68 bread why recipes

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.

Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Roast chicken stuffed with oatmeal bread, scallions, mushrooms, and giblets, then coated in more stuffing that crisps up as you baste. The cook snacks while guests wait.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Overnight baked French toast with a bubbling caramel-pecan bottom that flips into a gorgeous, sticky top. Make it tonight, bake it for a showstopping brunch.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.