🪔 How To Use Up Stale Bread

Bread omelet - Whisk eggs with milk, salt, pepper, and cheese. Dip bread slices in the egg mixture and cook in a skillet until golden on both sides. Fold over and serve with ketchup or salsa. Strata - Layer cheese, ham, spinach, and mushrooms with bread in a baking dish. Begin by breaking apart the gingerbread house or cookies, removing any leftover candies and then running it through a food processor until it gets crumbly. Next, add melted butter, egg and baking powder to the crumbs. Once all the ingredients are combined, mold the crust into a pie pan before baking it in the oven. 2. 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 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: 3 medium bagels (about 10 ounces total), stale or fresh, cut into ¼-inch-thick rounds. ¼ teaspoon kosher salt, plus more to taste. Everything spice or other spice blend of your choice, for 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. 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 Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. 2. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole. 3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from 14 Smart Ways to Use Stale Bread Panzanella. Cubes of stale bread are the perfect sponge for all that great dressing in this Italian bread salad. Ribollita. Stale bread makes a great thickener for soups, whether you crumble it or use it in big, thick chunks, like in Baked Pasta Topping. Fresh Transfer the crumbs to an airtight container or jar until you’re ready to use them. 13. Mini pot pies. Using leftover brioche for pot pies is another easy way to avoid wasting food. Flatten the bread with a rolling pin then use the moldable bread to layer the bottom of small pie pans or muffin tins. Fill with meat for a traditional pie. Add 6 cups 1" cubed stale brioche (about 11 oz./315 g) to prepared baking pan. Pour egg mixture over bread. Pour egg mixture over bread. Place baking pan on a baking sheet and bake until top is Chill: Cover and refrigerate at least 1 hour, or overnight. Heat oven, bake strata: Preheat oven to 350 degrees. Once preheated remove strata from the fridge and bake in preheated oven until center is set, about 50 to 60 minutes. Cut and serve: Let rest a few minutes before slicing. Serve warm. In another pan, boil 1 ½ litre of full cream milk over a high flame. After a boil, add ½ tsp cardamom powder, 2 pinches of saffron and ½ to 1 cup of sugar. Mix well and let the milk simmer. After 2-3 minutes of cooking milk, add deep-fried bread and stir to mix well. Let it cook for 5-10 minutes, which will thicken the mixture. Tear the stale bread apart, drizzle with oil, and season with your favorite herbs and spices. Preheat your oven to 190 degrees Celsius, spread the bread pieces on a baking sheet, and bake for 10 minutes. If you have leftover croutons, use a blender or food processor to transform them into bread crumbs. 1) Melt a pound of dark baking chocolate in a double boiler and add 1 cup of confectioner’s sugar to sweeten. 2) Set the chocolate aside. 3) Fill the croissant with whipped cream using a pastry bag and store-bought whipped cream filling. 4) Dip the tops of each croissant into the chocolate, completely icing the top side. .

how to use up stale bread