Antipasto-Stuffed Baguettes
2 Breadsmith Baguettes
1/4 cup tapenade of your choice
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well & spun dry
7 ounce jar of roasted red peppers, drained, rinsed and patted dry
13 to 14 oz can of whole artichoke hearts, drained, rinsed, patted dry & chopped

Cut top 1/3 off baguette horizontally. Remove soft crumb from tops & bottoms, leaving shells 1/2 inch thick. Spread 1 tbsp. tapenade on inside of each bottom shell and top with goat cheese. Fold salami or turkey slices in 1/2 and fit them in an even layer over cheese in each shell. Arrange 1/2 of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining tapenade. Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours. Makes 24 hors d’oeuvres.



Baguette Melts
1/2 pound cheddar cheese, shredded
4 1/2 ounces ripe olives, chopped
2 ounces pimentos, diced
4 green onions, finely chopped
1/2 cup mayonnaise
1 1/2 tablespoons prepared horseradish
1 Breadsmith Baguette, cut into 3/8 to 1/2 inch thick slices

Mix together cheese, olives, pimentos, green onions, mayonnaise, and horseradish. Spoon about 1 tablespoon cheese mixture onto each baguette slice. Broil until cheese starts to melt. You may want to consider making the cheese topping 2 days ahead of time. You can refrigerate it and use it as needed.



Bread Soup
1/4 cup olive oil
1 onion, diced
2 1/2 teaspoons salt
2 ripe bananas, peeled and cut into 1/4 inch slices on the diagonal
5 garlic cloves, minced
1 bunch fresh oregano, leaves only, chopped
1/2 bunch fresh thyme, leaves only, chopped
Small sprig fresh rosemary, leaves only, chopped
1 1/2 cups canned tomatoes, diced, with the juices
1 Breadsmith Baguette, cut into 1/2 inch chunks
6 cups chicken stock
2 limes, cut into quarters, for garnish

Heat olive oil. Cook onions w/ salt 15 minutes. Add bananas, cook 10 min more. Stir in garlic, oregano, thyme, and rosemary. Cook 3 minutes. Add tomatoes, bread chunks, and chicken stock. Bring to boil, simmer, and cook 45 minutes.



Breadsmith French Bread Crusts
3 eggs
1 tablespoon Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon oregano
1 clove, garlic, minced
1 cup oil
8 slices of Breadsmith French Boule

Beat eggs. Add cheese, salt, pepper, oregano and garlic. Mix well. Cut bread in one inch cubes. Dip them in the egg mixture.
Heat oil in 8-inch skillet. Drop in cubes and french fry on both sides until golden brown. Serve with fondue.



Cheryl’s Spedini Alla Romana
4 wooden skewers at least 8 inches long
1 loaf of Breadsmith Rustic Italian bread, cut into 12 2-inch cubes
1 pound fresh mozzarella cheese, cut into 8 2-inch cubes
4 tablespoons anchovy paste or chopped anchovy filets
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
Freshly ground black pepper
2 tablespoons virgin olive oil

On each skewer, slide 3 cubes of bread and 2 cubes of mozzarella, starting with the bread and alternating with the cheese. In a saucepan mash the anchovy paste, extra virgin olive oil, butter and garlic over low heat until you have a smooth warm paste. Season with black pepper. Spoon 2 tblspns of the paste over each skewer. Place skewers on an oiled cookie sheet in the oven and bake at 400 degrees for 10 minutes.



Crostini with Sun-Dried Tomato & Goat Cheese Spread
11 ounces soft fresh goat cheese, crumbled, room temperature
3/4 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup Kalamata olives, pitted, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 Breadsmith Baguette, cut diagonally into 1/2 inch thick slices

Mix goat cheese, tomatoes, olives, 1 tablespoon olive oil and thyme in a large bowl. Season with salt and pepper. Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350 degrees. Arrange bread on baking sheets. Brush with 4 tablespoons of oil. Bake until lightly toasted, about 10 minutes. Cool if desired. Transfer spread to serving bowl; place on platter. Surround with toasts.



