Panzanella Salad

2 c. diced day-old Italian bread

1-1/2 to 2 lbs. flavorful tomatoes, diced

4 oz. fresh mozzarella cheese, finely diced

4-6 fresh basil leaves, thinly sliced

2 T. extra-virgin salad oil

Salt to taste

Preheat oven or toaster oven to 300 degrees.

Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15-20 minutes.

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.

4 servings.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 38.

French Toast Casserole

Unsalted butter, for greasing

1 loaf French bread

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/2 c. light brown sugar

2 T. vanilla

Topping:

1/2 c. light brown sugar

1/2 c. all-purpose flour

1 t. ground cinnamon

1/4 t. salt

1/4 lb. (1 stick) unsalted butter

Maple syrup, powdered sugar, or fruit, for serving

Preheat the oven to 350 degrees. Grease an 8 x 8" casserole dish with butter.

Tear the bread into chunks and place in the prepared dish. In a large bowl, whisk the eggs with the milk, heavy cream, sugar, light brown sugar, and vanilla. Pour over the bread.

While the bread soaks, make the topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the bitter and use a fork or a pastry cutter to mix until crumbly.

Sprinkle the topping over the bread mixture in the casserole dish. Bake for 45-55 minutes, until golden.

To serve, top with syrup, powdered sugar, or fruit.

Note: The casserole can be assemble the night before without the topping and refrigerated until ready to bake the following morning. Let the casserole stand at room temperature for 15-20 minutes, then add the topping and bake.

Serves 6-8.

Adapted from Y'all Eat Yet?, p. 240.

Mediterranean Salad on Mini Naan

3 T. balsamic vinegar
3 T. olive oil
1 T. honey
1/2 t. salt
4 c. baby arugula
1 15-oz. can chickpeas, rinsed and drained
1 8-ox. package bite-sized fresh mozzarella balls
1/2 c. pitted Kalamata olives
1/2 c. torn fresh basil leaves
4 miniature naan or flatbreads

For dressing, mix together vinegar, olive oil, honey, and salt. 

In a large bowl combine argula, garbanzo beans, cheese, olives, and basil. Drizzle with dressing and toss to coat. (Salad can be made 24 hours ahead.)

To serve, heat naan according to package directions in microwave or skillet. Serve arugula mixture over naan.

Makes 4 servings.

Adapted from Fast & Fresh, p. 44. 

Orange-Vanilla French Toast Casserole

1 c. packed light brown sugar
6 T. butter, melted
1 c. pure maple syrup, divided
Cooking spray
1 c. chopped toasted pecans, divided
1 baguette, sliced into 12 slices, 1" thick, ends discarded
5 large eggs, lightly beaten
1-1/4 c. whole milk
2 T. granulated sugar
1 t. orange zest
1 T. fresh orange juice (from 1 orange)
1/2 t. ground cinnamon
1-1/4 t. vanilla extract, divided
2 T. bourbon
Powdered sugar, for serving

Stir together brown sugar, melted butter, and 1/4 c. of the maple syrup. Spread into a 13 x 9" baking dish lightly coated with cooking spray. Sprinkle with 3/4 c. of the pecans. Arrange baguette slices evenly on top.

Whisk together eggs, milk, sugar, orange zest, orange juice, and 1 t. of the vanilla. Pour over baguette slices. Cover and chill 8 hours.

Preheat oven to 350 degrees. Remove dish from refrigerator and let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.

During the final 10 minutes of baking, combine bourbon and remaining 3/4 c. maple syrup and 1/4 t. vanilla in a saucepan. Cook over low heat, stirring, until warm, about 2 minutes. Remove from heat and cover pan.

When casserole is done, sprinkle powdered sugar over the top with remaining 1/4 c. pecans. Serve with warm syrup on the side.

Serves 6.

Adapted from Southern Living magazine, April 2019, p. 122.     

Berry & Walnut French Toast Casserole

1 8-oz. day-old whole-grain crusty baguette, cut into 1" cubes
Cooking spray
1 ripe banana
1 c. 2% milk
6 large eggs (can use 3 whole eggs and 3 egg whites)
2 T. maple syrup, plus a little extra
1 t. vanilla
1 t. cinnamon
1/4 t. kosher salt
1 10-oz. package frozen mixed berries, thawed
1/3 c. chopped walnuts
2 T. light brown sugar
2 T. cold unsalted butter, cut into small cubes

Coat a 13 x 9" glass or ceramic baking dish with cooking spray. Arrange bread cubes in dish.

