Sentences with phrase «toasted bread cubes»

Pour toasted bread cubes in a large bowl and set aside.

Add the toasted bread cubes and stir gently to combine.

Simply throw in the toasted bread cubes, onion, minced garlic and other fixings into the crockpot, and let it cook on low for five to six hours.

The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection.

In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.

And yet, toss toasted bread cubes with ripe tomatoes and call it panzanella, and bread salad becomes the most divine summer meal.

2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese

Add the toasted bread cubes and the diced persimmons and toss well.

Put down a layer of toasted bread cubes.

Add toasted bread cubes to a large bowl.

Add egg mixture to the leek and prune mixture, gently combine with the toasted bread cubes.

Mix the stuffing: In a large mixing bowl add the toasted bread cubes, roasted squash, veggie mixture, and cranberries (layer the ingredients so it's easier to mix).

Pour toasted bread cubes in a large bowl and set aside.

Now in a greased casserole dish, place the toasted bread cubes in the bottom and pour the egg mixture over the top

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

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

Much of the prep can be done while you are toasting the bread cubes.

Toast bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.

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

Toast bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.

Not exact matches

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.

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

Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

Add garlic, herbs, and bread cubes to the skillet and sautee until fragrant and toasted.

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.

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!

The key to good stuffing / dressing is to cut the bread cubes to the right size and toast them well.

Lightly toast pieces of Ezekiel bread and then cut into small cubes.

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.

Remove garlic when it is toasted, turn up heat and add bread cubes.

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

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

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.

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!

;) 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.

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

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.

Overnight Blueberry Baked French Toast is made with custard soaked French bread cubes and studded with juicy fresh blueberries and cream cheese throughout.

By toasting the bread first, the cubes become strong enough to withstand liquid and mixing.

Spread cubed corn bread on baking sheet and toast 10 - 15 minutes, until lightly browned.

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 exBREAD 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 exbread (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

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

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

This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the bread into small cubes rather than making breadcrumbs and toasted them in garlic oil.

And found your recipe with the best way to use the coconut flour bread cutting into cubes and toasting).