French Onion Soup
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
3 1/2 pounds onions, thinly sliced
2 cups dry white wine
6 cups canned chicken broth
12 Breadsmith French Boule slices, 1/2 inch thick each, toasted
1 cup Gruyere cheese, grated
4 Breadsmith Sourdough Bread boules

Preparation: Melt butter with oil in a heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to a boil, scraping up any browned bits. Cook five minutes. Add chicken broth and bring to a simmer. Simmer uncovered for 1 1/2 hours. Season to taste with salt and pepper. Presentation: Preheat broiler. Put container of soup in the oven to warm. Top with slices of toasted Breadsmith® brand French Boule. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Ladle soup into hollowed out Breadsmith® brand Sourdough Bread boules. Serve immediately.



Fried Yellow Tomatoes
6 firm, ripe large yellow tomatoes, cored
salt
1 cup flour
1 1/2 cup fresh Breadsmith Croutons
4 eggs
extra-virgin olive oil
24 flat anchovy filets packed in oil

Slice the tomatoes horizontally into 1 1/2 inch pieces. Lay slices on a flat surface, season with salt. Let them sit for 10 minutes. Pour the flour on one plate and the croutons on another. Use a rolling pin to crumble croutons into fine bits. Place eggs in a medium flat dish, beat lightly and set aside. Pour olive oil into a heavy skillet to a depth of 1 inch and heat over a medium high heat until shimmering. Dredge each of the tomatoes in flour, shake off excess, then dip first in the eggs and then in the crouton bits. Working in batches, fry breaded tomatoes until golden, 1-2 minutes per side. Drain on paper towels and season to taste with salt. Serve tomatoes warm, each garnished with a single anchovy filet. Serves 4-6.



Garlic Cheese Bread
1 package (8 oz) cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons fresh minced parsley
1 tablespoon minced green onion
6 to 8 garlic cloves, minced
1 Breadsmith Baguette, cut into 1 inch slices

In a mixing bowl, combine the first seven ingredients. Beat until blended. Spread on one side of each slice of Breadsmith® brand bread. Place on an ungreased baking sheet. Broil 4 inches from the heat for 3 minutes or until cheese is melted and lightly browned. Serve and enjoy.



Goat Cheese Crostini
1 large Breadsmith Baguette
3 tablespoons olive oil
1 jar (16 ounces) roasted red peppers
1 package (7 ounces) goat cheese or blend of cream cheese and goat cheese

Cut Breadsmith baguette into thin slices; rub lightly with olive oil. Toast very lightly. Top with sliced roasted red peppers and a teaspoon of cheese. Place under broiler until cheese is bubbly. Serve warm. Makes 12 to 18 slices.



Gorgonzola Crostini
1 Breadsmith Baguette cut into 18 1/4 thick slices
butter, room temperature
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula leaves

Preheat oven to 400 degrees. Spread butter over 1 side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 12 minutes. Cool.

Reduce oven temperature to 350 degrees. Mix walnuts, Gorgonzola and chopped arugula in medium bowl. Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season with pepper. Bake toasts until cheese melts, about 6 minutes. Cool crostini slightly. Arrange on platter. Garnish with arugula leaves and serve. Serves 6.



Herbed Bean Spread with Baguette Toast
For toasts:
1 Breadsmith Baguette
1/2 stick unsalted butter
For spread:
2 19 ounce cans of white beans
1 cup packed fresh flat-leafed parsley leaves
2 large garlic cloves
2 teaspoons minced fresh thyme leaves
2 teaspoons drained capers
3 tablespoons fresh lemon juice
6 tablespoons of extra-virgin olive oil

Make toasts: Preheat oven to 375 degrees F. Cut baguette crosswise into 1/4 inch thick slices. In a saucepan, melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. Toasts may be made two days ahead and kept in an airtight container.
Make spread: Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor, blend together all spread ingredients except for the oil until smooth. With motor running, add the oil in a slow stream, blending until incorporated. Season the spread with salt and pepper.



