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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• vegetable oil
• garlic powder
• basil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone liner.
2. 2 Place bread into a bowl; drizzle with oil and sprinkle with garlic powder and basil. Mix with your hands until bread is well coated and seasonings are evenly distributed. Pour onto the prepared baking sheet and spread into a single layer.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly browned and toasted, 6 to 10 minutes.

By vulpecula

Ingredients

• ✓ french bread
• goat cheese
• apple
• thyme
• oregano
• black pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2. 2 Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3. 3 Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

By CrdsGrl

Ingredients

• ✓ french bread
• egg
• white sugar
• salt
• milk
• all-purpose flour
• vegetable oil

Instructions

1. 1 Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.

By xley5

Ingredients

• ✓ french bread
• blackberry jam
• half-and-half
• cream cheese
• egg
• cinnamon
• vanilla extract
• brown sugar

Instructions

1. 1 Cook blackberry jam in a small saucepan over medium heat until melted and smooth, stirring once, 1 to 2 minutes.
2. 2 Place 1/2 of the bread cubes into the bottom of a lightly greased 9x13-inch baking dish and drizzle with melted jam. Top with remaining bread cubes.
3. 3 Mix half-and-half and whipped cream cheese together in a bowl; add eggs, cinnamon, and vanilla extract. Mix together well and pour over bread mixture. Sprinkle with brown sugar. Cover tightly with aluminum foil and chill in the refrigerator, 8 to 24 hours.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven, covered, for 20 minutes. Uncover and continue to bake until bread is golden brown and mixture is set, 10 to 15 minutes more. Serve with desired toppings.

By andsha

Ingredients

• ✓ french bread
• butter
• brown sugar
• egg
• milk
• vanilla extract
• cinnamon
• powdered sugar

Instructions

1. 1 Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
2. 2 Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
5. 5 Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.

By Tania Will

Ingredients

• ✓ french bread
• cream cheese
• egg
• milk
• peach
• vanilla extract
• butter
• pecan
• brown sugar

Instructions

1. 1 Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
2. 2 Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
5. 5 Bake in the preheated oven until edges are golden, about 45 minutes.

By ChefAnnetteWilmingtonNC

Ingredients

• ✓ french bread
• egg
• milk
• vanilla extract
• cinnamon
• allspice
• salt
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
3. 3 Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
4. 4 Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ french bread
• garlic and herb cream cheese
• parmesan cheese
• mozzarella cheese
• sausage
• pizza sauce
• pepperoni
• black olive
• parsley
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice bread in half lengthwise and scoop out some of the center of the loaf and reserve for another use such as making breadcrumbs. Set loaf halves aside.
3. 3 Combine herbed cream cheese, Parmesan cheese, and 1 cup mozzarella cheese in a bowl and stir until well combined. Divide cheese mixture between the two bread halves and spread in an even layer. Top evenly with cooked sausage. Divide sauce among each half, lightly spreading it to cover the sausage. Top with mini pepperoni, olives, and remaining cheese.
4. 4 Wrap each loaf halve completely in foil, keeping the top slightly loose so it doesn't stick to the cheese.
5. 5 Bake in the preheated oven until the cheeses are gooey and melted and the bread is golden and toasted, 25 to 30 minutes. Remove from the foil and let stand 5 minutes. Sprinkle with fresh parsley or basil and cut loaves in 2 inch thick slices.

By Nicole McLaughlin

Ingredients

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

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
5. 5 Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

By SACHABEAR

Ingredients

• ✓ french bread
• olive oil
• sesame seed
• wasabi powder
• black pepper
• tuna

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ french bread
• egg
• milk
• pina colada drink mix
• butter
• banana

Instructions

1. 1 Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
2. 2 Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

By laughingmagpie

Ingredients

• ✓ french bread
• feta cheese
• butter
• olive oil
• egg
• salt
• white sugar
• vanilla extract
• cinnamon
• cayenne pepper
• heavy cream
• honey
• water
• aleppo pepper flakes
• kosher salt

Instructions

1. 1 Place stale bread in a shallow dish just large enough to tightly fit the slices in one layer.
2. 2 Whisk eggs, salt, sugar, vanilla, cinnamon, cayenne, and heavy cream for batter together in a bowl and pour over bread slices. Use tongs to toss to coat evenly. If there's excess batter pooling at the bottom of the dish, spoon it over the top of the bread slices.
3. 3 Wrap and refrigerate until bread has absorbed all the batter or is fully saturated, 2 to 12 hours.
4. 4 To make the honey syrup, combine honey, water, chili flakes, and salt in a small saucepan and place over medium heat. Stir and bring to a simmer, then cook for 30 seconds. Turn off the heat and reserve until needed.
5. 5 Remove bread from the refrigerator and press sliced feta into the top of each piece; about 2 tablespoons feta should almost cover the surface of each piece.
6. 6 Heat butter and olive oil in a large nonstick skillet over medium-high heat. Place in the bread, cheese-side down. Cook until the cheese has caramelized and the surface is well browned, 3 to 5 minutes. Turn the slices over, reduce heat to medium, and cook the other side until golden brown.
7. 7 Serve immediately with the honey syrup spooned over top.

By John Mitzewich

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
• butter
• walnut
• egg
• sweetened condensed milk
• coconut milk
• heavy cream
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• allspice
• salt
• banana

Instructions

1. 1 Grease a 9x13-inch baking dish with 1 tablespoon of butter; place remaining butter in a saucepan over low heat to melt. Spread bread cubes out in the greased pan and drizzle melted butter over top.
2. 2 Place walnuts into a dry skillet over medium-low heat; cook and stir until walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
3. 3 Beat eggs lightly in a large mixing bowl, just to break yolks, and mix in condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over bread cubes and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate, 8 to 12 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap and cover the dish with foil.
5. 5 Bake in the preheated oven for 15 minutes, then remove the foil and return to the oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

By LoavesofLuv