Day Old Bread Recipes

3 Uses for Leftover Bread - Cornbread, Bread Pudding, Croutons

Jun 4, 2009 Cherrine Banks

Bread is a commonly used food item. Leftover bread can provide nutritional value and can be used in multiple recipes including puddings, croutons, and cornbread.

Day old bread is a tasty food which can be used before the flavor and nutritional value is lost. Bread can be combined with numerous dishes including soups, salads, and puddings or it can be eaten alone.

Cherry Buttermilk Cornbread

Preparation and Cooking Time: 25 minutes

Serves: 8

Ingredients:

• 1 cup dried cherries
• 1 cup of cornmeal
• 1 cup of buttermilk
• 1 large beaten egg
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Preparation:

1. Preheat the oven to 400 F and lightly coat an 8-in or 9-in pan.
2. In a medium bowl, combine cherries, cornmeal, baking powder, baking soda, and salt. Stir slightly.
3. Add the buttermilk and egg. Pour into the coated pan.
4. Bake at 400 F for 20 minutes, or until lightly browned. Serve.

Strawberry Peach Bread Pudding

Preparation and Cooking Time: 70 minutes

Serves: 10

Ingredients:

• 1 loaf leftover bread, sliced into pieces
• 2 cups of warm water
• 2 large eggs
• 1 cup of heavy cream
• 1 cup of thinly sliced strawberries
• 1 cup of thinly sliced peaches
• 1/4 cup of confectioners' sugar
• 1/4 cup of granulated sugar
• 2 Tsps. peach brandy
• 1 tsp. nutmeg
• 1 tsp. vanilla extract
• 1 tsp. salt

Preparation:

1. Preheat the oven to 350 F and coat an 8-inch sq. baking dish with nonstick cooking spray.
2. Combine slice bread pieces with water in a large bowl for soaking.
3. Use a small bowl to beat the eggs before stirring in the heavy cream. Add to the soaked bread and combine with the strawberries, peaches, granualated sugar, nutmeg, vanilla extract, and salt.
4. Stir well and place into the baking dish evenly.
5. Allow to bake for 60 minutes ,or until firm and puffy in the center.
6. 10 minutes before the pudding is finished baking, use a small bowl and combine the confectioners' sugar and peach brandy until smooth.
7. Remove baking dish and top with the peach glaze for extra sweetness.

Summer Squash and Corn Croutons

Preparation and Cooking Time:

Serves: 4

• 1 loaf of day old bread, cubed
• 2 cups of cut summer squash
• 1/2 cup can of unsalted corn
• 1/4 cup of olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Preparation:

1. Preheat the oven to 350 F.
2. Combine summer squash, corn, olive oil, salt, pepper in a small bowl.
3. Add the bread cubes to the bowl and toss to make a lighton coat.
4. Spread the bread cubes on a rimmed baking sheet to bake.
5. Stir for 4 to 5 minutes for golden brownness for 15 minutes.
6. Remove from the oven and allow to cool to room temperature.

Day old bread can provide great taste and keep a person full for several hours. It can save a person money monthly. Bread recipes are versatile and can used with vegetables, poultry, and meats.

The copyright of the article Day Old Bread Recipes in Recipes is owned by Cherrine Banks. Permission to republish Day Old Bread Recipes in print or online must be granted by the author in writing.

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