We are happy to share with you these convenient recipes given to us from friends, employees, and the Executive Chef from Vegetarian Times Magazine. If you have a favorite recipe using our breads, please share it with us.

Blueberry French Toast

12 slices of Rudi's Organic Country French Artisan Bread cut into 1" cubes.
8 oz. cream cheese softened and cut into small cubes
1 cup fresh blueberries
12 eggs
1/3 cup maple syrup
2 cup milk

Grease large rectangle baking pan. Place half the bread cubes in pan, then half the cheese cubes, then half the blueberries. Repeat. Mix together the eggs, maple syrup, and milk. Pour mixture evenly over the bread cubes. Cover with aluminum foil. Place in refrigerator and chill overnight.

Next morning...Bake for 30 minutes at 350 degrees covered with foil. Remove foil and bake another 30 minutes, uncovered. Serve with powdered sugar.

Country Morning Cinnamon Toast
We love to spice up our favorite white bread. This is a great after school snack!

1/4 cup sugar
2 teaspoons cinnamon
Butter

Mix together the sugar and cinnamon. Toast Rudis Organic Country Morning White Bread, butter the slices and sprinkle on the cinnamon mixture.

Apple 'n Spice French Toast
Your family will love piping hot French toast for breakfast. And, French toast is a great way to use up day-old bread. Unlike fresh bread, the day-old variety won't soak up too much of the egg-and-milk mixture and produces just-right, crisp, golden slices.

3 large organic eggs
1 cup organic whole milk
1 teaspoon organic sugar
1/4 teaspoon salt
12 slices of Rudi's Organic Apple 'n Spice Bread
3 tablespoons organic unsalted butter
1/3 cup confectioners' (powdered) sugar for dusting

Preheat oven to 350° F.

Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once to coat both sides.

Melt 1 tablespoon butter in a 12-inch heavy skillet or griddle over moderately high heat. Transfer 4 soaked bread slices to skillet and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices to a large shallow baking pan. After all slices are browned and arranged in baking pan, bake on a center oven-rack until hot, about 5 minutes. Sprinkle with confectioners' (powdered) sugar, if desired.

Yield: A delicious dozen slices of ou-la-la French toast!

Honey Sweet Wheat Breakfast Sandwich
We've lowered the fat in this star-struck favorite and have upped the healthy goodness for a yummy organic sandwich that's food safe and doesn't need to be kept chilled — perfect for the school lunchbox!

For each sandwich, you will need:
1 small, ripe organic banana
2 slices Rudi's Organic Honey Sweet Whole Wheat Bread
2 tablespoons organic peanut butter
2 tablespoons organic butter

In a small bowl, mash the organic banana with a fork. Meanwhile, lightly toast the Honey Sweet Whole Wheat Bread. Divide and then spread the organic peanut butter on each slice of toast. Top with the mashed organic banana and put slices together to form sandwich. Melt half the organic butter in a small, nonstick skillet and fry the sandwich, browning one side. Turn sandwich over, melt remaining half of butter, and finish browning second side. Serve hot.

Yield: 1 hot sandwich!

Better Bunny Salad Sandwich
Trying to add more fruits and vegetables to your favorite bunny's diet? Here's a fun, tasty make-ahead recipe that combines a colorful, crunchy, organic filling with Rudi's Organic famous Cinnamon Raisin Bread.

1 10-ounce bag organic shredded carrots
1/2 cup organic raisins
1/2 cup well-drained, crushed, canned organic pineapple
2 tablespoons organic mayonnaise
2 tablespoons organic plain yogurt
6 lettuce leaves
12 slices Rudi's Organic Cinnamon Raisin Bread

Mix all ingredients and chill. Spoon 1/3 cup onto organic bread slice. Top with lettuce leaf and another slice of bread to make sandwich. (For zestier salad, add 2 tablespoons minced green onion.)

Yield: About 2 cups, or enough organic sandwich filling for 4 big bunnies

Vegan Tempeh Reuben
(30 minutes or fewer)
Original recipe courtesy of Vegetarian Times Magazine

Seasoned Tempeh
1/4 cup liquid aminos seasoning (Bragg's)
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. soy tempeh, halved and cut into 24 slices
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices Rudi's Organic Jewish Light Bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut

1. To prepare Tempeh: Combine liquid aminos seasoning, onion, garlic, bay leaf and 2 cups water in medium-size saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and cool tempeh in juice.
2. To make Dressing: stir together mayonnaise, relish and ketchup in small bowl.
3. Toast 8 slices of bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
4. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Dressing. Place on sandwiches, and slice in half.

