Preparation

• In a large bowl, mix the sugar and cinnamon and set aside.
• In another large bowl, mix the eggs and milk and set aside.
• Flatten the croissant loaf slices with a rolling pin, then spread with cream cheese. Next, add a bit of apple pie filling and gently roll the slices. They should be rolled tightly enough to hold together during cooking.
• Dip the rolls in the egg and milk mixture and cook them in a buttered skillet over medium heat.
• Once the rolls are cooked, place them in the sugar mixture to coat them well.
• Drizzle maple syrup over the rolls.

Preparation

• In a skillet, melt the butter with the crushed chili flakes for about 5 minutes, then transfer to a bowl.
• Spread one side of the bread slices with the chili butter. Place the buttered side down in the same skillet as in the first step.
• On one of the slices, add the goat cheese, cheddar, and honey, then close the sandwich with the other slice of bread. To aid in cooking, you can cover the skillet with its lid.
• After about 5 minutes, remove the lid and drizzle honey on the sandwich.

Preparation

Preparation

• Using a serrated knife, cut the top of the bread roll, angling the knife towards the center.
• Using the knife or your hands, remove the crumb inside the bread roll.
• In a bowl, mix the eggs, milk, sugar, vanilla, salt, and cinnamon.
• Using a brush, spread the egg mixture onto your mini loaves. Make sure to thoroughly cover the inside and outside.
• Bake in the oven for 4-6 minutes at 360°F.
• Cook the butter in a pan over medium heat.
• Add the brown sugar and cream.
• Add the bananas and mix until softened.
• Remove the mini loaves from the oven. Place the banana mixture inside.
• Top with whipped cream and chopped pecans.

Preparation

• Preheat the oven to 350°F.
• In a bowl, mix the saffron, pepper, turmeric, ginger, cinnamon, and salt. Set aside.
• In a saucepan, sauté the onions with olive oil.
• Add the chicken, parsley, butter, spice mixture, and water. Cook for 3-5 minutes while stirring.
• Cover the pan and let it cook for about 25 minutes.
• Using a spoon or slotted spoon, remove the chicken from the mixture and place it in a bowl. Set aside.
• In the same pan, add the eggs to the remaining sauce and whisk until the eggs are cooked.
• In a food processor, mix the almonds, cinnamon, powdered sugar, and orange blossom water.
• Shred the chicken.
• Using a serrated knife, cut the top of the bread roll, angling the knife towards the center.
• Using the knife or your hands, remove the crumb inside the bread roll.
• In your mini bread roll bowl, place the egg mixture, then the chicken, and finally the almond mixture.
• Place the stuffed rolls on a baking sheet and bake for about 20-30 minutes.
• Decorate your mini bread roll with powdered sugar and cinnamon.

Preparation

• In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour and continue to whisk for 2-3 minutes until the mixture thickens.
• Add the milk, nutmeg, and salt, then continue to cook for 5 minutes while whisking frequently. Set aside the mixture.
• Toast your bread slices.
• Spread mustard on the bread slices. Add cheese and ham. Add more cheese and another slice of bread on top.
• Pour your béchamel mixture over the top bread slice and add cheese.
• Bake in the oven for 5-7 minutes at 425°F.