In the cuisine of any nation for whom bread is the basis of the diet, there are many dishes using bread that is not of the first freshness. And it doesn't matter whether it is yesterday's baguette or croissant, rough homemade crumb or stone-dried brown bread - if there is no mold on it, we can safely use it as an independent ingredient. And this is not only crackers, bruschetta, croutons and other croutons - the choice of stale bread dishes is much wider.

Unsweetened bread pudding for breakfast

Take bread pudding, for example: oven-baked stale bread topped with a mixture of milk and eggs. The sweet version, with fresh or dried fruit, is quite popular. But instead of a loaf or a bun, take bread with a dense crumb, and replace the fruit with minced meat or leftover meat products, and you get a pretty solid dish known as.

Casserole, unsweetened bread pudding for breakfast

Favorite salad of Arab peasants

Quality bread and noble aging. This is the basis for recipes for salads with stale bread. In Italian panzanella, the bread is soaked from tomato juice; in Caesar salad, crispy pieces are appreciated. In the favorite salad of Arab peasants - - both options are allowed. Prepare the salad ahead of time and the dried bread is softened by the lemon juice and the dressing. And if you add the bread at the last minute before serving, it will crunch nicely.

Bread soup with sorrel

Italian appetizer: boil you can fry

Converting to crumbs is also not a bad lot for stale bread. The easiest way to get them is to pulse the stale bread in the bowl of a food processor or blender to the desired fineness. In crumbs made from stale bread, products are breaded before frying, fillings in strudel and other pies are thickened, they are used to create a crust on casseroles or as a filling for poultry ... And if you fry the crumbs in good butter with garlic and parsley, as suggested in the recipe, no will not even guess about the prosaic origin of the dish.

Sardinian eggs

Dessert of the Greek Gods

Rye bread crumbs are the main ingredient in a popular dessert in the Baltics, known as or "Farmer's Daughter". This dessert is especially tasty from the Baltic varieties of bread such as Riga, but Borodinsky will do. We change the type of bread, jam, replace the cream with soft cottage cheese or thick yogurt and every time we get a new dessert! A very fruitful idea!

Layered dessert made from stale Ambrosia bread

The cost of the food purchased for the preparation of these five dishes was 1,050 rubles.

In our country, there has always been a special attitude towards bread. "Bread is the head of everything." Therefore, many try not to throw away even stale bread. In fact, if the bread is simply dry, its nutritional properties are completely preserved. Doctors even recommend eating yesterday's bread when it comes to yeast dough.

This is due to the activity of yeast in freshly baked bread, which is not very beneficial for the digestive tract. You can not eat only bread affected by mold. If there is even one area with mold, the whole bun should be disposed of. Mold is not limited to visible areas. Its mycelium is not visible to the naked eye and, most likely, will already grow throughout the entire volume of the roll.

Important! Mold is especially dangerous for pregnant women, children and the elderly. It can cause an allergic reaction or poisoning.

The easiest thing to do

When it is clear that there is an excess of bread, and you will not be able to eat it all, you can dry crackers from it. They will be a great addition to soups or salads. You can improve croutons. To do this, they must not only be dried, but fried in a small amount of vegetable oil mixed with chopped garlic, salt and any spices - to taste.

Important! It is worth storing croutons in a linen bag, in a dry place. Do not use a plastic bag - moisture will condense in it. Crackers can become moldy or suffocate.

Completely dried bread can be chopped with a blender, then used as a breading. Cutlets and fish are fried in breading; it is used as a thickener in sauces. To revive dried bread for a short time, you can heat it in the oven, after wrapping it with a damp linen towel.

Simple recipes for delicious dishes

There are many ways to use stale bread in simple but delicious dishes. It is assumed that the bread has just dried up and can still be cut with a knife.

All kinds of sandwiches will be very good for breakfast. It will take no more than 15 minutes to cook them.

1. Hot sandwiches with cheese

Stale bread can make delicious sandwiches.

Ingredients

• Bread (white or gray) - 300 g;
• Tomatoes - 2 pieces;
• Hard cheese - 40 g;
• Butter for frying - about 20g;
• Greens to taste.

