If a loaf of plain sandwich bread landed in your hands, what would you make with it?

Here are a few of my favorite ways to enjoy a loaf of our plain gluten-free bread

a plain loaf of gluten-free sandwich bread from Switch Bakery

I recently found myself in many conversations about French toast. A subscriber wanted advice on using our bread to make it, another customer told us all about an epic French toast brunch they made recently, and yet another customer was buying a loaf specifically for their own pan perdu adventure.

This sparked an idea in our own menu planning. Maybe it was time to include a loaf of our plain gluten-free sandwich bread in our bread club deliveries.

While French toast is always a great idea, I wanted to strike out on new adventures. So I set a loaf of our plain bread on the kitchen counter and waited for inspiration to strike. Here are a couple of the ways we used our plain loaf in our home this week - complete with recipes and tips that I hope will inspire you.

1. Assemble an Antipasti Bruschetta. While we wait for sun-ripened tomatoes to appear, we swapped in artichoke hearts for a bruschetta. Brush each slice with olive oil and toast in the oven. Chop the steamed artichoke hearts (drained artichoke hearts in olive oil works well too), sprinkle with salt, gently mix in shaved parmesan. Layer mixture on warm toast, drizzle with balsamic. Add some heat with a few drops of your favorite fermented hot sauce.
   
   

2. Whip up a strata! You could think of it as a savory bread pudding. Or a breakfast casserole, featuring anything and everything you have in your fridge! The only real requirements here are bread, egg, milk (or dairy alternative) salt and pepper.

   
   Roughly chop or tear up about half a loaf (about 11 ounces of bread) and spread it out on a greased pan. I used a 9” square pan, choose a pan that is just big enough to be about 2-3 pieces of bread deep. In a small bowl, whisk 4 eggs. Add 1 1/2 cups of milk, a pinch of salt and pepper. Stir in any additions you’d like to include - cheese (1/2-1 cup), herbs, sautéed veggies, pre-cooked sausage, and anything else your heart desires. Pour mixture over bread and stir to coat well. Bake at 350 degrees for about an hour, until golden brown and set in the middle. Let it rest at least 10 minutes, and serve.
   
   This is an easy recipe to assemble the night before. Wrap and refrigerate, when you are ready to bake — unwrap and bake. Best served with a large spoon, don’t worry about waiting for it to cool long enough to cut into squares.
   
   

3. I love fancy toast for lunch, I hope you do too! Peanut butter + banana and a drizzle of honey. Smashed avocado, tomato, butter lettuce. Herby cream cheese, cucumbers, sprouts. Spaghetti toast with sauce, cheese and a quick trip under the broiler.

4. Cube, toast, accessorize! This bread makes a great crouton (hello Caesar salad!). Cut into cubes, toss in olive oil and salt, pour onto a sheet pan and bake at 375 until crispy, stirring every 7-10 minutes.

   
   Top salads or make them into crumbs and use in everything from meatloaf to meatball recipes, casseroles tops to breaded and pan fried everything.
   

   

5. I saved the best for last — honey toast. Take your slice of plain bread on a transformational journey. Slice off 2 thick slices of bread, and trim off crust. Mix 3 tablespoons of butter (vegan butter is good too), 3 tablespoons of brown sugar, and 1 tablespoon of honey or agave. With a spoon or knife, spread mixture on all sides of the bread. Place it on a baking sheet (a liner is a good idea, but ok to skip) and bake at 350 degrees for 20 minutes total, flipping over half way through. Let the bread cool for 5 minutes.
   
   A surprising sweet mid-day treat? Absolutely. A dessert? You betcha, serve it as is or add ice cream and a fruit compote.