Last week I shared the first post on recipes which use bread as the main ingredient. I wanted to find new ways on how to use up bread leftovers than simply freezing it or turning it into a toast. My goal as the ambassador of one of the biggest bakeries in Lithuania “Gardėsis” was to educate my readers on the matter and share any useful tips I find. I got my hands on a total of ten recipes/ways on using bread, so I divided them between two posts and today I’m sharing the final five.
If you missed out on PART 1 of this post, read it here.
6. “EGG IN A BASKET”
Nostalgic childhood meal which many of us had probably forgotten about. Sadly it is underestimated, although one can turn it into an eye-catching modern meal. I remember my grandmother making me these before school, though she only used three ingredients: bread, egg and, of course, butter. The way I make it is melt a small piece of butter (ghee or oil can also be used) in a frying pan, add a slice of bread with a hole in the middle and fry it until one side turns golden brown. Flip, crack one egg into the “basket” and cook covered until the egg whites are set, but the yolk remains runny. I then serve it with lots of fresh herbs and greens, any veggies I have at hand, lots of freshly ground pepper and sea salt. A slice of crunchy bacon or smoked salmon goes a long way here, too. Simplicity at its best.
7. COCONUT BREAD PUDDING WITH BOURBON SAUCE
Dessert made out of air. When you think you have nothing at home to prepare a treat from, you’re probably wrong. Bread pudding is a great example how bread leftovers (or fresh bread) can turn into a beautiful dessert. I love that each time you make it, you can change just a few things to give it a different flavour. Add raising if you like or serve it with a scoop of vanilla ice cream instead of the coconut bourbon sauce. Yet I really do recommend making it. For this recipe I’d recommend light and fluffy breads like challah or buttery brioche.
Serves 3-4
Time: 35 mins.
1 cup – 250ml, 1 ablespoon – 15ml, 1 teaspoon – 5ml
For the pudding:
- 8 slices of ,,Gardėsis” BRIOCHE
- 0,5 cup (110 g) of unrefined brown sugar
- 2 eggs
- 300 ml of coconut milk or cream (animal or plant based)
- 2 teaspoons of vanilla extract
- 4 tablespoons of whiskey, bourbon, brandy or rhum (optional)
- 1-2 tablespoons of butter
- powdered sugar to garnish
- 0,25 teaspoon of sea salt
For the bourbon sauce:
- 2 tablespoons of butter
- 2 tablespoons of whiskey, bourbon, brandy or rhum (optional)
- 1 teaspoon of vanilla extract
- 1 tablespoon of unrefined brown sugar
- generous pinch of sea salt
- 0,25 cup of coconut milk or cream (animal or plant based)
Preheat a fan oven to 180°C. Toast brioche slices until golden brown. Tear them and place them in a 22cm x 18cm or similar size baking tin. Beat the eggs until evenly incorporated. In a small saucepan heat sugar, salt, coconut milk, vanilla and bourbon until the sugar is melted. Let it cool slightly then mix in the eggs and pour this mixture over the toasted bread slices. Push bread slightly to the bottom of the dish to make sure it soaks up most of the liquid when cooking. Drizzle with melted butter on top. Put it in the oven for 20-25 minutes. While the pudding is baking, make the bourbon sauce. In the same saucepan heat all of the sauce ingredients until the sugar is melted and it thickens slightly. Serve over pudding with powdered sugar.
8. BREADCRUMB TOPPING
Breadcrumb mixture that can be used as a topping of various dishes like vegetable pies and quiches or with salads, soups, oven roasted vegetables. The best part is that they take almost no effort and very little time to prepare and can be made ahead. To make the breadcrumb topping, you must either use dried bread slices or toast them first. Crumble using your hands then mix with some finely grated hard cheese like parmesan and place in a 160°C fan (180°C no fan) oven for 10-15 min. I used 0,5 cup of ,,Gardėsis” BRIOCHE breadcrumbs with three tablespoons of parmesan to make mine.
Serves 3-4
Time: 35 mins.
1 cup – 250ml, 1 ablespoon – 15ml, 1 teaspoon – 5ml
For the pudding:
- 8 slices of ,,Gardėsis” BRIOCHE
- 0,5 cup (110 g) of unrefined brown sugar
- 2 eggs
- 300 ml of coconut milk or cream (animal or plant based)
- 2 teaspoons of vanilla extract
- 4 tablespoons of whiskey, bourbon, brandy or rhum (optional)
- 1-2 tablespoons of butter
- powdered sugar to garnish
- 0,25 teaspoon of sea salt
For the bourbon sauce:
- 2 tablespoons of butter
- 2 tablespoons of whiskey, bourbon, brandy or rhum (optional)
- 1 teaspoon of vanilla extract
- 1 tablespoon of unrefined brown sugar
- generous pinch of sea salt
- 0,25 cup of coconut milk or cream (animal or plant based)
Preheat a fan oven to 180°C. Toast brioche slices until golden brown. Tear them and place them in a 22cm x 18cm or similar size baking tin. Beat the eggs until evenly incorporated. In a small saucepan heat sugar, salt, coconut milk, vanilla and bourbon until the sugar is melted. Let it cool slightly then mix in the eggs and pour this mixture over the toasted bread slices. Push bread slightly to the bottom of the dish to make sure it soaks up most of the liquid when cooking. Drizzle with melted butter on top. Put it in the oven for 20-25 minutes. While the pudding is baking, make the bourbon sauce. In the same saucepan heat all of the sauce ingredients until the sugar is melted and it thickens slightly. Serve over pudding with powdered sugar.
8. BREADCRUMB TOPPING
Breadcrumb mixture that can be used as a topping of various dishes like vegetable pies and quiches or with salads, soups, oven roasted vegetables. The best part is that they take almost no effort and very little time to prepare and can be made ahead. To make the breadcrumb topping, you must either use dried bread slices or toast them first. Crumble using your hands then mix with some finely grated hard cheese like parmesan and place in a 160°C fan (180°C no fan) oven for 10-15 min. I used 0,5 cup of ,,Gardėsis” BRIOCHE breadcrumbs with three tablespoons of parmesan to make mine.
9. HOT BRUSCHETTAS WITH CHEESE, JAM, ONIONS AND MUSHROOMS
Bruschettas and hot cheese toasties are quite popular in my home this year, therefore I thought I’d make a combo of the two. My ingredient choices were the result of what I found in the fridge that could fit well with such recipe. Fig jam was something I got excited about the most and it proved me right, but you can definitely go for a different type of preserve.
10. BREAD AND VEGGIE BAKE
Great recipe to use up any food leftovers: a piece of carrot, few broccoli florets, various cheeses. It can be eaten for breakfast, lunch or dinner and that makes it a versatile option for the whole family. Here’s your answer on how to make a lot of something nutritious as well as delicious in half hour.
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