BANANA BREAD & BUTTER PUDDING Preheat oven to 180°C. Beat eggs and sugar, then mix in cream, milk, vanilla, salt and nutmeg. Cut banana bread in to 4 triangle wedges, place in dish to cover base, place sliced fresh banana over top. Pour custard mixture into the banana dish. Next place the remaining pieces of banana bread on top of the custard mixture. Let dish sit for 30 minutes, then place foil on top and bake in oven for 45 min. Uncover and bake for 15 min to crisp top. Dust with icing sugar and serve with ice cream. Ingredients: 2 Cups Milk 1 Cup Cream 1/3 Cup Caster Sugar 3 Egg Yolks 1 Whole Egg 1/2 Teaspoon Freshly Grated Nutmeg Pinch of Salt 4-6 Slices Banana Bread 2 Bananas Cut Into Slices Order Now Week’s best seller
CROISSANT FRENCH TOAST Split the croissants in half through the middle. Then whisk together eggs, sugar, cinnamon and vanilla. Next dunk croissants into mixture and set on a plate. Set a non-stick skillet over low heat and melt a small amount of butter. Add croissants, cut side down, enough to fit pan. Increase heat slightly. Allow each side to cook for 3 to 4 min or until golden brown. Serve on plate with your favourite topping. Ingredients: 8 whole Croissants 5 whole Eggs 1/4 cup Half-and-half 2 Tablespoons Sugar 1 teaspoon Ground Cinnamon 2 teaspoons Vanilla Extract Butter, For Frying And Serving Warm Syrup, For Serving Strawberries, For Serving (optional) Whipped Cream, For Serving (optional) Order Now Week’s best seller
GARLIC BREAD In a small bowl, mix 1/2 cup olive oil, 3 tablespoons minced or pressed garlic, and 3 tablespoons chopped parsley. Cut two 1/2-pound loaves of sourdough French bread crosswise into thirds, then cut each third in half horizontally. Brush or spoon garlic mixture generously on the cut side of each piece. Sprinkle each piece with about 1/2 tablespoon grated parmesan cheese. Place pieces (cheese side up) on baking sheets and broil 8 inches from heat until well browned, 3 to 4 minutes each. Serve warm. Ingredients: 1/2 cup olive oil 3 tablespoons minced or pressed garlic 3 tablespoons chopped parsley 2 1/2-pound loaves of French bread 6 tablespoons grated parmesan cheese Order Now Week’s best seller