Preparation

1. The bread is cut into slices, up to 1 cm thick. Fried on each side.
2. Tomato slices are stacked on fried bread, sprinkled with grated cheese on top.
3. Sandwiches are baked in an oven preheated to 180⁰C for 7-9 minutes.
4. Ready-made sandwiches are complemented by herbs. They should be served to the table immediately, until they cool.

2. Hot brisket sandwiches

Easy to make hot brisket sandwiches.

Ingredients:

• Any bread - 300 g;
• Brisket (you can use smoked sausage) - 100 g;
• Hard cheese - 40 g;
• Egg - 1 piece;
• Milk - 50 ml;
• Onions to taste.

Preparation

1. The bread is cut into slices.
2. The egg is shaken with milk.
3. The slices of bread are dipped in the egg mixture for 30 seconds. Then brisket and chopped onions are laid out on them.
4. Sprinkle the sandwich with grated cheese. It is baked in the oven at 180⁰С for 10 minutes.

3. Tyury's soup. Peasant food

Old bread can be one of the main ingredients for a soup.

Ingredients

• Black bread - 100 g;
• Sour milk - 1 glass;
• Sugar - 1.5 teaspoons;
• Lovers can add ground cinnamon

Preparation

1. The bread is cut into cubes.
2. It can be additionally dried in a pan or in the oven.
3. All ingredients are mixed. Tyuryu is eaten cold.

4. Latvian-style bread soup

Bread is either rye or Borodino. It should have a rich taste.

Ingredients

• Rye bread - 300 g;
• Broth (can be cooked in water) - 1 l;
• Egg - one large;
• Onions (medium size) - 2 pieces;
• Spices (cumin or coriander) - half a teaspoon;
• Cream cheese (soft) - 100 g;
• Garlic - 2 small cloves;
• Salt - half a teaspoon;
• Deodorized vegetable oil - for frying.

Preparation

1. Onions and bread are cut into cubes. Two-thirds of the bread and onions are fried in oil until the onions are golden brown.
2. Transferred to a saucepan, filled with broth or water. Bring the future soup to a boil, add salt and spices.
3. The egg is shaken in a separate cup and then poured into the hot soup in a thin stream.
4. The soup itself at this time must be stirred so that thin flakes form from the egg.
5. After boiling, cheese is added to the soup. With vigorous stirring, it will gradually disperse, the soup will become homogeneous. At this point, chopped garlic is added.
6. Cover the soup with a lid and let stand for about 15 minutes. Bread soup can be served with sour cream. You can additionally add smoked meats and green onions to it when serving.

5. Minced Bread Pie

Stale bread makes great pastries. It can be sweet, used as a dessert, or savory. And even a full-fledged second course.

Ingredients

• Baton - whole;
• Egg - 4 pieces;
• Milk -1 l;
• Minced meat - 0.5 kg;
• Onions - 1 piece;
• Salt, pepper - to taste;
• Butter - for lubricating the mold.

Preparation

1. The loaf should be cut into slices. In milk, shake 2 eggs, salt and pepper. Soak the loaf in milk.
2. Chop the onion, add minced meat, salt, pepper, fry in a pan until half cooked.
3. Boil 2 more eggs hard-boiled, chop, add to the minced meat. The filling and dough are ready.
4. Grease a baking dish with butter. Place slices of bread both on the bottom of the mold and on the sides.
5. Put the minced meat in the middle. Top the minced meat with slices of bread. All this must be filled with the remains of the mixture of milk and egg.
6. Bake the pie in the oven at 180⁰С until golden brown.

Using this scheme, you can cook a wide variety of pies and casseroles. Chopped stale bread, filling and egg-milk mixture. These dishes can be served hot for lunch or as a hearty breakfast.

6. Dry loaf cake

Now - about desserts.

Ingredients

• Baton - 250 g;
• Butter - 200g;
• Egg - 1 piece;
• Granulated sugar - 3/4 cup;
• Vanillin - 5 g;
• Any jam - for decoration.

