Using Leftover Bread to Your Advantage
What to Do with This Old, Dry Bread?
You can use leftover breads for a number of things. For example, your bread is hard and dried out because you have too much available. Maybe the bread that you baked didn’t come out quite right, because it is over- or under-done. That is not a problem, and don’t be quick to throw that bread away! As a matter of fact, if you don’t have enough bread to make these recipes, you can even run out to the day old bread store and buy some. I guarantee you that these items will make every meal a feast for pennies on the dollar. You might even want to make a few things for your holiday meals.
Cut stale bread in half inch slices and remove crust. Spread lightly with butter on one side, then cut to make cubes. Bake at 325 degrees F for 15 minutes or until golden brown, stirring occasionally. Serve with soup or atop your salad.
Heat a griddle or frying pan to medium. Combine a cup of milk, two lightly beaten eggs, and a pinch of nutmeg or allspice, a tsp. of vanilla, and a pinch of cinnamon. Dip a slice of bread in the mixture long enough to coat each side, but don’t soak until the bread falls apart. Brown the toast on each side. Serve with a little butter, Karo syrup, jam, or maple syrup. Will serve 2-4.
Brown Rice Stuffing
Cook 1 ½ cups brown or wild rice until tender. Saute a cup chopped onion and ½ cup chopped mushroom in two tbsp. melted butter. Add sautéed items to rice. Also add ¼ tsp. of parsley, sage, savory and thyme. Mix stuffing well. Stuff bird and roast or bake separately. This is especially good with wild game.
Soak 1 ½ cups dried and chunked bread in two cups milk. If your bread is fresh, toast it in the oven a bit. Add a tbsp. each sugar and melted butter, a tsp. vanilla, and two lightly beaten eggs. Pour into buttered baking dish. Set dish in pan of hot water and bake at 325 degrees F around a half hour. If a knife comes out clean after inserting into bread pudding, it is done. Serve with berries, cream or a pudding sauce.
Apples with Crumbs
Line buttered baking dish with dried breadcrumbs a half inch thick. Add a layer of sliced apples, dot with butter, sprinkle a tsp. cinnamon, and 1/3 cup brown sugar, and repeat. You’ll be using a cup of sliced apples per each cup crumbs. When finished, add ½ cup water per two cups breadcrumbs. Bake at 350 degrees F for 45 minutes. Serve hot with whipped cream. You don’t have to just use apples for fruit.
Making and Using Breadcrumbs
Crush unleavened(just flour and water) or close-grained breads with a blender or rolling pin before they turn too hard. If that happens, grate them, or hammer them small enough to fit into a blender. Store heels or stale bread in a paper bag, not plastic, as plastic will cause the bread to mold.
To crush the dry bread, roll it will a rolling pin in the paper bag. You can even place it in a colander and rub it through, or use a grater. Put leftover rolls and tear off chunks of bread into a pillowcase, tie it firmly shut, and run it through the dryer. If there is still dampness, finish drying it in a food dryer, the sun, or the oven in order to prevent mold. Put your crumbs in a glass jar or canning jar and seal tightly with a lid. Store different types of bread separately.
Bread crumbs ground, grated to fineness, or toasted and rolled can be used to thicken meat gravies.
Put a thin layer of crumbs over your casseroles or coat meat to be fried by dipping in beaten egg and then into the crumbs.