Italian Bread Soup
2 cans (about 15 oz each) beef broth
2 soup cans water
3 cans (14 1/2 oz each) stewed tomatoes
Twelve, 1 inch thick slices Breadsmith French Boule w/ crust, broken in small pieces (8 oz)
1 pound Italian sausage
1 medium onion, chopped
1/2 cup grated Parmesan cheese
2 tablespoons Italian seasoning
Topping: grated Parmesan cheese

Put broth, water, tomatoes (with liquid) & bread in a pot. Bring to a boil, mashing tomatoes against side of pot. Simmer 25 minutes. Meanwhile remove sausage from casings. Cook in a skillet. Drain on paper towel. Discard drippings, add onion & saute until golden. Add sausage, Parmesan cheese, onion & Italian seasoning to broth mixture. Cook 5 minutes. Makes 6 servings.



Mushrooms Stuffed with Herbed Bread Crumbs
24 - 1 1/2 inch diameter mushrooms
2 tablespoons extra-virgin olive oil
3 tablespoons butter
1 medium onion, finely chopped
3/4 teaspoon dried thyme
3/4 cup dried Sherry
1/2 cup finely chopped fresh parsley
2 teaspoons minced garlic
1 1/4 cup Breadsmith Croutons
Additional finely chopped fresh parsley

Remove stems from mushrooms. Finely chop stems in processor. Transfer to a bowl. Carefully scoop out the center of each mushroom & discard. Place mushroom caps in a bowl. Drizzle with oil; toss to coat. Melt butter in skillet. Add chopped stems, onion & thyme. Saute until tender, about 7 minutes. Remove skillet from heat. Add Sherry. Boil until liquid evaporates, about 5 minutes. Mix in 1/2 cup parsley & garlic. Use a rolling pin to crumble croutons into fine bits. Mix in crouton bits. Season to taste with salt & pepper. Spoon scant teaspoons of stuffing into each mushroom cap. Place mushroom caps on rimmed baking sheet. (Can be prepared 6 hours ahead. Cover mushrooms & refrigerate.) Preheat oven to 350 degrees. Bake mushrooms until tender and stuffing browns, about 25 minutes. Sprinkle with additional parsley & serve.



Panzella
1/2 cup extra-virgin olive oil
4 tablespoons butter
3 cloves garlic; peeled and sliced
1/2 a Breadsmith Baguette, cut into 1/2 inch cubes
4 pounds of any and all kinds of colors of the best vine-ripened tomatoes available
2 tablespoons of Cuisine Perel Balsamic Grapeseed Oil
salt and freshly ground black pepper
1 handful fresh basil leaves, thinly sliced

Preheat oven to 350 degrees. Heat 1/4 cup of the oil & butter in skillet. When butter has melted, remove skillet from heat and add garlic & bread cubes. Mix. Place skillet in oven. Bake 15 minutes. Remove skillet from oven and set aside to cool. Meanwhile, prepare the tomatoes: core and slice tomatoes into medium cubes. Put tomatoes in a bowl. Add vinegar and remaining 1/4 cup oil. Season to taste. Mix. Before serving, toss bread & basil with the tomatoes. Garnish with sprigs of basil.



Pappa al Pomodoro (Bread & Tomato Soup)
3 leeks or 2 onions, finely chopped
1/4 cup extra-virgin olive oil
1 1/2 pounds plum tomatoes, peeled and chopped or 1 can (28 oz) diced tomatoes with juice
3 large cloves garlic, finely chopped
1 bunch basil, chopped, plus few leaves for garnish
1 loaf Breadsmith bread (your choice), cut into 1-inch cubes
2 to 3 cups chicken broth
Salt, freshly ground black pepper

Sauté leeks in 2 tablespoons oil until soft, about 2 minutes. Add tomatoes & continue to sauté gently. In a separate pan, sauté garlic, basil & bread cubes in remaining 2 tablespoons oil until lightly golden, about 2 minutes. When tomatoes have softened, add bread-cube mixture. Simmer a few minutes more until heated through and softened but not so long that bread completely loses its shape. If too dry, add more tomatoes or chicken broth until desired consistency. Season to taste with salt & pepper. Serve drizzled with olive oil and garnished with basil leaves. Makes 6 servings.

