This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

Little golden-brown rosemary mini breads make a great addition to a bread basket or a holiday table. Olives stud the loaves, giving them more character.

Blue cheese, pecans and plenty of black pepper flavor this savory bread. Tear off a hunk or toast thin slices. Either way, have some white wine nearby.

Adding a Medjool date puree to the batter results in a rich, moist muffin. Toffee streusel with toasted pecans is drizzled over the batter just before baking.

Stollen is a traditional Christmas sweet bread. This version is rich with a cream and marzipan filling and studded with nuts and dried fruits. Stollen make great holiday gifts.

Brioche isn’t just for breakfast and it’s easier to make than you might think. For a savory treat, bake rolls with a small square of goat cheese.

Fresh, light baking powder biscuits are smeared with a bright, easy-to-make strawberry jam. These flaky biscuits are best when eaten right from the oven.

Your guests will want seconds of these crisp thin triangles of herb infused flatbread. A pasta machine is the secret to rolling out thin sheets of dough.

Dry, leftover challa results in crispy on the outside, moist and tender on the inside bread pudding. For a sauce, this carrot crème anglaise is unique.

These baked French breakfast brioche, or sweet eggy bread, are topped with a hefty dollop of luscious almond cream and crowned with gently poached pear slices.

This bread stuffing is filled with celery, onion, thyme, basil, parsley. It’s a great for turkey or chicken. Make this stuffing for Thanksgiving. You’ll thank us.

A Portuguese cakey bread stuffed with a Cheddar-like cheese called Queijo Sao Jorge and studded with bits of smoked ham called presunto. Utterly delicious.

Broa, or Portuguese cornbread, has a distinctive whitish crust, which cracks to reveal a golden-brown crumb. This is a toothsome, hearty bread.

Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.

Here French toast is made even more delicious by layering brioche in a deep dish and adding cream cheese, pecan, raisins, and plenty of spices.

No typo in this title, it’s a sauerkraut cake with chocolate – a fine dessert. In this mellow relationship, the chocolate tempers the bite of sauerkraut.

This lighter rye bread recipe combines both rye flour and rye bran with all-purpose flour for a more delicate bread with just the right amount of chewiness.

Studded with walnuts and dried currants, these rolls were traditionally made in Greece with a quick rising dough to be eaten just after sundown.

This recipes for rustic italian bread, focaccia, is studded with sage leaves and smothered on top with red bell peppers, onions, tomatoes, and basil.

Don’t toss those overripe bananas. This quick banana bread recipe is moist and flavorful. Toasted walnuts add a bit of crunch. Keeps longer than it lasts.

What might seem like an unlikely duo is a winning combination. Amber beer and Cheddar cheese are helped by Dijon mustard to make a savory, delicious muffin.

These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.

An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.

A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.

A great stuffing for Thanksgiving dinner, this recipe pairs pork with prunes for a savory-sweet side dish that goes well with the holiday turkey.