BRAIDED FRENCH ROLL RECIPES

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OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING



Overnight French Toast Recipe - NYT Cooking image

If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.

Provided by Samantha Seneviratne

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, softened, plus more for baking dish
1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick
1/4 cup golden raisins (optional)
6 large eggs
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup pecans, chopped (optional)
Confectioners’ sugar for dusting (optional)
Maple syrup, for serving

Steps:

  • Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
  • In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
  • Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.

Nutrition Facts : @context http//schema.org, Calories 364, UnsaturatedFatContent 7 grams, CarbohydrateContent 38 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 9 grams, SodiumContent 368 milligrams, SugarContent 11 grams, TransFatContent 0 grams

PARMESAN-HERB BRAIDED CRESCENT ROUNDS RECIPE - PILLS…



Parmesan-Herb Braided Crescent Rounds Recipe - Pills… image

These impressive, braided crescent rounds are surprisingly very easy to make and are perfect for a special side. Parmesan cheese and fresh chives are packed inside the crescent dough before baking, making these a new favorite way to serve crescents.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon black pepper
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix 2 tablespoons of the Parmesan cheese, the chives and pepper.
  • Unroll dough onto work surface. If using crescent rolls, firmly press perforations to seal. Brush dough with 1 tablespoon of the melted butter. Sprinkle Parmesan mixture on top of dough, all the way to edges. Fold long sides of dough in half lengthwise; press to make 13x5-inch dough rectangle.
  • Using pizza cutter, cut dough rectangle in half crosswise to get two 6 1/2x5-inch rectangles; cut each half lengthwise into 12 equal strips to make 24 total. Pinch together ends of three strips, and braid the dough strips. Pinch ends together, spiraling into round shape, and pinching ends under. Place on cookie sheet; repeat for remaining dough strips.
  • Bake 10 to 13 minutes or until golden brown and baked through. Brush remaining 1 tablespoon melted butter on top of baked rounds; sprinkle with remaining 1 tablespoon Parmesan cheese and, if desired, additional chopped fresh chives. Serve warm.

Nutrition Facts : Calories 120 , CarbohydrateContent 14 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 2 g, TransFatContent 0 g

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HONEY CHALLAH RECIPE: HOW TO MAKE IT - TASTE OF HOME
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