Upgrade your breakfast with this Easy French Toast recipe featuring Duffy’s Dough Sourdough. Perfectly chewy, sturdy, and made for soaking up rich egg custard without falling apart. Its dense texture holds moisture beautifully, giving you golden, crispy edges and a soft, custardy center in every bite.
The subtle tang of sourdough adds a delicious depth of flavor that complements sweet toppings like maple syrup, powdered sugar, or fresh berries.
Quick to make and endlessly customizable, this sourdough French toast turns everyday ingredients into a cozy, gourmet breakfast—ideal for busy mornings or slow weekend brunches.
Serves: 4
Ingredients
1 egg
1 tsp. Vanilla Extract
1⁄2 tsp. Ground Cinnamon
1⁄4 cup milk
4 slices Duffy’s Dough Sourdough
Directions
1. Whisk egg, vanilla and cinnamon in shallow dish. Stir in milk.
2. Dip Duffy's Dough Sourdough slices in egg mixture, turning to coat evenly on both sides.
3. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until cooked through and browned on both sides.
4. Serve with syrup, powdered sugar and fruit, if desired.
Elevate your breakfast or snack with this vibrant Avocado Mango Toast, made on hearty Duffy’s Dough Multigrain or Demi Baguette Sourdough. This chewy, dense bread is the perfect base as it’s strong enough to hold generous layers of creamy avocado and juicy mango without getting soggy or falling apart.
Toasted to perfection for a crisp exterior and chewy center, Duffy’s Dough sourdough enhances every topping. The bright flavors of fresh mango and a sprinkle of Kroger Mercado Chili Lime Seasoning add a tangy-sweet kick that complements the avocado beautifully.
Quick, easy, and bursting with flavor, this is a fresh twist on classic avocado toast that’s perfect for breakfast, brunch, or a light lunch.
Serves: 4
Ingredients
4 slices of Duffy’s Dough sourdough
2 avocados, mashed
1 mango, thinly sliced or chopped
1 tsp. Kroger Mercado Chile Lime Seasoning
Directions
1. Toast sourdough slices in a toaster. Spread avocado on each slice and top with a few pieces of mango. Sprinkle with Kroger Mercado Chile Lime Seasoning.
2. Serve and refrigerate leftovers.
Looking for the perfect sandwich recipe for picnics, road trips, or school lunches? These Turkey and Ham Picnic Sandwiches are made with soft, sturdy Duffy’s Dough Sourdough Dinner Rolls making them ideal for on-the-go meals that won’t fall apart. Layered with savory turkey and ham, crisp lettuce, red onion slices, and your favorite cheese from Kroger, each bite delivers a satisfying mix of flavor and crunch.
This recipe is easily customizable with different meats, cheeses, toppings, and spreads. All of which pair deliciously with the tangy sourdough rolls. Serve with fresh fruit, crunchy chips, or a cold Kroger iced tea for a refreshing, complete meal that travels well and tastes even better.
Serves: 4
Ingredients
1⁄4 cup butter, softened
3 oz. cream cheese, softened
1⁄2 cup roasted red peppers, patted dry
4 Duffy’s Dough Dinner Rolls
4 pieces lettuce leaves
4 slices deli turkey
4 slices deli ham
4 slices cheddar cheese
4 slices red onion
Directions
1. In the bowl of a food processor, add butter, cream cheese and peppers. Process until smooth.
2. Spread cream cheese mixture over ciabatta rolls and top each with lettuce, turkey, ham, cheese and red onion.
3. Serve and refrigerate leftovers.
Serves 4
Ingredients
• 4 slices Duffy’s Dough sourdough
• About 12–16 oz fresh crabmeat, picked over for shells
• Mayonnaise, to taste (about 2–3 tablespoons total)
• Salt, to taste
• Freshly ground black pepper, to taste
• Shaved Parmesan cheese, as desired
Instructions
1. Toast the Bread
Lightly toast the sourdough slices until just golden and crisp on the outside but still tender inside. Set aside.
