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Best Use of Stale Bread

Bread

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24 replies to this topic

#1 weinoo

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Posted 10 January 2011 - 12:53 PM

My number one thing to make with stale bread is a favorite in Barcelona. At Paco Meralgo, there was this...

Paco Meralgo Pan_1.jpg

Today for lunch (at home), there was this...

Pan con Tomate.JPG

Turned into, (with a little less oil than above)...

Pan con Tomate 2.JPG

Pan con tomate. In Catalan, Pa amb tomàquet. Bread with tomato. Not a bad use for stale bread. That's mine...yours?
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#2 andiesenji

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Posted 10 January 2011 - 01:01 PM

Bread puddings, savory or sweet, strata, summer pudding, buttered bread crumbs to toss with noodles and topped with stewed prunes - a favorite Lenten dish.

I have so many uses for stale bread that I usually bake extra so I will have it for these various dishes.
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#3 LizD518

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Posted 10 January 2011 - 01:16 PM

I made a sausage, pepper and spinach strata for my family on a whim while home over Christmas. My brother, who was skeptical at first, ended up eating a huge amount and pouncing on the leftovers for breakfast the next morning, so I'd say it was a hit. So at the moment, that is my favorite! :biggrin:

#4 ambra

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Posted 10 January 2011 - 01:23 PM

Bread Crumbs (after it completely dries out though,) and the obvious Meatballs.

But mostly for Ribollita, Pappa al Pomodoro, and Crostoni.

I have that tomato bread all the time. Even on fresh bread! It's yummy!

#5 rarerollingobject

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Posted 10 January 2011 - 03:24 PM

Bread puddings, both savoury and sweet, definitely. Zuni Cafe has an amazing chard, gruyere and caramelised onion panade recipe, for when you're not feeling so eggy, demo'd here.

Other than that, I've recently discovered that bread crumbs make an amazing soup thickener, a handful or two sprinkled into the cooked soup and softened a little before blitzing.

I also love pan frying an egg in seasoned bread crumbs and thyme, another Zuni idea.

Edited by rarerollingobject, 10 January 2011 - 03:26 PM.


#6 tmriga

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Posted 10 January 2011 - 04:50 PM

French toast, with a touch of vanilla in the batter.
Croutons for Pennsylvania Dutch potato filling.
I use stale rolls for bread crumbs.

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#7 Pierogi

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Posted 10 January 2011 - 05:04 PM

The pan con tomate is certainly a favorite, as is garlic bread made just with toasted, day old bread, drizzled with olive oil and rubbed with a cut garlic clove.

Panzanella is probably my top choice, though. Especially in summer, with good, juicy, dead-ripe tomatoes.
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#8 nickrey

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Posted 11 January 2011 - 01:05 AM

In a cunning piece of cross promotion, I've used stale white bread to make taramasalata on my eGullet food blog :wink:

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#9 weinoo

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Posted 11 January 2011 - 05:34 AM

In a cunning piece of cross promotion, I've used stale white bread to make taramasalata on my eGullet food blog :wink:


You've proven it; people from down under are...

Smart!
Mitch Weinstein aka "weinoo"
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#10 qrn

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Posted 11 January 2011 - 02:02 PM

made into crumbs, and put in the paper bag to use in meatloaf later,,(will last forever)
Bud

#11 jdtofbna

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Posted 11 January 2011 - 03:11 PM

Yum, Weinoo, that looks fabulous! Right now I'm using stale bread to make crumbs to feed the birds out on my deck because Nashville seems to have become the North Pole :sad:. Usually I make some sort of savory bread pudding, preferably one containing a nice cheese, some sauteed mushrooms and spinach. I also make a Portuguese Fish Soup that calls for bread and is a tasty use for stale bread.
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#12 janeer

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Posted 11 January 2011 - 07:21 PM

Many of the uses others have mentioned, particularly bread salads, but also I love pasta with browned bread crumbs and parsley.

#13 David A. Goldfarb

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Posted 11 January 2011 - 07:58 PM

Usually I slice it, stack it so it dries completely, and make it into breadcrumbs using a blender.

Sometimes I make bread pudding, french toast, croutons, or other things with it.

#14 SobaAddict70

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Posted 01 February 2011 - 09:37 PM

I don't have a pic for it (but I will this weekend b/c I'm making it for breakfast Saturday morning).

Baked Eggs with Herb-Garlic Croutons and Mushrooms

stale bread
garlic
salt
pepper
fresh herbs

mushrooms
unsalted butter

eggs
light cream


Cut thick slices from a loaf of stale bread. Trim into croutons. You can form into regular size (salad) croutons, or if you like them chunkier and larger like I do, cut into roughly 1/2" cubes.

Pre-heat oven at 325 F.

Gently heat some olive oil in a pan, add a couple of cloves of chopped garlic, maybe a crushed dried chile and some parsley. Fry until garlic is slightly golden, turn heat down a little. Add bread cubes and a touch of salt. Cook, stirring frequently or until croutons become crisp, taking care not to let them burn. Remove from heat and place on a paper towel-lined platter.

In that same pan, melt a knob of unsalted butter and some sliced mushrooms. I like to use a mix of regular button mushrooms, crimini and portobello. If you're feeling extravagant, substitute some reconstituted porcini or maybe fresh chanterelles. Cook until mushrooms become tender. Add a pinch of salt and stir in some chopped herbs -- parsley, marjoram, winter savory or thyme are all good choices.

