Whether it’s a whole loaf of out-of-the-oven Bake Shop bread or rolls, or the few slices you haven’t yet devoured the next day, we’ve got five fab recipes and hacks to make with bread. Consider this your bread transformation.
1. Savoury French Toast
We’ve got just the thing for people who prefer a savoury breakfast, brunch or “brinner” (breakfast for dinner): a sumptuous Savoury French Toast. This is one recipe you can make with our Bake Shop multigrain bread that’s got loads of flavour thanks to spices, herbs, and a secret flavour booster: chutney! Get the recipe
2. Brioche Pudding Pie
This one’s a game changer: a bread pudding and pie hybrid that brings all the custardy comfort of a bread pudding, only encased in a flaky crust. You’ll use our Bake Shop brioche bread for this beauty, with or without the addition of chocolate chips, you be the judge. Get the recipe
3. Mini French Onion Quiches
After the big family BBQ, you may have a few extra Bake Shop Gourmet Hamburger Cheese Buns and we’ve got just the thing to make with them. This easy, ingenious recipe calls for a rolling pin to flatten the buns which become the crust on these cheesy, herb and caramelized balsamic onion mini quiches. So good, they’re brunch or canape-worthy! Get the recipe
4. Cinnamon Toast Ice Cream Sandwich
Bake Shop Dutch Crunch loaves get reimagined into the best, gourmet ice cream sandwiches you’ll sink your teeth into with this must-try hack.
To make: Stir 2 tbsp each softened butter and sugar with ½ tsp Compliments Ground Cinnamon in a small bowl. Spread over two 1 inch (2.5 cm) thick slices of Dutch Crunch Bread on both sides. Arrange on a parchment-lined baking sheet. Bake at 180°C (350°F), 5 mins. per side. Turn on broiler. Broil, checking often to prevent burning, until browned and toasted, 1 to 2 mins. per side. Set aside to cool slightly. Cut a block of vanilla ice cream to fit toast. Sandwich ice cream between toast, then cut into quarters. Serve immediately.
5. Italian-style Pangrattato Seasoned Breadcrumbs
These are no ordinary breadcrumbs! Often called “poor man’s Parmesan” in Italy, these crunchy, garlic butter fried and seasoned crumbs using the Bread Shop sourdough bread, is a textural flavour enhancer for pasta and more.
To make: Process cubed Stuyver’s Sourdough Loaf in a food processor until they turn into breadcrumbs. Melt 1 tbsp garlic butter in a frying pan set over medium heat. Add ½ cup breadcrumbs. Cook, stirring often, until toasted and crisp, 3 to 5 mins. Remove from heat. Stir in 1 tsp each lemon zest and finely chopped parsley. Season with salt and pepper. Sprinkle over pasta, soup, casseroles, thickening sauces or stews or for breading or crumbing foods.
