Stone Soup for Five: What to do with old, hard bread

What to do with old, hard bread

My sister and I went to a food pantry last week... to see what it was all about and to put in volunteer applications and they had shelves and shelves of day old bread.

Not just sliced bread, but the expensive ($5-$6 loaves of artisan breads too)!

They told us to take as much as we wanted.  I grabbed a few loaves of the artisan bread and was disappointed when I came home to find it rock hard.

So I started thinking....

What can be done to save these morsels of concrete?

First, you can make croutons!

I chunked up two loaves and baked the bread chunks at 350 till hard(er), then softened a cube of butter, whipped it with cajun seasoning and garlic, tossed it with the baked bread cubes then baked again till golden. YUM!!

Then the other loaves were cut into bigger chunks,

sprinkled with cinnamon...

placed in a greased 9x13 pan.

Then, I whisked up about 9 eggs, 1 cup (or more because it was really dry bread!) of milk, vanilla and more cinnamon.

Let sit overnight (I did stir it up before baking because it was REALLY dry bread) and bake at 350 for a half hour, or until cooked through.

I didn't get a picture of the finished product because the boys hovered and demolished it immediately after removing from oven.

You could toss in other things too, blueberries, raisins, nuts, etc.  But plain old baked french toast was pretty darn good too!

1 comment:

  1. I like to tear it up and then toss in raisins (I know raisins are not Kari's friends but anyway)Soak in condensed milk and bake until golden brown on top...Poor man's bread pudding


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