Just spritz the surface of the loaf with a little water and bake it in a 350° oven for 5-10 minutes. The loaf will stale much more quickly after this, so use up the remainder in one of these ways: 1. Thicken Soups – We love thick hearty soups when the weather is cold, and throwing in a few chunks of stale bread is a great way to add body to
Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. —Kallee Krong-McCreery, Escondido, California
This will make sure it has enough space to toast properly and makes for the best dried bread cubes. Store leftover stale bread in a freezer safe container or bag and collect a variety of bread types. If you want a larger bread cube, cut them up to 1" in size. They will take longer to dry out if you use larger cubes or use dense heavy bread.
Leftover Bread & Cheese Patties from Give Recipe. 2. Artichoke Spinach Goat Cheese Strata from eat.drink.smile. 3. Italian Panzanella (bread salad) from Martha Stewart. 4. Italian Bread Soup from A Little Bit Crunchy. 5. Baked Cinnamon Toast Triangles from Orangette.
2. Brownie Milkshakes. Brownies are a great way to jazz up a regular milkshake, especially for the chocolate lovers out there. It’s easy too. You’ll need some chocolate or vanilla ice cream, some milk, your brownies, and a blender. Load up your blender with all the ingredients above and blend away.
Fry chopped onion, garlic, celery, apple and bacon until golden. Add cubes of pumpernickel bread, fresh parsley, a free-range egg and season. Use as a stuffing for roast chicken or rolled pork. Slice the pumpernickel thinly, then cut into triangles. Drizzle with olive oil and season. Bake at 200°C/180°C fan/gas 6 until crisp.
Answer. To store bread, place it in a cool, dry place. A breadbox is ideal, but a paper bag or plastic bag will also work. Avoid storing bread in the refrigerator or freezer, as this will cause it to become dry and hard. When it comes to bread, one-size-fits-all doesn’t apply. Different bread types have different storage needs:
9. Nutty Vegetable Topping: Drizzle with olive oil; arrange on a baking sheet with equal parts blanched almonds or pine nuts; bake at 400 degrees for 6-8 minutes, until golden brown; transfer to a
Bake in a 400°F (200°C) oven, shaking the pan a couple of times, until golden and crispy, 6 to 8 minutes. Or, to make the best-tasting caesar salad croutons you’ve ever tried, toast cubed buns in fat from a roast chicken. Sprinkle croutons on salads and soups. Try it: Grilled Bread & Tomato Salad. 3.
For the Budin de Pan: Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. In a blender, blend together the evaporated milk, milk, sweetened condensed milk, vanilla extract, eggs, and bread cubes until completely smooth.
Place it over medium-low heat. Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time to prevent soggy French toast.
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how to use up stale bread
