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for the cinnamon toast croutons: preheat the oven to 350 degrees f. lay the bread cubes out on a rimmed baking sheet. mix the melted butter, sugar, and cinnamon together and drizzle over the bread cubes. toss and bake for 5-10 minutes until toasted. for the maple vinaigrette: whisk the maple syrup, oil, vinegar, mustard, and salt together until smooth. add pepper to taste. set aside. cook and drain the bacon. prepare the eggs to your likingscrambled, poached, sunny-side-up. prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. then top each with 1-2 eggs and drizzle with maple vinaigrette!
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Dark robust maple — bold flavor for baking, glazes, marinades
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Classic fluted tin for brioche à tête — traditional French shape
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Dark robust maple — bold flavor for baking, glazes, marinades
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Classic fluted tin for brioche à tête — traditional French shape