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If it is a whole, uncut loaf you can just lightly wet the outside crust, trying to not get
too much water on the inside of the loaf. I do this by running it quickly under a sink
faucet. Then place the entire (now wet) loaf directly on the middle rack of a 350F
oven for between 7 and 15 minutes. Remove when the loaf is dry and smelling
aromatic. Slice as normal!
If your bread is sliced, then lightly sprinkle or spray the slices with water and place
them on a cookie sheet at 350F for just a minute until warm all the way through.
Save your extra bits of bread in a plastic, freezer bag in the freezer until you have
collected enough to make one of these great recipes!
Tear or chop your bread into (generally) uniform pieces. Place on an ungreased
cookie sheet. Place in a 350F until the largest pieces of bread are crispy when
broken in half (time varies greatly but check it a few minutes after you start
smelling it!).
Place crispy bread pieces in a food processor or blender, add approximately 1 tsp
salt and 1 tsp seasoning or seasoning blend (optional, see blends below) per 4
cups of bread crumbs and pulse until the size of coarse sand.
Alternately, place the dried bread, salt and optional seasonings into a plastic bag,
push out the extra air, seal and use a heavy object like a rolling pin to beat the
bread until it is the texture of coarse sand... kids love helping with this!
Notes: If you really want the flavor of your breadcrumbs to stand out add about 1
tsp of sugar to the seasoning mix (per 4 cups of bread crumbs). I don’t tend to do
this as I don’t want the extra sugar in our food, but I must admit that it really
makes a for a great flavor. The recommended ration of 1 tsp salt and 1 tsp
seasoning to 4 cups of bread is just a loose guideline that will result in a mild
flavored breadcrumb. If you are looking for a flavor centerpiece and want a
bolder flavor, then you may want to double the seasoning amount.
Cube stale or leftover bread into small cubes ¼” to 1/2” or whatever size you
prefer.
Drizzle lightly with olive oil, toss and continue adding olive oil and tossing until all
of the surfaces of the bread cubes are LIGHTLY coated. Add in 1 tsp. salt and
(optionally) 1 tsp. seasoning blends per 4 cups of bread crumbs and toss
thoroughly.
Spread on a cookie sheet or oven-safe pan and place into a 350F oven until crispy
(about 10 minutes for small croutons).
Enjoy immediately or let these cool completely and seal in a bag and store in the
refrigerator or freezer for up to 2 months.
STOVETOP METHOD: Chewy and delicious, great for a quick and yet very posh
feeling crouton.
Place a heavy bottomed pan on the stove and preheat on medium until hot.
Melt about 2 tablespoons of butter in the pan per 2 cups bread crumbs, add
freshly minced garlic, if desired, and stir for just a second. Toss in bread cubes,
stir around to coat with the butter and garlic mixture.
Then quickly turn off the heat. Let sit for a few minutes while you make your salad
or serve your soup.
Enjoy!
These do not store very well and are best enjoyed warm.
Feel free to omit the garlic and/or add seasoning blends to the hot butter before
adding in the bread cubes.
• 2 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp sage
• 1 tsp marjoram
• 1/2 tsp ground pepper
• 1/2 tsp celery seed
• 1/2 tsp nutmeg
• 1 tbsp parsley
• 1 tbsp chives
Bread Soup:
Turning your leftover bread into a thickener for your soups is a great way to make
a quick, tasty soup!
Bring any soup that you wish to thicken to a simmer and in about the last 10
minutes of cooking toss in a slice or two of stale bread. The bread will dissolve,
and the flour will thicken the soup. This is best in a ratio of about 2 slices of bread
to 1 quart of soup.
For example:
Chop an onion, a little garlic and a few bell peppers. Quickly sauté them in a little
oil of butter in a soup pot. Add a little meat, if desired. Once the onions are soft
and truculent (about 5 minutes) pour in 1 quart of chicken broth. Bring to a
simmer. Add 2 slices of stale bread, torn into pieces. Let simmer for about 5-10
minutes. Add a handful or two of spinach at the end. Season to taste with salt,
pepper and any seasonings you prefer. Enjoy!
GENEROUSLY butter a well-seasoned 12-inch cast iron pan or a 9x 13’ baking pan.
Spread half of the bread cubes in the bottom of your pan, followed by half of the
apples.
Repeat with the remain bread cubes, apples and another ¾ cups brown sugar.
Cover with foil and bake in a 375F oven for about 45 minutes. Remove foil and
bake for about 10 minutes longer to brown.
Ingredients:
1 loaf bread
1 package (8 ounces) cream cheese, cut into 3⁄4 -inch cubes
8 large eggs
1 cup pumpkin puree
2⁄3 cup packed brown sugar
2 cups whole milk
3 tsp pumpkin pie spice
1⁄2 tsp. salt
1⁄2 cup chopped pecans (optional)
Confectioners’ sugar, optional Maple syrup, warmed, optional
Directions:
Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-
in. baking dish: layer with cubed cream cheese and remaining bread, pressing
down slightly.
In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, fat-free
milk, spices and salt. Pour over top. Refrigerate, covered, overnight (or let sit for
10 minutes and cook immediately).
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake
covered; for 40 minutes. Uncover; sprinkle with pecans, if using. Bake, uncovered,
for 25-30 minutes or until lightly browned and a knife inserted in the center
comes out clean.
Let stand for 5-10 minutes before serving. If desired, dust with confectioners’
sugar and serve with maple syrup.
Note: The flavor combination for these is nearly limitless... instead of pumpkin try
blueberry, lemon and cream cheese, or apple cinnamon!