🐠 How To Use Up Stale Bread

Perk up a slice of stale bread by popping it in the toaster, then let it soak up all the cheesy goodness of a bowl of the ultimate bistro comfort food. Photo: Peden + Munk. 2) Transform bread into breadcrumbs. To make, grind cubes of dry, stale bread in a food processor until as fine as you’d like. (You can keep the crumbs larger for more texture or pulse until very fine.) Spread evenly on a baking sheet, then bake in a 300°F oven for 5 to 15 minutes, until crispy and dry. (The timing here will depend on how According to Jonathan Davis, former SVP of Innovation at La Brea Bakery, storing a loaf of fresh bread in the fridge is the ultimate offense. "When storing bread, the number one thing you should not do is put it in the refrigerator," he says. "This is because the temperature and environment of a refrigerator can actually expedite the staling In a medium bowl, combine bread cubes and dried fruit and/or nuts, and set aside. In a large mixing bowl, whisk together eggs, sugar, brown sugar, salt, and spices. Add milk and vanilla, and whisk thoroughly to make the custard. Pour the bread cubes and fruit into the egg mixture and toss to combine. 7 / 17. Bombay Toast. If you want to take French toast in a savory direction, Bombay toast is the answer. Each slice of stale bread is reinvigorated in a spicy egg mixture with turmeric, cumin, coriander, cilantro, chiles, and onions, before it's hit with mozzarella and served with cilantro chutney. Go to Recipe. Set aside to dry out overnight. In the morning, warm 1 ½ cups of milk with 1 T. vanilla extract, ¼ cup of sugar and a generous sprinkling of cinnamon. Set aside to cool. When the milk mixture is room temperature, beat in two eggs. Dunk the banana bread sticks in the mixture, allowing them to soak slightly before transferring to a greased To make croutons, dice leftover challah into small cubes, transfer to a large bowl, drizzle with olive oil or generously coat with non-stick cooking spray, and sprinkle with Za’atar or whatever spice blend you have on hand. Bake in a 300 degree F oven, tossing every 20 minutes, until golden and dried. Feel free to bake the croutons at a Tip 4: Use Enough Seasoning. Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread. Make sure to cook the onion and celery in butter or oil long enough to soften it without being vfs9.

how to use up stale bread