Type what you have

Ingredients

• ✓ wheat bread
• egg
• milk
• brown sugar
• butter
• vanilla extract
• cinnamon
• nutmeg
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
2. 2 Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
3. 3 Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

By Cutie

Ingredients

• ✓ wheat bread
• butter
• garlic
• mushroom
• salt
• black pepper
• butter
• firm white bread
• egg
• cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
3. 3 Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
4. 4 Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
5. 5 Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

By Kathy Midkiff Goins

Ingredients

• ✓ wheat bread
• mayonnaise
• lettuce
• turkey
• cranberry sauce

Instructions

1. 1 Spread each slice of bread with mayonnaise.
2. 2 Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

By Butterball

Ingredients

• ✓ wheat bread
• chicken breast
• salad dressing
• parmesan cheese
• thyme
• pepper
• feta cheese
• sour cream
• vegetable oil
• garlic
• spinach
• green onion
• mushroom
• sun-dried tomato

Instructions

1. 1 Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
2. 2 Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
3. 3 In a large bowl, stir together the feta and sour cream. Set aside.
4. 4 Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
5. 5 Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
8. 8 Bake, uncovered, in a preheated oven for 25 minutes.

By Adrienne Belaire