12 eggs, beaten
1 ½ pounds ground breakfast sausage
1 pound shredded Cheddar cheese, divided
7 slices Bread Art French Bloomer, torn into pieces
Preheat oven to 350 degrees.
Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9×13 inch baking dish.
In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
Bake at 350 degrees for 15 minutes, uncover and bake until casserole is golden brown and bubbly.
1 loaf Bread Art Fougasse
Your favorite pizza sauce
Your favorite pizza toppings
Use the Fougasse as the pizza crust and top with your favorite pizza sauce, topping and mozzarella cheese. Bake until cheese is bubbly and brown.
20 slices Bread Art French Baguette
¼ Cup butter, melted
3 Tablespoons sugar
½ teaspoon cinnamon
8 ounces cream cheese
¼ Cup powdered sugar
2 ½ Cups strawberries, hulled and coarsely shopped
1/3 Cup toasted sliced almonds
Preheat oven to 375 degrees. Place bread slices on a cookie sheet. Brush melted butter over bread slices. Combine sugar and cinnamon and sprinkle over the bread slices. Bake 12-14 minutes or until golden brown.
Meanwhile zest and juice lemon. Measure 1 teaspoon zest and 2 teaspoons juice. In a small bowl, whisk cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
Spread cream cheese mixture over bread slices, top with strawberries. Sprinkle with almonds.
8 ounces cream cheese, softened
2 Cups (16 ounces) sour cream
1 Cup blue cheese salad dressing
½ Cup buffalo wing sauce (I use Hooters wing sauce)
2 ½ Cups shredded cooked chicken
8 ounces provolone cheese, shredded
1 loaf Bread Art French Bloomer or Old World Sourdough
Celery, Crackers, Carrots
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in the chicken and provolone cheese.
Transfer to a greased 2-qt baking dish. Cover and bake at 350 degrees for 25-30 minutes or until hot and bubbly.
Serve warm with bread cubes, celery, crackers, or carrots.
1 loaf Bread Art French Baguette
1 Cup shredded Asiago cheese
1 package (3 ounces) cream cheese, softened
2 Tablespoons mayonnaise or salad dressing
2 Tablespoon Worcestershire sauce
¼ teaspoon crushed red pepper flakes
1 small clove garlic, finely chopped
1 can (14 ounces) artichoke hearts, drained, chopped
8 ounces crab meat, well drained
1 Tablespoon chopped fresh parsley
1 fresh tomato, diced
Preheat oven to 350 degrees.
In a medium microwave safe bowl, mix asiago cheese, cream cheese, mayo, Worcestershire sauce, red pepper, garlic, artichoke hearts, crab meat, and pimientos; microwave 90 seconds, stir. Microwave another 90 seconds.
Cut 1 inch from top of loaf. Cut top into 1 inch pieces; place in a serving basket. With a sharp knife, cut around inside of loaf, leaving 1/2 inch thick sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1 inch pieces; place in serving basket.
Bake for 25 minutes.