Author Topic: My Loaf of Bread is Getting Old (Read 3666 times)

jen51 · « **on:** January 09, 2013, 07:30:22 PM »

My grandma headed south for the winter, and in doing so she left me a bunch of food. I've found good use for everything except this whole loaf of bread. It's been sitting on my counter for days... untouched. I hate wasting things, absolutely hate it.

Any ideas as to how I could use it up? (Excluding sandwiches and stuffing). Feel free to send recipes my way!

Diego · « **Reply #1 on:** January 09, 2013, 07:31:54 PM »

Put it in the refrigerator before it molds.

Use it for French Toast.

shin · « **Reply #2 on:** January 09, 2013, 07:56:03 PM »

Garlic bread?

Anthony Benedict · « **Reply #3 on:** January 09, 2013, 08:37:32 PM »

Y'know, Jen, I just spotted your post accidentally and am glad I did.

That may be the most refreshing, innocent, noncontroversial question ever asked on a Trad forum!

What a refreshing reprieve!

Thanks!

Oh, make bread pudding with a caramel & brandy or other flavored liquer sauce! Either that or let it dry out and you have a new doorstop!

Nadir · « **Reply #4 on:** January 09, 2013, 08:44:19 PM »

1. Bread and butter baked pudding.
Slice and butter your bread, and a flat baking dish (Pyrex is best).
Lay the bread on the dish.
Mix some eggs, milk and sugar, add to the dish, (bread will float) sprinkle with cinnamon, nutmeg or both and bake till it sets. I tried to google a recipe but they all make it much less simple than it need be.

2. Dampen the loaf, wrap in foil then bake for a while. It'll come out of the oven like a freash loaf of bread.

3. Soak slices in a mixture of egg, milk and fry on both sides. (French toast?)

4. Make breadcrumbs.

You are right never to waste bread!

PenitentWoman · « **Reply #5 on:** January 09, 2013, 08:51:17 PM »

Great ideas.

This is ideal bread for stuffing (dressing) too.

I also love making croutons. Cube the bread, toss in a bowl with a drizzle of olive oil, sea salt, and dried herbs and spices. Baking sheet at 350 until golden.

Now I want bread pudding!

jen51 · « **Reply #6 on:** January 09, 2013, 08:54:13 PM »

Quote from: Anthony Benedict

Y'know, Jen, I just spotted your post accidentally and am glad I did.

That may be the most refreshing, innocent, noncontroversial question ever asked on a Trad forum!

What a refreshing reprieve!

Thanks!

Oh, make bread pudding with a caramel & brandy or other flavored liquer sauce! Either that or let it dry out and you have a new doorstop!

Your welcome. :)

jen51 · « **Reply #7 on:** January 09, 2013, 08:58:54 PM »

Quote from: Nadir

1. Bread and butter baked pudding.
Slice and butter your bread, and a flat baking dish (Pyrex is best).
Lay the bread on the dish.
Mix some eggs, milk and sugar, add to the dish, (bread will float) sprinkle with cinnamon, nutmeg or both and bake till it sets. I tried to google a recipe but they all make it much less simple than it need be.

2. Dampen the loaf, wrap in foil then bake for a while. It'll come out of the oven like a freash loaf of bread.

3. Soak slices in a mixture of egg, milk and fry on both sides. (French toast?)

4. Make breadcrumbs.

You are right never to waste bread!

That first idea of yours sounds like a winner. I want to make that tomorrow. And I had no idea you could dampen and rebake it! I HAVE to try that.

I had not thought of making bread crumbs. Those could be used to bread the chicken she gave me!

What wonderful suggestions. Thankyou. :)

jen51 · « **Reply #8 on:** January 09, 2013, 09:01:37 PM »

Quote from: PenitentWoman

Great ideas.

This is ideal bread for stuffing (dressing) too.

I also love making croutons. Cube the bread, toss in a bowl with a drizzle of olive oil, sea salt, and dried herbs and spices. Baking sheet at 350 until golden.

Now I want bread pudding!

Thankyou for the crouton recipe, PW. I have never made croutons. It sounds so easy, and I have all of those ingredients on hand.

Can you believe I've never had bread pudding? It sounds delicious.

Nadir · « **Reply #9 on:** January 09, 2013, 09:38:11 PM »

Quote from: Anthony Benedict

That may be the most refreshing, innocent, noncontroversial question ever asked on a Trad forum! What a refreshing reprieve!
Thanks!

It looks like people are hungry for this type of post! :ready-to-eat:

Quote

Oh, make bread pudding with a caramel & brandy or other flavored liquer sauce!

I see you are a true sophisticate!

Jen, you're going to have to go out and buy more bread to let dry out so you can try all these ideas. There is truly no end to them.

Oh! you could slice it up, put it on trays and dry it out even more in a warm oven to make "crackers".

Anthony Benedict · « **Reply #10 on:** January 09, 2013, 09:41:12 PM »

It is. I know a classically trained Executive Chef and had a magnificent bread pudding over the holidays. I'll try to get the recipe for you.

( This is SO much nicer than the usual "fare" we're usually dealing with! )

:ready-to-eat:

Anthony Benedict · « **Reply #11 on:** January 09, 2013, 09:44:18 PM »

Quote from: Nadir

Quote from: Anthony Benedict

That may be the most refreshing, innocent, noncontroversial question ever asked on a Trad forum! What a refreshing reprieve!
Thanks!

It looks like people are hungry for this type of post! :ready-to-eat:

Quote
Oh, make bread pudding with a caramel & brandy or other flavored liquer sauce!

I see you are a true sophisticate!

Jen, you're going to have to go out and buy more bread to let dry out so you can try all these ideas. There is truly no end to them.

Oh! you could slice it up, put it on trays and dry it out even more in a warm oven to make "crackers".

Thanks, but my "sophistication" quit on me when I misspelled "liqueur".

jen51 · « **Reply #12 on:** January 09, 2013, 09:44:31 PM »

Quote from: Anthony Benedict

It is. I know a classically trained Executive Chef and had a magnificent bread pudding over the holidays. I'll try to get the recipe for you.

( This is SO much nicer than the usual "fare" we're usually dealing with! )

:ready-to-eat:

Yes, please do!

jen51 · « **Reply #13 on:** January 09, 2013, 09:46:29 PM »

Lol, Nadir, you read my mind. I need to get more bread! 1 loaf simply will not do for all of these great ideas!

ancien regime · « **Reply #14 on:** January 10, 2013, 01:41:57 PM »

Just make sure when you go "buy" more bread that it is NOT the usual stuff on the grocer's shelf. At least go to someplace like Panera. Commercial grocery store bread does not age the way real bread does. The way it stays soft and then goes moldy really makes me wary of eating it. (I once made the mistake of reading the ingredient list . . . then I put the loaf back on the shelf.)

I have been baking all of my family's bread for a few years now and have had a wonderful time discovering all the things people used to do with stale bread that is real bread.

One of my favorites is to make French toast with it. Since real bread dries as it ages, when you make French toast with it you won't wind up with a soggy mess. And if the loaf has not been sliced, you can make the pieces as thick as you like. :ready-to-eat:

I also run dry loaves through the food processor to make bread crumbs and then bag them up and throw them in the freezer. I have given bags of such bread crumbs to friends and they were thrilled to get them.