How to Use up That Stale Bread

Member

By cajungurl1947
User-Submitted Article

Article Rating: (12 Ratings)

Use up That Stale Bread

Wait!! Don't throw away that stale bread just yet. There are several uses for it. With the price of breads soaring, the economy calls for us to be more frugal.

Difficulty: Easy

Instructions

Things You'll Need:

zip loc bags
cookie sheet
sharp knife

Step 1

First of all, if you don't care to use the stale bread in the ways I suggest, then feed the birds. They have to eat, too. Don't throw the bread in the garbage. I will give suggestions for uses then follow-up with a few recipes or procedures.
Step 2

All types of breads can be used. Keep that stale French bread, white and wheat breads, hamburger buns, hot dog buns or rolls. If you don't have the time to use them at the moment, put into zip loc bag and freeze.
Step 3

uses:
bread pudding
French toast
bread crumbs
croutons
filler for meat loaf
last resort or for excess--Feed the Birds
Step 4

Some people prefer to use a rum sauce over the pudding.

My grandmother's bread pudding:
3 cups bread torn into pieces 4 tbs. melted margarine or butter
3 cups milk 2 tsp. vanilla extract
4 egg yolks 2/3 cup raisins
1/2 cup sugar

Put bread bits into a bowl and cover with the milk. Allow to soak for ten minutes. Add the egg yolks, preserve the egg white in medium size GLASS bowl for later use. Add sugar, melted margarine, raisins and vanilla. Stir until well blended. Mixture should be very moist and somewhat liquid. Pour into buttered baking dish and cover. Bake at 350 degrees F. until firm to center. Remove from oven and allow to cool slightly. While cooling, make a meringue with the preserved egg whites.
Meringue:
4 egg whites at room temperature
8 tbs. sugar
Using a mixer, beat egg whites in Glass bowl until fluffy and peaking slightly. Add sugar gradually and continue to beat as you do this. Beat until egg whites form stiff peaks. Pile the meringue on top of the pudding. Reduce the oven heat to 300 degrees F. and bake for three to five minutes until meringue if light brown. Bon Appetit.
Step 5

Croutons: lightly butter slice bread and sprinkle with parsley flakes. Bake on cookie sheet in 300 degree F. oven until toasted. Cut into cubes. You can even sprinkle garlic powder or your favorite spices to suit the use of the croutons. Store in air tight container in the refrigerator.
Bread crumbs: Slice edges off of sliced bread. Place bread and bread pieces in low temp. oven (300 degrees F.)and bake until toasted and dry. Remove from oven and let cool. Break into pieces and place in zip loc bag. Take a rolling pin or water glass and roll over the bag to mash and crush the toasted bread. Make sure the bread is well cooled. Store bread crumbs in refrigerator in air tight container.