Recipes with Bread as an ingredient

[sunnychooks]

My husband got a job at a bakery that makes artisan breads in March. The company gives its employees bread to take home. Does anyone have any recipes that include bread as an ingredient? I'd like french toast, bread pudding (never had it) and any other recipes so that I can use up the bread DH brought home!

 

[The Chicken Lady]

If you've never had bread pudding, I suggest you try it! It is soooo good.

My favorite recipe is Paula Deen's. You might be able to find it on her website or in her cookbook. Her cookbook is so awesome that I'm just going to suggest you go pick it up from the library.

Here's a good recipe online for bread pudding, too: http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx

 

[JennsPeeps]

Dressing/stuffing
Bread pudding
Bread crumbs

And I just saw this on Rachel Ray the other day: http://www.foodnetwork.com/recipes/rachael-ray/bread-gnocchi-with-tomato-and-basil-recipe/index.html

ETA:
croutons
chicken food
meatloaf
frittata

More recipes: http://www.foodnetwork.com/search/delegate.do?fnSearchString=bread&fnSearchType=site

Bread pudding doesn't have to be sweet. You can make savory ones, too.

 

[Renee]

Stratas. Ohhh, boooy, yuuummmmmmy! And they use eggs! Here is the master recipe from Melinda Lee's website.

STRATAS
Savory Bread Pudding
Here's a "master" recipe for a dish that can be made for breakfast, brunch, lunch or supper - even a party! It's called a "Strata" or a "Savory Bread Pudding" or, sometimes, a "Tahoe Brunch." You can invent any combination of ingredients for the filling, according to your taste, or according to what leftovers you have in the refrigerator (or choose from the ones I've listed). Make it simple or complex, homey or elegant. The best part is that the whole thing can be assembled the day before, and refrigerated until you're ready to bake it. Enjoy!


MAKES A 2 QUART CASSEROLE OR A 9” X 13” BAKING DISH OR EIGHT, INDIVIDUAL (8-OUNCE) BAKING DISHES


The Bread:
9 ounces, or 12 thick slices (about 3/4-inch thick)
(Bristol Farms’ “Buttertop White” loaf is just the right amount)
crust may be on or trimmed off - as you prefer
any interesting bread will do: egg, sourdough, olive, wheat, etc.
bread should be slightly stale OR may be sliced and baked at 300 degrees until lightly browned - about 15 minutes - to oven-dry

The Custard:
3 cups, milk [or cream or sour cream or creme fraiche - or combination]
6 whole (large) eggs OR 3 whole eggs and 6 egg yolks
salt, pepper
fresh or dried herbs
pinch, nutmeg (if cheese is used in filling)
1 tablespoon, Dijon mustard - if desired
OPTIONAL: an additional 1/4-1/2 cup, liquid such as wine or flavorful broth - which compliments the recipe

The Filling:
Choose any combination of the following (or other!) filling ingredients
Onions - up to 2 cups - thin sliced or chopped - sauteed until soft
Garlic - up to 4 cloves - sauteed with onions (or may be roasted)
Mushrooms - up to 1 1/2 pounds - sliced and sauteed
Cheese - up to 1 pound - grated - may be mixture of more than one kind
Bacon - up to 8 slices - cooked and crumbled
Ham or cooked sausage - up to 1 1/2 pounds - sliced or chopped OR corned beef, pastrami, cooked seafood, cooked poultry or meat



The Method:
Generously butter a 2-quart ovenproof casserole, or a 9” X 13” baking dish, or 8 individual oven-proof dishes. Preheat the oven to 325 degrees.

Slice the bread into thick (about 3/4”) slices. [If oven drying, place slices on a cookie sheet, in a 300 degree oven until lightly browned, as directed above, and allow to cool.]

Butter the bread slices on one side, and cut each using a “t” cut, into 4 quarters.

Arrange half the bread in the bottom of the baking dish.

Sprinkle one half of the filling ingredients of your choice over the bread.

Arrange the remaining bread over the first half of the filling ingredients, then top with the remaining filling ingredients. (Note: If you are using cheese, end the layering with a cheese layer, for attractive presentation.)

Whisk the custard ingredients together in a mixing bowl, and pour custard mixture over the bread and filling layers in the baking dish. Allow to stand for at least 30 minutes to allow custard to soak into the bread.

NOTE: Mixture may be baked immediately (after 30 minutes standing), or may be refrigerated for several hours or overnight before baking.

Bake at 325 degrees for 40 to 50 minutes (10 minutes less for individual baking dishes) or until puffed and golden (a knife, inserted near the center of the casserole should come out clean).

Allow the finished strata to stand for 15-20 minutes before serving.

Garnish with fresh chopped parsley. Serve hot - or at room temperature.

May be served from baking dish, or unmolded onto a serving platter.

May be reheated in hot oven or microwave.

 

[ranchhand]

Ooooooh, just shoot me now!

I worked in a European bakery in Austin, TX, The Upper Crust Bakery,

for close to 15 years, and I will NEVER get over the breads!

I swoon at the thought! Keep in mind that most breads will freeze just fine, wrapped in 2 layers of plastic wrap and foil! Savor them year-round!

And I don't need to add a recipe, everyone else is coming up with all of them.

Oh wait, panzanella- a savory Italian salad, using stale bread! Check Giada at Foodnetwork.com

 

[invalidsession]

You might want to do a google search for "bread and butter pudding" It's a variation on bread pudding and is marvelous with custard or whipped cream. My Nana used to make it from leftovers. Boy oh boy I miss that lady

 

[al6517]

It sounds like heaven, having all that fresh bread. here are some ideas we use at our house, we also bake alot of fresh Italian stye breads. sometimes I like to make bread bowls, small round loafs with the centers cut out, and we serve all kinds of neat and creative things in them. hearty soups and stews, sauces and dips, creamed veggies, salads. we entertain some and our guest love this little flare served community stlye in the center of the table. what you do is eat the goodies in the center while tearing chunks of bread from the crust.

My favorite is a long 18" Italian lady slipper loaf, filled with several types of cheeses whole chunks of salami and coppacola, several types of olives and artichoke hearts, chunks of red/yellow/green bell peppers, small peppercini salad peppers, sardines. all topped with extra virgin olive oil and spinkled with grated romano cheese and fresh garden basil and oregano leafs. left in the center of the table for 30 min before the main course, and a bottle of cianti and your guest will put you in their will.

try it and put your own spin on this, I think you will really like it.
Just remember don't eat to live,, live to eat!!!! old Italian proverb.

AL

 

[jvls1942]

PB & J now you went and made me hungry..

 

[sunnychooks]

I think I'm going to be busy!

The stradas sound wonderful and I never had bread pudding before. Thanks for all the great ideas!

 

[sara]

French toast casserole, Meatball sub casserole