2. Prepare the Crab Mixture
In a bowl, gently fold the crabmeat with the mayonnaise. Use a light hand—just enough mayo to bind without masking the crab. Season with salt and pepper to taste.
3. Assemble
Divide the crab mixture evenly among the four slices of toasted sourdough, spreading it loosely rather than packing it down.
4. Finish with Parmesan
Scatter shaved Parmesan generously over the crab. Broil for 1-5 minutes until cheese is melted.
5. Plate and serve Immediately
Serve warm or at room temperature.
Ingredients
• 4-6 Duffy’s Dough Artisan sandwich rolls, sliced in half
• Mayonnaise, to taste
• Cranberry relish, to taste
• Cooked turkey slices, enough for generous layers
• Leftover dressing (stuffing), warmed
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Instructions
1. Toast the Bread
Lightly toast the sourdough until golden and sturdy but not dry. This helps the bread hold up to the fillings.
2. Warm the Fillings
Gently warm the turkey and dressing so they’re heated through but still moist. (Room temperature works too if you prefer a softer sandwich.)
3. Build the Sandwich
• Spread mayonnaise on one side of each slice of bread.
• On the bottom slice, layer turkey slices generously.
• Add a thick spoonful of warm dressing, gently pressing it into the turkey.
• Spoon cranberry relish over the dressing—don’t overdo it; a bright line is perfect.
4. Top & Press
Close with the second slice of sourdough, mayo-side down. Press gently so the layers meld without squeezing out the filling.
5. Serve
Plate and serve immediately while the contrast of warm turkey/dressing and cool cranberry is at its best.
Serves 4–6
Ingredients
5–6 ripe fresh tomatoes, cut into wedges or thick slices
3 cups homemade sourdough croutons
4 ounces goat cheese, crumbled
1 avocado, diced
1/4 cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste
Optional: 1/2 small red onion, thinly sliced, toasted pine nuts or sunflower seeds for crunch
Instructions
Place cut tomatoes in a salad bowl. Sprinkle lightly with salt and pepper.
Add the croutons, avocado, goat cheese, basil, and parsley over the tomatoes. Also add onions if used.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic until well combined.
Drizzle the dressing evenly over the salad and toss gently to combine without breaking up the tomatoes or goat cheese too much.
Top with toasted pine nuts or sunflower seeds if desired.
Let the salad sit for 5 minutes before serving so the croutons absorb a little of the dressing and tomato juices while still staying crisp.
1 loaf Duffy’s Dough sourdough bread
1/3 cup olive oil
3 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
Optional: 1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F.
Cut the sourdough loaf into 1-inch cubes and place them in a large mixing bowl.
In a small bowl, whisk together olive oil, melted butter, garlic powder, onion powder, salt, pepper, and Italian seasoning.
Pour the seasoned mixture over the bread cubes and toss until evenly coated. Add Parmesan cheese if using.
Spread the bread cubes in a single layer on a large baking sheet.
Bake for 15–20 minutes, stirring once halfway through, until the croutons are golden brown and crisp.
Let cool completely before serving or storing. Croutons can be kept in an airtight container for up to one week.
Serves 4–6
Ingredients
• 4–6 Duffy’s Dough sourdough sandwich rolls, sliced
• 1 1/2 pounds thinly sliced corned beef
• 8–12 slices Swiss cheese
• 1 cup sauerkraut, drained well
• 1/2 cup Russian or Thousand Island dressing
• 4 tablespoons unsalted butter, softened
• Optional: pickle spears for serving
Instructions
1. Preheat a large skillet or griddle over medium heat.
2. Butter the cut sides of each sourdough roll lightly.
3. Spread Russian or Thousand Island dressing on the inside of each roll.
4. Layer corned beef evenly onto the bottom halves of the rolls. Top with sauerkraut and Swiss cheese.
5. Close the sandwiches and place them on the hot skillet or griddle.
6. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese is melted.
7. Remove from heat, slice in half if desired, and serve hot with pickle spears alongside.