Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

weinoo

Best Use of Stale Bread

Recommended Posts

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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 (log)

Share this post


Link to post
Share on other sites

French toast, with a touch of vanilla in the batter.

Croutons for Pennsylvania Dutch potato filling.

I use stale rolls for bread crumbs.

Theresa

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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

Bud

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
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!!!

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Doofa
      FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or grilled/BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Sliced  Beef
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce and Shaoxing wine. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil, but any  vegetable oil except olive oil would be fine) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By flippant
      I've had the CSO for a number of years now, but have yet to actually bake bread in it.
       
      Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening.
       
      To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO.
       
      Thank you!
       
       
    • By trfl
      Dear fellow bakers,
      We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. 
      We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
       
      I am seeking your help to know your opinion of the product and how the story is told.
       
      LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
       
      So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
       
      The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
       
      With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
       
      While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
       
      You can find the details and more images on http://trfl.nl/LoafNest  [still a little bit work in progress] and http://trfl.nl/loafnest-gallery 
      What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
       
      I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor. 
       


    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
  • Recently Browsing   0 members

    No registered users viewing this page.

×