Recipes with bread

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Tart rhubarb and sweet strawberries layered with cinnamon-spiced graham cracker and bread crumb topping, baked until bubbly and golden. A cozy, old-fashioned fruit betty.

One-skillet Madeira chicken smothered in a mushroom-Swiss cream sauce, spooned over toasted bread. A rich, warming weeknight dinner ready in under an hour.

Pineapple upside-down French toast baked on a caramelized brown sugar and crushed pineapple base. Thick bread slices soaked in egg custard, then baked golden in 25 minutes.

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

"Slab 'o Scabs" is a deliciously creepy Halloween recipe that will have your guests squirming in delight! Easy to make with just a few ingredients.

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Favourite Peanut Butter and Jelly French Toast recipe

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Pargo relleno: whole red snapper stuffed with a savory bread, ham, tomato, and sherry mixture, topped with shrimp and lobster, then roasted. A Caribbean-Latin American celebration dish.

Creamed oysters in a silky butter-and-cream sauce with a hit of nutmeg, lemon, and paprika, spooned over hot buttered toast. A classic East Coast seafood supper from the New England playbook.

Gazpacho blond: golden version of the classic cold soup made with yellow tomatoes, yellow bell peppers, and champagne vinegar. Stunning chilled summer starter with red tomato and black olive garnish.

Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.