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What to do with Leftover Bread

Posted by on March 22, 2016

Leftover bread, why waste it? Of course, you can toss it outside for birds to enjoy, but since it is becoming more expensive to purchase, why not explore other uses for it. Bread cubes could be substituted for most recipes that call for rice or oatmeal. 

If the bread has not previously been stored in the freezer, put it into freezer bags or freezer containers and store in your freezer for future use. When ready to use, it will be easy to cube individual slices while still frozen.

Set bread out of wrapper for a day, cube it and store in a moisture proof container. According to this recipe, another way to dry bread is to cover baking pan with single layer of slices and bake in the oven at 275 degrees for 20 minutes. It recommends using bread cubes within one week’s time period.  

Stuffing:

Whether for chicken, pork chops or turkey, stuffing can be a tasty treat. Begin with 8-10 cubed bread slices, parsley flakes, cup of chicken broth, one-half teaspoon of garlic powder. Melt a stick of melted butter, add diced onion, cup of finely chopped celery, cup of shredded carrots and cook until tender. Mix into other ingredients. Salt and pepper to your taste. One-half cup of raisins may also be added for something different. Stuff meat and follow directions for baking the meat you’ve chosen.

Supper casseroles: 

Meat loaf – in place of breadcrumbs, oatmeal or rice, substitute bread that you’ve cut into cubes. 

Soup – toss bread cubes into onion soup in place of croutons.

Ham and broccoli bake – substitute any kind of leftover bread for the French bread in the recipe. 

Breakfast or dinner:

Egg and cheese bake – Beat 6 eggs, add cup shredded cheese (preferably Cheddar), teaspoon of mustard (dry or regular), half a diced onion, one-half cup olives (black or green), one cup and a half of milk, 6-8 slices of cubed bread, salt and pepper to your taste, and mix well. Add meat if you wish – cup of cooked ground beef, cubed ham, chopped sausage or bacon. Bake at 350 degrees for 45 minutes to an hour. 

French toast – beat a couple of eggs, add drop or two of vanilla flavoring, a touch of milk, stir well. Dip bread into batter then lightly brown in hot skillet that has been greased with spray or butter. Flip bread once to brown other side. Top with confectioner’s sugar, fruit, jam or syrup.

Lunch:

Sandwiches – Almost any sandwich imaginable could begin with toasted bread. Some ideas could include tomato and cheese slices; sliced banana, mayonnaise and peanut butter; any cold cuts with cheese; egg salad; tuna fish salad; minced ham, minced turkey or minced chicken salad.

Desserts:

Bread pudding – Eat warm or chilled. Experiment by substituting currants, chopped apple or dried cranberries if you don’t have raisins. 

Grandmothers and great-grandmothers used to add milk to bread and serve it for breakfast or snack. Again, you could be adventurous by adding some raisins or finely chopped apple, 

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