7 Ways With French Bread

Use this versatile bread for way more than dipping and appetizers.

  • Carb Up
    Story by Maureen Callahan

    Carb Up

    Baguette or loaf, French breads are versatile enough to star in sweet and savory dishes, alike. Try them as a stand-in for pizza crust, a strong base for gooey bread pudding, and the crispy star of French onion soup.

  • Sourdough Garlic Bread
    Story by Maureen Callahan, James Carrier

    Sourdough Garlic Bread

    Looking for a killer garlic bread? Pasquale's pizzeria in San Francisco is sharing their secret and super simple recipe. Sourdough French bread is brushed with lots of olive oil and then topped with minced garlic, parsley, and a sprinkling of freshly grated Parmesan.
  • French Onion Soup
    Story by Maureen Callahan, Photo: Jonelle Weaver

    French Onion Soup

    The recipe may be French, but there's nothing foreign about the quickness of this steakhouse classic. Mix canned beef broth, canned fried onions, and sherry in soup bowls and top with a slice of stale French bread and some gooey Swiss cheese.
  • Spicy Crawfish and Andouille Pizza on French Bread
    Story by Maureen Callahan, Howard L. Puckett

    Spicy Crawfish and Andouille Pizza on French Bread

    A split French baguette makes a simple, elegant crust for this fast-and-spicy weeknight pizza meal. If you can't find Cajun adouille, substitute your favorite spicy or mild sausage. Crawfish not available? Substitute chopped shrimp for a similar flavor.
  • Pain Perdu
    Story by Maureen Callahan, Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Pain Perdu

    This vanilla-spiced French toast is a great way to use day-old baguettes or French bread. Top the milk-and-cinnamon-soaked bread with berries steeped in wine, or cook any variety of seasonal fruit with white grape juice instead of the wine.
  • New Orleans Bread Pudding with Bourbon Sauce
    Story by Maureen Callahan, Randy Mayor; Katie Stoddard

    New Orleans Bread Pudding with Bourbon Sauce

    Bourbon-soaked raisins are an indulgent but easy addition to this simple bread pudding, made with milk, eggs, and cubed French bread. Whip it up the night before or let it stand 30 minutes before baking. And for the crowing touch: serve with a quick sauce made with bourbon and melted butter.
  • Grilled Vegetable Sandwiches
    Story by Maureen Callahan, Photo: Ray Kachatorian

    Grilled Vegetable Sandwiches

    A splash of olive oil and a few sprinkles of French herbs help liven up grilled vegetables and make them a perfect sandwich filling for bread stacked with creamy Provolone cheese. If the weather prevents grilling, roast the vegetables instead.
  • Bruschetta Gorgonzola and Apples
    Story by Maureen Callahan, Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

    Bruschetta Gorgonzola and Apples

    A buttery gorgonzola spread laced with a splash of brandy is layered on thin slices of toasted or grilled French bread for a quick appetizer. Serve with apple wedges, grapes, or other seasonal fruit.

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