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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.

asked by anntruelove about 7 years ago

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10 answers 6085 views
pierino
pierino

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

added about 7 years ago

Bread crumbs. Zap them in a food processor.

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shaska
added about 7 years ago

bread pudding. cut into cubes or slices, soak in milk/egg overnight, bake and enjoy.

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Chicago Mike
added about 7 years ago

Robbolita!

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Chicago Mike
added about 7 years ago

Sorry. Stupid iPad autocorrect. I meant "ribbolita"

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

But you have to admit the lol factor of "robbolita"! In either spelling, great idea.

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susan g
added about 7 years ago

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?

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latoscana
added about 7 years ago

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.

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healthierkitchen
added about 7 years ago

bread crumbs or Tuscan bread salad.

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Kitchen Butterfly
added about 7 years ago

Pappa al pomodoro - an italian bread and tomato soup! http://www.jamieoliver...

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PippaG
added about 7 years ago

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.

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