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?
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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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