Type what you have

Ingredients

• ✓ french bread
• butter
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add bread cubes and toss until coated. Transfer to a rimmed baking sheet and spread in an even layer.
3. 3 Bake in the preheated oven, checking frequently to prevent burning, until crisp and dry, about 15 minutes. Let cool before using, 2 to 3 minutes.

By Cathy Hofmann

Ingredients

• ✓ french bread
• mayonnaise
• mustard
• surimi
• muenster cheese
• colby jack cheese
• tomato
• avocado
• alfalfa sprout
• salt
• black pepper

Instructions

1. 1 Slice loaf in half lengthwise. Scoop out and discard the center portion of each half to make a hollow. Spread mayonnaise over bottom piece; spread mustard over top piece.
2. 2 Fill bottom hollow with surimi. Cover with Muenster and Colby-Jack cheese, then layer with tomato, avocado, and sprouts. Season with salt and pepper. Cover with top piece and slice across loaf to make 6 sandwiches.

By Todi

Ingredients

• ✓ french bread
• sweet sausage
• olive oil
• onion
• garlic
• tomato sauce
• salt
• pepper
• red pepper
• stuffed green olive
• mozzarella cheese

Instructions

1. 1 Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
2. 2 Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

By ELEANOR1052

Ingredients

• ✓ french bread
• canola oil
• white vinegar
• lemon juice
• garlic
• basil
• oregano
• thyme
• parsley
• onion powder
• bay leaf
• kosher salt
• black pepper
• wooden skewer
• water
• beef

Instructions

1. 1 In a large resealable bag, combine canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place beef cubes into marinade, seal the bag, and shake to coat beef. Marinate in the refrigerator overnight, or for up to 3 days.
2. 2 Preheat an outdoor grill for medium heat. Thread beef cubes onto 8 skewers, dividing evenly. Discard marinade.
3. 3 Cook beef skewers on the grill for 15 to 20 minutes, or until cooked to your liking. To serve, place a whole skewer of beef on a slice of French bread. Hold onto beef using bread, and pull the skewer out.

By julie a

Ingredients

• ✓ french bread
• dill pickle
• chicken breast
• black pepper
• salt
• nutmeg
• cayenne pepper
• mustard
• gruyere
• milk
• milk
• all-purpose flour
• thyme
• onion
• ham
• butter
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
2. 2 Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
3. 3 Melt 2 tablespoons butter in a saucepan over medium heat. Add ham and onion; cook until onion turns translucent, about 5 minutes. Stir in thyme; cook for 1 minute. Add flour; cook, stirring constantly, until flour smells nutty, about 3 minutes. Off heat, add 1/2 cup plus 1 tablespoon milk. Return saucepan to medium heat; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.
4. 4 Off heat, add 1/2 cup Gruyère cheese, Dijon, cayenne pepper, nutmeg, salt, and black pepper; stir to combine. Fold in chicken and pickle.
5. 5 Place toasted bread slices on the prepared baking sheet; divide and brush one side of each slice with remaining 1 tablespoon melted butter. Flip slices; top each with 1/4 chicken mixture. Divide and sprinkle remaining 1/4 cup Gruyère cheese over sandwiches; top with bread crumb mixture.
6. 6 Bake in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ french bread
• cayenne pepper
• sriracha sauce
• maple syrup
• parmigiano-reggiano cheese
• butter
• egg
• heavy cream
• creme fraiche
• cayenne pepper
• lemon zest
• thyme
• salt
• black pepper
• chicken broth
• onion
• celery
• carrot
• chicken drumstick

Instructions

1. 1 Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.
2. 2 Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.
3. 3 Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.
4. 4 Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.
6. 6 Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.
7. 7 Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.
8. 8 Bake in the preheated oven until nicely browned, 30 to 35 minutes.
9. 9 Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl ("dragon syrup").
10. 10 Serve chicken leg toast drizzled with dragon syrup.

By John Mitzewich

Ingredients

• ✓ french bread
• apple
• currant
• butter
• thyme
• salt
• black pepper
• goose
• vegetable oil
• onion
• carrot
• celery
• garlic
• bay leaf
• clove
• thyme
• marjoram
• chicken broth
• white wine
• tomato paste
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the stuffing: Combine bread, apples, currants, butter, thyme, salt, and pepper in a large bowl.
3. 3 Prepare the goose: Wash inside and out. Pat dry. Stuff with stuffing mix, truss, and tie goose. Prick bird all over with fork.
4. 4 Heat oil in a roasting pan on top of the stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in the roasting pan. Add a little water, cover, and roast in the preheated oven for 1 hour. Discard fat from the roasting pan.
5. 5 Combine onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme, and marjoram in a mixing bowl and sprinkle around the goose.
6. 6 Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required.
7. 7 Transfer cooked goose to a platter and keep warm by covering loosely with foil.
8. 8 Make the gravy: Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, then strain gravy.
9. 9 Mix water and cornstarch in a small bowl. Add cornstarch mix, a little at a time, to thicken the gravy if necessary.