Sourdough Party Bread
1 unsliced Breadsmith Sourdough Boule
1/2 lb. cheddar cheese – shredded or sliced into thin julienne strips
1/2 lb. Monterey Jack – shredded or sliced into thin julienne strips
1/2 cup of butter or margarine
1 teaspoon (or 3 cloves) finely chopped garlic
3 green onions, finely chopped

Cut the bread lengthwise and crosswise, making a grid, without cutting through the bottom crust. Insert cheese between cuts in the grid. Melt butter and lightly sauté onions and garlic. Drizzle over the bread. Wrap in foil and place on a baking sheet. Bake at 350 degrees for 20 – 25 minutes. Open foil and bake an additional 5 minutes if needed (until cheese is melted).





Breadsmith “Super Boule” Spinach Dip
1 16 oz carton of plain nonfat yogurt, drained of liquid
1 8 oz carton of low-fat or no-fat sour cream
2 tablespoons mayonnaise-style salad dressing
1 pkg frozen chopped spinach, thawed and squeezed dry
1 pkg dry vegetable soup mix (such as knorr)
1 8 oz can sliced water chestnuts, chopped
1/2 fresh bell pepper, chopped
2 green onions, including greens, sliced in 1/4” pieces
salt and pepper to taste
4 drops hot pepper sauce to taste
2 Breadsmith French (or Sourdough) Boules

Drain liquid from yogurt. Mix all ingredients. Cover and refrigerate for at least 30 minutes to allow soup mix to moisten. Cut a “bowl” in the center of one boule. Cut the second boule into appetizer sized pieces. When ready to serve, stir dip thoroughly and pour into bread bowl. Dip bread slices into dip. Enjoy the game!

Curry Garlic Dip
1 pint mayonnaise
3 tablespoons chili sauce
1 tablespoon curry powder
1 tablespoon garlic powder
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon grated onion
1 tablespoon Worcestershire sauce
1 Breadsmith Sourdough Boule

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. This dip will keep refrigerated for 2 to 3 weeks. Present with an assortment of lightly blanched and raw vegetables. Makes about 2 cups of dip. Pour dip into a hollowed out Breadsmith® brand bread boule and serve.



Goat Cheese Dip
5 1/2 oz goat cheese, soft & mild
2 tablespoons extra virgin olive oil
pepper
3 tablespoons round red radishes, chopped
2 tablespoons green onion tops, chopped
8 Breadsmith Baguette slices
1 Breadsmith Turkey-Shaped Bread (or another holiday shaped bread)

Blend cheese, oil and a generous amount of pepper in processor until smooth. Add 3 T chopped radishes and 2 T chopped green onion tops and just blend in. Transfer to bowl. Dip can be prepared 1 day ahead. If prepared ahead of time then cover and refrigerate. Hollow out Turkey-Shaped Bread Centerpiece. Place dip in centerpiece.



Skordalia Dip
2 cups Breadsmith Rustic Italian bread (ten 1-ounce slices)
1 tablespoon minced garlic
2 teaspoons olive oil
1 to 2 tablespoons freshly squeezed lemon juice
1 to 1 1/4 cups water, divided

Remove crusts from bread. Cut bread in cubes and pack tightly to measure. In a food processor or blender, mix bread and garlic until texture is very fine. This will make 2 3/4 cups of crumbs. Place mixture in a bowl, add oil and lemon juice and 1 cup water. Mix well by hand. If needed, add remaining 1/4 cup water, 1 tablespoon at a time, until skordalia is thick but spreadable. Hollow out a sourdough boule and place dip inside.





Boyne Mountain Tomato Bread Pudding
1 cup brown sugar
1 cup tomato juice
1 cup tomato puree
6 slices of Breadsmith Ciabatta
1/2 cup melted butter

Bring brown sugar, tomato juice and tomato puree to a boil. Cut the Ciabatta into 1 inch cubes. Put the bread cubes in a deep casserole baking dish. Pour the melted butter over the bread cubes. Pour the liquid over the bread. Do not stir. Do not cover. Bake at 350 degrees for approximately 25 minutes.



