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Oh my word was this delicious! there is nothing more comforting than a big bowl of croissant pudding with a scoop of vanilla ice cream. Nothing. I’m thinking of putting this in the breakfast mix as well!
Here’s what you’ll need for a medium sized dish
6 mini croissants (or 3 big ones)
6 slices of white bread
1 cup brown sugar
1/2 cup white sugar
1 Tblspn vanilla
1/2 tsp cinnamon
pinch of nutmeg
2 cups milk
Preheat your oven to 350F. Grease a medium sized baking dish. Cut the croissants and bread into cubes and place in the dish. In a bowl whisk the eggs and sugars. If you want you can just use white sugar, but using the brown sugar gives the pudding a butterscotch flavour. Once the eggs and sugar are completely mixed, add the vanilla, cinnamon, nutmeg and milk. Whisk until everything is combined and pour over the bread and croissant cubes. Let the mixture soak into the bread and press down to get the top pieces coated. Bake for about 40-45 minutes. Serve with vanilla ice cream and you will have a house full of happy people!
This recipe can easily be made smaller. Just half all the ingredients. You can also use all bread if you want!
I don’t have a picture of these sandwiches, but, I mean, they’re sandwiches, so i’m sure you can imagine what they’ll look like.
Now there’s a little story behind these sandwiches of mine, which takes place in the best city in the world: Lahore, a city i’ve been missing a lot lately. One of my friend’s mom owns this really cute cafe/restaurant that’s near my house, and the sandwiches there are to die for. The people that answered the phone would actually laugh whenever I placed an order for home delivery, because that was like every other day. So anyways, they had these grilled chicken sandwiches that I would have at least twice a week, and now that I can’t order them anymore, I have to make them. They don’t turn out exactly the same, but they’ll do till i’m back in Lahore.
Here’s what you’ll need for 4 sandwiches:
8 slices of bread (don’t use sandwich bread), toasted
2 chicken fillets, butterflied
3/4 tsp black pepper
pinch of salt
2 Tblspn soy sauce
1 tsp mustard
1 tsp Worcestershire Sauce
1/2 tsp crushed red pepper
tomatoes + cucumbers, sliced
Start off by placing the 4 fillets of chicken(once you butterfly the two, you’ll get 4) between some clear plastic wrap and pound them until they’re thinner and about the size of your bread. Then marinate them in the black pepper, salt, soy sauce, worcestershire sauce, mustard, and red pepper. You do’t have to marinate the chicken for a long time. I recommend about 10-15 minutes, or the time it takes you to slice the veggies and toast the bread. Then a pan heat 2 Tblspn oil and cook the chicken fillets on each side for about 4 minutes. You’ll have pounded them into thin fillets so they’ll cook up very quickly. Don’t over cook them because then the chicken will become dry and stringy, and that’s horrible for the sandwich. Then it’s as simple as spread mayo on the bread and layering the chicken and veggies between them. This sandwich is ,of course, best when served hot. If, for any reason, you have to make them a couple of hours before, you can just make the sandwiches with everything except the veggies. Then when it’s time to serve them you can heat them up in a toaster oven or oven(no microwave. the bread will get soggy) and then just add in the veggies or let the people you’re serving add them themselves, kind of like a fajita dinner!
These can be served for lunch, with tea, or even as dinner, with some french fries and a salad on the side!
A tip from me to you: don’t go easy on the mayo.
At the cafe they actually served them as club sandwiches, with two layers between three slices of bread, which you can do as well, but i’m trying to cut the carbs.
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