Baked French Toast

Ingredients

• 6-8 cups bread, cubed

• 7 large eggs

• 2 cups milk (I used lightly sweetened vanilla almond milk)

• 1 tsp cinnamon

• 1/4 c sugar

• Fruit for topping (I've used frozen blueberries [thawed] and bananas + walnuts. Apples, strawberries, and peaches would also work)

• 2 Tbsp butter

• 2 Tbsp sugar

• Spice(s) of choice (e.g., 1/2 tsp of cinnamon, sprinkle of ginger)

Steps

1.  Preheat oven to 375 F and grease a 13 x 9 pan
2.  Add bread cubes to pan. The bottom should be covered and at least 1 inch deep
3.  Whisk eggs, milk, cinnamon, and 1/2 cup sugar. Pour over bread in the pan--all cubes should be touching the liquid if not covered. Let soak while preparing the fruit topping
4.  Prepare the fruit topping: chop/slice/defrost fruit and/or nuts. Place in shallow pan over medium heat with butter, sugar, and spice(s). Saute until soft and slightly caramelized.
5.  Give the bread cubes + egg mixture a quick stir, then top with fruit/nut topping
6.  Bake for 45 minutes to an hour. French toast is done when the top is golden and the center is set (check for liquid using a knife or toothpick).

Brazilian Cheese Bread

http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Saving this recipe for posterity.

AUTHENTIC BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO)

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Olivia's Cuisine

Cuisine: Brazilian

Serves: 30 cheese rolls

INGREDIENTS

• 4 cups tapioca flour
• 1¼ cups milk
• ½ cup water
• 6 tablespoons oil
• 1½ cups grated parmesan cheese
• 1 cups shredded Mozzarella cheese
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

1. Preheat oven to 400F degrees with a rack in the middle.
2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
4. With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.
5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
6. The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
7. Use the small (cookie-sized) scoop to place balls of dough on silpat/parchment paper. Dip the scoop in water between balls to reduce sticking.
8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
9. Bake for 15-20 minutes or until they are golden and puffed.
10. Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

The stand mixer can hold 1.5 recipes worth of dough, with only a little bit of flour spillage