Golden Baked Onions
1/2 cup butter
6 medium onions, sliced
1 can cream of chicken soup
1 cup milk
salt & freshly ground pepper
3/4 pound Swiss cheese, grated
1 Breadsmith Baguette
melted butter

Preheat oven to 350 degrees. Butter 2 quart shallow oval baking dish. Melt 1/2 cup butter in skillet over medium heat. Add onions. Cook until tender & translucent, stirring frequently, about 15 minutes. Transfer onions to prepared dish. Combine soup, milk, salt & pepper in bowl. Pour over onions. Sprinkle with grated cheese. Cut the baguette into pieces. Dip baguette slices in melted butter on one side. Arrange buttered side up over onion mixture to cover completely. Bake 30 minutes. Makes 6 servings.



Italian Bread Pudding
2 cans (about 15 oz each) beef broth
2 soup cans water
3 cans (about 14 1/2 oz each) stewed tomatoes
12 inch thick slices of Breadsmith Rustic Italian bread broken in small pieces (8 cups)
1 pound Italian sausage
1 medium onion, chopped
1/2 cup grated Parmesan cheese
2 tsp Italian seasoning
Topping: grated Parmesan cheese

Put broth, water, tomatoes and bread in a 5-qt pot. Bring to boil, mashing tomatoes. Cover & simmer for 25 min. Stir a few times. Remove sausage from casings. Cook 5 min. Discard drippings, add onion & saute until tender. Add sausage, Parmesan cheese, onion & Italian seasoning to broth mixture. Cook 5 min. Ladle into soup bowls; sprinkle with Parmesan cheese. Makes 6 servings.



Sausage-Chestnut Stuffing
6 cups Breadsmith Challah (cubed)
6 cups Breadsmith Sourdough (no crusts, cubed)
1 lb sweet Italian sausage, casings removed
3 cups chopped onions
1/2 cup (1 stick) unsalted butter
2 cups butternut squash
1 cup sliced celery
1 1/2 cups peeled fresh or bottled roasted chestnuts, coarsely chopped
2 Tbsp + 1 tsp chopped fresh thyme leaves
2 Tbsp sliced fresh sage leaves
2 tsp salt, 1 tsp pepper
1 can chicken broth

In a large bowl, combine both types of bread cubes. Add browned sausage. Remove all but 1 tbsp drippings from skillet. Add onions; sauté until golden. Add butter, squash and celery; cook 8 minutes. Remove from heat. Add chestnuts, sage, thyme, salt and pepper. Add to bread. Slowly add broth, stirring until absorbed. Stuff turkey.



Sourdough Bread Salad with Roasted Vegetables
5 thick slices Breadsmith Sourdough, lightly toasted
3 teaspoons extra-virgin olive oil
1 red bell pepper, cut into 1/2 inch strips
1 medium red onion, cut into eights
1 medium zucchini, halved lengthwise and sliced into 1/4 inch-thick half circles
1/2 lb red potatoes, scrubbed, halved and cut into 1/4 inch-thick half circles
1 small eggplant, cubed
3 cloves garlic, minced
2 cups ripe cherry tomatoes, cut in halves
Bread Salad Dressing
1 tablespoon extra-virgin olive oil
3 tablespoons Cuisine Perel Balsamic Grapeseed Oil
salt, pepper
2 tablespoons minced fresh basil or 2 teaspoons dried basil leaves
1 clove garlic, minced

Brush both sides of the bread with 1 teaspoon olive oil. Toast both sides of the bread under broiler until golden brown. Cut into 1-inch cubes. Early in the day preheat oven to 375 deg. Spray 2 baking sheets with nonstick cooking spray. Combine bell peppers, onion, zucchini, potatoes & eggplant and toss with 2 teaspoons olive oil & 3 cloves minced garlic. Assemble vegetables on baking sheets. Bake for 15 minutes. Turn vegetables and add tomatoes. Continue cooking for 10 minutes or until potatoes are done. Remove from oven and cool. Prepare dressing by combining oil, vinegar, salt, pepper, basil & garlic. Mix the cooled, roasted vegetables and toasted bread cubes in a bowl. Drizzle dressing over the vegetable-bread mixture. Toss well. Chill in refrigerator overnight. Makes 9 servings.



