One of the things we all share at Semifreddi's is a love for good quality, freshly baked bread and pastries. We really enjoy experimenting and sharing different recipes and sandwich combinations. Listed below is some of our all time favorites. Have a suggestion? Give us a call and tell us all about it! 

BREAD PUDDING WAFFLES by @lilybubbletea

Lily is a local food photographer in the bay area. She developed this recipe using Semifreddi’s Challah! 

If you google “bread pudding waffles” you actually end up with a lot of results for the reverse: bread pudding made with waffles. But these are custardy soft bread pudding goodness in completely portable form, baked to perfection in a Belgian style waffle maker.

Follow Lily on Instagram at @lilybubbletea


  • 1 loaf left over (is there even such a thing?) soft bread, best with challah or cinnamon twist
  • 4 eggs
  • 2 cups milk
  • 3 tbsp melted butter
  • 4-6 tbsp brown sugar
  • A splash of vanilla extract
  • Pinch of salt
  • (optional) 1-2 tsp cinnamon
  • (optional) chocolate chips
  • (optional) whipped cream, berries, your favorite waffle toppings!
  • Add eggs, milk, butter, brown sugar, vanilla, and salt in a large mixing bowl and whisk to combine
  • Tear or cut loaf of bread into small pieces. The loaf should be dry, so make sure to use bread that is a few days old or has been dried out in the oven
  • Add the bread to the wet mixture and stir to combine
  • Let it sit in your fridge until the liquid is fully absorbed and the bread has become very soggy
  • Throw in some chocolate chips here if the mood hits
  • Cook this mixture in your waffle maker as you would with waffle batter, until the outside is a nice caramel brown color
  • Top with your favorite waffle toppings & enjoy!




  • 1 1/2 cups of milk
  • 4 large eggs
  • 1/4 tsp ground nutmeg
  • 2 drops of pure vanilla extract
  • Sweet butter
  • Powdered sugar


  • Slice Semifreddi’s Cinnamon Twist into 1/2 inch thick pieces.
  • Beat eggs until whites and yolks have combined.
  • Add nutmeg and beat again until it has dissolved into the eggs.
  • Add vanilla and milk and beat until milk has blended.
  • Pre-heat a non-stick griddle on medium setting.
  • Dip slices of Semifreddi’s Cinnamon Twist into milk and egg batter, then stack dipped pieces on an empty plate. When you have finished dipping the bread the griddle should be hot enough to begin cooking.
  • Cook each side until golden brown.
  • Spread each slice with butter to taste, add real maple syrup, and dust with powdered sugar.
  • Enjoy!


The Bay Area is our world, but we have many fans from across the country! Robert has our Ciabatta shipped all the way to Hawaii so that he never goes without our world class bread. Robert was kind enough to share his favorite recipe that incorporates our Ciabatta.


  • 1 Ciabatta loaf  - sliced into 1inch think slices
  • Your favorite pesto
  • Optional additions*: fresh garlic, parmesan cheese


  • Over a low heat, spoon about a ½ cup of Pesto (and garlic*) into a medium saucepan
  • Place sliced bread in pan, until it turns golden brown, flip and repeat (top with grated parmesan cheese*)
If you are a fan of Pesto, stop by one of our East Bay Retail Cafes and try our Turkey Focaccia sandwich made with fresh homemade pesto-mayo! 


Now this is Killer chicken!

Developed at Semifreddi's by our very own Craig West, this
recipe is so easy, so tasty, so Bon Appetit-esque without
the fuss, that we promise you'll be making excuses to have
mid-week dinner parties. Perfect with salads, summer
tomatoes, buttery mashed potatoes. Go crazy with your side
dishes and splurge on dessert as this entree is also low
in fat.



  • 1 pkg chicken breasts or thighs
  • 1-5 oz bag Semifreddi's Super Garlic Croutons
  • 2 eggs
  • 1/4 cup milk
  • salt & pepper


  • Wash chicken and pat dry.
  • Smash croutons into a fine powder.
  • Wisk eggs and milk in a small bowl until combined, add salt and pepper to taste.
  • Dip chicken pieces into the mixture and roll in crouton powder to coat completely.
  • Place chicken in covered roasting pan and bake in oven @ 350 degrees for 50-60 minutes or until internal temperature reaches 190 degrees.
  • Remove from oven and let stand for 10 minutes.
Serve & enjoy!