Food going to waste is the absolute worst. With these four delicious and easy-to-create recipes, you do not have to get rid of your old or stale bread, but can use it to create yummy meals that you and the family will love.
For the chicken and spinach bread bake, you can substitute the chicken for any protein of your choice. These tasty recipes can also be enjoyed at any time of the day!
Four delicious recipes using stale bread
Baked French toast casserole
- 1 loaf stale bread (whole wheat, brioche, challah, or ciabatta, cut into 1-inch cubes)
- 6 eggs
- 2 ¼ cups of milk
- 1 tablespoon of pure maple syrup (or light brown sugar)
- ½ teaspoon of cinnamon
- 2 teaspoons of vanilla extract
- ¼ teaspoon of salt
- 4 tablespoons of unsalted butter (melted)
- 2 tablespoons of light brown sugar (or pure maple syrup)
- ½ teaspoon of cinnamon
- Lightly spray a 9×13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
- In a large bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
- In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon. Drizzle over the casserole.
- At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for 20-30 minutes (in the refrigerator) and then bake right away.
- When you are ready to bake the casserole, preheat the oven to 350 degrees F. Cover the dish with foil and bake for 35 minutes. Uncover and bake for 10-20 minutes more, until the top is lightly browned and the casserole is set. Serve with fresh fruit and maple syrup, as desired.
This recipe was found on kirstenskitchenblog.com
Chicken and spinach bread bake
- 7 cups of stale bread , cut into cubes
- 1 cup of grated cheese (any melting cheese is fine – tasty, cheddar, mozzarella)
- 250g of frozen spinach (2 packets, chopped)
- 1 cup of shredded or diced chicken, or any other cooked protein, ham or bacon
- parsley, finely chopped (garnish – optional)
- 6 eggs
- 1 1/4 cups of milk
- 1/4 cup of grated parmesan
- 1 teaspoon of salt
- black pepper
- Defrost the spinach in the microwave (4 minutes on high), then squeeze out excess water.
- Make Egg mixture: Place ingredients into a bowl and whisk until combined.
- Spread half the bread into the base of a baking dish 25cm x 25cm (10″ x 10″).
- Layer with the spinach, then chicken then top with half the cheese.
- Top with remaining bread. Squish the bread down to compress (this helps the egg mixture to be soaked up evenly).
- Pour over egg mixture – try to cover all the bread evenly.
- Top with remaining cheese, then squish down to help the bread soak up the egg mixture.
- Set aside for at least 15 minutes, preferably 30 minutes.
- To freeze: Cover tightly and place in freezer. Defrost completely before cooking.
- Preheat oven to 180C/350F.
- Cover baking dish with foil and bake for 20 minutes. Remove foil, then bake for a further 10 minutes until golden on top.
- Serve immediately, sprinkled with parsley if desired
This recipe was found on recipetineats.com
Lasagna and garlic bread bake
- 8 stale bread slices
- red sauce as needed
- white sauce as needed
- mozzarella cheese as needed
- 1 cup of chopped spinach
- 2 cloves of garlic, chopped
- 2 tablespoons of hung curd
- 1/4 cup of cottage cheese
- 1/4 cup of cheese
- 1/2 teaspoon of pepper powder
- 1/2 teaspoon of chilly flakes
- salt to taste
- 1 teaspoon of butter
- 1 tablespoon of flour
- 2 tablespoon of butter
- 1/2 cup of milk
- 1/2 teaspoon of pepper powder
- salt as per taste
- Prepare the spinach filling: Heat butter in a pan, add garlic, saute it for a few seconds and add spinach. Saute spinach on full flame. Once it reduces in quantity, add salt and pepper. Mix well and switch off the flame.
- Transfer the mixture to a mixing bowl and let it cool. Once its cooled, add cheese, hung curd, paneer and chilly flakes to the spinach. Mix everything well and keep aside.
- For the white sauce: Heat a pan, add butter and 1 tbsp of all purpose flour. Mix well. Start adding milk to it, stir nicely and ensure no lumps are formed. Cook on medium flame. Add salt and pepper. Mix.
- Switch off the flame when the sauce turns a little thick. Keep aside and let it cool. (You can increase the milk quantity as per the thickness and quantity of the sauce you want)
- Now the assembling part, take an oven safe bowl in which you are planning to bake your lasagna. Clean it nicely and spread some white sauce on it (a thin layer).
- Now put one bread slice over the white sauce spread and apply one layer of red sauce on the other side of the bread.
- Put the 2nd bread slice above the red sauce spread. Now put half of the spinach filling on the slice and cover it with the third bread slice.
- Apply some red sauce to the third bread slice and finally cover with last bread slice applying some white sauce above it.
- Sprinkle generous amount of mozzarella on it. Bake in a preheated at 150 to 180 degree Celsius oven for 10 minutes or till the cheese starts to turn brown. Serve hot.
This recipe was found on betterbutter.in
Italian bread soup
- 1kg can of tomatoess (or 8-10 fresh ones)
- 5 cloves of garlic -minced
- 1 clove of garlic -whole
- 1.5 quarter vegetable stock -low sodium
- 1 tablespoon of fresh rosemary -chopped
- 1 leaf bay
- 5 slices of stale bread
- 1 tablespoon of red pepper flakes (or to taste)
- 20g fresh Italian parsley, roughly chopped
- sea salt and black pepper to taste
- extra virgin olive oil for brushing the bruschetta
- In a medium size heavy bottom pot add a splash of water or veggie stock.
- Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir. Crush the San Marzano tomatoes with your hands and add them to the pot together with the bay leaf. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes. Adjust seasonings to taste with sea salt and set aside.
- Meanwhile grill the bread on both sides on a cast iron grill pan/griddle until nice charred grill marks form.
- Use a large garlic clove and rub both sides of the bread. Brush lightly with olive oil and sprinkle with sea salt. (Skip the oil on a WFPB diet)
- Using your hands tear the bruschetta into rustic pieces and add them to the soup. Cover with a lid and allow it to sit for 10 minutes. Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.Make a note of something
This recipe was found on veggiesociety.com