Stuffed French Bread Breakfast Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

Steps:

• Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use. , In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat. , Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400° for 25 minutes or until filling is heated through.

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

Steps:

• Preheat oven to 350° F Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one-half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Steps:

• Preheat oven to 350°F.
• Slice loaf of bread in half lengthwise and hollow out. Place removed chunks in a large bowl.
• Brown sausage, bacon, onion, and bell peppers in a large skillet; drain.
• Mix sausage mixture with bread chunks, milk and cheeses.
• Fill hollowed out loaf halves with sausage and bread mixture.
• Wrap halves in aluminum foil, and bake for 30-45 minutes.
• Slice to serve.

Steps:

• Preheat oven to 350 degrees.
• Place thawed bread loaf on cookie sheet, that is lined with foil.
• Cut bread loaf into 8 slices that DO NOT penetrate to the bottom.
• Spread butter mixture into sliced bread, you are making 'pockets'.
• Into the 'pockets' add sliced cheese, ham, and place partially cooked bacon on top of each slice.
• Bake 30 to 40 minutes or until bacon becomes crisp.
• Slice into individual sandwiches.

Steps:

• Split the loaf of french bread and hollow (reserve to add to filling.)
• Brown ground beef with dried onion,salt pepper and garlic powder and drain.
• In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
• If mixture is too dry add a small amount of water or broth.
• Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!).
• Place top back onto bread, wrap in foil.
• Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.

Steps:

• Cut two slices French bread diagonally, each slice about an inch thick, OR.
• Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket.
• Mix cream cheese and preserves.
• Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR.
• Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture.
• Spread the outside of bread with melted butter.
• Place on grill.
• When browned to your likeness, dust with powdered sugar.
• NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.

Steps:

• Cut loaf of bread in half lengthwise.
• Hollow out bottom of loaf, leaving a 1/2 inch shell.
• Cut removed bread into small cubes; set aside.
• In a large skillet, over medium-high heat, cook ground beef, onion, and garlic until meat is no longer pink and veggies are translucent.
• Add soup, celery, Worcestershire sauce, salt and pepper to taste.
• Cook and stir for 3-4 minutes.
• Add in reserved bread crumbs; stir to combine.
• Spread mixture into bread shell.
• Top with cheese slices.
• Replace bread top.
• Place on an ungreased baking sheet.
• Bake at 350 degrees for 6-8 minutes or until cheese is melted.
• Slice and serve.