I got too much left over bread!!

amother

Wed, Nov 17 2021, 10:44 am

I need something to do with it.
Any ideas?
I already made breadcrumbs.

amother

Khaki

Wed, Nov 17 2021, 10:45 am

French toast muffins! Thats what I'm doing with all my leftover challah

jflower

Wed, Nov 17 2021, 10:48 am

amother [ Khaki ] wrote:

French toast muffins! Thats what I'm doing with all my leftover challah

Recipe, please. Sounds like a great idea.

amother

Wed, Nov 17 2021, 10:48 am

amother [ Khaki ] wrote:

French toast muffins! Thats what I'm doing with all my leftover challah

Sounds yum
do u mind posting the exact recipe?

amother

Natural

Wed, Nov 17 2021, 10:52 am

You can freeze them. And then use it to make French toast or croutons at a later date. Use it if one shabbos you don’t have enough challah.

mushkamothers

Wed, Nov 17 2021, 10:52 am

Food processor- make bread crumbs and freeze. Use for everything. Meatballs, shnitzel etc

imorethanamother

Wed, Nov 17 2021, 10:56 am

STUFFING. My favorite this time of year! Sauté onions and garlic, add celery and maybe mushrooms, if you have some chestnuts, add salt and pepper and some chicken stock to chunks of torn, dried out bread in a dish and voila!!

SuperWify

Wed, Nov 17 2021, 10:58 am

imorethanamother wrote:

lol was just coming to post this.

imorethanamother

Wed, Nov 17 2021, 11:03 am

SuperWify wrote:

lol was just coming to post this.

What’s your favorite stuffing recipe? There are so many I never know what to choose.

Amarante

Wed, Nov 17 2021, 11:04 am

Bread pudding or Cheese Strata.

I love Cheese Strata and it is so easy to make because you need to prep it at least 12 hours before baking it.

There are loads of variations because it is such a classic preparation but here is a basic one. You can obviously make it without spinach. There are more basic ones if you google Cheese Strata recipes and you can sub whatever kind of cheese you prefer (Swiss is ideal) but it shouldn't be mozzarella since that has almost no taste.

Spinach & Cheese Strata

By Jennifer Segal, inspired by this strata originally published in Gourmet magazine
With spinach, cheese and bread baked in a savory custard, this make-ahead strata is perfect for entertaining.

Servings: 8-10
Prep Time: 30 Minutes
Cook Time: 75 Minutes
Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge

INGREDIENTS

1 pound bag chopped frozen spinach, thawed
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (3/4 pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1-1/2 cups) coarsely grated Gruyère
2 ounces (2/3 cup) finely grated Parmigiano-Reggiano
9 large eggs
2-3/4 cups half-and-half
2 tablespoons Dijon mustard
1-3/4 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

INSTRUCTIONS

Squeeze handfuls of spinach to remove as much liquid as possible.

Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.

In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be 10-15 minutes less.

amother

Khaki

Wed, Nov 17 2021, 11:55 am

amother [ Khaki ] wrote:

French toast muffins! Thats what I'm doing with all my leftover challah

French Toast Muffins
An Original for love of food recipe
5 eggs
I cup milk
I tsp salt
I cup shredded cheese
I med challah cut into little bits. Mix all Ingredients together, put in challah and make sure well coated, place in greased muffin tins, bake on 375 until crispy

shanie5

Wed, Nov 17 2021, 4:10 pm

I started making croutons. Dice the challah. Add olive oil and whatever spices you like. I use onion and garlic powders. Bake till crisp. Yum!

amother

Cornsilk

Wed, Nov 17 2021, 5:37 pm

I make my own Kishka with leftover challah and bread. Much cheaper than buying it and a great way to use up old bread.

I use this recipe (approximately) :
https://www.yussiweisz.com/pos.....olent

chocolate moose

Wed, Nov 17 2021, 7:27 pm

croutons and stuffing are the most popular here

amother

Yolk

Wed, Nov 17 2021, 9:48 pm

French Onion Soup
Bread Kugel
Bread Pudding
Stuffing
Freeze for French Toast