Recipes

Croque-monsieur

Servings 2 portions
Cooking 15 minutes

Ingredients

  • 1.5 tbsp unsalted butter
  • 1.5 tbsp flour
  • 1 cup milk
  • Pinch of nutmeg
  • Pinch of salt
  • 4 slices of Au Pain Doré Multigrain bread
  • Dijon mustard
  • 8 oz Gruyère cheese
  • 2 slices of ham

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.
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.
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