1 Loaf Baker’s Crust cinnamon bread
6 eggs
¾ cup of whole milk
1 tbsp vanilla
1 tsp of ground cinnamon
¼ cup powdered sugar

In a bowl whisk eggs, milk, vanilla and cinnamon together. Slice bread into 1” thick slices. Pre heat pan or griddle between medium and medium high heat. Dip bread into mixture and cook on each side for 3 minutes or until cooked through. Dust with powdered sugar and serve. Fresh strawberries are a great garnish.

1 loaf of Baker’s Crust Sourdough Rustic bread cut into ½” slices
1ball of fresh smoked mozzarella sliced into ½” slices
1 small can of roasted red peppers - Julianned
4 garlic cloves peeled and chopped
1 tbsp of fresh chopped basil
½ cup balsamic vinegar
1½ cups of olive oil
½ cup all purpose flour
2 portabella mushrooms sliced in ½” long pieces

Marinate garlic, olive oil, roasted red peppers and basil in a bowl for 6 hours or up to a day in advance. Baste mushrooms in balsamic vinegar and grill till soft (3-4 minutes on each side). Flour the mozzarella on both sides then grill to warm (1-2 minutes on each or until grill marks are visible and cheese is warm). Grill bread slices 1 minute on each side till toasted. Equally portion mozzarella slices on 4 slices of bread. Equally portion mushrooms on top of the mozzarella. Equally portion the roasted red peppers on the mushrooms.
If you want, you may top each crostini with another piece of bread to make a fabulous sandwich.

1 loaf of Baker’s Crust French Baguette bread cut into ½” slices on a bias.
½ cup balsamic vinegar
1 tbsp extra virgin olive oil (If the peppers you bought are in oil, disregard this)
1 small can of roasted red peppers – Julianned
½ cup of fresh chopped basil
1ball of fresh mozzarella sliced into ½” slices
½ tsp sugar
¼ tsp pepper
½ tsp of salt

Marinate the roasted peppers, basil, balsamic vinegar, salt, pepper and sugar in a small bowl. This may be done in advance and put in the refrigerator. Slice the baguette into 1/2 inch slices on a bias. Top each slice of baguette with one slice of the mozzarella. On top of the mozzarella, put between 1 and 2 teaspoons of the marinated red pepper mixture. This is a judgment call based on how much you like roasted red peppers☺ Bake in a 350 degree oven for 5 minute or until the mozzarella is melted a bit.

1 loaf of Baker’s Crust Roasted Garlic & Parmesan Baguett cut into ½” slices on a bias.
¼ cup balsamic vinegar
1 tbsp extra virgin olive oil
1.5 cups chopped fresh tomatoes (1/2 x 1/2 inch chop)
½ cup of fresh chopped basil
1 small log good quality goat cheese
½ tsp sugar
¼ tsp pepper
½ tsp of salt

Marinate the tomatoes, basil, salt, pepper, olive oil, balsamic vinegar, and sugar in a small bowl. This may be done in advance and put in the refrigerator. Slice the baguette into 1/2 inch slices on a bias. Spread each slice of baguette with goat cheese. On top of the goat cheese, put between 1 and 2 teaspoons of the marinated tomato mixture. This is a judgment call based on how much you like tomatoes. Bake in a 350 degree oven for 5 minutes.