Preparation

1. Grind the loaf with a blender or meat grinder.
2. Stir the softened, but not melted, butter with egg and granulated sugar, add vanillin.
3. Combine chopped bread with butter and mix thoroughly. Form, better detachable, moisten with water, put the resulting mass in it, tamp well.
4. Put in the refrigerator for 2 hours, until it solidifies.
5. Transfer the hardened cake to a dish, decorate with jam. Serve with tea.

7. Fritters

Even delicious pancakes can be made from stale bread.

Ingredients

• Loaf or white roll - 250 g;
• Milk (any fat content) - 1 glass;
• Large egg - one;
• Flour - 4 tablespoons;
• Salt to taste;
• Baking dough - ½ teaspoon;
• Deodorized vegetable oil - for frying.

Preparation

1. Soak the bread in milk, add an egg, flour, salt.
2. The baking powder can be replaced with slaked soda. Stir the dough until smooth. Consistency - like a dough for classic pancakes.
3. Frying in a pan is like traditional pancakes.
4. You can add chopped bacon or smoked sausage to the dough. You can make them more pungent by adding spices.
5. You can use unsweetened yogurt or sour cream as a sauce for them.

Conclusion

Sometimes the bread remains unused and stale. But this does not mean at all that it should be thrown away. It can definitely be used, and not only for simple crackers.

Stale bread can be used to prepare a delicious and full breakfast, or a light snack. It can be the base of a soup or a second course. Or it can become the basis of a dessert. With a good housewife, nothing is lost or thrown away.

Do not rush to get rid of dried bread. In many countries, bread is a vital product, and it is a bad omen to throw it away. Moreover, in our, post- and pre-crisis times, many European peoples of the owl remember cheap old recipes

and seek help from the experience of our great-grandmothers. Old Victorian cuisine is gaining popularity in Britain, which always knew what could be made from leftover food. Renowned chef Hugh Finley-Whitingstall has dedicated his column to the heart of any menu - bread.

“If you asked me whether I prefer fresh, fragrant bread that has just been taken out of the oven, or a loaf that is already a day or two, then I would not say unequivocally that I only love fresh. And I would not refuse bread that has lain for several days, as it is fraught with many hidden culinary possibilities. Despite the tender, somewhat moist pulp under the crispy crust, typical of fresh bread, there is a feeling of some kind of incompleteness. This is, of course, only the beginning of the story. "

Aside from this melting-in-your-mouth, slightly sticky and crunchy freshly baked bread, the tastiest things come best from a loaf bought at least a day ago. It is on the second day of a bread roll that both breakfast toasts and soup croutons (fried to a crisp or simply cut into cubes), as well as a dish with butter, cheese or an egg, baked until crusting, or juicy summer pudding are ideal. The second life of yesterday's roll

When people say about a loaf of bread that it is no longer so fresh, I still hesitate to use the word "old" in relation to it, as it sounds ... offensive. So when I look at a two-day loaf of bread, I think of it as a ripe person with rich potential.

Of course, in order to realize it, a loaf of bread should initially be very good, with a perfectly browned crust, not crumble, and if you cut off a thick piece from it and put it on, it will not fall off.

One of the disadvantages of purchased, cheap bread is that it does not age properly. The crumbly crust and cotton flesh remain unchanged until all the bread is moldy.

Try making bread crumbs from white bread and you just get dust that disappears in your mouth as if blown away by the wind.

Good bread, however, rarely disappoints. And this is used by the huge number of recipes available in stock in every culinary culture. Stale bread is everywhere in the yard. Dishes from stale bread in different countries

For example - Italy, more precisely Tuscany. No summer is complete without panzanellas(salad of Tuscan bread and tomatoes) and soup pappa al pomodoros(rustic soup made from the same ingredients). And during the winter season, the leftover halves of stale bread often turn into something sweet, like a casserole soaked in custard.

French toast is another favorite treat: toasted bread spread with fresh strawberries, grated with sugar or orange jam, or croutons in an egg are great for weekly picnics within the home during the colder months of the year.

