Our family has never been ‘every day’ bread eaters, but we have some definite preferences, and we what we eat has to be good.
From Left Over Bread
Bananas Foster Bread Pudding: Slightly adapted from a New York Times Recipe, you’ll love this combo of two cherished desserts. The sauce alone will send you! Be sure to try a Banana Rum…
Cranberry Bread Pudding: Lifted off of Emeril; after all, who knows bread pudding better than a New Orlean’s Chef. Easy and startling delicious. Serve warm or cool, just serve it!
Irish Bread & Butter Pudding: A homey, simple dish with a long history, this is different from the New Orleans’ style. Serve as is or with a sauce, for dessert or breakfast. Great use of stale bread.
Bread Crumbs: Is a recipe necessary? These include variations with a copy cat recipe for Progresso and a Panko crumb. No food processor? Bread crumbs can be grated or made in a blender.
Classic Midwestern Stuffing: Perfect for a holiday meal with any poultry, consider cutting the recipe down for a regular old dinner – perfect if there’s left over bread around!
Croutons: Amazing home-made croutons made in minutes with bread you happen to have on hand. Bake or Saute. Don’t ever buy those dried up horrible little croutons from the store again.
Parmesan Toast: Our family has made our garlic bread this way since my earliest memories – slathered with a garlicky butter, topped with Parmesan and broiled until bubbly and browned.
Upside Down French Toast: A Tyler Florence knock-off this version is outstanding! This is one impressive brunch dish but why not have it for some early evening winter meal?
White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce: Seriously, you’ll think you’ve died and gone to heaven! Easy & make ahead, this is absolutely divine!
Ballymaloe Irish Soda Bread: Five minutes to mix up in a single bowl, 45 minutes to bake; you just can’t get any easier and this is a fantastic version from Ireland’s famous cooking school.
Banana Bread, Classic: This is one rockin’ recipe, but you might not know it just by looking at the ingredients. Perfectly moist, packed with banana flavor, it’s a keeper for sure!
Beer Cheese Bread: This easy recipe contains beer and cheese, but different combinations can produce an endless variety. You’re really limited only by your imagination.
Buttermilk Biscuit Topping for a 9 x 13 Casserole: This amount tops a casserole or six individual ramekins. It’s the perfect thickness to cook through without over cooking your casserole.
Cinnamon Swirl Quick Bread: Almost a cake, this is a lovely bread. The deeply flavored cinnamon swirl provides contrasting taste and texture and the glaze is out of this world.
Date Nut Bread, Pat Nixon’s: This is such an old-fashioned treat and one of the best I’ve ever tasted! Remarkably like my Grandmother’s recipe. Recipe makes two loaves but its easy to cut in half.
Muffins, Big & Beautiful: This is the only muffin recipe you’ll ever need! I’ve given a ton of flavor and topping variations, and options for Big Muffins or more conservative sized ones.
Pumpkin Bread: This is my Grandmother’s Pumpkin Bread, easy, simple and perfect, but sometimes we dress it up with a bit of sauce and a dab of whipped cream. Makes two loaves and freezes well.
Crusty Bread: A simple, no knead Artisan bread for pennies. This bread has an amazing crust – I’ve had family who has just picked away on the crust of one that was left over – it’s that good.
Japanese Milk Bread Dinner Rolls: A bit lighter, fluffier and not quite as rich as the Kindred Bread, below, these are outstanding and perfect on a Holiday Table or any special occasion!
Kindred Milk Bread: A rich gorgeous bread with a beautiful texture. Makes rolls, buns or a loaf. Seriously delish, seriously addictive. This is a fun recipe to make and to eat.
Pretzel Buns: Easy and freezable as a dough or a bun – make up a batch, serve some today, and pop the rest in the freezer for another time. Love mini buns to be dipped in a cheese sauce.
Runza’s: Handed down for generations by immigrants, these little pockets of dough are easier than one might think. The home-made Runza dough really makes these -make a bunch and freeze.
Soft Pretzels: These are divine! Adapted from Alton Brown not only are they simpler than they seem, they’re fun to make! You will NOT want to put one down, they’re that good.
Super Easy Flat Bread: Flat Breads are simple to make, especially if you’re ok with rustic. Kids love shaping them in a free form style. A bit of care can produce a flat bread in any shape or thickness you desire.
Arepas: Beautiful Venezuelan corn “biscuits,” meant to be stuffed with all kinds of different fillings. Mine are stuffed in this post with a wonderful Avocado Chicken Salad.
Pop Overs: for a Muffin Tin – There is something about a Pop Over that seems a little more elegant than a regular biscuit – yet they are super easy to make. These cook quickly.
Spider Cake: A delicious corn bread with a creamy custard center, great as a savory bread on a special occasion, but its slight sweetness lends itself well to a brunch dish or even a casual dessert.