Breakfast & Brunch Recipes

Asiago Bagel Breakfast Bake Panera Bread Oven Fresh Toast Panera Bread Overnight Brunch Casserole

8 Eggs This delicious recipe will warm the hearts of every- 6 to 8 French/ Sourdough slices
1/4 Teaspoon salt one who sits around your breakfast table. 5 Beaten eggs
2 Cups milk 2 Cups half and half
1 Tablespoon fresh or 1/2 teaspoon dried tarragon 6-8 thick slices Cinnamon Raisin bread 2 Tablespoons butter, softened
chopped 6 tablespoons butter 1 1/2 Cups shredded cheddar cheese
1/4 Teaspoon paprika 1 teaspoon vanilla 1 Teaspoon salt
6 Ounces grated Monterey Jack or medium Cheddar 1 1/2 cups half and half 1 Teaspoon dry mustard
cheese 1 cup milk 3 Each green onions, chopped
6 Ounces grated Asiago cheese 1/2 teaspoon cinnamon 1 Tablespoon parsley, chopped
4 Asiago or Plain bagels 1 cup pecans, coarsely chopped Your choice of one meat and one vegetable
4 eggs, beaten 1 Pound sausage / ham / bacon, cooked and crumbled
This dish (serves 8) and must be prepared the night 2 tablespoons dark corn syrup 1/3 Cup chopped broccoli / tomatoes / red or yellow
before you plan to bake it. Dash of nutmeg peppers / mushrooms / well drained spinach
In a large mixing bowl, beat together the eggs, salt, 1/2 cup light brown sugar
milk, tarragon and paprika. Add fresh ground pep- Butter a 13"x9"x2" baking pan. Place bread cubes
per to taste. Mix the grated cheeses together in a Preheat the oven to 350 degrees. Generously but- in baking pan. Add crumbled meat and chopped
bowl. Cut the bagels into small bite-size pieces. ter a 13"x9"x2" baking pan. Butter both sides of vegetables, and top with cheese. Whip eggs, half
Grease a 2 quart souffl or casserole dish and, start- bread and place in baking pan, covering bottom of and half, salt and dry mustard. Pouf over all bread
ing with the bagel pieces, place them in the dish in pan. In a bowl, toss pecans with brown sugar and mixture, covering thoroughly. Cover baking pan
alternating layers with the grated cheese. Pour the distribute over bread. Drizzle corn syrup over with plastic wrap and refrigerate overnight. Bake at
egg mixture evenly over all, cover the dish, and pecans. In a bowl, mix eggs, vanilla, half and half, 350 degrees for 35 to 45 minutes, or until set and
place it in the refrigerator overnight. Bake it uncov- milk, cinnamon, and nutmeg. Pour evenly over browned on top. Garnish with green onions and
ered, in a pre-heated 350 degree oven for 1 hour, bread slices. Let baking pan rest 15 to 30 minutes parsley.
until the top is golden brown. before putting in the oven. Bake at 350 degrees for
30 to 45 minutes, until brown. Invert on serving
tray, cut into squares and enjoy piping hot.

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 Breakfast & Brunch Recipes

Vegetable Garden Frittata

A frittata (frih-TAH-tuh) is an Italian oven-baked

omelet made by mixing the ingredients into the
eggs rather than folding them inside. Serve for
breakfast or brunch with fresh fruit and our
spinach parmesan bagels with salsa light cream
cheese. Enjoy!

1 stick butter
1 teaspoon minced garlic
2 cups sourdough bread crumbs (4-6 slices, crumbled)
10 eggs, gently beaten
1 cup asparagus tips
1 cup steamed broccoli florets
1 cup chopped tomatoes
2 teaspoons Italian seasoning
1 cup grated cheddar cheese
Salt-n-pepper to taste

In a skillet, melt half of the butter. Add the garlic

and vegetables and cook for two minutes. Add
bread crumbs and cook for an additional two min-
utes. Set aside. Preheat oven to 350 degrees. In a
separate oven-safe non-stick skillet or baking pan,
melt the remaining butter over medium heat. Add
the eggs and let cook for 2 minutes. When the
eggs form a base in the pan, add the
vegetable/bread crumb mixture, seasoning and
cheese. Stir gently without disturbing the bottom
of the pan. Transfer pan to preheated oven and
bake for ten minutes. Remove from oven and
invert frittata onto serving plate. Cut in wedges or
squares.
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 Appetizers

