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weinoo

Best Use of Stale Bread

25 posts in this topic

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?


Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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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.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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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:

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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!

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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)

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

Croutons for Pennsylvania Dutch potato filling.

I use stale rolls for bread crumbs.

Theresa


"Nearly all men can stand adversity, but if you want to test a man's character, give him power."

- Abraham Lincoln

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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.


--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

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


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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

Bud

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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.


I may be in Nashville but my heart's in Cornwall

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

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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.

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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!!!


Life is short, eat dessert first

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

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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?


"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

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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.


My blog about food in Japan

Foodie Topography

www.foodietopography.com

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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.

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

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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.


Who cares how time advances? I am drinking ale today. -- Edgar Allan Poe

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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.

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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!

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