By Christine L

Ingredients

• ✓ french bread
• butter
• garlic

Instructions

1. 1 Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning.
4. 4 Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

By momof3ccc

Ingredients

• ✓ french bread
• top round roast
• salad dressing
• onion
• mushroom
• butter
• processed cheese food
• salsa
• jalapeno stuffed green olive

Instructions

1. 1 Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
2. 2 When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
3. 3 In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
4. 4 Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
5. 5 In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

By Trudy W Schuett

Ingredients

• ✓ french bread
• bread
• bacon
• sweet onion
• chicken stock
• portobello mushroom
• celery
• cranberry
• raisin
• raisin
• sage
• rosemary
• egg
• black pepper
• salt
• butter

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
2. 2 Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
3. 3 Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
4. 4 Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
6. 6 Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

By STORMIN32

Ingredients

• ✓ french bread
• gruyere cheese
• emmental cheese
• cornstarch
• garlic
• white wine
• potato
• cornichon
• pearl onion

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ french bread
• vegetable oil
• chicken breast
• onion
• red bell pepper
• tomato juice
• taco seasoning mix
• salsa
• cheddar cheese

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. 5 Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

By laughingmagpie

Ingredients

• ✓ french bread
• garlic
• olive oil
• yogurt
• sour cream
• sweet onion
• tomato
• salt
• black pepper
• cayenne pepper
• chive

Instructions

1. 1 Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
2. 2 Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
3. 3 Preheat a charcoal grill until coals are white and ashy.
4. 4 Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
5. 5 Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

By John Mitzewich

Ingredients

• ✓ french bread
• parmesan cheese
• sage
• butter
• mozzarella cheese
• chicken broth
• salt
• poultry seasoning
• sage
• pine nut
• cornbread
• garlic
• onion
• celery
• olive oil
• pancetta bacon
• turkey sausage

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.
2. 2 Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Transfer sausage to a large bowl.
4. 4 Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
5. 5 Stir in garlic; cook until aroma mellows, about 3 minutes.
6. 6 Transfer onion mixture to the bowl with sausage.
7. 7 Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.
8. 8 Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
9. 9 Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.

By Briana

Ingredients

• ✓ french bread
• olive oil
• parmesan cheese
• black pepper
• salt
• tomato
• kale
• swiss chard
• cabbage
• potato
• celery
• carrot
• onion
• olive oil
• salt
• bay leaf
• sage leaf
• garlic
• chicken broth
• water
• cannellini bean

Instructions

1. 1 Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. 2 Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. 3 Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. 4 Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

By JOSIE

Ingredients

• ✓ french bread
• monterey jack cheese
• mango
• lime juice
• mayonnaise
• salt
• garlic
• olive oil
• red bell pepper
• onion
• chipotle chile powder
• salt
• black pepper
• garlic
• lime juice
• jalapeno pepper
• cilantro
• tomato
• sweet onion
• chicken breast
• chipotle chile powder
• black pepper
• onion powder
• garlic
• salt
• jalapeno pepper
• olive oil
• lime zest
• cilantro

Instructions

1. 1 Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
3. 3 Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
4. 4 Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
7. 7 Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
8. 8 Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

By Patricia

Ingredients

• ✓ french bread
• cooking spray
• coconut milk
• egg substitute
• white sugar
• vanilla extract
• coconut

Instructions

1. 1 Spray the inside of a 9x13-inch baking dish with cooking spray.
2. 2 Arrange bread slices in a single layer in the prepared baking dish.
3. 3 Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
5. 5 Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
6. 6 Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

By Andree Vaillancourt

Ingredients

• ✓ french bread
• egg
• milk
• salt
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
3. 3 Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
4. 4 Bake in preheated oven until beginning to firm, 25 to 30 minutes.

By GAIL BOYD

Ingredients

• ✓ french bread
• egg
• milk
• half-and-half
• vanilla extract
• cinnamon
• butter
• brown sugar
• corn syrup

Instructions

1. 1 Butter a 9x13-inch baking dish; arrange slices of bread on the bottom.
2. 2 Beat eggs, milk, cream, vanilla, and cinnamon together in a large bowl. Pour over bread slices, cover, and refrigerate overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, combine butter, brown sugar, and corn syrup together in a small saucepan; heat until bubbling.
4. 4 Pour over bread and egg mixture.
5. 5 Bake in preheated oven, uncovered, for 40 minutes.
6. 6 Serve with berries and syrup.

