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.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus a project idea and some cute supplies!
10 Ways to Give Your Bathroom a Fresh Look
The West Elm Couch from Hell
Cookbook or Meal-Planning Manual? Both!
Dinner Emergencies, Solved
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)