Yield: 12 servings 2 each long baguettes (or day-old artisan bread) 1⁄2 cup almond paste 16 oz. N eufchatel cheese 2 cups red seedless grapes, quartered 6 each eggs 3 cups milk 2 tsps. sugar pinch salt (optional) 1 cup orange marmalade 2 cups water 4 tsps. butter or vegetable oil 1⁄2 cup toasted almonds (optional) 1. Slice the bread, cutting through the bottom crust only every other cut, to form a “pocket” of two thin slices of bread connected at the base with the crust. 2. In a mixer, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.