Recipes with bread

Grilled marinated tofu sandwiches with horseradish mayo, sliced tomato, red onion, and lettuce. Firm tofu charred on the grill until crispy, then stacked on bread like a BLT.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

Grilled garden sandwiches: a loaded grilled cheese stacked with sauteed mushrooms and red onion, fresh tomato, and two melting cheeses, griddled in butter until golden and crisp. A hearty meatless lunch.

Mom's baked macaroni and cheese with cheddar, eggs, milk, butter, and bread crumb topping. A custard-style mac and cheese that bakes up creamy with a golden crust.

Spicy gazpacho with shrimp, a chilled Spanish tomato soup with bread-thickened body, cumin warmth, and red wine vinegar tang. Topped with poached shrimp and fresh mint for summer suppers.

Homemade Parmesan croutons with oregano, garlic salt, and celery salt baked low and slow until crispy. Better than store-bought from just four slices of bread.

Pepper Jack stuffed burgers hide molten jalapeno pepper cheese inside grilled beef patties. The juiciest backyard burger trick, ready in 25 minutes for cookouts and game day.

Velvety oyster soup with heavy cream, tender scallions, and nutmeg. This elegant restaurant-style recipe for two uses strained oyster liquor for deep briny flavor. Serve with crisp toast points.

Whole wheat French toast with orange zest, cinnamon, and vanilla, served with sugar-macerated orange slices and a sprinkle of wheat germ. A lighter brunch option.

Stuffed tomatoes filled with anchovy-spiked toasted bread cubes, Parmigiano-Reggiano, and the reserved tomato flesh. Classic Italian-Mediterranean side dish baked in a shallow water bath.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Relive the golden days with this delicious fondue made from cheddar cheese and onion soup mix.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Pizza roll-ups made from flattened bread slices stuffed with tomato sauce, mozzarella, olives, and Italian seasoning, brushed with butter and chilled until bake time.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Crispy golden French toast sandwiches stuffed with sweet jam, dusted with cinnamon sugar. Ready in 30 minutes, these fun triangles turn breakfast into handheld heaven for kids and adults.

Simple onion soup with cheese toast, made from tender-cooked onions simmered in milk with butter. A creamy, old-fashioned take on onion soup ready in just 20 minutes.

Sesame shrimp toasts are crispy Chinese appetizers with minced shrimp, ginger, and five-spice pressed onto bread, coated in sesame seeds, and pan-fried until golden.

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.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

Homemade garlic croutons baked from thick slices of stale French bread brushed with crushed garlic and olive oil. Large, golden, and crunchy with real garlic flavor in every bite.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Chutney cheese toasts topped with sauteed bacon, onion, and fresh tomato then grilled until the cheese melts golden. A savory open-faced snack ready in 30 minutes.

The classic potato chip sandwich: white bread, generous mayo, and a towering pile of chips crushed between the slices. A 3-ingredient, 5-minute British pub snack and childhood guilty pleasure.

Homemade oven-baked croutons from day-old bread, slow-dried at low heat until golden and crunchy. One ingredient, any herbs you like, and better than anything from a bag.

Oysters Tyler: baked oysters on the half shell topped with a crabmeat, scallion, and Parmesan patty. A Gulf Coast seafood appetizer for holiday tables or oyster-bar feasts.

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Schwaebische Pockets (Swabian Maultaschen) with homemade egg noodle dough filled with smoked ham, toasted bread cubes, and onion rings. Simmered in salted water.

Sopa de ajo al horno is a Spanish baked garlic soup with crusty bread cubes, red pepper flakes, and eggs poached in the broth. Castilian peasant comfort food, ready in 35 minutes.

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

Chick-fil-A copycat chicken sandwiches start by marinating chicken in dill pickle juice, then dredging it in a sweet-and-savory seasoned flour and pan-frying it golden. Served on a toasted bun with pickles.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

Vegetable cheese puff casserole layered with bread, American cheese, mixed vegetables, and an egg-milk custard, baked until puffed and golden brown.

Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.

Strawberry stuffed French toast sandwiches a thick layer of cream cheese and strawberry jam inside golden, egg-dipped bread, finished with powdered sugar and fresh strawberries. A fast, special-occasion breakfast.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Lazy French onion soup with canned condensed broth, French bread, and bubbling Swiss cheese broiled until golden. Four ingredients and 15 minutes from pantry to bistro-style bowl.

Homemade gyros with seasoned ground lamb on skewers, spiced with allspice, coriander, and savory, bacon-basted on the broiler. Served in pita with yogurt and fresh tomatoes.