Great Harvest Bread
100% Delicious

RECIPES

  • - Crunchy Wheat Germ Encrusted French Toast -
    Yield:  2 servings

    Ingredients:
    3 slices Cinnamon Chip Bread, 1" Thick
    1 tsp. Vegetable Oil
    1 tsp. Ground Cinnamon
    3 each Large Eggs
    ¼ cup Half & Half or Milk
    ½ tsp. Table or Kosher Salt
    ¼ tsp. Ground Black Pepper
    ½ cup Honey Wheat Germ
    Cooking Pan Spray As Needed

    For the Topping:
    2 tbsp Granulated Sugar
    1 tsp. Ground Cinnamon
    Pure Maple Syrup As Needed

    Method of Preparation:
    1. In a large bowl, dissolve 1 teaspoon of the cinnamon in the vegetable oil. 
    2. Add the eggs, half & half, salt, and pepper and whisk together thoroughly.
    3. Place the wheat germ into a separate large bowl.
    4. Preheat a sauté pan, iron skillet, or griddle over medium heat (approximately 300° F)
    5. Dip each of the bread slices into the egg mixture, allowing them to soak well. Then dip them into the wheat germ, coating generously on both sides. 
    6. Spray the preheated cooking surface with pan spray and cook each toast until lightly browned and crisp on both sides, being sure to cook the egg through.
    7. Mix together sugar and remaining cinnamon and sprinkle on top of finished French toast and serve with Pure maple syrup.
  • - Spinach Artichoke Dip in a Boule -
    Yield: 10-12 servings

    Ingredients:
    1 each Spinach Feta Bread, Round (Boule) Loaf
    ½ lb. Bacon
    1 each Small White Onion, ¼" dice
    10 oz. bag Fresh Spinach Leaves, washed (Frozen may be used, drain well) 14 oz. can Whole Artichoke Hearts, drained
    ½ tsp. Table or Kosher Salt
    ½ tsp. Ground Black Pepper
    2 tbsp. Flour
    1 cup Half & Half or Milk
    2 tbsp. Lemon Juice
    1 tbsp. Dijon Mustard
    ½ cup Parmigiano Reggiano, grated
    1 cup Gruyere Cheese, shredded

    Method of Preparation:
    1. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.
    2. Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. 
    3. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping. 
    4. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. 
    5. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly.
    6. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. 
    7. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted.
    8. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach.
  • - Oyster Stuffing -
    Yield: 3 Lbs.

    Ingredients:
    ½ loaf Dakota Bread, cut into ½ inch cubes
    1 each Small White Onion, ¼ inch dice
    2 stalks Celery, slice ¼ inch thick
    1 each Carrot, shredded
    2 tbsp. Olive Oil
    ¼ tsp. Table or Kosher Salt
    ¼ tsp. Ground Black Pepper
    ½ tbsp. Seafood Seasoning (Old Bay®)
    1 tbsp Fresh Thyme, chopped
    1 tsp. Rubbed Sage
    2 cups Brown Rice, cooked
    1 each Large Egg
    2 cans Whole Oysters, (8 ounce can), cut into ½ inch chunks
    1 cup Juice from canned oysters and/or Clam Juice
    2 tbsp. Butter (optional)

    Method of Preparation:
    1. Heat the olive oil in a large skillet over medium heat.
    2. Add the onions and celery and cook until softened and translucent (2-3 minutes).
    3. Add the carrots and season with salt, pepper, seafood seasoning, thyme, and sage.
    4. Remove to a large bowl and cool slightly.
    5. Add rice, egg, bread cubes, oysters, and oyster or clam juice and toss to combine.
    6. Use as is to stuff poultry, pork, or fish, being sure to reach 165°F to cook the egg.
    7. Otherwise, place into a baking dish, level the surface and dot with butter.
    8. Place into a preheated 325°F oven and bake 20-25 minutes or until the temperature reaches 165°F. Serve as a side dish.
    Note: Fresh shucked oysters may be used where available, reserve oyster liquor for the liquid portion of the stuffing
  • - Super Duper Salad Sandwich -
    Ingredients:
    Honey Whole Wheat Bread
    Thinly Sliced Cucumber
    Spicy Brown or Honey Mustard
    Sprouts
    Avocado, Thinly Sliced
    3-4 Leaves Red Leaf Lettuce
    Sliced Tomato
    Toasted Sesame Seeds
    Sliced Onion
    Salt & Pepper

