Savory Bread Pudding with Apples & Butternut-Squash

Josh Allen, Companion Bread Guy, shows how to make a delicious Savory Bread Pudding with butternut squash and Granny Smith apples. Using Miller’s Five Grain bread, this dish is a great side for your next gathering. Enjoy! Click here to download the recipe! Savory Bread Pudding with Apples and Butternut-Squash Ingredients: 1 loaf Companion Miller’s Five Grain, thinly sliced 1 butternut squash 2 Granny Smith apples, cored and thinly sliced 4 tsp fresh Italian parsley 2 tsp each fresh sage & thyme 2 cloves garlic, rough chop 3 cups milk 2 cups heavy cream 4 eggs 3 tsp salt 1 tsp black pepper, ground 1 cup gruyere cheese, separated Process: Preheat oven to 350 degrees. Cut squash in half, remove seeds, rub with butter or oil and place cut side down on a baking sheet. Roast in the oven for 1 hour or until squash is cooked through. Puree squash in a food processor with all of the ingredients except the bread, apples and half the cheese. Note: this step may need to be done in batches and depending on the size of the food processor. Grease a 9×13 inch baking tray with butter and layer bread and apples to the top of the dish. Pour the liquid over and press down with your hands to thoroughly soak everything. Let stand for 45 minutes or overnight (refrigerated) to absorb custard. Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil, turn over to broil and finish baking until cheese melts and crispies form on the surface.
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Spinach Walnut Pesto Crostini

Josh Allen, Owner of Companion, makes crostini! Perfect for a soup, appetizer or to snack on! Visit for more details! Josh Allen, Owner of Companion, demonstrates how easily it is to make PESTO! Great for any occasion! Visit for more information! Click here to download the recipe! Spinach Walnut Pesto Crostini Ingredients: 1 loaf Companion French Baguette, cut into 1/2″ slices 10 oz. baby spinach 1/2 cup parmesan 1/2 cup walnuts 2 tbsp lemon juice 2 tbsp diced red chili pepper, seeds removed 2 cloves garlic, chopped 1/4 cup olive oil, plus more if desired Process: Toast bread slices in a 325 degree oven for 20-30 minutes, until crisp. In blender, process all ingredients except for 5 oz of the spinach. After there is enough room, add the rest of the spinach. Process until desired consistency, adding oil if needed. Top crisp bread slices with a spoon full of pesto mixture and serve.
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Slow Roasted Tomato & Bread Salad

Josh Allen, Companion Bread Guy, shows how to make a fabulous bread salad with roasted cherry tomatoes and Companion’s Ciabatta. Perfect as a light dinner or as a side for a feast with friends. Enjoy! Click here to download the recipe! Slow Roasted Tomato & Bread Salad ½ loaf Companion Ciabatta, cut into cubes 2 pints cherry tomatoes, varietal 8 basil leaves, chopped ½ cup Pecorino Romano cheese, grated ½ medium red onion, thinly sliced 2 cups arugula 4 tbsp balsamic vinegar 1/4 cup extra virgin olive oil, plus more for tomatoes and bread Salt and pepper to taste Put all ingredients in a food processor and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Preheat oven to 400 degrees. In a bowl, toss the tomatoes lightly in olive oil, salt and pepper. Spread them out into a single layer on a sheet pan and roast for 15-20 minutes, until they are slightly blistered and soft. In another bowl, toss the Ciabatta cubes lightly in olive oil, salt and pepper. Spread the bread cubes out on another sheet pan in a single layer and toast in the same oven for 8-12 minutes, until lightly browned but still soft. Allow bread and tomatoes to cool. Place all remaining ingredients in a large serving bowl and gently toss to combine. Season with salt and pepper. Let marinate for 10 minutes. Add toasty bread cubes and roasted tomatoes to salad, fold gently and serve immediately.
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Early Bird Outlet Receives “Neighborhood Business of the Year” Award

Companion’s Early Bird Outlet was selected by the Office of Mayor Francis Slay to receive a “2011 Neighborhood Business of the Year” award for the City of St. Louis! Chosen in conjunction with the St. Louis Board of Aldermen, this annual award is given to businesses in the community that enhance the quality of life for St. Louis residents and that have contributed to the greater good of the community. Mayor Slay presented the award at the 2011 City of St. Louis Business Celebration Luncheon on October 7 at the Renaissance Grand Hotel, Majestic Ballroom. Companion takes great pride in making St. Louis a great city to live, work, and do business.  We love seeing our fans flock over to our Early Bird Outlet on Friday, Saturday and Sunday mornings for great deals on our freshly baked breads and sweets. Located at our South City bread factory at 4555 Gustine Ave, the Outlet offers everything by the pound at prices up to 35-40% below retail.

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New Honey Mustard Dipping Sauce

Companion’s best-selling handcrafted Bavarian Pretzels now have a companion! We’ve created a flavorful new Honey Mustard Dipping Sauce to accompany these salty snacks. This sweet, delicious sauce paired with our Bavarian Pretzels makes a great appetizer or snack for any party. Or, use this dipping sauce for our delicious Dipping Sauce Slaw and Bratwurst Sandwich, the perfect creation for your next dinner or gathering – Click here to get the recipe! Made and jarred locally, our new 12-ounce jar of dipping sauce is available for $4.99. Stop by one of our cafes (located in Clayton and Ladue), the Early Bird Outlet or any area Dierbergs store and buy a jar today!

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Try out this delicious dessert! It is the perfect NYE dessert because one of it’s key ingredients is espresso! Perfect for a late night. Watch the video below of Josh Allen whipping up the Companion Affogato, yum!
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Italian White Bean Hummus Recipe

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Serve with toasted or grilled Companion bread.
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Perfect Crostini

Watch as Josh Allen, owner of Companion, demonstrates how to make the perfect crostini. This recipe is perfect for a soup, appetizer, or to snack on. Get the full recipe below. The Perfect Crostini Olive Oil Salt and Pepper Baguette (You can also use French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) Cut the baguette into small, thin strips then put the strips into a bowl. Pour desired amount of olive oil over the bread and season with salt and pepper. Toss in bowl in order to cover bread then lay on a sheet pan. Bake in oven at 300 degrees for 20-30 minutes.
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Baked Egg Dish

Watch Josh Allen, owner of Companion demonstrate how to make the perfect breakfast dish- Baked Eggs!  Served with a side of Companion bread, this dish is ideal to share with family or friends. Whether you make it the day before or the morning of, this dish will make breakfast your favorite meal of the day! Get the full recipe below. Baked Egg Dish 1 lb red potatoes 9 eggs 2 oz butter 2 oz flour 12 oz mile 12 oz creme 3 oz Parmesan cheese 1 oz dijon mustard 1 pinch salt and pepper 6 oz Gruyere cheese 1 cup of bacon pieces Heat oven to 350 degrees. Roast 1 lb of potatoes- add salt, pepper, olive oil and rosemary to your liking- set aside.Mix 9 eggs in a bowl and set aside.Melt butter and flour in a dish for 2 minutes. Add milk and creme. Cook for 3 or 4 minutes or until you get a consistency similar to pancake batter. Remove from heat.Wisk in Parmesan cheese and Dijon mustard. Add salt and pepper.Add 1/4 of the sauce to the mixed eggs and wisk. After wisking, add the egg mixture to the sauce.In an 8×8 pan, put the potatoes on the bottom. Cover the potatoes with the Guyere cheese then pour sauce and egg mixture on top.  Sprinkle with bacon.Bake for 45 minutes.
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