User login

Home » Blogs » Tammy's blog

Kitchen Tip Tuesdays: Uses for not-so-great homemade bread

  Tags:

Not that I would ever mess up bread or anything... ;) In the past 10 days or so, we've had 5 loaves of less-than-stellar homemade bread. (I was making 2-loaf batches and then realized that doing it a loaf at a time is much better for experimenting! haha)

The bread hasn't been very good for sandwiches, or even really eating slices with butter, but it's fine for French toast, buttered toast (with oatmeal for breakfast -- yum!), homemade stuffing, or homemade croutons. (By the way, the homemade stuffing mix recipe now -- finally!! -- has the instructions for making it completely into stuffing.)

Anyone have any more ideas for using up only-okay homemade bread? Garlic bread is usually very forgiving as well, but I don't really like whole wheat garlic bread... :)

To participate in Kitchen Tip Tuesdays: Post a kitchen tip in your blog, with a link to this post. Then come here and add your name, tip subject, and URL to this post! Links must be family friendly, as always. If you don't have a blog but would still like to share a tip, just leave a comment here with your tip! Everyone's ideas are appreciated. :) Note: Please link to your individual post, not your blog's main/front page! Ask me if you have questions; links that don't go to an individual post will be deleted. Please, no giveaways since they "expire" and this is for timeless kitchen secrets! ;) Thanks for participating! :)

»

Comments

Submitted by Anonymous on Tue, 2008-12-23 09:45.

Breakfast Casserole

This recipe for Christmas Morning Breakfast casserole uses bread. I've used some pretty lame gluten-free bread in this dish and it turned out great.
http://jas.familyfun.go.com/recipefinder/display?id=41022

Submitted by amysfinerthings on Tue, 2008-12-23 09:57.

bread crumbs

How about pulsing them into bread crumbs and adding Italian seasoning. Instant seasoned bread crumbs!

Amy

Submitted by Anonymous on Tue, 2008-12-23 10:04.

bread uses

Bread crumbs is a great idea. What about bread pudding, though I've never made it. Have you tried reducing the amount of liquid?

Submitted by Noah on Tue, 2008-12-23 10:28.

Bread pudding is good too!

Bread pudding is good too!

Submitted by lmvenning on Tue, 2008-12-23 12:58.

Bread crumbs

I agree with the bread crumb idea. I slice my bread in average size slices, then toast in the oven on 325 until they are all dried out. Then pulse in the food processor with some italian seasoning. Store in the freezer to make them last longer.

Submitted by Anonymous on Tue, 2008-12-23 15:19.

A childhood favorite of

A childhood favorite of mine...creamed tuna on toast :)

Or turn the bread into crumbs, then mix with olive oil and press into a crust for a tomato risotto tart...I think there was a recipe in an old issue of Martha Stewart's Food magazine...

Submitted by Anonymous on Tue, 2008-12-23 16:46.

Bread Pudding

Bread pudding is a great way to use up not so fresh or not so great homemade bread.

mommaof10
http://PlymouthRockRanch.com
Recording the Faithfulness and Provision of God for Future Generations

Submitted by Anonymous on Tue, 2008-12-23 16:55.

Mrs. Pears blueberry french toast

This is the BEST way to use not-so-great bread.

Blueberry Oven French Toast

1 small loaf french bread
3 eggs (extra egg if using home made French bread)
3 Tbsp. sugar
1 tsp. vanilla
2 1/4 cups milk (extra quarter cup if using home made French bread)

Topping:
1/2 cup flour
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 cup butter
1 cup or more fresh or frozen blueberries

Night Before
Grease 9 X 13 baking dish. Cut bread diagonally into 1-1/2 inch thick
slices and place into baking dish. Lightly beat eggs, sugar and vanilla.
Stir in milk and pour over bread. Refrigerate overnight.

Morning
Pre-heat oven to 375 degreees.
Combine flour, brown sugar, cinnamon and butter and cut together until
coarse crumb texture. (I do this the day before and keep bag of topping in
the fridge)

Turn bread in baking dish.

Scatter blueberries over bread and sprinkle with crumb mixture. Bake 40
minutes or until golden. Can sprinkle with sliced strawberries before
serving.

Submitted by Anonymous on Tue, 2008-12-23 20:08.

moving

I moved recently too and I've had difficulty with things turning out the way that they used to in the kitchen. I hope that I adjust quickly!

Submitted by JustJane on Tue, 2008-12-23 21:33.

bread crumbs or casserole

I have used bread like this for french toast or just regular toast. I was going to add that you could make your own bread crumbs or do breakfast casserole, but that's already been mentioned! :)

Submitted by Anonymous on Tue, 2008-12-23 22:14.

Have you heard of strata?

...it's like a cross between a casserole and a savory pudding. If you query it at Allrecipes, you'll come up with some good stuff. Good luck with getting your breadmaking back on track!

Submitted by Anonymous on Wed, 2008-12-24 07:33.

bad bread

Like others, I agree with a strata -- breakfast casserole is good.

I makes lots of bad bread! :-) I crumb it, and use it to coat meats for baking (sesame chicken is good) and for chicken croquettes -- that one takes a lot of crumbs. And of course, crumbs can go in meatloaf and meatballs.

Was altitude the culprit for your bread? When I lived at a (low level) high altitude, I made terrible cookies and it was really hard to make good bread.

Submitted by Anonymous on Mon, 2009-01-19 20:12.

Bad bread

I just read in one of my old-fashioned cookbooks that you can use the crumbs for part of the flour in new bread!
Haven't done it yet...but I will.

Post new comment

  • Lines and paragraphs break automatically.

More information about formatting options

CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
5 + 0 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.

Using our Amazon.com search boxes when making purchases helps support this site. Thanks for your support!