    Method of Preparation:
    Spread mustard on both sides of honey wheat bread. Layer avocado, onions, tomato, sprouts & cucumber (holds together best in that order). Add a sprinkle of toasted sesame seeds, and salt & pepper to taste. Top with lettuce, serve with your favorite chilled fruits, and ENJOY!
  • - A+ Baked Apple French Toast -
    Ingredients:
    Loaf of Great Harvest Apple Crunch Bread
    Cinnamon
    3 large, green apples
    1 stick butter or margerine
    1/2 to 3/4 c. brown sugar
    1 T. water12 oz. cream cheese
    8 eggs
    1 qt. milk
    2 T. vanilla

    Method of Preparation:
    Set rack in lower third of oven. Preheat oven to 350. Spray 9" x 13" pan with vegetable spray. Core & cut apples into thin wedges, leaving the skin on. Melt butter/margarine with brown sugar & water. Add apples and cook 2-3 minutes. Spread into baking pan and cool. Cube cream cheeese and dot onto apple mixture. Cover apples with a layer of sliced Apple Crunch Bread. Beat together eggs, milk, and vanilla. Pour this mixture over the bread/apple dish, taking care to dampen all the bread. Sprinkly with cinnamon. Bake for 40-50 minutes, until golden & puffed up.
    • You can bake immediately or cover & refridgerate overnight.
    • Use peaches next time you try this recipe, or omit fruit entirely, if you'd like.
  • - After-school snack ideas with Apple Crunch Bread -
    Smart Monkey: Spread slices with peanut butter & honey, then add a layer of sliced bananas.
    Cut-outs: Press cookie cutters into slices & top with cream cheese! 
    Apples & Cheese: Layer slices of cheddar cheese & thinly sliced fresh green apples on untoasted bread.
    Funny Face Apple Toast: Mix food coloring & milk, paint bread with q-tip or finger-tip, then toast.
  • - Great Harvest Stuffing -
    Ingredients:
    12-16 lb Turkey 
    1 load of Great Harvest Stuffing Bread
    1 stick or 1/2 cup Sweet Cream Butter
    1 1/2 - 2 cups Chicken Broth or water reserved from Giblets

    Method of Preparation:
    Slice the loaf into 2" cubes and store in a brown paper bag 3-4 days before preparing stuffing (or you can dry in the oven for 3 hours at 200°). Place cubes in a large bowl and add in 1 stick of butter that has been cut into small pieces. Add enough chicken broth or giblet water to moisten cubes. (Optional: add chopped walnuts or dried cranberries for a mouth-watering feast.) Place stuffing inside of turkey cavity and back as normal.
  • - Turkey & Stuffing Casserole -
    Ingredients:
    5 cups cubed Great Harvest Stuffing Bread
    3 cups cooked turkey cut into small pieces
    3 cans condensed cream of chicken soup
    6 eggs
    2cups milk
    1 tsp. poultry seasoning
    Salt and pepper
    1/4 cup grated parmesan cheese
    1/2 cup flour
    1/4 cup butter
    Slivered almonds

    Method of Preparation:
    Place bread cubes in buttered 3-qt casserole dish (9" x 13"). Arrange turkey over cubes. Combine the eggs (slightly beaten), soup, milk, poultry seasoning, adn salt & pepper to taste. Pour mixture over turkey. Combine flour and cheese, cut in the butter and sprinkly on top. Top with slivered almonds. Bake at 375° for 35 to 40 minutes (test with a tooth pick; when it comes out clean, the casserole is ready to serve).
  • - Link Sausage Brunch Casserole -
    Ingredients:
    1 1/2 lbs link sausage
    8 slices of any Great Harvest bread, cubed
    2 cups grated sharp cheddar cheese
    2 1/4 cups milk
    4 eggs
    1/2 cup mayonnaise
    3/4 tsp. dry mustard
    1 can cream of mushroom or cream of celery soup

    Method of Preparation:
    Butter a 2-qt casserole dish. Cut the sausages in half and brown. Arrange the bread cubes in the casserole dish. Top with the browned sausage and cover with the cheese. Beat the eggs with the milk and dry mustard. Pour misture over bread and regrigerate overnight.

