This is a great way to use leftover brewed coffee or cold brew.
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A galette is a rustic, free-form tart, usually filled with fruit. The result is a juicy pastry that begs for a sprinkle of powdered sugar or ice cream.
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This granola comes together in under 30 minutes, without heating up your oven. Store in your Leakproof Glass Container to retain freshness!
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Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
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Increase the speed to high and blend for an additional minute. Serve immediately.
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Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
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