Bread dumplings is the perfect solution for what to do with stale
bread. I keep a gallon-size, zip-type bag in the freezer where I
accumulate discarded bits of bread and buns except raisin or dessert
types. When it's full I make dumplings: Warm 1/2 stick butter or
margarine and 1 cup milk in microwave. Crumble 1 to 2 loaves day-old
French bread or 1 bag of bread ends or similar into a large bowl. Pour
the butter/milk mixture over the bread (if bread is very moist use
less, or more if it's dry). Let stand for one hour. Add 2 large or 3
medium eggs, kneading into bread mixture. Form into small, firm balls
about the size of golf balls or slightly larger. Place in boiling water
for 20 minutes. Serve with your favorite cut of meat and gravy.
2 cups of heirloom tomatoes
1 small cucumber, peel and dice or slice
1 small red onion, thinly sliced
1 cup of fresh basil leaves, torn into small pieces
½ cup of extra virgin olive oil (or as needed)
3 tablespoons red wine vinegar or to taste
8 pitted olives
salt and pepper
6 - 8 slices of stale coarse country bread
In a bowl, combine the tomatoes, cucumber, onion, and torn basil.
Drizzle with ½ cup or 4 oz. oil and 3 tablespoons vinegar and season with salt and pepper. Toss well to coat evenly.
or tear the bread into bite sized pieces. Place half the bread in a
wide shallow bowl. Spoon on half of the vegetables. Cover and
Toss the salad, then taste and adjust the seasoning. If there is more bread left add a little more oil or vinegar.
Garnish with a few basil leaves.
Stale Bread Casserole
* 2 cups stale bread crumbs
* 1 quart scalded milk
* 1/3 cup sugar
* ¼ cup melted butter
* 2 eggs
* ½ teaspoon salt
* 1 teaspoon vanilla or
* ¼ teaspoon spice
1. Soak bread crumbs in milk, set aside until cool; add sugar,
butter, eggs slightly beaten, salt, and flavoring; bake one hour in
buttered pudding-dish in slow oven.
Prep Time: 25 minutes
4 Tablespoons melted butter
2/3 cup brown sugar
2/3 cup sugar
2 tablespoon vanilla
1 tablespoon cinnamon
1 teaspoon salt
5 cups milk-scalded
1lb sweeter varieties stale bread
(Challah or grandma's white)
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
Yield: Makes 6 to 8 servings
4 pounds (about 8) apples, such as Granny Smith or Golden Delicious—peeled, cored, quartered, and roughly chopped
Zest and juice of 2 lemons
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter
1 1/4 cups sugar
12 ½-inch slices (1 pound) stale soft white bread, cut in half
2 egg whites
Place the apples, lemon zest, lemon juice,
vanilla, and cinnamon in a large bowl. Stir to coat. Place in a large
skillet over medium heat and cook, stirring occasionally, until the
apples break down, 15 to 20 minutes. Stir in 4 tablespoons of the
butter and ¾ cup of the sugar and continue cooking until the mixture
has thickened, stirring occasionally, about 30 minutes.
oven to 375° F. Melt the remaining butter. Brush each bread slice
generously on both sides with the butter. Press a third of the bread
into an 11-by-7-inch baking dish. Sprinkle with a heaping tablespoon of
sugar. Top with half the apple mixture. Repeat the process, pressing to
compress, and ending with buttered bread. Whisk together the egg whites
and the remaining sugar. Pour over the top of the dish and bake until
golden and bubbling, about 25 minutes. Serve warm with whipped cream.
Yield: Makes 6 servings
1 small green
Few grains cayenne
1/2 onion, finely chopped
1/2 cup milk
1 cup canned corn
Yolk 1 egg
1/2 cup stale dried bread
1 tablespoon butter
1/4 teaspoon mustard
2/3 cup buttered cracker crumbs
Wipe pepper, cut in
halves, lengthwise, and remove seeds; then cut in strips, and strips in
halve, crosswise. Cook pepper, onion, and butter five minutes, stirring
constantly. Add flour, mixed with
seasonings, and stir until well blended; then pour on gradually, while
stirring constantly, milk; bring to the boiling point and add corn, egg
yolk, and bread broken in small pieces and cooked with one tablespoon
butter until well browned. Turn into
a buttered baking dish, cover with buttered crumbs and bake in a hot
oven until crumbs are brown.
