864 bread sauce recipes

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Portuguese chili beans with ground chuck, dried kidney beans, tomato sauce, cloves, and a whole red chili pepper. A hearty, mildly spiced bean stew served with crusty Portuguese bread.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Roma's white chocolate bread pudding: rich custard-soaked French bread baked into silky pudding, finished with warm white chocolate sauce and dark chocolate shavings. Restaurant-style indulgence.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

Bread machine tomato herb bread made with tomato juice and sauce, oregano, basil, rosemary, and fennel. A savory, Italian-inspired loaf with a rosy crumb.

Italian-style steamed mussels with garlic, white wine, tomato wedges, and green pepper. A quick 30-minute seafood dinner that creates its own brothy sauce for dipping crusty bread.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Orange cranberry bread: a festive holiday quick bread with cranberry-orange sauce, walnuts, and an apple jelly glaze. A fluted ring loaf that's stunning for gifting or brunch.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Pumpkin bread pudding with cinnamon, nutmeg, and dark raisins, baked into a custardy fall dessert. Finished with a warm bourbon sauce poured over the top.

Try this new succulent dish that is served with bread and it's own sauce.