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Topic: Leftover Bread . . .

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Subject: Leftover Bread . . .
Date Posted: 3/19/2009 2:18 PM ET
Member Since: 8/20/2006
Posts: 1,930
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I frequently have leftover buns, crusts, etc.  Besides throwing them away what can I do with them? I don't make stuffing often and rarely use bread crumbs. The only thing I've thought of that we eat are croutons. So, if you have a good crouton recipe I would be interested in that. I rarely eat sandwiches and the kids are finicky about a sandwich made with a hot dog bun or bread crusts.

Date Posted: 3/19/2009 2:38 PM ET
Member Since: 3/18/2009
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To me, this recipe is gross, but the little old lady in this video is so sweet! http://www.youtube.com/watch?v=qptfhu9R0WI&feature=channel My friend made us some delicious croutons once, and she said that she cut the bread up into cubes, drizzled olive oil on them and added garlic powder and Parmesan cheese and then baked them in the oven. I don't even LIKE Parmesan cheese, and they were really good. We put them in some thick soup (chowder, I think). Btw, here is a GREAT recipe that uses bread crumbs--made it the other day: http://www.elise.com/recipes/archives/000302shrimp_cakes.php
Date Posted: 3/19/2009 6:57 PM ET
Member Since: 3/22/2007
Posts: 442
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You could make a strata, which is like a savory french toast.  I made a spinach and cheese one that was delicious.  http://www.epicurious.com/recipes/food/views/Spinach-and-Cheese-Strata-107754

The nice thing about the recipe is you assemble it the night before.


ETA:  You could also make bread pudding.

Last Edited on: 3/19/09 7:00 PM ET - Total times edited: 1
Date Posted: 3/20/2009 12:48 AM ET
Member Since: 8/30/2006
Posts: 172
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I was going to mention bread pudding, but someone did already....

or this - it's similar to bread pudding, but not...


Blueberry French Toast Casserole (or bread pudding)

Source: adapted from cookbook "Taste of the Midwest" by Midwest Living

Makes 8 + servings, actually could serve 12 if serving other items
Prep: 20 minutes
Chill: 2 hours +
Bake: 50 minutes

12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
1 8-ounce package cream cheese, cut into 3/4-inch cubes
2 cups fresh or frozen blueberries
12 eggs
2 cups milk
1/2 cup maple syrup
Blueberry-flavored or maple syrup

1. Butter a 13x9x2-inch baking dish. Put half of the bread cubes in the dish evenly covering the bottom of the dish.
Next, put the cream cheese cubes and blueberries evenly on top of the bread cubes.
Then, add the rest of the bread cubes over the blueberries and cream cheese.

2. In a large mixing bowl, beat eggs using a mixer. Then beat in milk and the 1/2 cup syrup.
Pour egg mixture evenly over the top layer of bread cubes. Cover and put in the refrigerator for at least 2 hoursand up to 24 hours.

3. Bake, covered, for 25 minutes at 375. Uncover and put back in the oven and bake about 25 minutes more or
until a knife comes out clean, and topping is lightly browned.
Let stand for 10 minutes before serving. Serve warm with blueberry-flavored or maple syrup.

*Note: Bread can by dried by arranging on a wire rack, covering loosely and letting stand overnight.
Or cut bread into cubes and spread in a large baking pan. Bake, uncovered, for 10 minutes at 300 or until dry, stirring twice; cool.

Date Posted: 3/20/2009 11:38 AM ET
Member Since: 8/20/2006
Posts: 1,930
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Thanks for the ideas! I definitely need to make croutons because we would put them on salads as well as in soup.

I believe my family would also like the strata and bread pudding recipes.

I knew if I asked, I would get some good ideas :-)

Date Posted: 3/22/2009 7:22 PM ET
Member Since: 6/6/2006
Posts: 1,609
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Put your meatloaf on top of bread slices before cooking.  They soak up lots of grease:)

Date Posted: 3/24/2009 9:50 AM ET
Member Since: 6/29/2008
Posts: 26,635
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My favorite way to use up leftover bread or rolls is to make Tuna Sandwich Salad.

Dressing:  1/3 C olive oil from tuna

                     3 Tbsp red wine vinegar

                     1/2 tsp Each salt, pepper and minced garlic

2 large ripe tomatoes, cut in 1/2" chunks (about 3 C)

1 can (16 oz) chick peas, rinsed and drained

2 cans (6 1/8 oz each) tuna in olive oil, drained, reserving 1/3 C oil for dressing

1 loaf French bread or any leftover bread or rolls (about 8 oz) torn in bite-size pieces (about 6 C)

1 can (3 1/4 oz) small ripe black pitted olives (I prefer sliced) (about 1 cup)

1/2 C sliced scallions

1.  Whisk dressing ingredients in a large bowl.  Add remaining ingredients and toss to mix and coat.

2. Cover and refrigerate at least 2 hours or up to 2 days.  Toss before serving.


YummY!  I could eat the whole bowl.  My very fussy DD loves this mixed with mac & cheese!  I know-sounds yucky to

me too, but she likes it!

Date Posted: 4/17/2009 3:50 PM ET
Member Since: 8/20/2006
Posts: 1,930
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Well, the homemade croutons have been a big hit in my house! This was a frugal find for me because it didn't really cost me anything and the kids love them.

I googled how to make croutons. I devised my own recipe from what I found and the info posted here.

I set my oven to 350 degrees.  In a large fry pan on medium heat, I put in cubed bread, lightly drizzled it with olive oil then I sprinkled on garlic powder, onion powder, paprika, salt, and parmesan cheese. I think pepper would be good too. Then I mixed well and sprinkled on the seasonings again. Mixed again, then tasted one. Decided I wanted a little more flavor so I sprinkled on seasonings again. I had it on the burner for about 5-7 minutes. Then I put the pan in the oven to toast the croutons. Checked every five minutes and stirred them. Had them in the oven for 15-17 minutes before I felt they were toasted enough. They turned out great! The kids loved them. They snack on them, put them on top of soup and salads. I also sprinkled them on top of a casserole and it added a nice crunch and extra flavor.

I will never buy croutons again, these were way better than any store bought ones :-)

Subject: Croutons
Date Posted: 5/10/2009 10:08 AM ET
Member Since: 12/27/2008
Posts: 42
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Restaurants save money by using their leftover breads as croutons.

When making them at home, you don't have to do it the same way every time, simply use what you have and know that the result will be good or if it's not, feed the birds and squirrels.

Your mention of adding pepper to croutons reminded me of cracked pepper, which I love. Simply put 1/4 to one teaspoon peppercorns in a heavy-weight small plastic bag (or on a cutting board under a cotton dish-towel so the pieces won't fly), and strike with the bottom of a  heavy saucepan, but strike at a slight oblique angle. Direct bashing does accomplish the job but the pieces will be very small and won't be as fragrant of the pepper oil . Using an oblique strike, the peppercorns split into halves or 3-5 pieces. Smell them: like exotic perfume. Wonderful sprinkled on croutons before they go into the oven, or into the salad, or for crusting a steak to be seared, in bread/biscuit/flatbread dough, anywhere you want the essence of pepper without a lot of flake.