1 slice stale bread per person
1 cup granulated sugar
1 cup grated coconut
1 cup cocoa
1 cup orange juice
1. Trim the crusts from slices of stale bread and cut them into fingers (long strips).
2. Dip the bread fingers into the orange juice.
3. Mix the sugar, coconut and cocoa together.
4. Place the sugar, coconut, and cocoa mixture into a large bowl and coat each bread finger both sides with the mixture.
5. Place the fingers on greaseproof paper to dry overnight.
stale bread, crust removed, 1 cup total
1 1/2 tsp baking powder
1 egg, lightly beaten
2 tsp sugar
1/2 cup milk
1/2 tsp salt
3/4 cup flour
stale bread in cold water. When the bread is soft, wrap in cheese cloth
and wring out the water. Mix all ingredients together thoroughly. Drop
in small cakes upon a hot well oiled griddle. When the cakes are
bubbling, they should be brown underneath and ready to turn, to brown
the other side.
Tomato and Stale Bread Soup
2 tablespoons olive oil, divided
4 to 6 slices of bacon
1 large onion, minced
1 large stalk of celery with a few leaves, minced
1 tablespoon of flour
2 garlic cloves, minced
1 28-oz can of crushed or pureed tomatoes
28 oz of water (use the can to measure)
2 tablespoons tomato paste
1 to 2 tablespoons sugar
dried basil or 1 tablespoon fresh chopped basil
2 cups stale or dry French bread, Kaiser roll or similar bread, cubed
cayenne pepper and/or
salt to taste
If bread isn't completely dry, cut it in cubes and spread on a
cookie sheet in a 300 degree oven while you prepare the soup.
Put 1 tablespoon of olive oil in a pot and add the bacon. Stir
occasionally over medium heat until nearly crisp. Drain fat well.
Add 1 more tablespoon of fresh olive oil. Add the minced onion
and celery and sauté, stirring frequently, until onion is nearly transparent. Add
flour and continue to cook until flour is light beige in color. Add the minced
garlic and cook for another minute; be sure the mixture doesn't brown beyond dark beige.
Remove from heat. Stir in tomatoes little by little to combine
with the flour. Add the water, tomato paste,
oregano and 1 tablespoon
of sugar. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
Taste, and add
if desired, and another tablespoon of
sugar if the soup is still too acid.
Add bread cubes, stir just to mix, and simmer another 5 to 10
minutes on very low heat until bread is soft but not mushy.
This soup may be served as is, or with a dollop of low fat sour
cream or sprinkled with small cubes of reduced fat cheese. Garnish with a little
more shredded fresh basil if your family enjoys that herb.
If any is left over, cool and then puree in a blender or food
processor for a thicker soup the next day.
4 slice stale bread
2 small tomatoes
1/4 cup olive oil
1/4 tsp salt
1/8 tsp pepper
1 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp dried basil
Combine the 1/4 olive oil, salt and pepper in a small bowl.
Brush onto both sides of the bread. Bake in toaster oven till both
sides are very lightly toasted.
Meanwhile, coarsely chop tomatoes. Mix in 1 tbsp olive oil, garlic and basil. Let marinade.
When bread is finished toasting, let cool for three minutes. Spread with tomato mixture and your bruschetta is ready.
Bruschetta Variation #1: Skip the tomato mixture. Classic bruschetta is eaten without a topping.
Bruschetta Variation #2: Substitute 1/4 cup chopped fresh basil leaves for the dried basil.
Bruschetta Variation #3: Rub a garlic clove over the bread when it comes out of the toaster. Leave the garlic out of the garlic mixture.
Blueberry Baked French Toast Casserole
- 10 slices stale French bread (1 inch thick)
- 5 eggs, beaten
- 3/4 cup nonfat milk
- 1/3 cup lite silken tofu
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 24 oz. frozen blueberries
- 3/4 cup sugar
- 1 tsp. nutmeg
- 1 tsp. lemon zest
bread slices in a 9 x 13 pan. In a blender, combine eggs, milk, tofu,
vanilla and baking powder. Pour over bread. Turn bread several times to
ensure it is evenly covered with egg mixture. Cover tightly and
Remove from refrigerator 30 minutes before baking. Preheat oven to
400 degrees. Spray another 9 x 13 pan with nonstick cooking spray. Toss
together blueberries, sugar, nutmeg and lemon zest in a small bowl.
Pour into prepared pan and spread out evenly. Top with prepared bread
slices. Bake 30-35 minutes.
Hope this helps. :)