Mash banana in a large bowl until smooth. Whisk in milk, eggs, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Preheat oven to 375 degrees.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375 degrees until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes. Top each serving with a drizzle of maple syrup.

Serves 6.

Adapted from Cooking Light magazine, Dec. 2018, p. 52.  

Banana Date Bread

3-1/2 c. flour
3 t. baking powder
1 t. salt
1 t. baking soda
2 c. mashed, ripe bananas
2 T. lemon juice
3/4 c. butter
1-1/2 c. sugar
3 eggs
3/4 c. milk
1/2 c. chopped dates
1/2 c. chopped walnuts

Grease 2 loaf pans. Preheat oven to 350 degrees.

Mix together flour, baking powder, salt, and baking soda. Separately, mash the bananas and add lemon juice to them.

Cream the butter and sugar. Add eggs and beat until fluffy. Add the flour mixture alternately with the milk. Fold in the bananas, dates, and nuts. Pour into loaf pans and bake for 1 hour or until loaves test done. Cool in pans for 10 minutes, then remove and cool on wire racks.

Adapted from Country Herb Cooking, p. 160.  

Glazed Lemon Bread

1 c. sugar
6 T. melted butter
1 t. salt
Rind of 1 lemon, grated
2 eggs
1/2 c. milk
1-1/2 c. flour
1 t. baking powder
1/2 c. pecans, chopped

Glaze:
Juice of 1 lemon
1/3 c. sugar

Grease a loaf pan. Preheat oven to 350 degrees.

Cream sugar and butter. Add salt, lemon rind, and eggs, one at a time, beating after each egg.

Mix together flour and baking powder. Add alternately to the butter mixture with the milk. Fold in the pecans.  Turn into prepared pan and bake for 1 hour or more.

While bread is baking, mix together lemon juice and sugar to make glaze. When bread is done and still hot in the pan, spoon the glaze over the bread. Let the bread cool before removing it from the pan.

Adapted from Country Herb Cooking, p. 122. 

Wild Mushroom Toasts

2 T. olive oil, plus more if needed
1 lb. mixed mushrooms, sliced or quartered if large
Kosher salt and pepper
1 red chile, thinly sliced
1/4 c. flat leaf parsley, chopped
1/2 c. fresh ricotta cheese
1/2 c. goat cheese, softened
4 thick slices country bread, toasted

Heat large skillet on medium-high. Add oil and, in 3 batches, cook mushrooms, tossing occasionally, until golden brown and tender, 4-6 min. Season with salt and pepper. Transfer to a bowl and repeat with remaining mushrooms, adding more oil as necessary. 

Add red chile to skillet and saute until tender; mix with mushrooms and parsley.

In separate bowl, combine ricotta and goat cheese. Spread evenly among toasts, then top with mushroom mixture. Serve immediately.

Serves 4.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 130.

Garlicky Pumpernickel Croutons

2 T. salted butter
1 large clove garlic, minced
3 c. torn pumpernickel bread
1/2 t. kosher salt
1/4 t. black pepper

Heat oven to 400 degrees.

Microwave butter and garlic on HIGH until butter is melted, about 30 seconds.

Spread bread pieces on a baking sheet. Drizzle with butter mixture and toss to coat. Bake 8-10 minutes. Sprinkle with salt and pepper.

Makes 3 cups.

Adapted from Southern Living magazine, October 2017, p. 81.

Cheese & Bread Pudding

2 T. butter
1 medium onion, chopped
1 clove garlic, minced
4 eggs
3/4 c. low-fat milk
1/4 c. dry white wine
6 slices soft whole-grain bread
1-1/2 c. firmly packed grated cheese of choice
1/4 c. grated Parmesan cheese
1/2 t. Dijon mustard
1/2 t. paprika
Dash of cayenne pepper
Salt and freshly ground black pepper
1 t. caraway seeds (optional)

Preheat the oven to 325 degrees. Grease a 1-1/2-qt. casserole dish.

