Recipes

French Toast Casserole

1 loaf Great Harvest Farmhouse White or Cinnamon Crunch bread (cut into 1 inch bread cubes to yield about 10 cups)  Yield is about 12 servings.
8 eggs
3 cups milk
4 tsp. sugar
1 tsp. vanilla
1/4 tsp. salt (optional)

Topping:
2 T butter (cubed)
2 T sugar
2 tsp. ground cinnamon
Maple Syrup

Place bread cubes in a greased 13 x 9 x 2 inch baking dish.
In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if used).
Pour over bread.
Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Dot with butter.
Combine sugar and cinnamon and sprinkle mixture over top.
Cover and bake at 350 degrees for 45 – 5- minutes or until a knife
inserted near the center comes our clean.
Remove from oven and let stand for 5 minutes.
Serve with maple syrup and Enjoy!
Presentation suggestion:  place on a dark plate, put a pat of butter on top, dust first with powdered sugar and then lightly with cinnamon…looks beautiful!

Carmalized Banana Cherry Bread Pudding

1/3 c. dried cherries
3 Tbsp. apple juice
1 Tbsp butter
2 Med Banana, halved lengthwise, then sliced crosswise into ½ pieces
4 Tbsp dark brown sugar
1 ½  cups 1% milk
3 Tbsp. white sugar
2 large eggs
1/8 tsp. ground cinnamon
4 cups ½ cubed bread…you can use Great Harvest Farmhouse White or Challah 

1. In a small bowl, combine cherries and apple juice and let stand 10 minutes.  Drain the juice into a separate little bowl.
2. In a medium nonstick skillet, melt butter over med-high heat.  When frothy, add banana slices and cook, stirring often, until light brown…about 3 minutes.  Remove skillet from heat and ad brown sugar and apple juice.  Return to heat and cook until juice evaporates, about 30 seconds.  Set aside.
3. Preheat oven to 350.  In a large bowl, whisk milk, eggs, granulated sugar and cinnamon until blended.  Stir in bread cubes.  Let mixture stand 15 minutes, gently stirring a few times
4. Spray four 8 ounce ramikans with cooking spray.  Stir cherries into bread mixture.  Spoon half of bread mixture into bottom of ramekins.  Spoon half of bananas over top. Repeat with bread and then top with bananas.  Bake until puffed and golden, 30-35 minutes.  Let cool and serve at room temp.

Creamy Reuben Soup

1 Pkg. Frontier Potato Leek Soup- make as directed

In the last 10 minutes, add:
1 cup Sauerkraut, well drained
8 oz. corned beef, shredded
12 oz. pkg shredded swiss cheese

Stir all ingredients and heat til cheese melts. 

Enjoy with a slice of toasted Great Harvest Bread

Three Cheese Garlic Bread

2 Tbl Mayo
1 Tbl. Butter, room temp
1 smashed clove of garlic
1 1/3 c. feta cheese
1 ¼ c grated parmesan cheese, divided
½ c grated Monterey Jack cheese
½ c finely chopped green onions
12 ¾ inch thick slices of Farmhouse White or High Country Crunch bread

 Position rack in center of oven and preheat to 475 degrees.

Mix first 3 ingredients in a medium bowl.  Mix in feta, ½ c Parmesan, 1/2 c Jack cheese and onions.  Spread 2 Tbl. Cheese mixture onto each bread slice.  Top each with 1 Tbl. Parmesan; press to adhere.  Place on baking sheet and sprinkle lightly with salt and pepper.  Bake until cheese is golden and bubbly, about 12 minutes.

BBQ Chicken Focaccia
1 cup chopped cooked chicken
1/2 cup favorite BBQ sauce (spread over focaccia)
1/2 cup chopped red onion
1/2 cup chopped banana peppers
1/2 cup chopped sweet red peppers
1-1/2 cup shredded asiago cheese

Pesto Potato Focaccia
1 cup pesto sauce
1 cup thinly sliced cooked red potatoes
1/2 cup pecan pieces
1-1/2 cup shredded mozzarella cheese

Easiest Summer Focaccia Ever
1 Great Harvest Roasted Tomato Focaccia
2 cups fresh mozzarella balls, sliced thin
1 large tomato, sliced thin
6 torn basil leaves

Company-Coming-Over Cocktail Focaccia
1 cup Stonewall Kitchen Roasted Garlic Onion Jam (spread over focaccia)
1/2 cup thinly sliced prosciutto (torn and spread over sauce)
1/2 cup pecan pieces
1 cup high quality blue cheese, sprinkled over it all