2 Bakery croissants (4 oz), cut into small cubes
2 cups fresh strawberries, roughly chopped
1 cup whole milk
1/4 cup sugar
1 cup white chocolate morsels
1 cup egg substitute (or 4 large eggs)
1/4 cup caramel sauce
- Preheat oven to 350°F. Coat 9-inch square baking dish with spray. Cut croissants into small cubes. Chop strawberries. Place bread and berries in large bowl.
- Pour milk in small microwave-safe bowl; microwave on HIGH for 45–60 seconds or until very warm. Add sugar and white chocolate to milk; let stand 1 minute. Whisk milk mixture until sugar is dissolved and chocolate is melted. Whisk egg into milk mixture until blended.
- Add liquid mixture to bread mixture and stir gently until all bread pieces are wet. Pour into prepared baking dish. Bake 40–45 minutes or until all the liquid custard is absorbed and isn't runny. Drizzle with caramel; serve. (Makes 9 servings.)
1 1/2 lb grilling steaks (such as flat iron, petite shoulder tender, or ribeye)
Large zip-top bag
2 (7-oz) spinach and bacon salad kits (baby spinach, shredded cabbage, shredded carrots, almonds, dried cranberries, and Dijon vinaigrette), divided
16 oz gnocchi pasta
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
- Bring water to boil for pasta. Place steaks in zip-top bag with 1 dressing packet from a salad kit; seal bag, knead to coat, and set aside. Cook gnocchi following package instructions; drain.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan (discard marinade); cook 10–12 minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Add oil and gnocchi to same pan; cook and stir 2 minutes. Stir in salad, bacon, almonds, cranberries, salt, and pepper; cook 2–3 minutes or until spinach is wilted.
- Slice steaks against the grain; transfer to platter with gnocchi. Top steak with remaining dressing packet; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.