Recipes with bread
571 recipes
Anchovy & Parmesan Stuffed Tomatoes
Anchovy and Parmesan stuffed tomatoes: ripe beefsteak tomatoes hollowed out and filled with toasted bread, mashed anchovies, and grated Parmesan, then baked until tender. A salty, savory Italian-inspired side.
Chile Dusted Duck with South of the Border Stuffing
Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.
Classic Cinnamon French Toast
Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.
Late Summer Tomato Soup with Shell Beans, Squid Rings & Parsley
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
Summer Pudding
Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.
Smoker Stuffed Salmon
Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.
Baked Apple French Toast
Baked apple French toast casserole with caramelized brown sugar apples on the bottom and custard-soaked bread on top. Make it the night before and bake for a hands-free brunch.
Smoked Salmon & Dill
Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.
Green Bean & Onion Casserole
Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.
Fine Veal Steaks
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Maple Bread Pudding
Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.
Eggnog French Toast
Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.
Roasted Garlic with Goats Cheese
Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.
Pear Bread Pudding with Muscat Sauce
Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.
Salmon Pate #2
Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.
Grilled Tofu Sandwiches
Grilled marinated tofu sandwiches with horseradish mayo, sliced tomato, red onion, and lettuce. Firm tofu charred on the grill until crispy, then stacked on bread like a BLT.
Anchovy and Parmesan stuffed tomatoes: ripe beefsteak tomatoes hollowed out and filled with toasted bread, mashed anchovies, and grated Parmesan, then baked until tender. A salty, savory Italian-inspired side.
Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.
Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.
Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.
Baked apple French toast casserole with caramelized brown sugar apples on the bottom and custard-soaked bread on top. Make it the night before and bake for a hands-free brunch.
Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.
Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.
Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.
Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.
Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.
Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.
Grilled marinated tofu sandwiches with horseradish mayo, sliced tomato, red onion, and lettuce. Firm tofu charred on the grill until crispy, then stacked on bread like a BLT.