Spring Pudding
2 cups fresh or 16 oz frozen blackberries, thawed and drained
1/2 to 2/3 cup sugar
2 cups fresh or 16 oz frozen raspberries, thawed and drained
1/2 cup nonfat vanilla yogurt
1 teaspoon lemon peel
14 to 16 slices of Breadsmith Rustic Italian bread, no crusts.

Overlap 12 slices of bread to cover the bottom of a 9x9 inch dish. Cook blackberries and half the sugar until sugar dissolves and berries release their juice. Spoon berry mixture into the dish. Perform the same procedure to the raspberries. Spoon raspberry mixture over blackberry mixture. Cover with remaining bread slices. Cover the dish with waxed paper and set a plate on top of waxed paper; weight with a heavy object. Refrigerate up to 48 hours. Combine lemon peel and yogurt, then spread on top and serve.



Tomato Bread Salad
1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes of Breadsmith Sourdough
1/2 pound vine-ripened red tomatoes, cut into 3/4 inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4 inch wedges
1/4 cup Nicoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon, fresh marjoram leaves, chopped fine

In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing. Serves 2.





Almond Ricotta Cheese Fritters
1/2 pound almond macaroons (crushed fine in blender)
1 pound Ricotta cheese
2 cups Breadsmith Croutons
2 tablespoons sugar
1/2 teaspoon cinnamon
3 eggs, beaten
1 cup flour
1 egg, beaten (for coating)
1 1/2 cups olive oil
Confectioner’s sugar

Mix macaroons, Ricotta, sugar, cinnamon and 3 eggs in a bowl. Flour your hands & roll mixture into balls. Use a rolling pin to crumble croutons into fine bits. Dip in beaten egg and coat with crouton bits. Heat oil in a skillet and fry a few fritters at a time. Remove with a slotted spoon and sprinkle with confectioner’s sugar. Serve hot or cold. Makes 3-4 dozen.



Baked French Toast with Cardamom & Marmalade
1 1/4 cups orange marmalade
10 4x4x1-inch-thick slices of Breadsmith Challah
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Butter baking dish. Spread marmalade over 1 side of each bread slice. Cut slices diagonally in half. Arrange bread crosswise in dish, marmalade side up and overlapping slightly. Whisk milk and next 7 ingredients in bowl. Pour custard over bread. Cover & refrigerate overnight. Bake, uncovered, at 350 degrees about 50 min.

Banana-Stuffed French Toast
1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 Breadsmith Challah, cut into 1 inch thick slices
2 tablespoons unsalted butter for skillet

Preheat oven to 350 degrees. Cut banana into 1/4 inch thick slices. Whisk together with half-and-half, eggs, vanilla, cinnamon and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 banana slices. Layer the slices in a shallow baking dish. Pour egg mixture over them. Bake for 15 min. Turn the slices over occasionally so bread absorbs all liquid. Cook slices in a skillet until golden. Serves 4.



Breakfast Strata
6 slices bacon
12 slices Breadsmith Honey White bread, no crusts
1 1/2 cups of shredded cheddar cheese
2 tablespoons minced shallots
6 eggs
3 cups milk
1/4 teaspoon black pepper

Fry bacon until crisp. Drain and cool on paper towels. Break into small pieces. Grease a 13x9 inch baking dish. Arrange 6 bread slices in bottom of dish. Sprinkle bacon pieces, cheese and shallots over bread. Top with remaining 6 bread slices, alternating or matching bread types. Beat eggs. Add milk and pepper. Pour mixture over sandwiches. Cover and refrigerate at least 3 hours or as long as overnight. Uncover dish. Bake at 325 deg. 50 to 55 minutes until puffed and golden brown. Makes 6 servings.



Chocolate – Cinnamon Bread Pudding
4 slices Breadsmith Vanilla Egg Bread, torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar
1/4 cup unsweetened cocoa powder, preferably Dutch-process
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, chopped
3 cups non-fat vanilla frozen yogurt

Lightly oil 8-inch square baking dish or coat with nonstick vegetable cooking spray. Spread bread in dish in even layer. Whisk eggs until frothy in mixing bowl. Add evaporated skim milk, brown sugar, cocoa, vanilla and cinnamon; whisk until sugar and cocoa dissolve. Pour cocoa mixture over bread. Mix in any unsoaked bread pieces with fork. Sprinkle chocolate over the top and let stand 10 minutes. Bake at 350 degrees 35 to 40 minutes or until puffed and set in center. Serve warm with a scoop of frozen yogurt on top. Pudding is also good cold. Makes 6 servings.



