Loaf Bread

  • French Toast Dippers

    4-5 slices Bread Art Honey White
    3 Cups crispy rice cereal
    1 Tablespoon sugar
    ¾ teaspoon cinnamon
    3 eggs
    ½ Cup milk
    1 teaspoon vanilla
    2 Tablespoon butter, melted

    Cut each bread slice crosswise into 4 sticks. Place bread on cooling rack for about 20 minutes to dry out slightly.

    Preheat oven to 425 degrees. Place cereal in a resealable plastic bag and crush to fine crumbs. Pour crumbs into shallow container; add sugar and cinnamon. Mix well and set aside.

    In a bowl mix eggs, milk, and vanilla with a whisk.

    Dip 1 bread stick at a time into the egg mixture and then roll in crumb mixture. Place in a greased 9×13 inch pan.

    Pour butter over bread sticks.

    Bake 17-19 minutes or until hot and crispy. Serve with syrup.

  • Italian Sausage Charlotte

    Meat Mixture
    1 ½ pounds mild Italian sausage links
    1 medium zucchini, sliced
    8 ounces mushrooms, sliced
    1 medium red or green bell pepper
    1 jar (16 ounces) white Alfredo pasta sauce, divided

    ½ Cup milk
    2 eggs
    1 garlic clove, pressed
    2 teaspoons Italian Seasoning, divided
    1/8 teaspoon salt
    16 slices Bread Art Honey White Bread
    1 can (14 ½ ounces) diced tomatoes, drained
    2 Tablespoons fresh Parmesan cheese, grated

    Preheat oven to 400 degrees.

    For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into ½ inch pieces. Cook sausage in skillet over medium heat until well browned and no longer pink.

    Meanwhile, slice zucchini, mushrooms, and peppers. Remove sausage from skillet; drain well. Wipe out skillet and add 1 Cup of the Alfredo sauce, bring to a boil. Stir in sausage and vegetables. Pour mixture into a greased 9×13 baking pan, mounding slightly in the center.

    For topping, in a small bowl, whisk together remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon Italian Seasoning and salt. Cut crusts off bread; dip bread into egg mixture, coating lightly; overlap bread around edge of pan over sausage mixture, leaving center open.

    Drain tomatoes; put in small bowl. Add remaining 1 teaspoon Italian seasoning, mix. Spoon tomato mixture into opening. Grate cheese over top. Bake 25-30 minutes or until edges are deep golden brown.