By Laura

Ingredients

• ✓ french bread
• brown sugar
• butter
• water
• peach
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
3. 3 Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread.
4. 4 In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
5. 5 Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

By SUDEMERS

Ingredients

• ✓ french bread
• banana
• egg
• water
• milk
• vanilla extract
• orange liqueur
• orange zest
• butter
• confectioners' sugar

Instructions

1. 1 Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
2. 2 In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
3. 3 Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

By Sherbg

Ingredients

• ✓ french bread
• butter
• brown sugar
• corn syrup
• egg
• half-and-half
• vanilla extract
• orange liqueur
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup; stir until sugar is dissolved. Pour into a 9x13-inch baking dish.
2. 2 Remove crusts from bread and arrange in the baking dish in a single layer. Whisk eggs, half and half, vanilla, brandy, and salt together in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and bring to room temperature.
4. 4 Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.

By SANDIPANTS

Ingredients

• ✓ french bread
• egg
• milk
• half-and-half
• vanilla extract
• butter
• brown sugar
• maple syrup
• pecan

Instructions

1. 1 In a large bowl, whisk together eggs, milk, cream and vanilla.
2. 2 Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
3. 3 The next morning: Preheat oven to 350 degrees F (175 degrees C).
4. 4 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
5. 5 Bake in preheated oven until golden, about 40 minutes.
6. 6 Let stand 5 minutes before serving.

By Debbie Tate

Ingredients

• ✓ french bread
• butter
• apple
• brown sugar
• cinnamon
• salt
• egg
• egg yolk
• milk
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat. Sauté apples until tender, about 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.
4. 4 Whisk sugar, cinnamon, and salt together in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.
5. 5 Preheat the oven to 325 degrees F (165 degrees C).
6. 6 Bake pudding until bread has absorbed custard mixture and is set, about 50 minutes.

By SandyG

Ingredients

• ✓ french bread
• cream cheese
• confectioners' sugar
• milk
• vanilla extract
• blueberry
• milk
• egg
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Mix cream cheese, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
3. 3 Cover the bottom of a 10x14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
4. 4 Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove foil and continue baking until the center is set, about 30 minutes.

By Joshua Dunham

Ingredients

• ✓ french bread
• turkey sausage
• butter
• monterey jack cheese
• egg
• milk
• white wine
• green onion
• dijon mustard
• black pepper
• red pepper flakes
• sour cream
• parmesan cheese

Instructions

1. 1 Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
2. 2 Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
3. 3 Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
4. 4 Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
6. 6 Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.

By SBASSETT4473

Ingredients

• ✓ french bread
• cooking spray
• egg
• sweetened condensed milk
• corn syrup
• brown sugar
• butter
• vanilla extract
• pecan
• vanilla ice cream
• syrup
• caramel syrup
• whipped topping

Instructions

1. 1 Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
2. 2 Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
3. 3 Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

By Eagle brand

Ingredients

• ✓ french bread
• brown sugar
• pecan
• butter
• milk
• half and half
• egg
• white sugar
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
2. 2 Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
3. 3 Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
4. 4 Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.

By Stacy

Ingredients

• ✓ french bread
• almond
• egg
• milk
• all-purpose flour
• salt
• baking powder
• almond extract
• vanilla extract
• canola oil
• butter
• confectioners' sugar

Instructions

1. 1 Toast almonds in a small saucepan over low heat, tossing frequently, until lightly browned, 5 to 10 minutes. Remove from the heat and set aside.
2. 2 In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract, and vanilla extract. Soak bread slices in the mixture until saturated, then transfer to a shallow pan. Cover and refrigerate for approximately 1 hour.
3. 3 Heat canola oil and butter in a large skillet over medium heat. Press one side of each soaked bread slice into toasted almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

By The Princess

Ingredients

• ✓ french bread
• cooking spray
• apple
• sugar
• cinnamon
• nutmeg
• cumin
• lemon juice
• soy milk
• apple butter
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
2. 2 Coat a nonstick skillet with cooking spray and heat over medium-high heat. Saute apples until softened, 5 to 7 minutes. Reduce heat to medium. Add sugar, cinnamon, nutmeg, and cumin and cook until tender, stirring occasionally, 5 to 10 minutes more. Stir in lemon juice and remove from heat.
3. 3 Blend soy milk, apple butter, vanilla extract, cinnamon, and salt together in a blender until smooth. Pour into a shallow bowl.
4. 4 Coat a nonstick skillet with cooking spray and heat over medium heat. Dip bread slices into soy milk batter, coating evenly. Cook in the skillet until lightly browned, 1 to 2 minutes on each side. Transfer bread to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 4 minutes.
6. 6 Place 2 slices of bread onto each serving plate and divide topping among servings.

By SimplyCooking