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To make cinnamon-cocoa toast, melt a large pat of butter in a large nonstick skillet over medium heat. Add a couple slices of bread and toast until the bread absorbs the butter, adding more butter ...
In a small bowl, combine sugar, cinnamon, and salt. Arrange bread on a foil-lined baking sheet. Bake, turning halfway through, until toasted and light golden, 10 to 12 minutes. Divide toast among ...
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces ...
1. Whisk egg, egg white, milk, stevia (or vanilla), and cinnamon in a shallow dish. 2. Soak bread on both sides, until evenly coated. 3. Heat skillet and add butter. 4. Cook 2-3 minutes on first side, until lightly browned. 5. Flip and cook 3-4 additonal minutes, until cooked through and dry on both sides. 6.
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Toast or bake the buttered bread until the edges are lightly browned. Once the edges of the bread are lightly browned, remove from the oven and place on a cooling rack.
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
To make the dough tear or chop the sticks of vey cold butter into the flour and rub through with your fingers to make a wet sand mixture. Add in the sugar, yeast, salt and mix through.