Bread is the centerpiece of leftover cooking. This spontaneous and not requiring long preparation part of the culinary art, often presents the world with delicious food and unexpectedly successful combinations, forming the basis of many quick soups, pastries, salads or casseroles: it is satisfying enough to satisfy an appetite and quite democratic, which allows you to mix it with a thousand other things. Yummy from bread leftovers

So even if it’s just a tiny piece or crust, don’t rush to get rid of it. One move of the food processor and it will turn a nondescript crust into crumbs, which can then be frozen and used to bread fishcakes or to make a surprisingly spicy bread sauce.

In short, bread is the head of everything, even if it is not as fresh as yesterday.

Cut off one or two slices of bread, soak in a beaten egg (ideally soak for 20 minutes), fry in butter until golden brown, then sprinkle with sugar. Breakfast worthy of royalty is ready - no croissants needed.

However, if the classics do not suit you, an ordinary loaf can be turned into something completely new.

I love the casserole made from bread and butter and I never get tired of coming up with something new on this topic every time. This recipe is perfect for the gloomy days of this time of year when there is so little fresh, garden-grown fruit.

150 g unsalted butter, softened, about 450 g two or three day white bread, 3 eggs, plus 1 egg yolk, 100 g icing sugar (or vanilla sugar), 300 ml whole milk, 200 ml heavy cream, 1 teaspoon vanilla extract , some ground nutmeg, 2 large or 3 small bananas, peeled and chopped, 200 g milk chocolate, chopped, 2 tablespoons of powdered sugar.

Preparation: Lightly oil a large ovenproof dish. Cut the bread into slices about 1 cm thick, cut and discard the crusts, brush lightly with butter on both sides and cut into squares or triangles.

In a bowl, beat eggs, egg yolk and powdered sugar until light and frothy, then add milk, cream, vanilla extract and some ground nutmeg. Place 1/3 of the bread slices on the bottom of the dish and place 1/2 of the bananas and chocolate on top. Repeat, then cover with a second layer of bananas and chocolate with the remaining pieces of bread.

Pour in the custard mixture and sprinkle with ground nutmeg on top. Cover and refrigerate for at least one hour to soak. Heat the oven to 180C. Remove the lid and sprinkle with powdered sugar on the casserole.

Place the dish on a baking sheet and then in the oven. Pour boiling water from a kettle into a baking sheet so that the water level reaches the middle of the sides of the dish. Bake for 40-45 minutes, then remove from baking sheet and serve after 10 minutes.

This delicious Spanish dish is often served as part of tapas (a variety of appetizers). You can also serve it with eggs, or with herbs as a warm salad.

It will be needed for four servings as an appetizer (tapas) : 250 g of good bread with a large texture, such as rye, one or two days old. 2 tablespoons olive oil, 4 cloves of garlic, peeled but left whole, about 75 g chorizo, cut into a half moon, about 3 mm thick, 2 slices of bacon, cut into large pieces, juice of one lemon, sea salt and freshly ground black pepper, 1 bunch of fresh parsley

Preparation: Cut the crusts from the bread and discard them, then cut the loaf into approximately 2cm cubes. (If the bread is very stale, sprinkle with water to moisten it, cover and leave for an hour). Heat oil in a large skillet over medium-high heat. Add the cloves and sauté, turning frequently, for a few minutes, until golden brown. Add the chorizo ​​and bacon and cook for a few minutes until crisp. Remove the chorizo, bacon, and garlic from the pan, leaving most of the fat in it.

Add the bread cubes. Stir well so that the fat covers them completely, and then fry for 5 minutes, stirring constantly, until golden brown. Put back the chorizo, bacon and garlic in the skillet and stir to combine. Season with lemon juice, salt and pepper if needed (chorizo ​​and bacon add a salty flavor by themselves).

Serve immediately, garnished with parsley.

Perhaps the name will seem too commonplace, and the associations too mundane and clumsy ... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty.

Needed for eight servings: 30 g butter, 2 onions, peeled and finely chopped, 1 bay leaf, 2 teaspoons chopped thyme, 1 carrot, chopped, 1 celery, chopped, 2 garlic cloves, peeled and finely chopped, 1 kg ground beef (not too lean), 300 g minced pork, 3 eggs, lightly beaten, 70 g coarse bread crumbs, 200 ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, a little ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Heat the oven to 180C. Place the parchment on a baking sheet or baking dish and lightly brush with vegetable oil.

