Savoury French Toast
Make it with: Bake Shop Multigrain Bread. Try this new take on a brunch classic! We all love a sweet, syrup-drizzled French toast, but this savoury spiced version brings something special to the table. Featuring curry, garlic and onion it’s best served topped with cherry tomatoes, cilantro leaves and mango chutney. Get the recipe.
Brioche Bread Pudding Pie
Make it with: Bake Shop Brioche Bread. Turn one ready-to-bake pie crust and a loaf of fresh brioche into a sweet, custardy treat to serve for dessert tonight. Get the recipe.
Mini French Onion Quiches
Make it with: Bake Shop Gourmet Hamburger Cheese Buns. The trick to these mini-quiches? Using a rolling pin to flatten the buns! They become the crust for cheesy, herb and caramelized balsamic onion mini quiches. You can knock these out in no time for Sunday brunch. Get the recipe.
Cinnamon Toast Ice Cream Sandwich
Make it with: Bake Shop Dutch Crunch loaves. Cinnamon toast and ice cream might just make the best gourmet ice cream sandwiches you’ll ever sink your teeth into.
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.
Italian-style Pangrattato Seasoned Breadcrumbs
Make it with: Bake Shop Stuyver’s Sourdough Loaf. These crunchy, buttery, fried and seasoned breadcrumbs can be used sprinkled over pasta, roasted vegetables 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.