm not even the
bread expert in our family — my
oldest daughter, the kitchen magician behind Homemade
Toast — is much more talented a
bread maker than I will ever be, but you don't need much talent or finesse to make buns.
A baby who is just six or seven months
old can sit with the family and hold a banana, pincer grip cooked veggies and meat chunks, gnaw on a piece of
toasted bread, or enjoy some fresh berries.
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
Keeping to a basic,
old - fashioned breakfast menu is fine and dandy — eggs (prepared any way: scrambled, poached, boiled, fried, omelet) with a side of sausage or bacon from pastured animals; soaked porridge loaded with butter, coconut oil, nuts, seeds and berries; or French
toast (made with properly prepared sour dough or sprouted
bread) served with sausage, butter and a maple syrup - sweetened fruit sauce with a side of berries and cream.
You can put
old bread or
toast in a food processor and whirl around until you get fine crumbs.
;) But now that I'm
older, I can definitely appreciate a great big bowl of soup with a nicely
toasted slice of
bread.