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Swedish mixer with roller — mimics hand kneading, gentle on dough
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Swedish mixer with roller — mimics hand kneading, gentle on dough
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Place bread slices in single layer in shallow pan. Evenly drizzle 1/2 cup half and half over bread. In medium saucepan, mix sugar and water; bring to boil. Cover and reduce heat. Simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add 1/3 of apple slices and simmer each portion 3 minutes. Remove with slotted spoon. Reserve sugar syrup. Line a buttered shallow 2 1/2-quart baking dish; top with 1/2 of poached apples. Make a layer of another 1/3 of the bread. Cover evenly with remaining apples. Cover with rest of bread. Beat eggs; mix in cinnamon and cardamon, then 1 1/2 cups half and half and sugar syrup from poaching apples. Pour egg mixture evenly over bread. Dot with butter. Bake at 350° until top layer is brown and crusty (1 hour).