Asiago Cheese Breadchips and Pico do Gallo Bagel Fondue Grilled Panera Bread Asiago Cheese Bruschetta

To make the Breadchips: Slice 2 Asiago Cheese mini 6 Bagels 8 Slices of Asiago cheese bread
baguettes very thin (1/8th inch) and lay slices on a 6 Ounces of your favorite beer 3 Ripe tomatoes
baking sheet. Each mini baguette will yield approx- 1 Small clove of garlic 1/3 Cup fresh basil leaves
imately 100 chips. Sprinkle the bread with garlic, 1 Tablespoon flour 2 Large garlic cloves, cut in half crosswise
salt, and brush lightly with melted butter. Bake in a 6 Ounces grated Swiss cheese 4-6 Tablespoons olive oil
350 degree oven for 20 minutes. 6 Ounces grated sharp Cheddar cheese Salt and Pepper to taste
Pico de Gallo (a salsa-like relish) Paprika and chopped parsley
Slice the tomatoes thinly. Cut or tear the basil
6 fresh tomatoes Cut the bagels into 1/2" cubes. Pour the beer into a leaves into thin strips. Using your oven broiler or
1 can whole, peeled tomatoes heavy-bottomed saucepan set over low heat. Put barbecue, grill the bread slices about 5 inches from
1 fresh jalapeno pepper, minced the garlic through a garlic press and add to the the heat source, turning them once until they are
1 onion, diced beer. Place the two grated cheeses into a bowl, light brown on both sides. Rub the cut garlic halves
1/2 bunch fresh cilantro, chopped pour the flour over them, and toss until the cheese over one side of the bread; the toasted surface will
1/4 ounce minced garlic is coated with flour. Slowly whisk the cheese into grate the garlic into the bread. Brush the slices with
1/2 teaspoon ground cumin the warm beer, whisking constantly until the mix- olive oil and top with tomato slices and basil leaves.
1/8 cup sugar ture is thick and smooth. Do not boil. Season to Season to taste with salt and pepper.
1/4 cup apple cider vinegar taste with freshly ground pepper and pout the mix-
ture into a fondue pot. Sprinkle with paprika and
Chop fresh tomatoes into small pieces. Add parsley. Using fondue fork or toothpicks, spear the
minced jalapeno, chopped cilantro, chopped onion, bagel cubes, dip them into the fondue to coat, and
minced garlic, cumin, sugar, and vinegar. Drain all enjoy! (Serves 4)
liquid from the can of tomatoes and chop them
roughly. Add canned tomatoes to the rest of the
ingredients and mix together. Cover and refriger-
ate several hours or overnight before serving.
Serve with breadchips.

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 Appetizers

Panera Bread Herb-Cheese Breadstick Bouquet

1 Sourdough Round or 3 Sourdough Soup Bowls

1/2 Cup butter, melted
1 Tablespoon fresh oregano or basil or dill weed
1/2 Teaspoon fresh garlic
1/2 Cup Parmesan or romano

Starting at the top of the bread, slice down to with-

in 1" on the bottom of the loaf. Continue to cut
slices approximately 1" apart on both sides of origi-
nal cut. Turn bread 1/4 turn and slice, in the same
manner, across the original cut. Turn bread 1/4 turn
and slice, in the same manner, across the original
cuts. This creates a bouquet of bread sticks. Place
bread on a large piece of foil. Mix the butter, garlic
and spice, pour in between bread sticks. Top with
cheese and close foil securely at the top. Heat thor-
oughly in the oven or on top of the barbecue pit.

