Start with Our Artisan Breads & Make Something Delicious with These Tried & True Bakery Recipes!

Pesto Pizza

Split a loaf of our artisan sourdough baguette and brush with pesto (see our pesto recipe below).Top with capicola, shredded mozzarella, and grated parmesan. Broil until the cheese melts.

Italian BLT

Spread pesto (see our pesto recipe below) mixed with mayonnaise on our toasted ciabatta squares; fill with crisp pancetta, sliced tomato, and arugula.

Pesto Butter

Mash 3/4 cup pesto into 4 tablespoons softened butter. Spread on toasted slices of our crispy artisan sourdough baguette or any Denny’s bread of your choice.


pesto Ingredients:

  • One large bunch of basil, leaves only, washed and dried
  • Three medium cloves of garlic
  • One small handful of raw pine nuts
  • Roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
  • A few tablespoons of extra-virgin olive oil
  • Special equipment: large mezzaluna for chopping

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped, add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point, the basil and garlic should be a very fine mince. Add about half the pine nuts; chop. Add the rest of the pine nuts; chop. Add half of the Parmesan; chop. Add the rest of the Parmesan; and chop. In the end you want a chop so fine that you can press all the ingredients into a basil “cake.” Transfer the pesto “cake” to a small bowl (not much bigger than the cake). Cover with a bit of olive oil; it doesn’t take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving, give the pesto a quick stir to incorporate some of the oil into the basil.

This pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it is made. Makes about 1 cup.

Great on sandwiches, pasta, pizza, vegetables, and in soups.

Denny’s Barbeque Pulled Pork Sandwiches

Denny’s Barbeque Pulled Pork SandwichesIngredients:

  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs
  • 1 (20 oz. bottle) of Denny’s World Famous Barbeque Sauce

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on high heat for 4 hours or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in Denny’s barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

Serve on our delicious onion hamburger buns.

Turkey Melt Sandwich​

Turkey Melt Sandwich​Ingredients:

  • Mashed potatoes
  • Sliced cheddar
  • Sliced turkey
  • Denny’s Onion Dill Rye Bread
  • 1 Tablespoon butter

Layer mashed potatoes with sliced cheddar and turkey on Denny’s Onion Dill Rye Bread. Pan-fry with a tablespoon of butter until sandwich is browned on both sides.

Cinnabutter Swirl French Toast

Cinnabutter Swirl French ToastIngredients:

  • 4 eggs
  • Dash salt
  • 1 cup milk
  • 10 to 12 slices Denny’s Cinnabutter Swirl Bread
  • Butter
  • Maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Brioche French Toast​

Brioche French Toast


  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices Denny’s Brioche Bread
  • 4 tablespoons butter

In medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit.