1,108 milk bread recipes

Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that's worth the extra step.

Christmas carrot pudding steams grated carrots and potatoes with breadcrumbs, raisins, suet and warm spices into a moist British holiday pudding served with brown sugar sauce.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Vegetarian lentil loaf with sauteed onion and tomato, Parmesan, breadcrumbs, and milk baked golden with a crispy crumb topping. High-fiber, low-fat, and ready in under an hour.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

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.

Classic Alsatian apple charlotte with milk-soaked bread, cinnamon-spiced apples, chopped almonds, and a splash of kirsch. Baked in a bundt pan until golden, this rustic French dessert is pure comfort.

Microwave ham loaf cooks in 25 minutes flat, no oven needed. Ground ham, veal, and pork bound with milk-soaked bread crumbs, glazed with brown-sugar mustard and basted in pineapple juice for sweet-savory snap.

Lu's moist meatloaf with lean ground beef, horseradish, crumbled bacon, and evaporated milk for extra moisture. A simple mix-and-bake meatloaf with a peppery kick.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

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

An elegant French toast with a touch of lemon, for a company brunch.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.

Slow cooker meat loaf with sage, bread crumbs, and a tangy ketchup-mustard-nutmeg glaze. Hands-off comfort food that cooks low and slow all day.