Butter an earthenware baking dish (or maybe some ramekins). Add croutons to baking dish. Spoon mushrooms over. Make a well in the center and crack in a few eggs. Pour a tablespoon of light cream if you like. Sprinkle with a little salt and pepper. Bake until egg yolks are set/whites are firm to the touch, about 15 minutes. Sprinkle some more chopped herbs, then serve immediately.

#15 forever_young_ca

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Posted 01 February 2011 - 10:58 PM

Zuni Cafe has an amazing chard, gruyere and caramelised onion panade recipe


I second the panade recipe. Cooked long and slow it melts in the mouth. Heaven!!!
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#16 Mjx

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Posted 02 February 2011 - 12:51 AM

I dry it out completely, and save it in the freezer for the bread crumbs I need for the annual plum pudding.

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#17 Pielle

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Posted 02 February 2011 - 02:59 AM

I make a "Carbonade Flamande" that I thicken with bread. Some old style long cooked stews use bread as a thickening agent.

#18 OliverB

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Posted 02 February 2011 - 04:10 PM

in tomato season, bread salad or toasted/roasted with garlic rubbed in, some olive oil s$p dribbled on. Other seasons I either wet it a bit and bake it up again - or I toss it to the birds. I hardly ever use breadcrumbs for no particular reason, and if I do I like panko. But then, stale bread is rather rare, my kids are breadaholics and I'm always wishing to turn into more of a baker than the every other year or so loaf. Or Brezeln, as in my little avatar, haven't made those in a long time. Hmmmm. Maybe this weekend?
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#19 Foodietopo

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Posted 03 February 2011 - 04:42 AM

I don't remember how they call it in Japan, but you can often find thin slices of stale bread that has been turned into a sweet crouton. It's pretty much a thin slice of bread with sugar on it. My wife made it once she pretty much sprinkled sugar on the bread and left it for a little while in the toaster oven. Nice way to use stale bread.
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#20 baroness

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Posted 03 February 2011 - 05:45 AM

I don't remember how they call it in Japan, but you can often find thin slices of stale bread that has been turned into a sweet crouton. It's pretty much a thin slice of bread with sugar on it. My wife made it once she pretty much sprinkled sugar on the bread and left it for a little while in the toaster oven. Nice way to use stale bread.


The bakeries in the Midwest used to, and may still for all I know, sell bags of dry, very crunchy cinnamon toast. I presume they were made from leftover bread. I always wondered how they made the topping stick, as there was no discernable butter - or any other than sugar and spice - flavor.

#21 plum tart

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Posted 03 February 2011 - 07:12 AM

Melba toast, bread and parsley dumplings, toasted bread crumbs for pasta and gratins, meatloaf, meat balls and bread pudding.

#22 ScoopKW

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Posted 03 February 2011 - 08:43 PM

I almost always make croutons with my stale bread.

I LOVE croutons -- as a snack, in stuffing, on salads, as a snack, with beer, dontchaknow.
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#23 Snadra

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Posted 03 February 2011 - 09:44 PM

Melba toast, bread and parsley dumplings, toasted bread crumbs for pasta and gratins, meatloaf, meat balls and bread pudding.


It's something I haven't made myself, but bread dumplings came to mind for me too (or bread gnocchi)! Do you have a specific recipe for these you're willing to share? Bread dumplings were a favourite of mine growing up, but they always came from a packet.

Other things I like:

Queen of Puddings - the nice thing about it is that it changes character depending on the flavour of jam you're using.

Bread sauce - classic accompaniment to roast chicken, although I've not made it myself, it really is delicious.

French Toast/Pain Perdu - I think it needs stale bread to be its best, and the best thing is you can do it with almost any kind of stale bread - there's even a german version using rye bread. Leftover Pannetone makes a nice holiday version, but my favourite was using italian bread for a savoury french toast sauteed in olive oil and served with roasted tomatoes & wilted spinach.

#24 plum tart

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Posted 04 February 2011 - 10:43 AM


Melba toast, bread and parsley dumplings, toasted bread crumbs for pasta and gratins, meatloaf, meat balls and bread pudding.


It's something I haven't made myself, but bread dumplings came to mind for me too (or bread gnocchi)! Do you have a specific recipe for these you're willing to share? Bread dumplings were a favourite of mine growing up, but they always came from a packet.

Other things I like:

Queen of Puddings - the nice thing about it is that it changes character depending on the flavour of jam you're using.

Bread sauce - classic accompaniment to roast chicken, although I've not made it myself, it really is delicious.

French Toast/Pain Perdu - I think it needs stale bread to be its best, and the best thing is you can do it with almost any kind of stale bread - there's even a german version using rye bread. Leftover Pannetone makes a nice holiday version, but my favourite was using italian bread for a savoury french toast sauteed in olive oil and served with roasted tomatoes & wilted spinach.

I've always wanted to make Queen of Puddings. Now I have an excuse.

I had Pain Perdue with seared foie gras with poached pears and a maple syrup reduction, on Sunday last - it was delicious.

I will dig up the bread dumpling recipe. It is from Time Life Foods of the World Austria if I recall. They are especially delicious with roast goose and duck!

#25 Jim Dixon

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Posted 10 February 2011 - 08:18 AM

Spanish style migas

Cajun Migas

Migas with Ham
olive oil + salt
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