Heat the butter in a small skillet. Add the onion and garlic and saute over moderately low heat until lightly browned. Set aside.

Beat the eggs in a large mixing bowl until bubbly. Stir in the milk and wine. Tear the bread into small pieces and add it to the egg mixture. Let it soak for about 5 minutes, then add all the remaining ingredients, including the onion and garlic, and mix thoroughly.

Pour mixture into the prepared casserole dish. Bake 35 minutes or until the top is lightly browned.

Serves 4-6.

Adapted from The Everything Mediterranean Cookbook, p. 83.

Beef & Broccoli Wellington

1 lb. ground beef (or crumbles)
9 oz. package of cut broccoli, thawed and drained
1 c. (4 oz.) mozzarella cheese, shredded
1/2 c. chopped onion
1/2 c. sour cream
1/4 t. salt
1/4 t. pepper
2 8-oz. cans Pillsbury Quick Crescent Dinner Rolls
1 egg, beaten
Poppy seeds (optional)

Brown meat and drain well. Add broccoli, cheese, onion, sour cream, salt, and pepper. Mix well and simmer 10 minutes.

Separate dinner roll dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles by 1/2"; press edges and perforations to seal. Spoon meat mixture down the center in a 2-3" strip. Bring dough edges over filling, overlapping slightly. Pinch edge and ends to seal. Repeat with other rectangles and rest of filling.

Brush both packets with beaten egg and sprinkle on poppy seeds.

Bake at 375 degrees for 18-22 minutes, until golden.

This was my daughters' favorite meal when they were little.

Source unknown. 

Simple Bread Salad

1/2 of a 28" baguette, cut into 1" pieces
2 T. extra virgin olive oil
3/4 lb. washed mixed lettuces, such as baby arugula, red leaf, butter lettuce, and romaine
1/2 small red onion, sliced thinly
4 T. buttermilk dressing or Lime Avocado Dressing
1 c. cherry tomatoes, halved
1 15-oz. can lentils, drained

Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees.

Toss baguette pieces with the olive oil. Spread bread on the hot baking sheet. Return to oven and toast for 8-10 minutes, or until golden brown. Set aside to cool.

Toss the lettuces with the red onion and the dressing. Divide among 4 plates. Toss with the croutons, tomatoes, and lentils.

Serves 4.

Adapted from The Quick Six Fix, p. 46.

Bread Stuffing

3/4 c. butter
2 large celery stalks, chopped
1 medium onion, chopped
9 c. soft bread cubes (15 slices)
1-1/2 t. chopped fresh thyme or 1/2 t. dried thyme
1 t. salt
1/2 t. ground sage
1/4 t. pepper

Melt butter in a 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6-8 minutes, stirring occasionally, until tender. Remove Dutch oven from heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Use to stuff one 10-12 pound turkey.

To bake stuffing separately, grease a 3-quart casserole or rectangular baking dish, 13 x 9 x 2". Place stuffing in dish, cover with lid or aluminum foil, and bake at 325 for 30 minutes. Uncover and bake 15 minutes more.

Serves 10.

Adapted from a Betty Crocker recipe, 2015.  

Kale Caesar!

1/2 c. plus 3 T. extra-virgin olive oil (divided)
2 boneless, skinless chicken breasts (or 6 oz. "chickun" breasts)
Salt and freshly ground pepper
5 slices good bread
8-10 Tuscan kale leaves
1/2 c. shaved Parmesan
2 T. pine nuts, toasted
1 T. Dijon mustard
1 t. sherry vinegar
1 t. finely chopped shallot

Heat 1 T. of the olive oil in a medium skillet over medium-high heat. Season the chicken with salt and pepper, and saute until cooked through, 5-6 minutes per side. Remove from the skillet and let rest while you make the salad. (Alternatively, cook "chickun" according to package directions and keep gently warm.)

Preheat oven to 400 degrees with the rack in the middle position. Cut the crusts off the bread and slice each piece into 1/2" thick strips. Place it on a baking sheet, drizzle with 2 T. of the oil, and bake until the croutons are golden, 3-4 minutes.

Cut off and discard the stems of the kale and cut the leaves into thin strips. Gentle massage the kale to break up the fibers, then soak the leaves in a bowl of ice water.

