The winners are in! As many of you know, throughout the month of November we were celebrating National Bread Month, and what better way to celebrate than by enjoying bread with your family. We asked consumers throughout the Midwest to visit us on our Facebook fan page and submit a recipe into our Family Secret Recipe Contest.
Recipes could be submitted in one of three categories: Mom’s Legendary Stuffing, Hearty & Light Breakfast Delights and Sandwiches For All Seasons. We were thrilled to taste and judge all of the wonderful recipes we received, and after careful consideration we’ve chosen our winners!
Congratulations to Maureen Napier who won in the “Mom’s Legendary Stuffing” category with her Sausage Stuffing recipe, Jessica Schumann Weaver who won in the “Sandwiches For All Seasons” category with her Grilled Ham & Brie recipe and Amy Gangloff who won in the “Heart & Light Breakfast Delights” category with her Breakfast Cereal French Toast Recipe. Stay tuned as we continue to post additional recipes submitted to the contest. We so enjoyed them and know you will too!
Thanks to everyone who helped us celebrate National Bread Month! Check out the winning recipes below and enjoy them with your family. Let the celebration continue!
From our family to yours,
- 10 – 12 oz. cubed stale Klosterman white bread
- 1 lb. Sausage (sage, Italian, spicy)
- 2 Eggs
- Celery, chopped
- Onions, chopped
- Garlic, chopped
- 1 tsp. Poultry seasoning
- 3/4 can evaporated milk
Slightly moisten the bread by placing in a strainer, under the faucet for a few seconds. Do not soak the bread. Mix the bread, sausage, onion, celery and garlic by hand. Add the mixture of slightly beaten eggs, seasoning and milk to the bread mixture. Spread the mixture thin in pans sprayed with cooking spray. Poke holes in the stuffing with your fingers (this makes for a crispier top!) Bake at 350 degrees until the stuffing is brown and crisp, approximately 45 minutes.
Grilled Ham & Brie
- 2 loaves of Klosterman white bread
- Deli ham
- Brie cheese
- Raspberry jam
- Olive oil
Slice the bread on an angle. Spread the jam on one slice, Brie on another. Put the ham in the middle to make a little sandwich. Heat a grill pan over medium heat. Brush the outer sides of the sandwich with olive oil (or butter). Grill for a few minutes on each side, until brown and toasted and the cheese is melted.
Breakfast Cereal French Toast
- 8 slices of Klosterman white bread
- 8 Eggs
- 1/4 cup Milk
- 2 tsp. Vanilla
- 1 tsp. Cinnamon
- 2 Tbsp. Butter
- 2 cups Cornflakes (any brand)
- Powdered sugar
Mix together in a bowl the eggs, milk, vanilla and cinnamon. Melt 1 tablespoon of the butter in a flat skillet. Soak a slice of Klosterman’s delicious white bread in the egg mixture on both sides until saturated in the mixture. Crush the cornflakes in a plastic bag a bit, but leave some big pieces. Pour onto a paper plate. Place the egg mixture bread on the plate and cover with cornflakes on both sides. Place onto the skillet and repeat four times to have four slices of bread on the skillet. Brown on both sides on medium heat for about 3 minutes on each side. Melt one more tablespoon of butter and repeat four more times until all of the French toast is done. Sprinkle with powdered sugar and drizzle with syrup.