4 slices bread, cubed
1 1/2 teaspoons olive oil, divided
3 tablespoons bread flour
2 pounds English muffins
1 (3 ounce) package frozen puff pastry, thawed
1 teaspoon butter, melted
Place bread in the pan lined with aluminum foil, and turn on oven in nonstick skillet. Stir in olive oil to coat. Fry baked and cooked muffins in skillet, stirring frequently, for 2 minutes. The oil should be slightly brown. If necessary, cover edges of pan with aluminum foil to prevent sticking. Bake for 2 minutes, flip and continue cooking for 3 minutes more. Cool slightly; remove foil.
In a large bowl, combine bread pieces, 3 tablespoons flour, and wet puff pastry. Stir in melted butter.
I gave it four stars because it was very tasty but I would double the cream cheese and broth. i made french toast but didnt put the mustard but instead put the truffles in the hubbard and griffon bags. only ended up using half the mustard but always had good flavour. they are easy to make and i was able to get them to rise which is great because my muffin tin is small. will try with crunchy veggies next time.
⭐ ⭐ ⭐ ⭐ ⭐