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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 ...
1 small loaf of your favourite bread, sliced or cubed (challah bread, or other fluffy, soft bread works best) 6 eggs (8 if using a large amount of bread)* 1 / 4 cup icing sugar
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. 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.
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To make the dough tear or chop the sticks of vey cold butter into the flour and rub through with your fingers to make a wet sand mixture. Add in the sugar, yeast, salt and mix through.
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.