Slice the chicken. Dry the kale with paper towels and divide it among 4 bowls. Add the croutons, sliced chicken, Parmesan, and pine nuts. Season with salt and pepper.

In a jar or small bowl, shake or whisk the remaining 1/2 c. oil, mustard, vinegar, and shallot until creamy. Season with salt and pepper. Pour the dressing over the salad, toss, and serve.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 136.  

Baked French Toast with Strawberries

Butter for the pan
1 brioche loaf (about 1 lb.)
1-1/2 c. milk
4 large eggs
1 t. vanilla extract
Pinch of salt
1 T. granulated sugar
Strawberries, hulled and quartered, for serving
Maple syrup

Butter a 9" square baking dish.

Cut 6 slices of the brioche and set aside. Cut the rest of the bread into 1" cubes. Place the cubes in the baking dish.

Using a star-shaped cookie cutter, cut out stars from the 6 brioche slices (or use a drinking glass to make circles). Place on top of the cubes in the dish.

In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt. Pour over the bread in the dish, pressing down gently so the bread absorbs all the liquid. Cover and refrigerate at least 1 hour or overnight so the liquid is completely absorbed.

Preheat oven to 350 degrees with the rack in the middle position. Sprinkle the top of the casserole with the sugar. Bake until golden, about 35 minutes.

Serve warm, with strawberries and syrup.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 20.

Overnight Challah French Toast

1 loaf Challah bread, torn into large chunks, enough to almost fill a 9 x 13" pan
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)

Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened

Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.

Grease a 9 x 13" baking dish. Place torn challah in dish.

In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.

In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)

Serves 16.

Adapted from Camellia Rose Inn Cookbook, p. 24.

Cinnamon Raisin Souffle

1 large or 1-1/2 small loaves of cinnamon raisin bread, chopped (enough to fill a 9 x 12" pan)
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup

Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.

With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.

Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.

Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.

To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.

Serves 8-12.

Adapted from Camellia Rose Inn Cookbook, p. 11. 
  

Carolina Bread Pie

2-1/2 c. crumbled leftover biscuits or stale bread
4 T. melted butter
1 c. milk
1 c. sugar
1/4 t. vanilla
1/4 t. cinnamon
Dash of nutmeg

Grease an 8" pie pan. Pour in crumbled biscuits. Drizzle butter over crumbs.

Combine milk, sugar, and vanilla and pour over crumbs. Sprinkle with spices.

Bake in 375 degree oven for 203- minutes or until lightly browned. Serve warm with Good Sauce.

Good Sauce:
3 c. milk
1 c. sugar
2 T. cornstarch
1/4 t. vanilla

Combine ingredients in a saucepan and cook over low heat 5-8 minutes until thickened.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 19. 

Greek Cheese Toast

2 1-oz. whole wheat pita breads
Nonstick cooking spray
1/4 c. plus 2 T. (2 oz.) crumbled feta cheese, divided
2 T. grated Parmesan cheese
1/4 t. dill

Preheat oven to 375 degrees.

Separate each pita bread into two rounds by gently running a sharp knife around the edge. Place on an ungreased baking sheet with the smooth side up.

Lightly spray each piece with cooking spray.

Divide feta cheese and sprinkle evenly over bread, then divide Parmesan cheese and dill and sprinkle over the feta.

Bake 10 minutes, until cheese is melted and the edges of the bread just begin to brown.

Serve right away.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 228. 

Savory Mushroom Bread Pudding

Vegetable cooking spray
12 slices whole wheat sandwich bread, cut into cubes
8 oz. sliced mushrooms
1 10-oz. can condensed cream of mushroom soup
4 eggs
2-1/2 c. milk
1 t. dried thyme, crushed
1/8 t. ground black pepper
1 c. (4 oz.) shredded Swiss cheese

Heat the oven to 375 degrees. Spray a 13 x 9" shallow baking dish with cooking spray.

Add the bread and mushrooms to the prepared dish.

Beat the soup, eggs, milk, thyme, and pepper with a whisk or fork in a medium bowl. Pour over the bread and mushrooms, pressing down the bread to coat. Let stand 30 minutes.

Bake for 35 minutes. Top with the cheese. Bake 10 minutes more or until the cheese melts.

Serves 6.

Adapted from All New Amish Cookbook, p. 58.