What to do with left-over bread?

Question

I have a friend who always makes breads(the sourdough loaves, French rolls, you name it) and gives us some. I always try to finish them before they go bad but it gets boring having sandwiches and toast everyday. So i was wondering what i could make that could be something different.

Links to recipes are also appreciated

Answer 1

Bread Pudding

INGREDIENTS

* 6 slices day-old bread
* 2 tablespoons butter, melted
* 1/2 cup raisins (optional)
* 4 eggs, beaten
* 2 cups milk
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Answer 2

Oh! You are so fortunate to be the recipient of such wonderful breads!!!

I never have to toss bread.
Here are some of the things I do:

Of course, bread pudding & French toast
Cheese stratta (Go online and get the idea)
Croutons
Bruschetta

Cubed for stuffing. (Freezes well)

Now, about breadcrumbs both fresh & toasted:
Fresh? (ok, use stale but not toasted)

Want to make you life really easy?
Who doesn't!

Make the breadcrumbe in your food processor.
It goes so fast!

thicken a bean or any other soup.
To bread fish Other seafood or chicken cutlets

buttered and put on top of casseroles
. Really good on mac n cheese

Try mixing in some olive oil, parsley, Parm cheese, salt & pepper, etc. Garlic optional

Put on top of baked fish, chicken, potatoes,

Toasted bread crumbs are fabulous and can be used in so many ways.

Just use your imagination!
It will take you anywhere you want to go!

Hope all this helps!
Happy cooking

Answer 3

Rachel Ray made this soup from day old bread that is supposed to be a staple in Italy. It's thick, full of veggies, and really yummy looking. Perfect for the upcoming cold months. Here's the link:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33526,00.html

Answer 4

a million pound dried white beans, washed and soaked for 3 hours A small onion, a small carrot, a six inch stick of celery, and a small bunch of parsley, minced jointly a million/4 cup olive oil a million a million/2 tablespoons tomato paste a million/2 pound cavolo nero (black-leaf kale in English), shredded a million pound beet vegetables, ribbed and shredded a million/2 pound potatoes, peeled and diced Salt, pepper, and a spray of thyme Thinly sliced day previous Italian or French white bread Olive oil (for use on the table) Boil the beans in gently salted water. even as they’re very just about cooked, sauté the onion mix contained in the oil, in a heavy bottomed pot. even as the onion has change into translucent, upload the tomato paste and the liquid from the beans. advert the cabbage, beet vegetables, and potatoes. Stir contained in the beans and season to style with salt, pepper, and a spray of thyme. Simmer until eventually the potatoes are cooked (style slightly for doneness), and get rid of the thyme. Take an oven-evidence serving dish and fill it with alternating layers of thinly sliced bread and soup, making effective the bread is damp, until eventually the soup is used up. Served in the hot day, this dish is called minestra di pane, or bread soup. although, it improves dramatically with age, a lot that once it’s reheated and served the subsequent day it’s referred to as ribollita, reboiled, and is between the few motives to get enthusiastic about the introduction of wintry climate. Serve it as a first direction, with a cruet of more suitable virgin olive oil so your diners can sprinkle it into their soup in accordance to their style. The wine? a mild zesty pink, for instance a Chianti Colli Fiorentini ought to bypass nicely, as ought to a rosé.

Answer 5

If you have the time, scalloped potatoes are great. You can crush the bread in a bad, sprinkle them on top, and BAM! you have a nice, crispy potato. Or, use them as crutons, put them in soup, or take them to a park where there's a lake, and feed them to the birds.

Answer 6

u should really freeze the bread, my family does it all the time,when we want some, we just toast it or pop in the oven

Answer 7

You can make croutons out of stale bread, bread crumbs, bread puddings, french toast. etc.

Answer 8

hmmm...you could make bread pudding
http://www.joyofbaking.com/BreadPudding.html
or you could chop the bread into little pieces and freeze it and use it as a topping for casseroles
or you could make croutons
http://www.garlic-central.com/garlic-croutons.html

Answer 9

I freeze my bread cubes for my stuffing

Answer 10

u could make croutons, or feed the birds in ur backyard! soup is also a good idea...