Whisk eggs and broth in a medium bowl until smooth, then
pour over bread mixture.
Pour mixture
over the bread cubes in the slow cooker, using a spoon to make sure all the bread get soaked.
Drizzle olive
oil over the bread cubes and toss well so the bread cubes are lightly and evenly coated.
Begin by pouring the
milk over the bread crumbs in a small bowl and allow to stand until the bacon is fried.
Pour the
custard over the bread, and use a wooden spoon to gently fold the bread into the custard until it is completely coated.
Drizzle or spread the
glaze over bread while it is still warm and allow to cool completely before slicing.
Strain the syrup liquid, removing the cinnamon sticks, and pour the
syrup over the bread until well absorbed.
I did a little add on by rubbing a
tomato over the bread before pouring on the garlic butter, and it was a great addition.
I generally choose
wraps over bread because there is less of them (thinner, smaller, etc).
Pour egg mixture evenly
over bread layers, pressing lightly with a spatula to help the top layers absorb egg mixture.
Step 4: Sprinkle half the
raspberries over the bread and then tear small pieces of cream cheese and sprinkle on bread, using half of it.
Then sprinkle the coarse salt on top from about a
foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.
You can get creative and add some fresh basil or even spread some tomato sauce
over the bread if you like.
The soft sandwich bread
took over the bread box, instead of sharing the space with the milk - and - honey - enriched loaf that was our alternate.
What a beautiful lunch where we had a healthy salad, a chicken dish and their famous
Pop Over bread that sent me over the moon.