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 Sandwiches

Carolina Pulled Pork Bar-B-Que Sandwich on Grilled Gruyere on Asiago Cheese Bread Panera Bread Roasted Red Pepper-Cheese Bread
Asiago Cheese Focaccia
Swiss Gruyere is a cow's milk cheese named for the 1 French Bread Loaf or 3 French Combo Buns
2 Asiago Cheese Focaccia from Panera Bread valley of the same name in the canton of Fribourg. 2 Tablespoons parmesan or romano, grated
1 lb. Pulled pork in Bar-B-Que sauce We've created the perfect gourmet grilled cheese 1 Cup provolone cheese, chopped
12 ounces sweet Carolina-style coleslaw sandwich by pairing the sweet, nutty flavor of 1/4 Cup roasted red peppers, chopped and drained
6 ounces of Durkee French-fried onions Gruyere with the robust tang of our Asiago Cheese 1/4 Cup green onions, sliced
Bread. 1/2 Cup mayonnaise
Slice the round Asiago Cheese Focaccia in half, then 1 Tablespoon minced garlic
slice horizontally to create the top and bottom 8 slices of Asiago Cheese Bread from Panera Bread,
sandwich portions. Place approximately four sliced 1" thick Slice bread horizontally in 3 equal portions. Mix
ounces of pulled pork on the bottom slice of focac- 1 ounce dry white wine together mayonnaise and garlic. Spread evenly
cia. Place two ounces of the coleslaw on top of the Dijon-style mustard over cut sides of bread. Top each layer with cheese,
pork. Place one ounce of Durkee onions on top of 4 ounces Gruyere cheese, sliced peppers and green onions. Reassemble the 3 slices
coleslaw. Place top half of focaccia over sandwich 2 Roma tomatoes, thinly sliced and wrap in a large piece of foil and close top. Bake
and serve. To heat, wrap in foil and place on grill 1/2 small onion, thinly sliced at 350 degrees for approximately 20 minutes, or
over medium heat or place in preheated 350 Freshly ground pepper to taste until warmed though out. Before serving, cut down
degree oven for five to seven minutes. through the bread to form serving size "sandwich".
Toast the sliced Asiago Cheese Bread in a toaster,
(Makes 4 sandwiches) on the grill, or under the broiler. For each sand-
wich, moisten the bottom piece of toasted bread
with wine using a pastry brush or your fingertips.
Next, spread mustard on bottom piece of bread,
then add one fourth of the cheese, tomato, and
onion. Grind a generous amount of pepper over
the sandwich and top with another slice of toasted
bread. Return the sandwich to the grill or broiler
until the cheese is melted. Serve immediately.

(Makes 4 sandwiches)

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 Sandwiches

Roast Beef Sandwiches with Horseradish and Roasted Turkey Panini with Cranberry Compote
Mustard Sauce
Inspired by Italy, Panini are sandwiches with fresh
6 Tablespoons stone-ground or Dijon mustard ingredients held between hearty bread and
6 Tablespoons of freshly grated or pressed on a hot grill.
prepared horseradish
1 Cup mayonnaise 2 Rosemary & Onion Focaccia from Panera Bread
1 lb. Roasted turkey breast
Stir the mustard and horseradish into the mayon- 6 ounces dried cranberries
naise until will-blended. Taste and add more mus- 4 - 1 ounce slices of sharp cheddar cheese
tard or horseradish, if you prefer. Set aside for 20 1 small diced red onion
minutes to allow the flavors to blend. 1/2 Tablespoon olive oil
Salt and Pepper to taste
Cut a Sourdough Baguette in half horizontally.
Place it cut side up on a baking sheet and broil, Saut the dried cranberries and red onion in olive
watching carefully, for 1 to 2 minutes, until it is oil for two minutes. Add salt and pepper to taste.
toasted to your specifications. Spread the horse- Add one tablespoon of water to keep ingredients
radish/ mustard sauce on both sides of the toasted moist. Set cranberry compote aside. Slice the
bread, then add lettuce, sliced onions and toma- Rosemary & Onion Focaccia in half, then slice hori-
toes. Pile on thin slices of roast beef, reassemble zontally to create the top and bottom sandwich
the baguette, and cut into sandwich servings. One portions. Cover the bottom half of the focaccia
baguette should make 3 to 4 sandwiches, depend- with cranberry compote and top with 4 oz. Roasted
ing on your appetite. turkey breast and one slice of sharp cheddar
cheese. Place top of focaccia over sandwich. Grill
over medium-high heat on both sides.

(Makes 4 sandwiches)

