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19 answers 1309 views
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

Ribolitta would be a good alternative. You begin by making a minestrone and then on the second day cube the bread and whisk it into the soup. Even though basil is not "in season" you can still find the hot house variety.

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Eliz.
added about 4 years ago

In similar vein, pappa al pomodoro is another great, cold-weather soup that makes use of leftover, stale bread. Since its other ingredients are cans/boxes/jars of tomatoes, basil, Parmesan, aliums and olive oil, the nourishing nursery food is a harbinger of summer. Very easy to put together quickly.

molly yeh
added about 4 years ago

ok shameless self promotion but i just today posted about a winter panzanella on my blog! it calls for rye bread, but you could sub it for your baguette :) http://mynameisyeh.com...

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added about 4 years ago

Pasta with bread crumbs:
http://leitesculinaria...

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savorthis
added about 4 years ago

Try the contest finalist! http://food52.com/recipes.... I also love making versions of the Zuni chicken with bread salad: http://smittenkitchen.com...

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

If you're not sure what you want to do with it, I'd cube them and freeze them separately on a baking sheet. When hard, transfer to a zip lock bag. You can toast them later for croutons and season as you wish at that time. Or toast them and make crumbs of them.

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

Making the Zuni Chicken is a fantastic idea!

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amysarah
amysarah

amysarah is a trusted home cook.

added about 4 years ago

I've frozen day old baguette, cut in slices, then popped them directly in the oven (no defrosting necessary) to make crostini. With an earthy topping, like sauteed mushroom, or caramelized onions, and gorgonzola, whole grain would be delicious.

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Declan
added about 4 years ago

Bread & Butter pudding
Havn't made it for years ... But I think I'll make it tonight. Delicious

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Natalie
added about 4 years ago

Bread pudding!

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MaddyBelle
added about 4 years ago

French onion soup!

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Michael
added about 4 years ago

Cube that sucker and stuff it into a chicken with sliced lemon, garlic and onion, sage leaves, a cored, peeled apple and some walnuts. Mini-Thanksgiving in March!

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Nancy Harmon Jenkins
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added about 4 years ago

In winter I love to boost the fill quotient of soups the way my Tuscan neighbors always do. A slice of stale bread per serving, toast it lightly, rub it with a cut clove of garlic, dribble it with a dose of good olive oil (extra-virgin, goes without saying), put it in the bottom of each serving bowl and spoon hot soup over the top. Just give the soup time enough to be somewhat absorbed into the bread and away you go!

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cookinginvictoria
added about 4 years ago

I wholeheartedly recommend Merrill's "Cooking for Clara" sausage and greens strata. It is delicious! http://food52.com/recipes...

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petitbleu
added about 4 years ago

Garlic soup! This one looks especially appealing: http://foodwishes.blogspot...

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Susan
added about 4 years ago

Chunk it up, toss into your food processor, whirl until fine, spread on a baking sheet, pop into a hot oven, toast until brown, cool, bag, freeze and VOILA: bread crumbs when ever a recipe calls for them. This is my favorite way of disposing of loaves that have begun to grow stale.

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Exbruxelles
added almost 3 years ago

Ottam Ottolenghi's bread fritters sound very odd, but they're really, really good.

You can find the recipe in their book "Jerusalem," or the bread fritter recipe here http://waywardoven.blogspot... .

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sonya
added almost 3 years ago

So many great ideas already! You could also freeze the bread and make the panzanella when tomatoes and basil are in season. I use stale bread for croutons, as others have mentioned. There are many lovely ways to spice them up, or add Parmesan to them.

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