Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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This French toast will bring rave reviews at your next brunch.
Heat oven to 325°F.
Spread bread cubes onto two ungreased baking sheets. Place onto separate oven racks. Bake 25-33 minutes or until dry and just beginning to turn light golden brown, rotating baking sheets halfway through baking time. Cool completely.
Spray 13x9-inch glass baking pan or casserole dish with no-stick cooking spray. Place dried bread into dish.
Combine all remaining bread mixture ingredients in bowl; beat with whisk until well mixed. Pour egg mixture evenly over bread, pressing bread down until moistened. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
Combine butter, brown sugar and corn syrup in bowl until smooth; stir in pecans. Place into resealable food container; refrigerate up to 24 hours.
Heat oven to 350°F.
Sprinkle top of bread mixture evenly with topping. Bake 40-50 minutes or until puffed and golden. (Do not over bake.) Serve immediately.
Dietary Fiber: 3g
Made this for Christmas morning brunch. Excellent! This will become a Christmas morning tradition in our family!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3836
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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