Heat butter in a skillet over medium heat. Saute the onions with bay leaves and thyme for about 15 minutes, until the onions are soft and translucent. Add carrots and celery, cook for five minutes, then add garlic and cook for a few more minutes. Remove from heat and let the vegetable mixture cool completely.

Remove the bay leaf. In a large bowl, combine ground beef and pork, eggs, bread crumbs, half ketchup, Worcestershire sauce, parsley, cumin, pepper, nutmeg, and chilled vegetables. Season everything well and mix thoroughly with your hands. Break off a bite, sauté until tender, then taste and season if necessary.

Place the mixture in the center of a baking dish and, with wet hands, form into an oval about 5 cm high. Top with the remaining ketchup. Bake for 1-1.5 hours (time will depend on the shape of your bread), until the dish is hardened and baked. Leave it to cool for about 10 minutes before slicing. The next day, you can slice it up and make delicious sandwiches with more ketchup!

After 12 hours from the moment of baking, the process of starch retrogradation is activated in bakery products - a complex carbohydrate, releasing moisture, returns to a crystalline state. The crumb loses its elasticity and begins to crumble, but the change in physical properties is not accompanied by a decrease in the amount of microelements and vitamins it contains. A stale loaf is an irreplaceable culinary ingredient; This is confirmed by the following recipes for dishes that can be made from stale bread.

The fillings are different, the taste is equally incomparable

Original pies made from dried slices of bakery products are hearty pastries that can replace a full dinner (lunch). A minimum of time is spent on cooking, and all family members will be satisfied with the result.

To bake a sweet cake made from stale bread with hazelnuts (you can also bake with walnuts), you will need:

• 6 pieces of rye rolls up to 6 mm thick;
• 2 cups of nuts (walnuts and hazelnuts in equal proportions);
• 7 eggs (the whites should be separated from the yolks in advance);
• a glass of sugar;
• 5 g salt (half a teaspoon).

Before starting work, you must turn on the oven (it should warm up to 160-170 degrees). The whites cooled in the refrigerator are whipped with salt, the yolks are ground white with sugar. The mixture of chopped nuts is lightly toasted in a hot skillet without adding oil. The bread is crushed into crumbs using a meat grinder or food processor.

All prepared products are carefully mixed (proteins are added to the mass last), the resulting dough is poured into a baking container. Cooking time - 60-70 minutes.

For a summer unbaked cake made from dried bread and cottage cheese, you will need:

• Cream - 1 glass.
• Granulated sugar - 100 g.
• Fresh berries (raspberries, currants), mashed with sugar, in the amount of one and a half glasses.
• Powdered sugar - 2 tbsp. l.
• 400 g of bread and cottage cheese, chopped on a grater.
• Cinnamon will give a special flavor to the dessert (no more than ½ tsp).

The cream is whipped with powder, the bread is mixed with sugar and cinnamon. Cottage cheese is ground through a sieve until an airy homogeneous mass is obtained.

In a glass container, the prepared ingredients are laid out in the following order: first, bread, then berries, on top - cottage cheese and whipped cream. The layers are repeated one more time. To soak, the cake should be kept in the refrigerator for 30-60 minutes.

Recipes made from stale bread will help housewives not only pamper those with a sweet tooth, but also delight lovers of pastries with meat filling. A vivid confirmation of this is the puff pastry with minced meat. This dish is prepared from a loaf, milk (0.8-1 l) and 4 eggs (2 of them must be hard-boiled). For the filling, you need half a kilogram of minced meat, 1 large onion.

Bread - the basis of baking - must be cut into slices 1-1.5 cm wide; Pour the pieces with a mixture of raw eggs and milk. The resulting mass is peppery and salted to taste.

Boiled eggs and onions should be chopped into small cubes, combined with minced meat fried in a pan until half cooked.

