Recipes
Bostock-style bread
Servings
6 portions
Cooking
15-20 minutes
Ingredients
- 3 slices of Au Pain Doré Multigrain Rustic Sliced Bread
- 3 slices of Pain Doré Peasant Sliced Bread Loaf
- 115g unsalted butter
- 100g sugar
- ½ tsp salt
- 1 egg
- 1 tsp vanilla extract
- ½ tbsp orange zest
- 120g almond flour
- 25g flour
- Cocoa powder
- Sliced almonds (for garnish)
- Powdered sugar (for garnish)
- Cinnamon (for garnish)
- For the syrup: 45g heavy cream, 135g water, 150g sugar
Preparation
- In a bowl, mix the butter, sugar, and salt. Mix well.
- dd the egg, vanilla, and zest. Mix, then add the flour.
- Divide the almond mixture in two and add cocoa powder to one of them. Set the mixtures aside.
- For the syrup: in another bowl, mix the cream, water, and sugar. Set aside. Heat over medium heat and bring the syrup to a boil. Simmer for 1 minute.
- Place the bread slices on a baking sheet and brush them with the warm syrup mixture.
- On the multigrain bread, place the chocolate almond paste mixture. On the peasant bread, place the almond paste mixture.
- Bake in the oven for 15-20 minutes at 375°F.
- Sprinkle with sliced almonds. Add cinnamon to your chocolate bread and powdered sugar to your almond bread.
Recipes
French onion soup
Servings
6 portions
Cooking
1 h
Ingredients
- 1/4 cup unsalted butter
- 3 lbs (about 6) finely sliced yellow onions
- 2 garlic cloves, finely chopped
- 1/3 cup white wine
- 6 cups beef broth
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 2 teaspoons white wine vinegar
- Salt and pepper
- 1 Au Pain Doré Poolish baguette, sliced
- 1 cup Swiss cheese
- 1 cup Gruyère cheese
Preparation
- Melt the butter in a large pot over medium heat.
- Add the onions and cook until caramelized (about 30-40 minutes).
- Add the garlic and cook for about 1 minute. Then, add the wine.
- Add the broth, thyme, and bay leaves, then bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, stirring frequently.
- Remove the bay leaves.
- Add the white wine vinegar, then salt and pepper to taste.
- Place the baguette slices on a baking sheet and bake for about 1-2 minutes on each side until slightly golden.
- Pour the soup into oven-safe bowls and place the bowls on a baking sheet. Cover the soup with baguette slices and add the cheese on top.
- Bake until the cheese is melted, about 2 minutes.
Recipes
Apple and maple French toast
Servings
14 portions
Cooking
35-45 minutes
Ingredients
- 7 slices of apple and maple bread, cut in half
- 4 tablespoons of melted salted butter
- 1 cup of brown sugarà
- 2 tablespoons of maple syrup
- 1 ½ cups of milk
- 5 large eggs
- ¼ teaspoon of ground nutmeg
- 1 tablespoon of vanilla extract
- Sliced almonds, for topping
- Powdered sugar, for topping
Preparation
- Cut your apple and maple bread into 7 slices, then cut them in half.
- In a bowl, mix the butter, brown sugar, and maple syrup. In another bowl, mix the milk, eggs, ground nutmeg, and vanilla extract.
- In a large baking dish, pour and spread the butter mixture on the bottom, then place the bread slices.
- Pour the egg mixture over the bread slices.
- Bake in the oven at 350ºF for 35-45 minutes.
- Top with sliced almonds and powdered sugar.
Recipes
Turkey Panini-Croissant
Servings
1 portion
Cooking
15-20 minutes
Ingredients
- 1 Straight Croissant
- Maple syrup (to caramelize the onions)
- 1 yellow onion
- Red pepper jelly
- 2 slices of Swiss cheese
- 2 slices of sun-dried tomato turkey
- Sliced pear
- Arugula
Preparation
- Caramelize the onions in maple syrup on the skillet for 10-15 minutes.
- Cut the croissant lengthwise.
- Spread the red pepper jelly inside the croissant, then add the cheese, turkey, pears, caramelized onions, and arugula.à
- Cook the croissant in a panini press for about 5 minutes.
Recipes
Sandwiches with grilled vegetables and fresh mozzarella
Servings
4 portions
Cooking
20 minutes
Ingredients
- 4 beet and onion breads
- 1 red onion, thinly sliced
- 3 half peppers of various colors, thinly sliced
- 1 small zucchini, sliced
- 30 ml (2 tablespoons) of olive oil
- 5 ml (1 teaspoon) of dried Italian herbs
- Salt and pepper, to taste
- 250 g (about 1/2 lb) of sliced fresh mozzarella
- 310 ml (1 1/4 cups) of baby spinach
- For the flavored mayonnaise:
160 ml (2/3 cup) of mayonnaise
30 ml (2 tablespoons) of freshly minced basil
15 ml (1 tablespoon) of whole grain mustard
10 ml (2 teaspoons) of honey
Preparation
- Preheat the oven to 205°C (400°F).
- On a parchment-lined baking sheet, mix the onion with the peppers, zucchini, oil, and Italian herbs. Season with salt and pepper. Spread the vegetables on the baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through. Remove from the oven.
- In a bowl, mix the ingredients for the flavored mayonnaise.
- Cut the breads in half horizontally. Toast the bread in a toaster.
- Spread the inside of the breads with the flavored mayonnaise, then garnish with mozzarella, grilled vegetables, and spinach.
Recipes
Tuscan-style tuna sandwiches
Servings
4 portions
Cooking
0 minutes
Ingredients
- 8 slices of our Multigrain Loaf
- 2 cans of pale tuna chunks in water, 120 g each
- 125 ml (1/2 cup) of mayonnaise
- 30 ml (2 tablespoons) of basil pesto
- 15 ml (1 tablespoon) of fresh lemon juice
- 60 ml (1/4 cup) of chopped Kalamata olives
- 125 ml (1/2 cup) of crumbled feta cheese
- Pepper, to taste
- 8 small leaves of romaine lettuce
- 1 avocado, sliced into thin wedges
- 80 ml (1/3 cup) of minced sun-dried tomatoes
- 8 large fresh basil leaves
Preparation
- In a bowl, mix the tuna with mayonnaise, pesto, lemon juice, olives, and feta. Season with pepper.
- Spread the lettuce on four slices of bread, then cover with the tuna mixture.
- Top with avocado, sun-dried tomatoes, and basil leaves. Cover with the remaining slices of bread.
