Application Guide

Bread Pudding Breakfast

Casserole With Dried Cranberry

Ingredients

· 5 eggs

· 3 cups half and half

· 4 cup sugar

· 2 tsp. cinnamon

· 1 tsp. vanilla extract

· 1 loaf bread, brioche, sliced

· 4 cup dried cranberries

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Directions

1. Combine the eggs, half and half, sugar, cinnamon, and vanilla in a large bowl. Set the

bowl aside.

2. Cube the bread and mix it with the egg mixture and cranberries.

3. Spoon the bread pudding into six large ramekins.

4. Place the ramekins onto a Crisper Tray.

5. Place the Tray in the Air Fryer. Press the Bake Button (320°F) and decrease the cooking

time to 14 mins to begin the cooking cycle.

Unicorn Cone Cakes

Ingredients

· 1 box white cake mix

· 16 ﬂat-bottomed wafer ice cream cones

· 2 cups vanilla frosting

· pink, purple, blue and yellow food

coloring

· edible glitter, for garnish

Directions

1. Prepare the white cake batter according to the manufacturer's instructions.

2. Divide the batter into four small bowls.

3. Color one batter pink, one purple, one blue, and one yellow.

4. Spoon the dierent-colored batters in layers into the ice cream cones, ﬁlling only

three-quarters of each cone. Place the cones on the Trays.

5. Place the Trays in the Air Fryer. Decrease the cooking temperature to 350°F and press

the Bake Button (15 mins cooking time) to begin the cooking cycle.

6. Let the cakes cool completely.

7. Divide the frosting into four bowls.

8. Color one frosting pink, one purple, one blue, and one yellow.

9. Prepare a piping bag with a star tip.

10. Spread the pink frosting along one-quarter side of the bag.

11. Spread the purple frosting onto another quarter, followed by the blue and then the

yellow.

12. Pipe rosettes onto the cupcakes and sprinkle with the glitter.