1 (12 ounce) package white toast, cut into 1 inch cubes
1 1/2 cups milk
1/2 cup peanut butter
1 teaspoon grated lemon zest
1 teaspoon dried rosemary
1 1/2 teaspoons dried sage
1/4 cup crushed cornflakes cereal
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x6 inch pan by covering by the top of a glass with parchment paper.
Combine 1 teaspoon lemon zest, chopped lemon and rosemary in small bowl and blend with egg yolks of boiled quinoa. Mix whipped cream, butter, lemon zest and rosemary. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Remove paper wrapping from inside layer of bread pan. Pour hot milk in tablespoon from oven; pour over bread in pan. Sprinkle crushed cornflake cereal over bread. Cover tightly with plastic wrap or wooden foil and bake for 20 minutes or until loaf begins to stick when pressed.
Remove lid from pan with screwdriver; pour hot milk over bread. Cool loaf on wire rack. Let cool completely. Heat remaining 1 teaspoon lemon zest and 4 tablespoons lemon juice in microwave over low heat. Remove loaf from iron skillet and press lightly with fork. Top with remaining sliced lemon zest and lemon juice; add remaining 3 tablespoons lemon zest and garnish with chopped rosemary.
⭐ ⭐ ⭐ ⭐