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 Soups

Hearty Cheese Soup in Sourdough Bread Bowls Tuscan Tomato Bread - Soup

A thick, creamy soup loaded with chopped vegeta- 5 Tablespoons olive oil
bles is the perfect thing to ladle into freshly baked 1 Onion, chopped fine
sourdough bread bowls from Panera Bread. 1 Red bell pepper, chopped fine
6 Cloves garlic, minced
5 Tablespoons butter or margarine 1/4 Cup chopped fresh basil
2 Medium carrots, chopped 2 Tablespoons thin-sliced basil leaves
2 Stalks celery, chopped 1/2 Teaspoon dried oregano
1/2 Green bell pepper, chopped 2 Cups crushed tomatoes in thick puree
1 Medium onion, chopped 1 1/4 lb. Diced, vine-ripened tomatoes (approx. 4)
1 Cup mushrooms, chopped 2 Cups low-sodium chicken broth or homemade stock
1/2 Cup cooked ham or bacon, chopped 1 mini-baguette each of Pesto, Sun-dried Tomato,
1/2 Cup all-purpose flour Asisago Cheese & Fiesta Bread, cut into 1 inch cubes
2 Tablespoons cornstarch 1/4 Teaspoon fresh-ground pepper
4 Cups chicken broth
4 Cups milk In a large saucepan, heat 4 tablespoons of olive oil
1/2 Teaspoon paprika over moderately low heat. Add onion, bell pepper,
1/4 Teaspoon cayenne pepper garlic, chopped basil, and oregano. Stirring occa-
1/2 Teaspoon ground mustard sionally, cook approximately 10 minutes or until the
1 Pound sharp cheddar cheese onion is golden. Add crushed tomatoes, fresh
Salt tomatoes, 1 cup of broth, salt and sugar; bring to a
Ground black pepper simmer. Reduce heat to low. Simmer, uncovered,
6 Sourdough bread bowls until thick, for approximately 30 minutes. Place
bread cubes on a baking sheet and toast in 350
In a large, heavy stockpot, melt butter or margarine. degree oven for 25 minutes, or until crisp. Remove
Add chopped vegetables & ham or bacon and cook bread from the oven and add to sauce. Gently stir
over medium heat until vegetables are slightly ten- for 5 minutes. As the bread absorbs the tomatoes,
der, about 10 minutes. Stir in flour and cornstarch. add pepper and some of the stock as needed to
Cook, stirring constantly, about three minutes. Add keep the mixture soupy. Use a spoon to mash the
broth and continue stirring until slightly thickened. bread so the soup is thick and the bread blends
Add milk and spices. Add cheese gradually, stirring into the tomato sauce. Simmer for 30 minutes, stir-
until cheese is melted. To avoid curdling, do not ring occasionally to prevent burning.
allow soup to boil after cheese is added. Season to To serve, ladle into individual bowls and lightly driz-
taste with salt and pepper and serve piping hot in zle with remaining olive oil and sprinkle with sliced For more great recipes visit
a hollowed sourdough bread bowls. basil. www.panerabread.com

Makes 4 servings.
 Salads

Panzanella

Panzanella (pahn-zah-NEHL-lah) is a traditional

Italian Bread Salad. Our recipe is a great starting
point for creating your favorite Panzanella...many
traditional recipes call for cucumbers, anchovies,
and peppers. Spice it up with basil, garlic, flavored
olive oil, or chicken for a great meal!

1 Sourdough Round, 1/2"x1/2" cubes

12 oz. Balsamic vinaigrette
1 - 1 1/2 heads of Romaine lettuce, cleaned and
chopped in 2" squares
1/2 cup Grated parmesan or Asiago cheese

Place cubed bread, romaine lettuce, cheese, and

balsamic vinaigrette in a large bowl. Toss and
serve.

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 Side Dishes

All - Purpose Panera Bread Stuffing

3 Cups of 1/2" Panera Bread Sourdough bread cubes

1/2 Cup chopped onion
1/2 Cup chopped celery, stalks and leaves
1 Teaspoon dried thyme leaves
3/4 Teaspoons dried sage
1 Teaspoon salt
1/2 Teaspoon black pepper
1/3 to 1/2 Cup melted butter
1/2 Cup of your favorite additions: chopped pecans,
chopped water chestnuts, toasted sliced almonds, cur-
rants, wild rice, gently sauted chopped oysters.

To make the bread cubes, start with 1/2 loaf of left-

over bread. Remove the crusts and cut the bread
into 1/2" cubes until you have about 3 cups.
Spread them out on a cutting board and allow
them to dry, if possible overnight. The next day,
place the bread cubes in a large bowl; add onion,
celery, thyme, sage, pepper and your favorite secret
ingredient toss until they are well mixed. Add the
melted butter, using the larger amount if you like
your stuffing very moist, and toss gently. Stuff your
3 - 4 pound chicken or turkey and roast as directed.
To prepare stuffing on it's own, place it in a shallow
baking dish, cover with foil and bake at 350
degrees for 40 minutes, or until the vegetables are
tender. If the stuffing dries out, you may wish to
add a little chicken broth as it cooks.

