1,768 butters bread recipes

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.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Make-ahead ham and egg breakfast casserole with sharp cheddar, red bell pepper, and a buttery cornflake crust. Assembled the night before, baked off in the morning for a crowd.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Garlic bread loaded with butter, Parmesan, mayonnaise, five cloves of garlic, and oregano on French bread. Baked in foil then broiled for a golden, cheesy, crispy top.

Cheese and onion casserole with layers of buttered day-old bread and sauteed onion-cheddar sauce baked in milk until golden and bubbly. A savory bread pudding with a mustard kick.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Cheesy garlic bread broiled with a butter spread loaded with fresh Romano, Parmesan, garlic, and parsley. Golden, bubbly, and ready in 10 minutes flat.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Open-faced appetizer bites with Hungarian salami, hard-boiled egg, feta, dill pickles, kalamata olives, and shredded Jarlsberg on buttered bread. A no-cook Eastern European party platter ready in 20 minutes.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.

When garlic meet cheese, when bread mixes with garlic and cheese, so great!

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.