Yields: 8 sandwiches

Southwestern Spelt Burrito with Chicken

1 white spelt tortilla
1 teaspoon olive oil
1/3 cup grilled chicken
¼ cup cooked basmati rice
¼ cup roasted red peppers
pinch of cumin
1 teaspoon cilantro
¼ cup shredded cheese
1 clove crushed garlic

Spread olive oil lightly over surface of tortilla & warm in toaster oven till slightly toasted...not too much or it will be difficult to roll.  Place filling at one end and roll (grilled chicken, basmati rice, roasted red peppers, cumin, cilantro, cheese, garlic).  Place in pan and drizzle w/olive oil....back into toaster oven & toast until golden brown...let it cool (if you can wait that long!!) cut on the diagonal & devour!!  

Yield: 1 burrito

Yummie...our family loves them and we go through at least 2 packages a week...
Nancy Zeller

Organic Peachy and Nutty Turkey Rollups
Cool and crunchy, this unique recipe calls for Rudi's Organic Spelt Tortillas, made with an ancient wheat-like grain that's quickly finding a following among health-conscious shoppers.  Cut into small bite sizes for appetizers.

2 tablespoons Organic cream cheese
4 Organic turkey slices
1/2 cup Canned organic peaches, well drained
1/4 cup Organic walnuts, chopped
4 Lettuce leaves, optional
2 Rudi's Organic Spelt Tortillas

Spread organic cream cheese on Spelt Tortillas. Layer with organic turkey slices, canned, drained organic peaches, chopped walnuts and lettuce leaves, if desired. Tuck in both ends and roll up tortilla. Secure with a toothpick. For great, chilled party appetizers, cut filled tortillas crosswise into fourths and secure each section with a toothpick.

Yield: 2 rollups

Italian Mozzarella Panini
This flavorful sandwich is so fresh tasting that you can have sun-baked Italian flavors no matter what the season. We've combined the best ingredients for this classic Italian sandwich. (Try well-drained, canned organic tomatoes if fresh organic tomatoes are out of season.)

2 slices Rudi's Organic Rosemary Olive Oil Artisan Bread
1/2 teaspoon Organic extra-virgin olive oil
4 slices Organic mozzarella, sliced
2 tablespoons Organic fresh basil, chopped
1 Organic tomatoe, fresh seeded and chopped or canned seeded, chopped and well drained
1 handfull Organic packaged fresh, pre-washed salad greens (baby arugula, mixed baby greens or herb salad mix)
Salt and fresh-cracked organic pepper to taste

Brush slices of  Rosemary Olive Oil Bread with organic olive oil. Stack organic mozzarella, fresh chopped organic basil, chopped organic tomatoes, fresh, pre-washed organic salad greens, and salt and fresh-cracked organic pepper, to taste. Grill on Panini grill or on stove top.

Yield: Never enough...Ciao!

Organic Ham & Cheese Bake
Yes, it's true! Meat and cheese are organic, too. Enjoy these hot sandwiches right out of the oven.

1/2 cup organic butter, softened
1/3 cup chopped organic onion
1/3 cup prepared organic mustard
1 tablespoon plus 1 teaspoon organic poppy seeds
12 Rudi's Organic Hamburger Buns
24 organic-ham thin slices, about 2 1/2 pounds
24 organic Swiss cheese slices, about 2 1/2 pounds

Combine organic butter, chopped organic onion, organic mustard and organic poppy seeds. Spread on each side of the Hamburger Buns and, after filling sandwiches, spread remaining mixture on the buns' tops and sides. Layer organic ham and organic Swiss cheese slices. Arrange on cookie sheet and bake for 15 minutes at 350 degrees F. Serve hot.

Yield: 1 dozen flavorful, hearty organic buns

Ultimate Roasted Garlicky Bread

1/2 cup olive oil
8-10 cloves garlic
4 tablespoons butter
1/4 cup parmesan
cracked pepper
6 slices Rudi's Organic Tuscan Roasted Garlic Artisan Bread
optional pesto or sun-dried tomato spread

Preheat oven to 350.

Crush the garlic and sautee with 1/4 cup of olive oil and butter until lightly brown. Remove from heat. Add the remaining olive oil. Spread each slice with the garlic mixture. Optional top with pesto or sun-dried tomato spread.

Bake for 5-7 minutes at 350. Remove from oven, top with parmesan and cracked pepper and broil for 2-3 minutes, until cheese is lightly browned.

Right Choice Herb Croutons
These croutons are a nice addition to soup and salad. This is a great way to use up day old bread.

1 tsp. Oregano
1/2 tsp. Thyme
1 tsp. Parsly
1/2 tsp. Basil
pinch of Salt
1/2 tsp.Cracked Pepper
3 tsp. Butter or olive oil
4 slices Rudi's Organic Right Choice Herb Bread

Preheat oven to 225.

Mix together all the dry spices. Lightly spread Right Choice Herb Bread with butter or olive oil. Dice into cubes. Sprinkle with spice mixture. Place in oven and toast until browned and crispy dry. Stir occasionally so that all sides are browned.

You can store these for future use.