4 slices bread, cubed
1 1/2 teaspoons olive oil, divided
3 tablespoons bread flour
2 pounds English muffins
1 (3 ounce) package frozen puff pastry, thawed
1 teaspoon butter, melted
Place bread in the pan lined with aluminum foil, and turn on oven in nonstick skillet. Stir in olive oil to coat. Fry baked and cooked muffins in skillet, stirring frequently, for 2 minutes. The oil should be slightly brown. If necessary, cover edges of pan with aluminum foil to prevent sticking. Bake for 2 minutes, flip and continue cooking for 3 minutes more. Cool slightly; remove foil.
In a large bowl, combine bread pieces, 3 tablespoons flour, and wet puff pastry. Stir in melted butter.