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 Desserts

Cinnamon French Toast Ice Cream Sandwiches Panera Bread Brown Betty Panera Bread Pudding

Loaf of Cinnamon Raisin bread, thick sliced 1 Cup bread crumbs 4 - 5 Cups day-old bread, cut or torn into 1" pieces
5 Eggs, beaten 1 Stick butter (8 tablespoons) 2/3 Cup dried currants or chopped dried fruit of your
1/2 Teaspoon cinnamon 1 Cup white sugar choice:
1/2 Teaspoon vanilla extract 1/2 Teaspoon cinnamon Raisins, apricots, dates etc.
1/2 Gallon of your favorite ice cream 1/2 Teaspoon nutmeg 5 Eggs
6 Apples or Pears or Peaches, peeled, cored and 1/2 Cup sugar
In a small bowl mix eggs, cinnamon, and vanilla chopped 3 1/2 Cups milk
extract. Dip sliced bread into egg mixture and 1/2 Cup brown sugar 1/4 Teaspoon nutmeg
place in a medium high heat skillet. Grill each side 2 Beaten eggs 1/4 Teaspoon vanilla
of the bread for approximately 45 seconds. Allow 1 Teaspoon vanilla 2 Tablespoons butter
bread to cool. Place one scoop of your favorite ice
cream onto one piece of bread and spread. Place a Generously butter baking dish. Mix spices with Preheat the oven to 325 degrees and butter a 2
second piece of bread on top to make a sandwich. fruit and brown sugar. Place in the baking dish. In quart baking dish. Place the bread pieces in a large
Wrap sandwich with wax paper or plastic wrap and a small bowl, whip the eggs with the vanilla. In a shallow bowl and pour the milk over them, making
place in freezer for 1 - 2 hours. separate bowl, using a fork, mix the breadcrumbs sure that all the bread is moistened. Allow this to
with the white sugar. Top fruit with crumb mixture sit for up to 1 hour (the longer you soak the bread,
and pour melted butter over breadcrumbs - cover- the more moist the pudding will be). Meanwhile, in
ing thoroughly. Bake at 350 degrees for 30 to 40 another bowl, beat the eggs well then add the
minutes. sugar and beat again until well mixed. Add nutmeg
and vanilla and mix again. Pour this mixture over
the bread and mild mixture, then add the chopped
dried fruit and toss well. Pour the pudding into the
baking dish, dot with butter and bake for 45 - 60
minutes, or until it is set in the middle and browned
on top. Serve with a dollop of whipped cream or
pour half and half over each portion.

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 For the Pantry

Bread Crumbs from Panera Bread Panera Bread Balsamic Dipping Oil Panera Bread Torn Croutons

Cups leftover Panera Bread Sourdough cubes 1 Cup aged balsamic vinegar 1 Loaf of fresh or leftover Panera Bread Sourdough
1 Teaspoon salt 3 Cups extra virgin olive oil 5 Tablespoons olive oil
1/2 Teaspoon pepper 1/4 Teaspoon garlic, minced 1 Teaspoon salt
1/2 Cup good olive oil or melted butter 1/4 Cup pecorino or pepper to taste Pepper to taste
1 Clover garlic, finely minced or put through a garlic
Preheat the oven to 350 degrees. Remove the In a mixing bowl, combine all ingredients and whip press
crusts from your leftover bread. Cut or tear it into thoroughly until all ingredients are fully incorporat- 1 Teaspoon dried or 1 tablespoon fresh mixed herbs
roughly 1/2" pieces and process them in the ed. Stored in an airtight container and refrigerated, of your choice: oregano, basil, thyme, etc.
blender or food processor until you have coarse this mixture should last at least 6 months.
crumbs. Spread the crumbs on a baking sheet; Use as a dipping sauce for any Saint Louis Bread. Preheat the oven to 300 degrees. Slice the loaf on
whisk the salt and pepper into the oil or butter and 1/2 or lengthwise, so you can get at the soft bread
drizzle it over the crumbs. Bake for 15 minutes, stir- inside - do not use the crust. With your fingers, tear
ring every 5 minutes, until the crumbs are golden away pieces of bread that are approximately 1/2" to
brown. 3/4" in diameter. Place them in a large bowl and
whisk the oil, salt, pepper and garlic together in the
If you are making breadcrumbs for a sweet dish, bowl and toss until they are all evenly coated.
such as Brown Betty, delete the salt and pepper Spread them on a large baking sheet and place in
and make sure to use the butter instead of olive oil. the oven for 15 - 20 minutes, stirring them ever 5
minutes, until they are golden brown.

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