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The Boardwalk, Kitchener - Waterloo Bakery

Conveniently located at The Boardwalk in Waterloo, COBS Bread is your local Kitchener-Waterloo bakery! Each morning our dedicated bakers will be up early making bread from scratch.

All of our traditional breads contain no added preservatives, artificial colours, sugar or dairy. In addition to freshly baked loaves, COBS Bread will feature sweet and savoury baked goods, pastries and treats. At the end of each day, all our leftover bread is donated to local charities in the community.

Bakery Location

245-6 The Boardwalk
Waterloo, Ontario
N2T 0A6

HOURS OF OPERATIONS

Mon - Sat 7am - 8pm
Sun & Holidays 7am - 5pm

 

Holiday Hours

Dec 24 7am - 5pm
Dec 25
Dec 26
Dec 31
Jan 1
 
Closed
7:00am - 8:00pm
7:00am - 5:00pm
Closed

 

HOW WE SLICE UP THE WEEK



Sunday  Light Rye, Dark Rye, Pumpernickle Cob, Herb and Garlic Pane di Casa Loaf, Herb and Garlic Half Baguette, Olive Pane di Casa Loaf 
Monday Light Rye, Dark Rye
Tuesday Light Rye, Dark Rye
Wednesday Light Rye, Dark Rye, Chia Fruit Loaf
Thursday Light Rye, Dark Rye
Friday Light Rye, Dark Rye
Saturday Light Rye, Dark Rye, Pumpernickle Cob, Herb and Garlic Pane di Casa Loaf, Herb and Garlic Half Baguette, Olive Pane di Casa Loaf 


CONTACT INFORMATION

PHONE: 519.584.COBS (2627)
LOCALLY OWNED & OPERATED BY:
Steff Steers

WHAT'S HAPPENING

Doris's Brioche French Toast Muffins

by Yvonne Y | Nov 26, 2017

For the holidays this year, we are pleased to introduce the Cranberry Orange Brioche-- made with the decadence of butter and the festive zest of orange and cranberries. They are a delightful match for your morning coffee, and make a great addition to your holiday cheese spread.

Our new culinary ambassador, Doris Gnandt of Stock & Bones, has incorporated our new Cranberry Orange Brioche into this delicious French Toast Brioche Muffin recipe! Pick up a fresh Brioche loaf today and try her recipe below.

Brioche French Toast Muffins

Ingredients:

  • 6 large eggs
  • 2 1/2 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 Brioche loaf or Challah cut into 1” cubes,

To create a more festive muffin, replace the vanilla and cinnamon with 1 tablespoon orange liqueur and the zest of one orange grated.

Directions:

Preheat oven to 350 F.

In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

Coat a 12 cup muffin tin with non stick vegetable spray. Slowly add the cubed bread into the milk and egg mixture, tossing gently to ensure all the bread cubes are thoroughly coated. Allow the mixture to rest as the bread absorbs the liquid; covered with plastic wrap for a few hours or overnight.

When ready to bake evenly but loosely distribute the bread mixture among the muffin cups, filling about ¾ full.  The bread puffs up while baking, but deflates when cool. Avoid having pieces jut out as they could overbake or burn.

 Bake for about 20 - 25 minutes or until tops are lightly golden brown and the egg mixture set. Baking time will depend on the size of the muffin tins and your own oven.

Allow French toast muffins to cool for about 10-15 minutes in muffin pan before gently running a sharp knife around the rim to remove them. Serve with your favourite syrup or simply dust with powder sugar.

*The French toast mixture can also be tossed with your favourite dried fruits or nuts or even sautéed bacon bits prior to baking.

 

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