My parents don’t eat a lot of bread. However, my daughter loves the carb-rich staple, so my mom and dad stocked up on various breads while we were visiting them earlier this month. Still, my mom was adamant that we consume every bit of bread before we left, so it wouldn’t go to waste. No easy task considering I’m not a big fan of starch. Not wanting to upset my mom I did some research and found a couple of incredibly delicious ways to use up extra bread.
The following recipes are simple and tasty enough to even get non-bread eaters to dig in:
BREAD SALAD WITH BALSAMIC VINAGRETTE
Ingredients for Bread Salad:
1 loaf thick bread, cut into cubes and toasted
1 tomato, diced
1/4 red onion, sliced
2 tablespoons olives, sliced
2 tablespoons fresh basil, chopped
1 head roasted garlic, smashed
1 cup balsamic vinaigrette (recipe below)
Directions:
Toss together everything except the bread. Right before serving add bread and toss salad.
Ingredients for Balsamic Vinaigrette:
1 1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon mustard
1/4 teaspon celery seeds
Directions:
Combine all ingredients in a jar or airtight container and shake well to mix.
BREAD PUDDING WITH CARAMEL SAUCE
Ingredients:
1 1/2 loaves torn French bread
1 cup raisins
1 cup brown sugar
1 cup white sugar
1 tablespoon vanilla extract
1 cup heavy cream
1 1/2 cups whole milk
4 eggs
Directions:
Preheat oven to 350 degrees.
Tear bread into small pieces and place in a mixing bowl.
In separate bowl, mix sugars and eggs until smooth. Mix in vanilla, cream, and milk to sugar egg mixture. Pour liquid into the mixing bowl with the torn bread. Add raisins, and mix by hand until mixture is the consistency of loose oatmeal. Pour into lightly greased 9 by 13-inch pan.
Bake for 40 minutes or until bread pudding is set in the center.
Serve warm with caramel sauce (see recipe below).
CARAMEL SAUCE
Directions:
1 cup white sugar
1 tablespoon water
2 cups heavy cream
2 tablespoons butter
Directions:
Add sugar and water in medium saucepan.
Heat sugar and water at medium high heat, stirring constantly once mixture begins boiling. Continue stirring until sugar caramelizes.
Add cream and stir. Bring back to a boil.
Remove from heat and stir in butter.
Serve warm over bread pudding.
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