RECIPES

NASHOBA BREADCRUMBS

Prep Time: 5min | Cook Time: 30min | Total Time: 35min

Ingredients 

  • 1 half deli of Sourdough, French, Rosemary Garlic, Rye, Wheat, or Everything Bagel Sourdough 

  • Seasonings as desired 

Instructions 

  • Preheat oven to 325 

  • Cut slices of bread into 1” cubes 

  • Place bread cubes on a parchment paper lined baking sheet 

  • Bake for 15-30 minutes until golden brown and dry 

  • Add dried bread cubes to a food processor or blender 

  • Pulse bread cubes in food processor or blender until desired consistency, shorter will have thicker crumbs longer will have finer crumbs 

  • Add any desired seasonings, such as italian seasoning, sage, thyme, oregano, or red pepper flakes, or leave them plain 

BAKED CAMEMBERT BREAD BOWL APPETIZER 

Prep Time: 10min | Cook Time: 25min | Total Time: 35min

Ingredients 

  • 1 artisan loaf of Rosemary Garlic, Sourdough or Rye 

  • 8 oz Camembert 

  • 4 tbsp Cranberry Sauce 

  • Splash of White Wine 

  • 3-4 sprigs of Fresh Rosemary 

  • 3-4 sprigs of Fresh Thyme 

Instructions 

  • Cut the top of the loaf off, ideally ½” larger than your camembert 

  • Cut down into the loaf, about 1”, following the cut off top, making a hole 

  • Remove bread from the cut hole 

  • Spread cranberry sauce all over the inside of the hole you created 

  • Place camembert inside the hole (If using an oval shaped loaf, cut the camembert to fit) 

  • Score the top of the camembert 

  • Splash white wine on top of the camembert 

  • Add herb sprigs on top of the camembert 

  • Wrap in foil and bake at 350-400 F 

  • Bake for 15-20 minutes 

  • Unwrap and bake for 5 minutes longer until golden brown and oozing 

  • Use removed bread to dip 

ROASTED BUTTERNUT SQUASH PANZANELLA 

Prep Time: 25min | Cook Time: 45min | Total Time: 1hr 10min

Ingredients 

  • 4 cups cubed Sourdough, Rosemary Garlic, Wheat, 7 Grain, or French (Roughly 8 slices of bread) 

  • 5 tbsp Olive Oil, divided 

  • 1 medium Butternut Squash, peeled and cut into 1” cubes 

  • ½ tsp Salt 

  • ½ tsp Ground Ginger 

  • ½ tsp Ground Cumin 

  • ½ tsp Ground Pepper 

  • 1 cup Salted shelled Pumpkin Seeds 

  • 1 cup Dried Cranberries 

  • ½ cup Finely Chipped Shallots (Roughly 4) 

  • Dressing: 

  • ⅓ cup Red Wine Vinegar 

  • ¼ cup Maple Syrup 

  • 2 tbsp Dijon Mustard 

  • ½ tsp Salt 

  • ½ tsp Ground Pepper 

  • ¼ tsp Crushed Dried Rosemary 

  • ¼ cup Olive Oil  

Instructions 

  • Preheat oven to 425 F 

  • Toss bread cubes with 2 tablespoons of Olive Oil 

  • Put bread cubes on a sheet pan in a single layer and bake for 10-15 minutes, until toasted, stirring twice while baking 

  • Toss squash with 3 tablespoons of olive oil and the listed seasonings 

  • Put squash on a sheet pan in a single layer and bake for 35-45 minutes, until tender and lightly browned, stirring occasionally 

  • In a large bowl, combine the rest of the ingredients, excluding the dressing ingredients 

  • In a small saucepan, combine the first six ingredients of the dressing, heating through and stirring to blend 

  • Remove from the heat and stir in the remaining oil until blended 

  • Drizzle ½ cup of dressing over the salad and toss to combine 

CARAMELIZED ONION AND CHICKEN GRILLED CHEESE 

Prep Time: 40min | Cook Time: 15min | Total Time: 55min

Ingredients 

  • 2 tbsp Olive Oil 

  • 2 large Sweet Onions, thinly sliced 

  • ¾ tsp salt, divided 

  • ¼ tsp crushed dried Rosemary 

  • 2 boneless skinless chicken breasts 

  • 2 tbsp Lemon Juice 

  • ¼ tsp Ground Pepper 

  • ¼ cup Mayonnaise 

  • ⅓ Roasted Red Pepper, chopped 

  • 8 slices of Sourdough, Rosemary Garlic, Olive, or Everything Bagel Sourdough 

  • 12 slices of Swiss Cheese 

  • 2 tbsp of softened butter 

Instructions 

  • In a large skillet over medium heat, add olive oil, onions and ¼ tsp salt 

  • Cook and stir till softened 

  • Turn stove to low and cook 30-40 minutes, stirring occasionally until deep golden brown 

