I’m BLOWN Away! | Savory Carrot Bread & Country French Toast Cubes скачать в хорошем качестве

I’m BLOWN Away! | Savory Carrot Bread & Country French Toast Cubes

Savory Carrot Bread & Country French Toast Cubes Country French Toast Cubes Ingredients: 1 cup milk 4 eggs 2 teaspoon vanilla 1 1 pound unsliced round loaf country white bread, cut into 2-inch cubes ¼ teaspoon salt ¾ cup sugar 2 teaspoon ground cinnamon 3 - 4 tablespoon butter Mascarpone Whipped Cream and/or fresh berries Directions In a large bowl whisk together milk, eggs, vanilla, and 1/4 tsp. salt. Add bread cubes; toss. Let stand 5 minutes. In a shallow dish stir together the sugar and cinnamon. In a 10-inch skillet melt 2 Tbsp. of the butter over medium. Remove a few bread cubes from the egg mixture, allowing excess to drip off. Add to skillet. Cook 3 minutes per batch, turning to cook evenly until golden. Using tongs, immediately transfer bread cubes to cinnamon-sugar mixture and roll to coat. Repeat with remaining bread cubes, adding more butter to skillet as needed. Serve immediately with Mascarpone Whipped Cream and/or berries. Mascarpone Whipped Cream: In a large bowl beat together 1 cup heavy cream, 1/4 cup mascarpone, and 2 Tbsp. honey with a mixer just until stiff peaks form. Savory Carrot Bread Ingredients: 3/4 cup warm milk 1 packet active dry yeast 1 tablespoon honey 2 3/4 cups all purpose flour 1 1/2 cups shredded or chopped carrots 2 tsp salt 1 tsp fresh chopped basil 1/4 tsp garlic powder 1/8 tsp chili powder 2 Tablespoons unsalted butter, softened Butter, for serving Directions: In a small bowl combine the milk, yeast, and honey. set aside 5 minutes. In the bowl of a stand mixer whisk together flour, carrots, salt, basil, garlic powder, and chili powder. Add the yeast mixture. Using the paddle attachment, beat at low speed until a sticky dough forms. Add the butter and beat at medium-low speed until dough pulls aways from the sides of the bowl. Shape dough into a smooth ball. Spray a large bowl with cooking spray. Transfer dough to bowl, cover, and let rise 1 hour. Spray a 9-inch iron skillet with cooking spray or rub with oil. Punch down dough, re-shape, and transfer to skillet. Cover and let rise for 30-45 more minutes. Preheat oven to 350°. Bake until top is golden brown, and a toothpick inserted in the middle comes out clean, around 30-35 minutes. Serve warm with butter.