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Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces ...
Cinnamon Baked French Toast Casserole. This variation on French toast is almost like a bread pudding. It's moist and tender with a crumb topping that's loaded with cinnamon and sugar. Get Ree's ...
Spray a 9 x 13-inch baking pan with cooking spray. Cut bread into cubes, and evenly place in the pan. In a large bowl, mix together the beaten eggs, milk, cream, sugar, and vanilla.
1. Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.
1. Whisk egg, egg white, milk, stevia (or vanilla), and cinnamon in a shallow dish. 2. Soak bread on both sides, until evenly coated. 3. Heat skillet and add butter.
Toast or bake the buttered bread until the edges are lightly browned. Once the edges of the bread are lightly browned, remove from the oven and place on a cooling rack.
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
The French version of the Kipferl was named for its crescent (croissant) shape. Croline: A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. Both sweet and savory croline varieties exist. Cronut: United States: A croissant-doughnut pastry attributed to New ...