At present i have access to lots of bread (but very little money) as do quite a few of my friends an aquaintences. So of course i want to find different ways of using bread so as not to get sick of it too soon. I plan on sharing these recipes around. At present i am stuck in bed sick so having to use my tablet so cant share links.
Please share recipes, links and comments
Cheers
Bread pudding, French toast, and cinnamon toast. All you’ll ever need.
Done them all to death
Tearing up some bread heels with a low calorie hotdog and some turkey chili and onions, makes for kind of a low calorie “cheat” meal in my family.
Does not compute. Sorry!
Get a Breadmaker and bake your own different types of bread to use. I did! I can point you in the direction of the one I got: Electronics, Beauty & Appliances | Panasonic UK & Ireland Ignore if not interested of course.
But I have to say the initial outlay is quite high… but the bread is gluten-free and therefore better for you according to the experts… (ps Been hearing as lot about Trans-fats today… scary!)
If you are really stumped, you can always do what I do… go down my local park and feed the ducks! Sorry if that sounded frivolous…
What other ingredients are laying around?
The bread is free (which is good considering we have little money), in large quantities and did i mention free (and in all sortd of styles flavours etc…). I do have a breadmaker but the flour here is expensive and cannot compare to free stuff.
So anyone out there with greatgrammas bread and butter custard recipe or the like???
Didn’t you just say you’d done it to death, though?
This is very tasty. It calls for croissants, but I imagine different sorts of bread would be good too. Caprese stratas: http://www.spiltwine.amberhorizon.com/?p=512
What about a panzenella salad? Cube up the day old bread, toast it with a little butter and garlic. Toss with tomatoes, red onions, basil, olives or cheese if you like, and your favorite vinaigrette.
Bruschetta? Mmmmm.
Gazpacho.
Bread crumbs - or bread softened in some milk - can be an extender for all kinds of dishes using ground meat - like meatballs, meatloaf, etc.
Beans on toast.
Cheese on toast.
Cheese on toast with beans.
White gazpacho is kind of bread soup, although you do need some other stuff.
You can use breadcrumbs to extend non-meat dishes, too - this past weekend, I chopped up a head of cauliflower and sauteed it with garlic and capers, then dumped in several cups of fresh breadcrumbs and stirred until they got brown. Top with some fresh parsley or other herb if you’ve got it.
The Mediterranean has a bunch of variations on stale bread salad - someone mentioned panzanella (Italian) above, plus there’s fattoush (Lebanese version), dakos (Greek version), and I’m sure many others I’ve never heard of.
English summer pudding involves a ton of bread, plus summer berries.
Make them into croutons.
Serve soup in bread bowls, if you have the right sort of crusty loaves. Use the interior stuff that you scoop out to make breadcrumbs and croutons.
Split a loaf of French bread in half, spread with garlic butter, top with shredded mozzarella. Add thinly sliced fresh tomatoes and basil leaves. Bake in a 400° oven 'til melty and toasty. I would rather eat this than pizza, and I love pizza.
Tear up bread, fry it in butter, add eggs, scramble. It’s delicious and open to variation. We eat it as a very quick lunch.
I’d do a lot of stratas. They’re very adaptable.
Make melba toast or rusks?
Croque Monsieur?
We eat low-rent fondue fairly often- make a large pot of basic cheese sauce (white sauce with cheese) and serve it with lots of bread and some fresh vegetables for dipping. Ham, if you like ham. It uses up lots of bread, is very tasty, and relatively cheap.
Personally, I’ve always been a fan of sandwiches.
Savory bread pudding: Make a basic custard with milk and eggs. However, instead of the usual sugar/cinnamon/raisins, saute onions, garlic and celery in oil. Add your favorite herbs. Mix together with bread cubes, milk and eggs, and, perhaps, some cheese. Bake in a casserole dish at 350* until set. Serve as a side dish.