Stuffed French Bread Breakfast Food

STUFFED BREAKFAST LOAF

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.

STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 F.
• Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl.
• Place the halves of bread onto a baking sheet and set aside.
• In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped leek (or other vegetables) and minced garlic and cook a few minutes until the vegetable is tender.
• Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes.
• If the mixture is too thick add a little milk.
• Add cooked beef mixture to the bread and stir to combine.
• Spread the mixture in the center of one half of the french bread.
• Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half.
• Bake 10-15 minutes (until the cheese is melted). If you don't want to brown the bread too much or to become too crispy, cover with aluminium foil.
• Let it cool 5-10 minutes before slicing. Garnish with chopped parsley if you like.

BAKED STUFFED FRENCH TOAST

Steps:

• The night before, grease a large casserole dish. Check that you can lay out 6 slices of bread evenly across the bottom of your casserole dish. If they do not fit, trim the bread as needed so you can fit the stuffed french toast sandwiches evenly. I use this 13-inch x 10-inch casserole dish.
• In a small bowl, mix together the cream cheese and raspberry jam.
• Spread on a thick layer of the cream cheese mixture on a slice of bread and close it with a second slice to make a sandwich. Place it in the casserole dish. Repeat with the remaining slices. You will want to divide up all of the cream cheese mixture evenly.
• Whisk the eggs together. Whisk in the milk, vanilla and salt.
• Gently pour the mixture over the French toast sandwiches. Allow it to soak for 1 minute. Then carefully using the help of a spatula, flip each sandwich over. Don't let it soak too long because if the bottom bread becomes too soggy, it's hard to flip.
• Cover and set in the refrigerator to soak overnight.
• In the morning, take the french toast casserole out of the oven 30 minutes before baking. Preheat the the oven to 350°F / 175°C.
• Bake in the middle of the oven for about 55 minutes. The Baked Stuffed French Toast Casserole is done when there's no more liquid left and the egg is set.
• Remove from the oven and allow to cool for 5 minutes before serving.
• Serve warm, topped with maple syrup, whipped cream and more jam.

STUFFED FRENCH BREAD SANDWICH RECIPE - (4/5)

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!

5 STUFFED FRENCH BREAD RECIPES

Steps:

• For filling the French bread you can do this two different ways:
• Using a serrated knife, cut French bread in half, and cut each half lengthwise through the center.
• Hollow out each piece, removing bread and leaving a 1/2-inch shell.
• Cut removed bread portions into 1-inch pieces, and set aside.
• Note: use the extra bread for making croutons.
• Fill with whatever filling you choose, then sprinkle with cheese and bake them both until cheese melts and heated around 25 minutes on 375 degrees.
• Second Style Whole Loaf Stuffed French Bread:
• Cut the bread in half lengthwise and scoop out some of the bread on the bottom of just one side of the loaf.
• Spoon the filling in the hollowed out part and spread a little on the top half.
• Cover both sides with shredded cheese on top, put it together, and wrap the whole loaf in foil.
• Place it on a cookie sheet.
• Bake at 375 degrees until cheese is melted and heated for around 20 minutes.
• All hot bread is made the same, hollow with bread, fill, bake until cheese is melted. Let sit for around 10 minutes before slicing.
• Note: The cheeses we use are extra sharp cheddar, try pepper jack, swiss, blue cheese crumbles, gouda, Havarti, provolone, mozzarella, or whatever kind you prefer.
• If using a cold filling, hollow fill, and slice.
• Other Filling Suggestions:
• Try a California Style cold French bread filled with ground taco seasoned beef, diced cucumbers, tomatoes, lettuce, and guacamole
• Make a Philly style with shaved roast beef, swiss cheese, sauteed onions
• Fill the French bread with deli corned beef, sauerkraut, thousand island dressing, and swiss cheese for a Reuben
• Pepperoni jarred meat sauce and shredded mozzarella
• Sloppy joe filling with cheddar cheese
• Meatballs, sauce, and mozzarella
• Sausage, peppers, onions, marinara sauce, and mozzarella
• Kielbasa, sauerkraut drained and patted dry, swiss cheese
• Antipasto Italian with salami, mortadella, pepperoni, capicola, Italian dressing, Italian seasoning, melted provolone
• Deli roast beef and extra sharp cheddar cheese
• Chicken Waldorf Salad chopped apples, walnuts, craisins, seedless grapes, cooked chicken, Peppercorn Ranch dressing

BEEF-STUFFED FRENCH BREAD

Steps:

• Drizzle the meat with olive oil and season with salt and pepper.
• Heat 1-2 teaspoons of oil in a pan over high heat and add the beef.
• Fry for 2-3 minutes on each side.
• Add the butter and garlic cloves, lower the heat, and cook for 1 minute more.
• Cut off the half baguette's end and scoop out the crumb.
• Stuff the baguette with the cooked meat and place it into a baking dish.
• Add the melted butter to a small bowl or a cup together with the dill and crushed garlic. Shortly mix them.
• Coat the stuffed baguette with some of this sauce.
• Bake for 10 minutes at 360ºF/180ºC.
• Serve sliced and topped with the garlic-butter sauce.

STUFFED FRENCH TOAST RECIPE

Steps:

• Prepare all ingredients. Allow cream cheese to reach room temperature.
• In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
• In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
• Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
• On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
• Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!

STUFFED FRENCH BREAD

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.

WAKE-UP STUFFED FRENCH BREAKFAST PANINI

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.

STUFFED FRENCH BREAD BREAKFAST

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.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

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.

STUFFED BREAD RECIPE

Steps:

• Cut out French bread leaving ends and a bottom.
• Scoop out the bread.
• Brown sausage and drain the grease.
• Chop cheddar cheese and cram cheese into small blocks.
• Add to sausage and melt.
• Add sour cream and peppers.
• Spoon mixed ingredients into French bread.
• Wrap whole loaf in foil (we used two pieces).
• Cook for 1 hour at 350 degrees F.

STUFFED FRENCH TOAST

Steps:

• In a large bowl whisk together cream cheese, brown sugar, 1/2 teaspoon cinnamon, and vanilla extract.
• Spread mixture over half the slices.
• Combine the sandwiches and press down gently.
• In a shallow bowl add the milk, eggs, remaining 1/2 teaspoon cinnamon, and salt.
• Add the butter to a large skillet or griddle on medium heat.
• Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
• Add to the butter and cook until golden brown, about 3-4 minutes on each side.