So, many nights as a divorced mom I would cook for my son, but I would not want a heavy meal myself. I liked to go Parisian! I would go to my local patisserie (a fancy name for the grocery store) and pick up a small baguette and some lovely cheese. I never ate the whole baguette (Retraction. Sometimes, I did) Usually, the next day I would ditch it.
Then, I had an epiphany.
I could reinvent my semi-stale baguette (or any rustic country bread.)
Here are a few ideas to re-purpose your uneaten baguette
- Pull out your cutting board and start surgery.
- Slice your baguette’s remains into bite sized pieces.
- Toss them in a large mixing bowl.
- Generously sprinkle them with Italian seasoning, a bit of garlic powder and a sprinkle of kosher salt and pepper.
- Drizzle a generous amount of good olive oil (enough to coat them completely and toss until evenly coated.
Place on a sheet pan and bake at 400 for 10-15 minutes until golden brown.
Store in a ziplock container to keep them fresh.
These are great to freeze, too.
Fresh Bread Crumbs
- Rustic bread or baguette
- Good olive oil
- Salt and pepper to taste
- Break apart about one-quarter of a loaf of rustic bread or a baguette into chunks so that you yield about two cups
- Add about 3-4 tablespoons of good olive oil
- Salt and pepper to taste
- 1teaspoon of Italian herbs (optional)
- Pulse in a food processor until crumbs are coarse.
- Toast the crumbs in about three tablespoons olive oil over medium-high heat- I love using my cast iron skillet.
- Toss them frequently
- Once they are crunchy and golden brown, they are finished (about 5 minutes.)
- Remove, sprinkle with kosher salt and let them cool on a parchment paper or a paper towel.
- Store in an airtight container in the fridge and use within two days or freeze up to two months.
- Makes about 1 cup
For the crostini
One small baguette (stale works!) thinly sliced (1/4 “)
Grated Parmesan Cheese
Heat oven to 425. Brush each side of the crostini with olive oil. Put a layer of the slices down and cook for 2-3 minutes (until golden brown)
Remove from the oven and flip over
Sprinkle the alternate side with grated parmesan cheese, a bit of salt and fresh ground pepper. Pop back into the oven and cook another 2-3 minutes.
Top with Hummus, a slice of cheddar and a bit of fig jam or solo.
Several day old French or Italian loaf bread is ideal for this popular and delicious breakfast. Because the bread has had a chance to firm up the slices, hold up better when dredged in the milk and egg mixture and then fry them.
Save your bread until the weekend for a special breakfast for you and your kiddos- they will be all smiles.
- 4 eggs
- 2/3 cup milk
- Two and a half teaspoons of cinnamon
- Six to eight thick slices of bread, which is at least two-days-old
- Maple syrup
Fresh strawberries or blueberries
Brown sugar and raisins
- With a wire whisk, mix well the eggs, milk, and cinnamon.
- Transfer the mixture into a shallow bowl, wide enough to place a slice of the bread you will be using.
- Melt some butter in a large skillet over medium-high heat. Put each slice of bread into the egg milk mixture giving enough time for the bread to soak in the mixture.
- Allow the excess to drip off.
- Place the bread slices onto the hot, buttered skillet.
- Cook it until it has a nice, even browned crust on one side and then flip it over and repeat
- Serve it hot with butter, maple syrup, fresh berries and a shake or two of powdered sugar