- 1 large loaf sliced white bread
- 1 onion
- 6 ribs of celery with leaves
- 2-3 bunches of flat leaf parsley
- 1 1/2 sticks of butter
- 1 cup of cold water
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cut the bread into cubes and place in a large mixing bowl.
- Finely chop the parsley.
- Add to the bread.
- Dice the onion and saute in butter until translucent.
- Dice the celery and add to the onions.
- Add the water to the celery and onions.
- Add the salt and pepper to the bread and parsley.
- Add the eggs, onion and celery to the bread and parsley.
- Mix well using your hands.
- Pack the stuffing into your bird, making sure to pack tightly.
- Cook until the meat is done.
Source: Elek family recipe
- 2.5 cups bread, cubed
- 2 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2.5 cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla
- Butter a baking dish.
- Put the bread in the dish.
- Beat the eggs slightly and whisk in the sugar and salt.
- Heat the milk over medium-low heat.
- Add in the butter and stir until it has melted.
- Tempter the milk mixture into the egg mixture.
- Stir in the vanilla.
- Pour over the bread.
- Put the baking dish into a water bath.
- Bake at 350 for 40 minutes or until a knife inserted in the center comes out clean.
Source: Elek family recipe.
- 3 cups day-old bread cubes (Challah or Brioche would work well)
- 2 medium bananas, sliced
- 1 cup chocolate chips
- 1 cup roasted peanuts, chopped and divided
- 4 eggs
- 4 cups milk
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- Heat oven to 325.
- Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
- Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
- Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
- Pour over the bread mixture.
- Let stand for about 30 minutes.
- Sprinkle the remaining peanuts on top.
- Bake in the center of the oven about 40 minutes, depending on how set you want it.
Source: Inspired by various recipes around the web and my own tinkering
- 4 cups whole milk
- 6 large eggs, at room temperature
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup of your favorite jelly, jam, or preserves
- 8 cups coarsely chopped bread
- Unsalted butter, for greasing pan
- Preheat the oven to 350.
- Lightly butter a 13 by-9-inch baking pan.
- Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
- Pour into a large bowl, then whisk in the remaining 2 cups milk.
- Stir in the bread and set aside to soak for about 10 minutes.
- Pour this mixture into the prepared baking pan.
- Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
- Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm.
- 1 (10 ounce) package frozen spinach, thawed, squeezed of all excess liquid, and chopped
- 1 1/2 cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 cups cubed French or Italian bread in 1-inch cubes
- 6 ounces coarsely grated Gruyère
- 2 ounces finely grated parmesan
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
- Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute.
- Stir in spinach, remove from heat and set aside.
- Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish.
- Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese.
- Repeat layering twice with remaining bread, spinach and cheese.
- Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata.
- Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
- The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
- Let stand 5 minutes before serving.
- 4 cups tomatoes, cut into large chunks
- 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
- 1 cucumber, skinned and seeded, cut into large chunks
- 1/2 red onion, chopped
- 1 bunch fresh basil, torn into little pieces
- 1/4 to 1/2 cup good olive oil
- Salt and pepper to taste
- Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
- 1 (1 pound) loaf frozen bread dough
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil leaves
- 1/2 tablespoon dried minced onion flakes
- 1 teaspoon dried oregano
- 1 (8 ounce) package sliced pepperoni sausage
- 1 (8 ounce) package shredded mozzarella cheese
- 1 egg, lightly beaten
- Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator.
- Place dough in a large, lightly greased bowl.
- Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours).
- Punch down dough.
- Preheat oven to 350 .
- On a lightly greased, large baking sheet, roll dough into an approximately 12×18 inch rectangle.
- Brush dough lightly with olive oil.
- Sprinkle with basil, onion flakes and oregano.
- Layer with pepperoni to within a half inch of the edges.
- Top with mozzarella cheese.
- Beginning with the longest edge, roll dough into a thin cylinder and seal seam.
- Glaze with egg.
- Bake in the preheated oven 35 minutes, or until golden brown.
Note: Feel free to experiment with your favorite pizza flavors or other meat/cheese combinations.
- 1 quart oil for frying, or as needed
- 2/3 cup water
- 1 egg
- 2/3 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 slices white bread
- 4 slices Swiss cheese
- 4 slices turkey
- 4 slices ham
- 1/8 teaspoon ground black pepper
- 1 tablespoon confectioners’ sugar for dusting
- Heat 5 inches of oil in a deep-fryer to 360F.
- While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
- Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
- Set aside in the refrigerator.
- Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
- Cut sandwiches into quarters, and secure with toothpicks.
- Dip each sandwich quarter in the batter so that all sides are coated.
- Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
- Dust with confectioners’ sugar just before serving.
- 1 challah loaf, sliced 3/4 inch thick
- 8 extra-large eggs (I used large with no issues)
- 5 cups half-and-half or milk
- 3 tbs honey
- 1 tbs grated orange zest
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- Confectioners’ sugar and pure maple syrup, for serving
- Preheat oven to 350 degrees
- Arrange the bread in two layers in a 9 x 13 x 2 inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 45 minutes, until the pudding puffs up and the custard is set. Remove from oven and cool slightly.
- With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.
- 2 slices bread
- 2 tablespoons margarine, divided
- 2 slices Swiss cheese
- 1 cooked chicken breast half
- 1 tablespoon barbecue sauce
- 2 slices honey-cured deli ham
- Spread one side of each slice of bread with margarine, and place a bread slice, margarine-side down, into a nonstick skillet over medium heat.
- Place a slice of Swiss cheese, the cooked chicken breast, a layer of barbecue sauce, the ham slices, and the remaining Swiss cheese slice onto the bread slice in the skillet. Top the sandwich with the other bread slice, margarine-side up.
- Gently fry the sandwich, flipping once, until the cheese is melted and gooey, and the bread is golden brown on both sides, about 5 minutes per side.