Pour over the bread cubes and toss and press down
on the bread cubes with a fork so they soak up all that goodness.
Push down
on the bread cubes to soak in the milk mixture.
Take pizza dough, and place
it on bread cubed.
Not exact matches
Toss the
bread cubes with the peanut butter mixture until they are coated
on all sides.
Next, add the rest of the
bread cubes, and layer
on the rest of the blueberries and cream cheese pieces.
To the first half of the
bread cubes I'll then layer
on half of the blueberries and half of the cream cheese
cubes.
The word souvlaki means «skewer» and the dish consists of
cubes of meat and vegetables grilled
on a skewer, which are then often served with pitta
bread and tzatziki and salad or potatoes.
Cut the
bread into small
cubes and spread
on a large baking tray in a single layer.
This time I created steam in my oven by putting ice
cubes on a hot cookie sheet
on the bottom rack of my oven as the
bread was rising.
I was short
on time so I
cubed the
bread and just mixed everything together in a baking dish instead of layering.
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.
Cut the
bread into 1 / 2 - inch pieces and place the
cubes on a parchment - lined baking sheet.
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).
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.
Working in batches, roll
cubed chicken in flour, then dredge in egg wash, then coat with
bread crumbs and place
on prepared baking sheet.
Arrange the
bread slices in the skillet in a single layer (no need to
cube or cut up the
bread) and then sprinkle
on the raspberries, chocolate chips and coconut.
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.
Cut the slices of
bread into small
cubes and place
on a baking sheet.
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
Spread
cubed bread on a baking sheet and toast for about 5 - 10 min until just beginning to toast (careful not to burn it!).
Spread
bread cubes in a single layer
on a baking sheet.
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.
Roasted Root Vegetable
Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced
on a bias into 1/2 ″ thick pieces favorite day - old
bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″
cubes mixed salad greens balsamic vinaigrette
Spread the
bread cubes on the baking sheet and bake for 10 minutes or until lightly browned.
Place the
bread cubes on a baking tray and bake them until they are golden brown (about 12 to 15 minutes), tossing the croutons with a metal spatula occasionally.
Toss
bread cubes, thyme, rosemary and garlic with olive oil, salt and black pepper and place
on a sheet tray.
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!
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.
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!
Using a wooden spoon, press down lightly
on the
bread and apples to make sure all of the
cubes have been coated.
Add the
bread cubes to a silicone mat
on a baking sheet or a baking sheet prepared with parchment paper or foil.
Spread the
bread cubes on a greased baking sheet.
Preheat the oven to 300 degrees F. Spread the
bread cubes in a single layer
on a baking sheet and bake until golden and crisp, about 12 to 15 minutes.
Spread
cubed corn
bread on baking sheet and toast 10 - 15 minutes, until lightly browned.
Also, you are supposed to open and close the oven very quickly when you put in the
bread, but also put the ice
cubes under the rack
on the lowest setting?!
Cut
bread into small
cubes and place
on a parchment paper lined baking sheet.
Toss
bread cubes with butter and spread
on a large baking sheet.
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 overnight.
Toast
bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.
Spread
bread cubes on baking sheet, and dry overnight.
Spread
bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown.
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.
Arrange butternut
cubes in an even layer
on two slices, top with arugula, baby spinach or sprouts, then with remaining
bread slices.
Panko -
breaded chicken breast
cubes are baked while a soya sauce, garlic, honey & ginger sauce simmers away
on the stove.
(This amount will vary based
on your tastes and how dry your unseasoned
bread cubes are.)
Place the
bread cubes in a single layer
on a sheet pan and bake for 5 minutes.
ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin -
on) 1/4 cup olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2 cups day - old
bread (cut into 1 / 2 - nch
cubes) 2 tablespoons olive oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)