Recipes from the March/April 2012 issue of EatingWell (Slide 29)
Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what’s in season. Although we typically advocate using whole-grain bread, we stuck with challah for this recipe, because the results are so luscious.
Recipe: Breakfast Fruit Bread Pudding
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Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with …View slide
Cobb Egg Salad
The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece…View slide
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken th…View slide
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other …View slide
This Alaskan-inspired salmon pie is pure comfort food. It doesn’t slice neatly, so scoop it like a…View slide
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