Kitchen Concoctions





Flavors of Fall

At the beginning of September Foodbuzz and Nature’s Pride Bread asked food bloggers if they wanted to create a recipe using Nature’s Pride Bread. I signed up because I knew I could create a tasty, original, one of a kind recipe using Nature’s Pride Bread. Because I wanted my recipe to be something different, I didn’t want to go the traditional route of a sandwich or bread pudding. So the wheels in my head started turning and I thought of stuffing. But I didn’t want to create any ‘old’ stuffing I wanted something different, something special, something new.
This Breakfast Stuffing was the end result: full of all the flavors of fall apples, cinnamon, pecans, and cranberries. This stuffing had a hint of sweetness and was perfect paired with some breakfast sausage and eggs. What a great breakfast for a nice cool and crisp Autumn morning!
Breakfast Stuffing

by Heather of Kitchen Concoctions
Prep Time: 15-20 minutes Cook Time: 45 minutes Serves 5-6

2 medium green apples; peeled, cored, and diced
3 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
3 slices Nature’s Pride Oven Classics Honey Wheat bread
3 slices cinnamon raisin bread
3 slices pumpkin bread
1/3 cup apple cider
1/4 cup dried cranberries
1/4 cup pecans

Preheat oven to 350 degrees. Spray an 8×8 inch pan with non-stick spray.

Slice bread into 1/2 inch square pieces. Add cranberries to apple cider and let sit.

Place prepared apples, brown sugar, cinnamon, and butter in saute pan over medium-high heat. Cook for 3-4 minutes.

After apples are done cooking add bread pieces to pan and stir. Pour apple cider and cranberries over the cooked bread and apples. Stir in pecans. Let cook for 1-2 minutes. Pour mixture into prepared 8×8 inch square pan. Cook for 45 minutes or until set. Serve hot with breakfast sausage and eggs!

Disclaimer: I received a coupon for a loaf of Nature’s Pride Bread and Foodbuzz to participate. Of those who participate Nature’s Pride and Foodbuzz will select 6 bloggers who submitted a recipe to present their recipe at Foodbuzz Blogger Festival 2010, all travel expenses paid by Nature’s Pride Bread.

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