Chocolate Raspberry Strata
4 cups (1 inch) Breadsmith Honey White cubes
1 1/2 cups semisweet chocolate chips
1/2 pint fresh raspberries (about 6 oz, divided)
4 eggs
1/2 cup milk
1/2 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
whipped cream for garnish (optional)

Place bread cubes evenly in an 11 x 7 inch baking dish. Sprinkle with chocolate chips and 2/3 of raspberries. Whisk together eggs, milk, cream, vanilla and sugar in medium bowl until well blended. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate 4 hours overnight. Bake, uncovered at 325 degrees 35 to 40 minutes or until puffed and set. Let stand 10 minutes. Serve warm, garnished with remaining raspberries and whipped cream if desired. Makes 6 servings.



Cranberry Orange Bread Pudding
2 cups half-and-half cream
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange rind
2 teaspoons vanilla extract
4 eggs, beaten
6 slices, Breadsmith Whole Wheat bread, crumbled
1/2 cup to 1 cup dried cranberries

Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges. Over medium-low heat, add sugar & butter. When butter has melted, add orange rind, vanilla and eggs. Mix in bread crumbs, then dried cranberries. Cook until mixture is smooth. Fill six 2-by-4 inch custard cups with mixture. Pour 2 cups water in 9-by-12-inch baking pan. Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving. Makes 6 servings.



Curried Acorn Squash Bread Pudding
2 cups pureed cooked acorn squash
4 tablespoons butter, divided
3/4 cup finely chopped onion
1/2 cup finely chopped Granny Smith apple, peeled and cored
2 cups Breadsmith Rustic Italian bread (coarse crumbs)
1/4 cup packed light brown sugar
1/4 cup apple juice
2 teaspoons curry powder
3 large eggs
3/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted in a 350 deg. oven for 5 minutes

Preheat oven to 350° and place the pureed squash in a bowl. Then melt 1 tbsp. butter, and sauté the onion and apple. Add the onion and apple to the squash. In a skillet, melt 3 tbsp. butter, and add brown sugar, apple juice and curry. Beat together the eggs, half-and-half, salt, and pepper. Add squash, onion, apple and curried syrup; mix. Add bread crumbs. Pour pudding into dish. Sprinkle with almonds and bake for 45 minutes.



Lombardy Bread Pudding
1 pound Breadsmith bread (your choice, no crust)
3 cups milk
2/3 cup sugar
4 egg yolks
grated peel from 1 lemon
dash of ground cinnamon
1/4 cup dried fruit, diced
1 tablespoon butter

Preheat oven to 350 deg. Tear bread into pieces. Soak in milk 1 hour. Squeeze out bread and discard milk. Combine with sugar, egg yolks and lemon peel. Add cinnamon and fruit – mix well. Line a 9x5 baking pan with parchment paper. Butter paper. Fill pan with bread mixture. Smooth surface. Bake in preheated oven 1 hour. Cool briefly, then turn out onto serving plate. Cut into thick slices and serve warm. Makes 8-12 servings.



Oven Baked French Toast
1 Breadsmith Baguette, cut into 1” slices
3 cups milk
1/2 teaspoon cinnamon
8 eggs
4 teaspoons sugar
1 tablespoon vanilla
Nutmeg
Butter or Margarine

Spray a 9 x 13 pan with nonstick spray. Lightly butter one side of each slice of baguette and place buttered side down in pan. Slightly beat eggs and add milk, sugar, cinnamon and vanilla. Pour mixture over bread. Sprinkle with nutmeg on top. Cover and refrigerate overnight. Bake in a 350 degree oven, uncovered, for 45 to 50 minutes. Serve with Syrup if desired.



