6,461 breadring recipes

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Easy garlic soup with crushed garlic, chicken broth, and a swirled egg, served over slices of white bread. Spanish-inspired pantry soup ready in 30 minutes from staples you already have.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

A baked breakfast ham ring molds ground ham and sausage with bread crumbs and a kick of horseradish, then unmolds onto a platter with fluffy scrambled eggs piled in the center. A retro brunch showstopper.

Semmelschmarren: a traditional German-Austrian torn pancake made from stale bread soaked in egg custard with raisins, pan-fried in butter, and dusted with cinnamon sugar.

Kraut burgers, also called bierocks or runzas, tuck a savory ground beef, cabbage, and onion filling inside soft baked bread dough. A hearty Great Plains hand pie, brushed with butter and great for packing in lunches.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Grilled salmon and cheddar sandwiches turn canned salmon, mayo, lemon, and onion into a melty griddled lunch on buttery French bread. Tuna melt's smoky-rich cousin.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.