I found a nice frittata recipe. It calls for brioche cut into chunks. I have French bread. Should this work ok?
And is slightly dry bread ok or does it need to be fresh?
It should work fine, you may need to use an extra egg if it soaks up more than you expect though-- not sure what the recipe calls for.
I would cut the crust off to make the bread softer.
Cynthia is a trusted source on Bread/Baking.
You'll be better off with stale bread, as it will result in a less mushy frittata. I'm sure your French bread will be just lovely. I tend not to remove crusts unless they're really tough. I like the more rustic texture.
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Well played. You deserve a cookie.
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