Any good recipes using old bread, besides bread pudding and croutons?

Question

I scored a bag of semi-old bread from work, would like to use it in a delicious way.

Answer 1

Make french toast.

Dip your slices of bread until soaked through in a mixture of beaten egg, milk, and a drop of vanilla & a sprinkle of cinnamon.

Fry it in a skillet on about medium until golden on both sides. It will puff up a bit.

Serve with butter, syrup, fresh fruit, english cream, a side of bacon or sausage....whatever you're in the mood for.

Bon Appetit!

Answer 2

This is an Italian soup called Pappa Al Pomodoro ...its delicious and requires stale bread!
6 cloves garlic
1 large onion, peeled,cut in half,thinly sliced
1/4 cup olive oil
1/2 teaspoon red chili peppers
1 (1 3/4 lb) can plum tomatoes
1 lb stale bread, sliced,torn into small pieces
6 cups broth, of your choosing
1 cup packed basil, shredded
grated parmesan cheese
extra virgin olive oil

Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving. ENJOY.

Answer 3

I was raised on bread dumplings, they go well with roasts or stews or anything where there's gravy!! Great substitute for potatoes or pasta.

Cut some stale bread into cubes, (good bowl full) fry up some cut bacon and onion with parsley, add to bread. Add about 1 cup warm milk, let soak for a few min. Add 2 eggs, some pepper and salt to taste. Add 2 tb flour.
Mix gently. Using wet hands, form into dumplings. If the mix is too wet, add more bread or breadcrumbs or flour, if it is too dry add more milk. They should hold shape once formed.
Put into pot of boiling water, reduce to simmer for about 25 min or until dumplings begin to turn around. Remove from pot.
YUMMY

Answer 4

One thing I've used old bread for is breading for fried chicken. Make sure the bread is stiff and dry then put it through a food processor.
Add your own herbs and spices.
Flour,then egg wash, and coat with your breading.
Deep Fry.
Enjoy.

Answer 5

cut off the crusts and make ham and cheese sandwiches, place into a greased baking dish and pour over a basic omlette mix ie 3 eggs beaten with about 1/2 cup milk. let egg mix soak in and then bake in a moderate oven till golden brown on top and omlette has set, I think about 30 minutes from memory. serve with a tossed salad

Answer 6

i use it for stuffing or you can make your own bread crumbs. just put it through a food processer.

Answer 7

chicken and dressing....a lot of dressing recipe's call for old or stale bread....you can look many of them up on line.....and it's very tasty

Answer 8

breaded chicken or pork

Answer 9

Other than the obvious, as you stated bread pudding, bread crumbs, meatloaf, stuffing and croutons, you could make a;

Ribollita
4 slices bacon, cut into ¼-inch pieces
1 tablespoon extra-virgin olive oil, plus more for serving
1 large onion, cut into a ½-inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a ½-inch dice
2 large cloves garlic, finely chopped
1 large baking potato, peeled and cut into a ½-inch dice
1 14.5-ounce can diced tomatoes
3/4 cup dry red wine, such as Côtes du Rhône
4 cups low-sodium beef broth
1 15.5-ounce can cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6 teaspoons prepared pesto (optional)

Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes. Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point, the soup can be chilled for serving the next day.) Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.

Or.

Cheese, Onion and Bread Souffle

2 tablespoons butter, plus more for the dish
10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into ½-inch pieces
2 cups hot milk
1 small onion, sliced into ¼-inch rounds
4 eggs, separated
7 ounces Swiss cheese, grated
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch ground nutmeg
1 pinch ground cayenne pepper

Preheat oven to 400° F. Butter a 2- to 2 ½-quart soufflé or baking dish; set aside. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.

Or,

Warm Bread with Tomato and Ham
12 thick slices (about 12 ounces) stale crusty bread
2 cloves garlic, halved
2 medium tomatoes, halved crosswise
12 thin slices Serrano ham or prosciutto
1/4 teaspoon kosher salt, or to taste
1/4 cup extra-virgin olive oil, or to taste

Heat oven to 325° F. Place the bread on a baking sheet and toast in oven for 10 minutes. Remove and immediately rub each slice with the garlic, then with the tomatoes, smearing the pulp into the bread. Top each piece of bread with a slice of ham, a sprinkle of the salt, and a drizzle of the olive oil.

Answer 10

Make breadcrumbs or go feed the ducks...they will like it....