3 quick and easy meals with bread

Need meal inspiration? We love these yummy recipes using bread – and no, we don’t mean your usual ham and cheese sarmies.


Bread can be very versatile – especially if you need to whip up a quick, breakfast, lunch or dinner.

French toast with mascarpone, berries and honey

You will need

  • 3 eggs, beaten
  • 125ml milk
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 4 slices of Sasko Plus+ Oats and Honey Bread
  • 40g butter
  • 50ml mascarpone cheese
  • 100g mixed berries (blueberries, strawberries and raspberries)
  • 50g flaked almonds
  • 30ml honey


  1. In a small bowl, mix the beaten eggs, milk, cinnamon and nutmeg.
  2. Place the bread in a shallow container and pour the egg mixture over the bread
  3. Let the egg soak into the bread.
  4. In a frying pan, melt butter over medium heat.
  5. Place the egg-soaked bread in the pan and fry until golden brown.
  6. Divide into two plates.
  7. Spoon over the mascarpone scatter the berries and almonds and drizzle with honey.

 French toast

Melba toast with smoked salmon

Makes 10 portions

You will need

  • 5 slices of Sasko Plus+ Soy and Linseed Bread
  • 50ml olive oil
  • Salt and pepper
  • 150g full-fat cream cheese
  • 30g chives, chopped
  • Juice of ½ lemon
  • 200g smoked salmon
  • Micro-herbs


  1. Preheat the oven to 180°C.
  2. Line baking trays with non-stick baking paper.
  3. Roll the bread slices so each forms a thin sheet, about 3mm thick.
  4. Remove the crusts and cut into three finger-sized rectangular shapes.
  5. Coat the bread with the olive oil, salt and pepper.
  6. Bake in the oven for 10 minutes or until golden brown.
  7. Remove from the oven and leave to cool.
  8. Add the cream cheese, chopped chives and lemon juice into a mixing bowl and season well. Mix thoroughly.
  9. Place mixture into a piping bag.
  10. Pipe the cream cheese mixture onto each bread crisp and top with smoked salmon. Season with salt and pepper and garnish with micro-herbs.

Salmon Croutes

Pulled chicken tacos with guacamole, charred corn salsa, beans and sour cream

Makes 20 tacos

You will need

  • 1 small pre-cooked rotisserie chicken
  • 1 bottle of barbecue sauce
  • Salt and pepper
  • 20 slices of Sasko Low GI White Bread, crusts removed
  • 100g butter, softened
  • 2 large tomatoes, diced
  • 1 red onion, finely diced and run under hot water
  • Kernels of 2 mealies, charred in a hot pan and cut off the cob
  • Fresh coriander
  • 2 avocados, roughly mashed and seasoned
  • 1 tin of mixed beans, drained and washed
  • 200ml sour cream
  • 5 limes, quartered


  1. Pull the chicken off the bone and place in a bowl.
  2. Add the barbecue sauce and season with salt and pepper.
  3. Using a rolling pin, roll the crustless bread slices flat.
  4. Use a cookie cutter to cut rounds out of the bread slices.
  5. Butter the one side of the bread rounds.
  6. In a medium heated frying pan, fry the bread rounds until the buttered side is golden brown.
  7. Remove from the pan and fold over a wooden spoon to form a taco shell.
  8. Leave for 5 minutes to set.
  9. Mix the tomato, onion, corn, coriander and salt and pepper to make a salsa.
  10. Fill the tacos with a spoonful of pulled chicken mixture and top with the salsa, a few beans, mashed avocado, a drizzle of sour cream and a squeeze of lime.


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