  • Add rosemary and stir, remove from heat 

  • Meanwhile, pound out chicken breasts to ½” thickness 

  • Drizzle chicken with lemon juice and add remaining salt and pepper 

  • Broil in the oven 4” from heat source, 5-7 minutes on each side until fully cooked 

  • Cut chicken breasts into strips 

  • In a bowl mix together roasted red pepper and mayonnaise 

  • Spread half of the mayonnaise mixture over four slices of bread 

  • Layer each slice with one piece of cheese, chicken, and onions, topping with two slices of cheese 

  • Spread mayonnaise mixture on other slices of bread and place on top 

  • Coat outsides of the sandwich with butter 

  • Grill sandwiches, covered, over medium heat until outside is golden brown and cheese has melted, 2-3 minutes per side

BREAKFAST CASSEROLE 

Prep Time: 40min | Chill Time: 8 Hours | Cook Time: 40min | Total Time: 8 Hours 55min

Ingredients 

  • 1 lb Pork Sausage 

  • 6 large Eggs 

  • 2 cups Milk 

  • 1 tsp Salt 

  • 1 tsp Dried Ground Mustard 

  • 6 slices French, Sourdough or Rosemary Garlic cut into ½” cubes 

  • 1 cup shredded Cheddar Cheese  

Instructions 

  • In a large skillet over medium heat, brown sausage and crumble 

  • Set aside to cool some 

  • In a large bowl, beat eggs, milk, salt, and mustard together 

  • Add bread cubes, cheese and sausage 

  • Pour into a greased 11x7 inch baking dish 

  • Cover and refrigerate for 8 hours or overnight 

  • Remove from refrigerator 30 minutes before baking 

  • Preheat oven to 350 F 

  • Bake uncovered for 40 minutes or until a knife or cake tester inserted in the center comes out clean 

  • Rest for 5 minutes 

BERRY FILLED FRENCH TOAST

Prep Time: 30min | Cook Time: 20min | Total Time: 50min

Ingredients 

  • 2 cups fresh berries (Raspberries, Blueberries and/or Strawberries) 

  • ¾ cup packed Brown Sugar 

  • 3 tbsp Butter 

  • 1tsp Ground Cinnamon 

  • 1 ½ tsp Vanilla Extract 

  • French Toast 

  • 8 oz softened Cream Cheese 

  • ½ cup Sour Cream 

  • 18 slices French, Sourdough, Harvest or Cinnamon Raisin 

  • ½ cup Raspberry, Blueberry, and/or Strawberry Preserves 

  • 1 tsp Vanilla Extract 

  • 6 large Eggs 

  • ¼ cup Half and Half 

  • 1 ½ tsp Ground Cinnamon 

  • Powdered Sugar and additional Fresh Berries for topping   

Instructions 

  • Combine berries, brown sugar, butter and cinnamon in a saucepan over medium heat 

  • Bring to a boil 

  • Reduce heat to low and simmer uncovered until thickened, 5-7 minutes 

  • Remove from heat and add vanilla extract 

  • In a bowl, beat cream cheese and sour cream 

  • Spread roughly 3 tablespoons of the cream cheese mixture on nine slices 

  • Combine preserves and vanilla extract and spread evenly over the cream cheese mixture 

  • Top with remaining slice of bread 

  • In a bowl, combine eggs, half and half, and cinnamon 

  • Dip sandwich in the egg mixture 

  • Cook on medium heat in a greased pan until golden brown 3-4 minutes per side 

  • Serve with berry syrup and top with powdered sugar and additional berries if desired 