A baking dish should be generously greased with butter. A stale loaf, well-soaked with milk, is placed in the container (it is recommended to lay out the sides of the dishes with some of the pieces), which is covered with a layer of warm minced meat. The surface of the cake is formed from the remaining slices of bread, poured over with the remains of the egg-milk mixture.

Bake the dish until golden brown.

On fasting and on holiday: briefly about cakes

Delicious desserts that can be made from stale bread are classified into 2 groups: traditional and lean, containing only plant-based products.

A classic recipe for a cake allowed for use on days of temporary abstinence from certain types of food is presented below.

Ingredients: dried fruits, water, jam, bread. Some housewives supplement the listed ingredients with ground nuts.

Cooking method:

• Rinse and soak dried fruits.
• A loaf of stale bread - necessarily black - should be chopped, the resulting pieces should be completely dried. Twist in a meat grinder.
• Dilute the jam with water. Soak the crumbs well with the resulting liquid.
• Spread into a mold in layers, alternating bread and dried fruits.
• Put the mass sprinkled with nuts for 5-6 hours in the refrigerator.

There are many recipes for ordinary cakes that can be made from a stale, dried loaf. Desserts "Minutka" and "Sukharny" became the most popular among thrifty housewives.

The first is made from 0.6 liters of sour cream, 300 g of chopped rye bread, 6 tbsp. sugar, 1 lemon (zest and fruit juice are required), 6 eggs. The components are mixed. The resulting dough is laid out in a form greased with a piece of butter and abundantly sprinkled with breadcrumbs, placed in the oven. Serve warm.

For the cakes of the Sukharny cake you will need:

• 5 eggs;
• a glass of sugar;
• a glass of rusks ground in a meat grinder.

Beat the egg whites into a strong foam; Mix bread crumbs with yolks. Bake the mass for 40 minutes at a temperature of 200ºC (grease the mold thoroughly, sprinkle with breadcrumbs). Cut the cooled cake into 2 parts, coat with cream - condensed milk, whipped with butter in a 2: 1 ratio.

Simple options for an original breakfast

Stale bread dishes are not very common in everyday practice. Meanwhile, some breakfast options made from pre-dried and crushed bread slices in combination with an egg-milk mixture, meat, berries or vegetables can compete with traditional omelets and cereals.

The scheme for their preparation is very simple: bread crumbs or pieces of stale loaf no more than 1.5 cm thick are laid out in a dense layer in a greased baking container. The filling and the rest of the roll are placed on top. The mass is poured with eggs, beaten with milk, baked in the oven (at a temperature of no more than 200 ° C). In some recipes, all the ingredients are mixed and laid out in a mold.

Cooking time varies depending on the type of minced meat. The main sign of the finished dish is a beautiful golden brown crust.

To please loved ones with a savory stratum (this is what the casserole is called in foreign cuisine) for breakfast, you will need:

• 0.3 kg of brisket;
• half a kilogram of stale white bread, cut into cubes;
• 6 eggs;
• 0.3 l of milk;
• 200 g grated cheese;
• a small pinch of salt, parsley and black pepper to taste.

Chop the brisket, lightly fry, mix with bread and 150 g of cheese. Pour the mixture with eggs, beaten with milk, salt and pepper, keep in the refrigerator for about 30 minutes. Put the soaked ingredients in a mold, flatten, sprinkle with the remaining cheese. The dishes covered with foil should be sent to the oven for half an hour (cooking temperature - 180 ° C); after the specified time, remove the sheet and bake for another 10 minutes.

For the original stratum with wine and canned fruit, you will need 2 cups of ground crackers and a similar amount of pears (peaches, apricots), 3 tbsp each. spoons of margarine and sugar, 2 eggs, a tablespoon of flour. Additional ingredients include 2 tbsp. l. dry wine, a pinch of soda, cinnamon.

Beat eggs with most of the sugar until frothy. Add margarine, flour, quenched soda with 2 drops of vinegar and chopped stale bread, mix. Pour in wine. Place half of the thoroughly mixed mass in a greased, sprinkled with breadcrumbs dish. Cut the fruits and spread them on top. Cover with the rest of the bread with eggs and flour, sprinkle with sugar combined with cinnamon. Bake the strata in the oven at the above temperature for 30 minutes.

