Preheat your oven to 325°F. Cut leftover biscuits in half and place them in a casserole dish in a single layer. Open a can of your favorite flavor of fruit pie filling (apple, cherry, blueberry, peach, etc.) and spoon it over the biscuits. If desired, sprinkle a bit of cinnamon and/or nutmeg over the top. Leftover Bread & Cheese Patties from Give Recipe. 2. Artichoke Spinach Goat Cheese Strata from eat.drink.smile. 3. Italian Panzanella (bread salad) from Martha Stewart. 4. Italian Bread Soup from A Little Bit Crunchy. 5. Baked Cinnamon Toast Triangles from Orangette. Just spritz the surface of the loaf with a little water and bake it in a 350° oven for 5-10 minutes. The loaf will stale much more quickly after this, so use up the remainder in one of these ways: 1. Thicken Soups – We love thick hearty soups when the weather is cold, and throwing in a few chunks of stale bread is a great way to add body to Crispy on the outside, chewy on the inside, the baguette can convince anyone that the French perfected bread. Baguettes taste delightful with butter and as sandwiches, but you can use them plenty of other ways, too. These 22 clever baguette recipes include breakfast casseroles, bread puddings, crostini, soups, and stuffed French bread. 01 of 23. American Ham, Spinach & Cheddar Strata – by Her Mise En Place. Strata is my go to breakfast and brunch meal. It’s an elegant casserole that my family and friends have enjoyed. The preparation is simple and the variations are endless. This strata recipe includes ham, spinach and cheddar cheese. Toast – Regular, Garlic or Cheese Toast. Here’s a bonus way to use leftover or dry bread – toast. The simple act of toasting slices of bread will give dry bread a whole new life. You can even make fancy cheese toast or garlic toast using herb butter. Simply slice bread, top with cheese or herb butter and place under the oven broiler for 2 0JVXGAR. Bread pudding can be made either sweet or savory and dressed up with all sorts of add-ons—whatever you can imagine. The base is the same: milk and eggs and stale biscuits. ;) To find the appropriate ratio, tear up your leftover biscuits into pieces—kind of hunks or chunks of bread. Then, for every cup of chunks, use one egg. 9. Nutty Vegetable Topping: Drizzle with olive oil; arrange on a baking sheet with equal parts blanched almonds or pine nuts; bake at 400 degrees for 6-8 minutes, until golden brown; transfer to a In a separate dish or bowl, lightly beat eggs. Add milk, sugar, melted butter, vanilla, cinnamon, and salt. Whisk to incorporate. Pour custard mixture over bread and stir to wet all the bread. Bake, uncovered, at 375F for about 40 minutes until custard is cooked through and top is turning golden brown. Instructions. Preheat oven to 350 degrees. Toast the bread lightly and then use a food processor or blender to cut into crumbs. Add in the flour, salt and baking powder. In another large bowl Cut these strips crosswise into ½-inch cubes. Preheat your oven to 300° F. On a sheet pan, arrange the bread cubes in a single layer. Bake for 10 to 15 minutes or until golden brown, stirring once or twice; let cool. Use a food processor or blender to process or pulse the cubes into crumbs. Sliced loaf: Wrap in damp paper towels, microwave for 10 seconds, wrap in foil and bake for 5 to 10 minutes in a 350 degree F oven, leave wrapped until slightly cooled to keep the steam in. Or if you have extra time on your hands, seal the bread loaf in an air-tight bag with a stalk of celery and refrigerate overnight.

how to use up stale bread