SAUSAGE, SPINACH AND SQUASH BREAD PUDDING

Prep Time: 25min | Cook Time: 3 Hours | Total Time: 3 Hours 25min

Ingredients 

  • 1 lb Spicy Pork Sausage 

  • 1 medium Sweet Onion 

  • 3 cloves Garlic, minced 

  • ½ cup White Wine 

  • 1 half deli Sourdough, Rosemary Garlic, Wheat, or Rye, toasted and cubed 

  • 4 cups chopped fresh Spinach 

  • 3 cups cubed and peeled Butternut Squash 

  • 1 cup shredded Gruyere 

  • 1 cup Chicken Broth 

  • 4 large Eggs 

  • ½ cup Heavy Cream 

  • 1 tbsp Fresh Thyme 

  • 1tsp Salt 

  • ½ tsp Ground Pepper 

Instructions 

  • In a large skillet over medium heat, cook and crumble sausage, drain and set aside 

  • In same skillet, add onions and cook over medium-low heat until softened 

  • Add garlic and cook for another minute 

  • Add wine, loosening the browned bits from the bottom of the pan 

  • Cook until almost all the wine has evaporated 

  • Transfer to a large bowl with the sausage, bread cubes, spinach, squash, cheese and broth, tossing to combine 

  • In a separate bowl, whisk together the eggs, heavy cream, thyme, salt and pepper 

  • Pour the mixture over the bread and sausage mixture, tossing to coat 

  • Transfer the mixture to a greased 6-qt slow cooker 

  • Cook on low, covered, for 3-4 hours until squash is tender 

BIRD’S NEST BACON SANDWICH

Prep Time: 15min | Cook Time: 3min | Total Time: 18min

Ingredients 

  • 2 slices Everything Bagel Sourdough, Sourdough, French, Rosemary Garlic, or Wheat 

  • 1 tbsp Mayonnaise 

  • 1 large Egg 

  • Salt and pepper to taste 

  • 1 slice Cheddar Cheese 

  • 2 strips Bacon  

Instructions 

  • In a cold pan, place two strips of bacon 

  • Turn to low and cook bacon till crisp on both sides 

  • Drain bacon on paper towels 

  • Using a biscuit cutter, round cookie cutter, or large glass, cut center from one slice of bread 

  • Spread mayonnaise on 1 side of both pieces of bread, and both sides of the removed center piece of bread 

  • In the pan with bacon grease, put the piece of bread with the cut out mayonnaise down over medium-low heat 

  • Lightly toast bread and then crack the egg in the center, sprinkling salt and pepper over the egg 

  • Add remaining slice of bread, mayonnaise side down in the pan, topping with bacon and cheese 

  • Cook covered until egg white is set and yolk is at desired doneness 

  • If needed, flip the slice with egg 

  • Using the slice with cheese and bacon as the bottom top with the egg filled slice 

  • Serve warm 

BANANA BREAD PUDDING

Prep Time: 10min | Cook Time: 40min | Total Time: 50min

Ingredients 

  • 8 slices of French, Sourdough, 7 Grain, Harvest or Cinnamon Raisin cut into 1” cubes 

  • ¼ cup melted Butter 

  • 3 large, room temperature Eggs 

  • 2 cups Milk 

  • ½ cup Sugar 

  • 2 tsp Vanilla Extract 

  • ½ tsp Ground Cinnamon 

  • ½ tsp Ground Nutmeg 

  • ½ tsp Salt 

  • 1 cup sliced Underripe Banana (More green than yellow) 

  • Sauce 

  • 3 tbsp Butter 

  • 2 tbsp Sugar 

  • 1 tbsp Cornstarch 

  • ¾ cup Milk 

  • ¼ cup Light Corn Syrup 

  • 1 tsp Vanilla Extract 

Instructions 

  • Preheat oven to 375 

  • In a large bowl add bread cubes and melted butter, toss to coat 

  • In a separate bowl, mix eggs, milk, sugar, vanilla extract, cinnamon, nutmeg and salt together 

  • Add bananas and mix 

  • Pour mixture over bread cubes and stir to coat 

  • Add full mixture to a greased 2-qt casserole dish 

  • Bake uncovered for 40 minutes, or until knife inserted in the center comes out clean 

  • While bread pudding is baking, melt butter in a small sauce pan 

  • Combine cornstarch and sugar and add to butter, stirring till smooth 

  • Add milk and corn syrup 

  • Cook and stir over medium heat until it comes to a boil 

  • Boil for one minute then remove from heat, adding the vanilla extract 

  • Serve warm sauce over bread pudding