You can make a hearty breakfast of ½ stale white rolls and carrots (you need 2). Bread, previously soaked in a glass of milk, must be combined with 2 yolks, ground with sugar (amount of sand - 2 tablespoons) and 2 whipped whites, a pinch of salt. Stir the mass, put in a mold, bake. This dish is recommended to be served with sour cream.

Stratum filling can also be prepared from the following components:

• Minced meat (fish, meat), fried in a pan until half cooked with onions, pepper, salt.
• Finely chopped vegetables.
• Mixtures of mushrooms with onions.

Another option for a black bread casserole is charlotte, a favorite of many. The fastest way to prepare a dish is the following recipe:

Cut one stale loaf (preferably white) into pieces no thicker than 1 cm, chop the apples peeled from the core (skin). Sprinkle the fruit slices with sugar, add a little cinnamon if desired.

First, put half of the chopped bread into the prepared form, pour it with ½ of the milk-egg mixture, cover with apples. Form the surface of the dish from the remaining pieces of the loaf. Pour the second part of eggs, beaten with milk into a container, bake.

The required amount of ingredients for charlotte: 2 eggs, half a glass of sugar, 200 ml of milk, 4 medium apples. To prepare the baking dishes for work, you will need 1 tbsp. l. crackers (ground), 50 g of butter.

Recipes with photos posted on our website will help you to properly cook all the described dishes.

Cakes, pancakes or pancakes?

Surprising fact: stale bread can also become the basis for desserts related to traditional Russian cuisine.

So, for the preparation of pancakes, you should take:

• 200 g of stale rolls;
• 1 tbsp. warmed milk;
• egg;
• a pinch of salt;
• 3 tbsp. l. flour (preferably pancake).

Bread soaked in milk should be lightly squeezed, mixed with the rest of the indicated ingredients and added baking powder (0.5 tsp) for splendor. The latter can be replaced with a mixture of soda and citric acid in a 1: 1 ratio. Stir the dough until smooth. Fry in vegetable oil like regular pancakes.

The dried bread left over from breakfast is a ready-made base for a variety of delicious dishes, from crackers to beer to traditional English.

From everything that can be made from bread, we have selected seven ideas for all occasions. Interestingly, all of these dishes are best obtained from stale bread. Therefore, they are rarely cooked: no one waits for a fresh loaf to grow stale to the desired state.
But, since everything you need is already there, let's see what can be made from stale bread.

What can be made from bread: recipes

Croutons

Great beer snack, or crispy and flavorful salad filler.

Ingredients:

Garlic - 5 cloves
Parsley - 1 tsp chopped greens
Salt - 0.5 tsp
Olive oil - 50 ml.
Stale loaf
Grated Parmesan - 50 ml.

In a deep bowl, combine the chopped garlic, parsley, salt and oil and heat the mixture over low heat for 3 minutes. Then remove the garlic.

Cut the bread into cubes and mix with the butter mixture. Let the excess oil drain and place the bread slices in a single layer on a baking sheet lined with parchment paper.

Dry stale bread croutons for 8-10 minutes at 180 degrees. When the edges of the croutons are browned, remove them and sprinkle with grated Parmesan while still hot.

Baguette with filling

For those who are tired of pizza.

Ingredients:

Butter - 100 gr.
Garlic - 4 cloves
Italian herbs - 2 tsp
Salt - 1 tsp
Ground black pepper - a pinch
Processed cheese - 2 pack
French baguette - 1 pc.

Combine softened butter, chopped garlic and spices and refrigerate for half an hour.

Cut the cheese into thin slices. Make 10-12 cuts in the baguette. In each of them, as in a pocket, put the chilled butter mixture and 11-2 slices of cheese.

Melt the remaining butter, and generously brush the surface of the baguette with a silicone brush. Wrap the baguette in foil and bake at 200 degrees for about 20 minutes.

