Use for whole wheat bread?

Question

I purchased some whole wheat bread. It is very dense and the slices are thin. It is moist like a dessert bread. It is not suitable for sandwiches. I was planning on just eating it spread with butter. The problem is that it's disgusting. Any other suggested uses or ways to make it taste better? I was thinking croutons?

Answer 1

Apricot-Pecan Stuffing
Prep: 20min/ Cook:1 hour

8 cups whole-wheat bread cubes(3/4-inch)
1 tbsp olive oil
2 stalks celery, chopped
1 large red onion, finely chopped
1/2 tsp each dried thyme and sage
11/4 cups lower-sodium chicken broth
11/2 cups chopped dried apricots
1 egg
1/4 cup chopped parsley
1/4 cup chopped toasted pecans
1/4 tsp each salt and pepper

1. Preheat the oven to 375 degF. Spread the bread on a baking sheet and bake for 8 to 10 minutes, or until dried out. Remove the bread from the oven and lower the temoerature to 350 degF.

2. In a large skillet, heat the oil over moderate heat. Add the celery, onion, thyme, and sage, and cook for 8 minutes. Add 1 cup of the broth and the apricots. Bring to a simmer and cook for 5 minutes or until the apricots are softened. Transfer the apricot mixture to a large bowl and set aside to cool.

3. In a small bowl, whisk together the egg and remaining 1/4 cup broth. Stir the egg mixture into the cooled apricot mixture along with the parsley, pecan, salt, and pepper. Add the bread cubes, tossing until well combined.

4. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Spoon the stuffing mixture in and cover with foil. Bake for 25 minutes. Remove the foil and bake for 10 minutes or until crisp and heated through. Serves 10

~~~~~~~~~~ Enjoy! ~~~~~~~~~~

Good luck! _;-)

Answer 2

WW croutons are great, have a nuttier/grainier flavor than regular croutons. I make croutons by cubing the bread and letting it set out for a couple hours to dry a bit.
In a small pan I mix butter, olive oil, garlic, salt, pepper and a little finely chopped fresh rosemary over low heat til the flavors are blended (don't let it brown or boil, a tiny bit of bubbling at edges is the hottest it should get). In a large bowl I toss this oil mixture with the bread cubes til they are coated and add powdered parmesean/romano cheese (I get mine at Trader Joes) and toss again. Bake in a large, flat dish, like a lasagna pan or cookie dish with sides in a 275 oven, stirring and tasting occastionally til the bread cubes are a bit toasted and crunchy.
These croutons are great on salads or soups, even as snacks eaten out of hand. I make big batches of them and store them in ziplocks in the freezer where they'll keep for a long time. I add them to foods right from the freezer because they thaw so fast.

Answer 3

Bread Pudding
4 loaves bread, stale/dry
4 cups milk or half and half
1 1/2 cups sugar
1 stick butter, melted
2 tsp nutmeg
2 tsp cinnamon
2 Tbs vanilla extract
6 whole eggs, beaten

Grease a 9X12X2 inch baking pan and add bread mixture. Dot the top with remaining butter. Bake for one hour. Cool.Grease a 9X12X2 inch baking pan and add bread mixture. Dot the top with remaining butter. Bake for one hour. Cool.Grease a 9X12X2 inch baking pan and add bread mixture. Dot the top with remaining butter. Bake for one hour. Cool.

You can also dry it and make bread crumbs. They will last a while!

Answer 4

toast it and make peanut butter and jelly toast, or grilled cheese...use a sharp or munster cheese to offset the taste of the wheat

Answer 5

French toast.

Answer 6

Toast it, break into little, bite-sized pieces, soak it in hot milk with some sugar on it. Enjoy!

Answer 7

toast it maybe

if its stale just dip it in water and then toast it

or ten minutes in the oven if you don't have a toaster

Answer 8

bread pudding