    Next day -- mix together the soup and mayonnaise and pour over the casserole. Bake for 1 hour at 325°. Great for Christmas morning served with fruit!
  • - Cranberry Orange Party Tray -
    Ingredients:
    1 loaf of Great Harvest Cranberry Orange Bread
    Whipped Cream Cheese
    Grated orange peel and fresh cranberries (optional)

    Method of Preparation:
    Pull our your prettiest holiday party tray. Slice the Great Harvest Cranberry Orange bread in 3/8" slices. Arrange the bread neatly on the tray. In a small serving bowl scoop whipped cream cheese (an ice cream scoop is wonderful for this). Garnish with grated orange peel and fresh cranberries. Sit back and enjoy the rave reviews!
  • - French Toast Casserole -
    Ingredients:
    1 loaf of Great Harvest Bread cut into 1 inch cubes (10 cups)
    8 eggs
    3 cups milk
    4 tsp. sugar
    1 tsp. vanilla
    3/4 tsp. salt (optional)

    Topping:
    2 Tbsp. butter (cubed)
    2 Tbsp. sugar
    2 tsp. ground cinnamon
    Maple Syrup

    Method of Preparation:
    Place bread cubes in a greased 13 x 9 x 2 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla, and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove form the regrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350° for 45-50 minutes or untila knife inserted near the center come out clean. Let stand for 5 minutes. Serve with syrup. Makes 12 servings.
  • - Honey Bunny Dip Bowl -
    Ingredients:
    Great Harvest Honey Whole Wheat Bread Bunny
    1 package Knorr Dried Spinach Soup Mix
    1 tub of Sour Cream
    A variety of your favorite veggies for dipping

    Method of Preparation:
    Stir together the soup mix and sour cream and chill in the fridge for 30 minutes.

    Cut out the back of the bunny carefully, leaving the ears intact and the walls of the bunny thick enough to hold the dip. When ready to serve, pour the dip into the bunny and arrange the veggies neatly around it. This makes a fun and festive Easter hor d'oeuvre for family and friends to share!

  • - Grilled Tomato Focaccias -
    Ingredients: 
    Great Harvest focaccia
    3 red tomatoes, cut into 1/4" slices
    3 yellow tomatoes, cut into 1/4" slices
    1 cup crumbled feta cheese1/2 cup fresh basil, chopped
    2 cloves garlic, minced
    1/2 tsp. freshly ground pepper
    1 tsp. salt 

    Method of Preparation:
    Arrange a single layer of tomatoes in a lightly greased grill basket. Cover and grill over medium high heat (350-400°) for 2 munites. Combine feta cheese and next 4 ingredients. Arrange tomato slices evenly over focaccia; sprinkle evenly with cheese mixture. Grill, covered, over medium-high heat about 3 minutes or until slightly crisp. Yield: 8 servings.
  • - Bread Spreads -
    Herbed Mustard Vinaigrette
    Combine 1/4 cup olive oil, 2 Tbs. red wine vinegar, 1 tsp. dijon mustard, 1/4 cup finely chopped basil, 2 Tbs. chives, chopped, 1 tsp. fresh oregano, chopped, 1/2 tsp. salt and 1/2 tsp. pepper.

    Curry Honey Butter
    Heat 1 tsp. curry powder in a skillet over low heat until fragrant (about 1 minute). Cool slightly. Combine with 1/4 cup softened better, 1 tsp. honey and 1/4 tsp. salt.

    Spicy Southwestern Butter 
    Cobine 1/4 cup softened butter, 1/8 tsp. chili powder, 1/2 clove garlic, crushed through press, 1 tsp. fresh lime juice and 1/4 tsp. salt.

Great Harvest Bread of Rochester

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Great Harvest of Rochester - Two Great Locations:

(507) 286-1101  |  706 Broadway Ave. N., Rochester, MN 55906

(507) 258-5300  |  2483 Commerce Drive, Rochester, MN 55901

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www.greatharvest.com