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Maple&Fig
Personalized Catering

The Most Wonderful Thing about Wonder Bread


June 25, 2015 at 11:58 am By

Ice cream cones!

Inspired by the guys over at chefsteps.com, the process is so wonderfully easy: Start by cutting the crusts off a few slices of low quality white bread, reserving the crust for croutons.

Using a rolling pin, roll each slice as thin as you can. I use the pasta roller on my Kitchen-Aid because that’s how I roll.

Cut the slices into your desired shape. I used a 4” biscuit cutter, then made a cut halfway into the circle. I also played around with a flower-shaped cutter.

Brush each piece liberally with melted butter, then sprinkle with maple sugar if you have it, or cinnamon sugar, or vanilla sugar, I guess you could use regular sugar. Flip and brush the other side, sprinkling with more sugar.

Flip a sheet pan over, then line with parchment paper (not wax paper). Lay out the slices of bread, top with another piece of parchment paper and then another sheet pan.

Bake at 325F for about 10-12min. It will take a bit of playing around to get the timing right, too short and the cones won’t set, too long and the bread will be too brittle to work with.

Remove from oven, then roll into desired shape, keeping the other cones warm as you work. This needs to happen quickly because the cones will begin to harden. I used a clean pair of tweezers and a piece of dowel.

 

 

This got me curious, so I tried playing around with some savory versions. Omitting the sugar, I brushed the bread with melted butter, then sprinkled with salt, pepper, and some garlic powder. My plan is to build a ridiculously small caesar salad on them.

Practice this a few times so that you’re ready for the next blog post which may or may not involve ice cream.

Enjoy!
-Chef Eric

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