What's the best use for a stale brick-hard baguette?

Bought a fresh loaf and never got around to eating it. Now it's hard as a brick and I hate to throw it away.

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10 Comments

PippaG May 1, 2011
Pain perdu - soak in egg and milk (can also add honey and/or orange zest) for 10 min or so and saute in butter. Sprinkle with powdered sugar and/or syrup.
 
Kitchen B. May 1, 2011
Pappa al pomodoro - an italian bread and tomato soup! http://www.jamieoliver.com/recipes/vegetarian-recipes/bread-tomato-soup-pappa-al-pomodoro
 
healthierkitchen May 1, 2011
bread crumbs or Tuscan bread salad.
 
latoscana April 30, 2011
Croutons. Slice (or hack depending on how hard) into bite-sized chunks. Toss with melted butter with garlic and herbs of choice. Bake on a baking sheet at 400 for 5 minutes, then check and stir, bake another 5-10 minutes (check to prevent burning). Remove from oven and cool. Transfer to airtight container. They keep for a long time. You can also freeze very successfully.
 
susan G. April 30, 2011
You might be able to use the bagel freshening technique --- not so that it's a fully functional baguette again, but may get to the point of being able to make the slices or cubes for bread pudding etc. If memory serves, a quick run under cold water, put in a paper bag, run in microwave a very short time, maybe 15 seconds. Anyone have the specifics?
 
boulangere April 30, 2011
But you have to admit the lol factor of "robbolita"! In either spelling, great idea.
 
Chicago M. April 30, 2011
Sorry. Stupid iPad autocorrect. I meant "ribbolita"
 
Chicago M. April 30, 2011
Robbolita!
 
shaska April 30, 2011
bread pudding. cut into cubes or slices, soak in milk/egg overnight, bake and enjoy.
 
pierino April 30, 2011
Bread crumbs. Zap them in a food processor.
 
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