3 (3 ounce) packets instant creamer
1 cup whole wheat flour
3/4 cup vegetable oil
2 cups heavy cream
1 teaspoon cayenne pepper
3 tablespoons dried rosemary
6 cups milk
1/4 cup slices fresh bread, cubed
In a large bowl, mix the whole wheat flour, oil, cream cheese, rosemary and milk. Mix until just blended. Fill crust with the rice mixture and butter top. Store for 24 hours.
Layer the crust on top of another large baking dish. Pour any leftover batter into the creamer and the remaining creamer mixture. Place the bread cubes on top of the other creamer, along with the rosemary and dish, and brush with the remaining butter. Cover and chill overnight.
In the morning, brush the top of the finished pan with the remaining remaining butter mixture. Place pan on waxed paper to keep the steam out. Cover and chill 24 hours.
Heat 1 to 2 teaspoons of the remaining butter mixture over a fire skillet, and swirl the entire pan with the hot oil. Cook until smooth and golden brown.
Move the pan from it's pan onto a plate with a hot wire handle. Hold the patties lengthwise, and dip each piece in bright hot water to dry. Flip and repeat on another plate.
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