Overnight Soufflé
5 slices of Breadsmith Ciabatta
margarine
3/4 cup cheddar cheese, shredded
6 eggs
2 cups milk

Spread margarine on one side of each slice of Breadsmith® brand ciabatta. Cut the slices into eighths and place alternately into a two-quart, greased casserole dish. Layer it with shredded cheddar cheese. Beat 6 eggs with 2 cups of milk. Pour over bread. Refrigerate overnight. Bake for 1 hour and 15 minutes, uncovered at 350 degrees.


Pear-Cranberry Cobbler
1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon pure vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg

Stir together 1/4 cup of sugar & cornstarch in an 8-inch baking dish. Add pears & cranberries; stir until well combined. Bake at 400 degrees for 20 minutes, stirring midway. Meanwhile, whisk together milk, eggs & vanilla in large shallow pan. Cut bread slices in half diagonally; soak bread in egg mixture. Remove fruit from oven. Arrange bread in rows on top of fruit. Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread. Bake 20 minutes longer, or until fruit is bubbling and bread is golden. Serve immediately. Makes 6 servings.





Easy Cheese Strata
6 slices Breadsmith French Boule
3 cups shredded mild cheddar cheese
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
2 ounces diced green chilies

Cut bread into small cubes. Turn 1/2 of bread cubes and 1/2 of cheese into buttered 10x6 or 10x7 inch baking dish. Add remaining bread cubes and remaining cheese. Beat eggs: add milk, salt and mustard, beating well. Stir in green chilies. Pour over cheese and spread in dish. Cover; refrigerate overnight. Bake, uncovered, at 350 degrees for 45 minutes or until light and fluffy. Serve immediately. Makes 6 servings.



Italian Bread Casserole
10 slices of Breadsmith Rustic Italian Bread
1 pound mozzarella cheese, sliced
3 fresh tomatoes, sliced
8 ounces of fresh mushrooms
1 large onion, cut in thin slices
Milk Mixture: 5 eggs, 3 cups milk, 1 1/2 t. salt, 1 t. oregano, 1/2 t. garlic

In a greased 9 x 13 inch glass pan, layer the bottom of pan with bread slices. Layer the following items separately: 1/2 the mozzarella slices, tomato slices, onion slices, mushrooms and finally, the remainder of the mozzarella slices. Cover with a layer of bread slices. Pour milk mixture over the top of the bread. Sprinkle with Parmesan cheese. Cover and refrigerate 6 1/2 hours. Then, bake at 325 degrees for 1 – 1 1/2 hours.



Spinach, Mushroom & Feta Bake
8 slices Breadsmith Rustic Italian bread, cut into small pieces
2 tablespoons extra-virgin olive oil
1 medium-large onion, chopped
3 fresh garlic cloves, chopped
1 package sliced mushrooms
6 large eggs
2 cups milk
3 tablespoons dill, chopped
grated lemon peel, to taste
10 ounces chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
1/4 cup parmesan cheese

Preheat oven to 350 degrees. Sauté onion, garlic & mushrooms in oil for 10 minutes. In a bowl, beat the eggs, milk, dill & lemon peel until blended. Stir in the sautéed onions, spinach & cheeses. Stir in the bread pieces and pour the mixture into a greased 9 x 13 casserole dish. Let stand for 15 minutes, then bake for 25 minutes. Serves 6-8.



Breadsmith Pizza Dough Instructions
• Remove the dough from the refrigerator and let it come to room temperature on the counter.
• Prepare your stone, pan (lightly sprayed), or parchment paper (non-waxed).
• Carefully stretch or roll the dough to the desired size. If the dough is at room temperature, it should not tear.
• Let the stretched dough rise for 10–15 minutes if desired.
• Cover the dough with your favorite toppings.
• Bake at 400°–425° (ovens may vary) for approximately 15–25 minutes.
• Let cool slightly before cutting. Serve and enjoy!

*We welcome your recipe ideas. All submissions become property of Breadsmith and will not be returned. Submissions may be edited and may be published or otherwise used in any medium. Breadsmith Franchising, Inc. does not guarantee the use of any submission. Mail recipes to: Web Recipes, Breadsmith Franchising, Inc., 409 E. Silver Spring Dr., Whitefish Bay, WI 53217.