Caramel Farroof Croutons
Overview
As if something suddenly dawned on him, many thoughts about Farov's marshmallows came to him. Thinking about the unfinished bread, a new idea suddenly popped up. Maybe it was inspired by bread pudding, but I didn’t want to add eggs and milk to make a moist pudding. Just cut the bread into cubes, mix some fruit oats and dried fruits and nuts, top it with farov, and bake it until the surface is crispy. It must taste very sweet. I used a small rectangular cake mold, although it would look better if I used a glass baking pan so that I could see the croutons inside. However, the diameter of the baking pan is larger than that of the cake mold, and it is covered with farov. The amount is larger, and it tastes sweeter. The sweetness of rusk nuts is enough. After some confusion, the cake mold is better after all. The result is as expected. The farof flows and expands as it bakes, almost completely covering up the croutons that were not covered. The peanuts and walnuts on the surface are baked until crispy, adding a nutty flavor to the sweetness of the farov. Really good. . .
Tags
Ingredients
Steps
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Ingredients: 1 farov roll, 1/4 yellow peach, half a walnut kernel, 8 peanuts, 5 grams of raisins, 10 grams of sweet crisp oatmeal, appropriate amount of caramel flavored farov marshmallows
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Cut the bread into small cubes,
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Peel the yellow peach and cut into small cubes,
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Cut walnuts and peanuts into dices.
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Pour all ingredients except walnuts, peanuts and marshmallows into a large bowl,
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Mix well.
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Put it into the mold,
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Spread the marshmallows on the surface.
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Sprinkle with chopped walnuts and peanuts,
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Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15 minutes.
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The marshmallows are dry and the croutons on the edges are browned and out of the oven.
