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Recipes
  Croutons
  Peasant Salad
  Orange Carmel Sauce
  for Bread Pudding
  Stuffing for Turkey
  Breakfast Pizza
  Bread Pudding Muffins

1 cup canola oil
1/2 cup basil
1 1/2 T salt
2 tsp pepper
3 tbsp hydrated garlic   
House of Bread savory varieties,
  ( grandma's white, honey whole wheat, ciabatta or foccacia)

6 pounds of 1/2 inch cubed left over bread. Any type of bread will work but the sweet breads.

Mix oil, basil, salt, peper and garlic in pitcher. Pour over bread cubes and toss to coat bread. Spread onto parchment lined baking sheets and bake until light crunchy golden brown. Stir every 10 minutes during the baking process. About 30-40 minutes. Can double or triple recipe.

4 medium-sized tomatoes
2 medium-sized cucumbers
1 large yellow pepper
1 medium-sized red onion
1⁄4 cup chopped basil leaves   
House of Bread
  1 lb Granny White or
  1 loaf French Bread

1 clove of garlic, finely chopped
2/3 cup olive oil
1⁄4 red wine vinegar
1⁄2 tsp salt
1⁄4 tsp pepper
1⁄2 cup Mediterranean olives
2 tbsp capers, drained
fresh basil sprigs for garnish

1. Cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces.

2. Place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive oil, red wine vinegar, salt and pepper.

3. Cut bread into 1 inch pieces. Add bread to vegetable mix. Toss gently to coat with dressing. Top salad with olives and garnish with basil sprigs.

Sauce
2 cups freshly squeezed blood orange (or regular orange) juice
1 cup heavy cream
4 tbsp unsalted butter
1 cup granulated sugar

Garnish
1⁄2 cup heavy cream, whipped
1⁄4 cup confectioners’ sugar

To make the sauce, bring the orange juice to a simmer over medium-high heat in a medium saucepan, and reduce to 1⁄4 cup, about 10 minutes. Strain through a fine sieve into a bowl, add the cream, and set aside. In another saucepan, melt the butter over medium heat. Add the granulated sugar and continue to cook, stirring frequently until the sugar is lightly caramelized, about 3 minutes. Add the orange juice mixture, stirring constantly. Simmer for 5 minutes and strain through a fine sieve.
 
Serve the bread pudding warm, such as turned out onto individual plates. Top with the sauce, a dollop of whipped cream, and a dusting of confectioners’ sugar.

1⁄2 cup butter, melted
3⁄4 cup chopped onion
  (or dethawed frozen chopped onion)
2 tbsp poultry seasoning
1 tsp salt
1/4 tsp black pepper
3 eggs

Optional ingredients:
1⁄2 cup chopped celery
1⁄2 cup water chestnuts
1 cup apples (Granny Smith or Pippin)
1⁄2 -1 cup of raisins

(double recipes for a larger bird)

Stir all of the above together in a large mixing bowl.

Add 4 cups of 1 inch bread cubes (Any combination of Granny White, Honey Whole Wheat, 9-Grain, Challah, Squaw, Darwin or other sandwich bread).

Mix the bread and the liquids together. The fastest way is to use your hands, rather than a spoon.

The stuffing mixture should be able to stick together in a ball. If it is too dry to stick together then add 1⁄2 cup of water (or chicken broth or turkey giblet juice).

Stuff the turkey with the stuffing mix. Don’t mash it together tightly or the stuffing will be too dense. Compact the stuffing just enough for it to stick together (like a popcorn ball).

Cook the turkey using directions for a turkey with stuffing.

This recipe is best with stale bread. I leave fresh bread open overnight on the counter if I don’t have old, stale bread that I’ve saved for this purpose. Usually I keep a plastic bag in the freezer where I save pieces of leftover bread for stuffing.

1lb cooked bacon, sausage or chopped ham
1lb House of Bread pizza dough
  de-thawed (Granny White, Honey
  Whole Wheat, or Low Carb Savory)  
1 cup frozen Oreida hash browns
  (little 1⁄2 inch squares, not patties)
1 cup shredded sharp cheese
7 eggs
1⁄2 cup milk
1⁄2 tsp salt

1/8 tsp pepper
2 Tbsp grated parmesan cheese
Paprika

Optional ingredients:
Ortega green chiles
Tomatoes
Onions
Mushrooms

Spread pizza dough in 9x13 inch pan. Spread to cover bottom and up sides about 1⁄4 inch to form crust.

Spoon sausage, bacon or ham over crust. Cover with potatoes. Top with cheddar cheese.
 
Beat eggs, milk, salt and pepper together. Pour on crust. Sprinkle with parmesan cheese and paprika.
 
Bake at 375 degrees for 25-30 minutes or until eggs are firm.
 
This dish freezes well after baking.

4 Tablespoons melted butter
2/3 cup brown sugar
2/3 cup sugar
6 eggs
2 tablespoon vanilla
1 tablespoon cinnamon
1 teaspoon salt
5 cups milk-scalded

1lb House of Bread sweeter varieties
  (Challah or grandma's white)  

Mix brown sugar, white sugar cinnamon and salt in large bowl to get lumps out of sugar. Add eggs and vanilla and mix until eggs are thoroughly combined. Add butter to milk and heat in microwave until butter is melted and milk is hot. Slowly add hot milk to sugar mixture while constantly stirring. Need to add milk slowly so eggs won’t cook. Cut up day old cinnamon swirl, muffins, white bread, challah, wheat bread, swirl breads, scones, cinnamon rolls, etc. Anything that is not savory (that does not have herbs, garlic, or cheese in it). Add cut up bread until all liquid is absorbed. Fill to top well sprayed muffin tins or quick bread pans. Can fill all the way to the top as the bread pudding will not raise it will stay the same height.