Bread charlotte

Ingredients:

Apples - 500 gr
Honey - 2 tablespoons
Sugar - 100 gr.
Cinnamon - 0.5 tsp
Butter - 2 tablespoons
Vanilla sugar - 0.5 tsp
Calvados - 2 tablespoons
White bread - 12 slices

Melt the butter in a thick-walled skillet over medium heat, add the diced apples, honey, sugar, cinnamon, Calvados and vanilla sugar. Stir and simmer for 10-15 minutes. The apples should be soft on the surface, but slightly crispy in the middle.

While the apples are stewing, cut the crust off the stale loaf and cut into thin slices. With these slices, line the bottom and sides of a collapsible baking dish, pour the stewed apples into the middle, and cover them with the remaining slices of bread.

Bake charlotte for 30 minutes. at a temperature of 200 degrees until golden brown. Cool the prepared charlotte from the bread before removing it from the mold.

Scrambled eggs in bread

Cool breakfast idea. And if you take it wrapped in foil with you to work, it will remain warm, tasty and fragrant until lunchtime.

Ingredients:

Round buns - 1 pc.
Ham - 2 slices
Cheese - 50 gr.
Salt, pepper - to taste
Egg - 1 pc.

Cut off the top of a round bun and remove the crumb. Line the resulting depression with slices of ham. Grate half of the cheese on top of the ham and beat in the egg. Season the egg with salt and pepper to taste, sprinkle with the remaining cheese.

Cover the bun with a cut lid, wrap in foil and bake for 30 minutes at 180 degrees.

Toast

Perhaps this is the simplest thing that can be made from white bread.

Cut the stale bread into equal slices, lightly grease with butter and dry for 5-10 minutes in the oven at 200 degrees. When the croutons are golden and crispy, place them on a platter, pour over with honey and garnish with fruit.

Casserole with vanilla sauce

Ingredients:

White bread, diced - 4 stacks
Raisins - 200 gr.
Apples - 4 pcs.
Brown sugar - 1 cup
Milk - 1.5 cups
Butter - 50 gr.
Cinnamon - 1 tsp
Vanilla - 0.5 tsp
eggs - 2 pcs.

For the vanilla sauce:
Sugar - 4 tablespoons
Milk - 0.5 stack.
Butter - 100 gr.
Vanilla - 1 tsp

Peel the apples and cut them into thin slices. Place apples, bread cubes and raisins in a deep bowl.

In a separate bowl, stir the sugar, butter and milk and heat, stirring, until the butter dissolves. Add the prepared mixture to bread and apples, stir and pour everything into a greased and sprinkled with breadcrumbs.

Whisk eggs with cinnamon and vanilla and pour into a baking dish over the bread mixture.

Bake at 200 degrees for 40 to 50 minutes. The finished casserole will have a firm center and the apples will soften.

In the meantime, prepare the vanilla sauce. Combine sugar, milk and butter, bring to a boil over low heat, then remove from heat, add vanilla, stir and cool. Pour the sauce over the bread casserole just before serving.

Bread pudding

Ingredients:

Stale white bread - 500 gr.
Cooked and chilled hot chocolate - 600 ml.
Milk chocolate - 100 gr.
Vanilla sugar - 1 tsp
Salt - a pinch
Eggs - 5 pcs.
Marshmallow marshmallow - 400 gr.

Cut the crust off the bread and cut into small cubes. Dry the bread in the oven until crisp, 25-30 minutes.
Whisk hot chocolate, eggs, vanillin and salt in a deep bowl.

Place half of the bread cubes in a baking dish lined with parchment paper. On top of them, grate half of the chocolate and sprinkle 100 gr. marshmallow.

Place the rest of the bread on top, press firmly and sprinkle with the remaining chocolate and another 100 g. marshmallow.

Pour the hot chocolate mixture into a mold on top of the bread layers. It should go almost to the top of the bread pudding.
Cover the tin with foil and set aside to soak for 2 hours.

Preheat oven to 170 degrees and bake the pudding until crisp. Check the white bread pudding to make sure it's done by sticking a toothpick in the middle - if it's dry, the pudding is ready.

Place the remaining marshmallows on top of the pudding and bake in the oven for a few minutes until browned.