In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.
Instructions. Melt butter in a pan on medium-high heat. While the pan is heating up and the butter is melting, cube all of the bread with a serrated knife and place it into the pan. Toss to coat the bread in butter. Continue to move the bread around to prevent burning and to ensure even crispiness on all sides.Chill: Cover and refrigerate at least 1 hour, or overnight. Heat oven, bake strata: Preheat oven to 350 degrees. Once preheated remove strata from the fridge and bake in preheated oven until center is set, about 50 to 60 minutes. Cut and serve: Let rest a few minutes before slicing. Serve warm.
Preheat the oven to 140-150° C. Cut the stale bread or break the slices into smaller pieces. Pulse in the food processor to coarse or fine. Spread the bread crumbs eveny onto a baking tray. Bake in the oven for 10 minutes, mixing occasionally. When done, bread crumbs should be dry completely.
4. Heirloom Tomato and Cornbread Panzanella. Panzanella is a Tuscan-style salad traditionally made with stale bread, onions, tomatoes, and a zesty dressing. For this recipe, however, you can use your leftover cornbread. Just cut it into cubes and toast until crunchy good.
Sunshine Bread, Eggy bread, French toast, whatever you want to call it, is the breakfast of champions and is such a delicious way to use up stale bread and like most of the other ideas here it’s also really easy. So, how do you make French toast? Heat some oil in a frying pan, place a slice of bread into a beaten egg until it is well coated
Directions. Step 1 The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Step
Preheat your oven to 350°F (180°C). Wet your baguette by spraying a generous amount of water over the crust or holding it under a running tap. Wrap the baguette in foil. Place your baguette inside the oven on a wire rack. Heat it for 5-10 minutes. Open up the foil for the last 2 minutes so the crust can crisp up.
Tear the stale bread apart, drizzle with oil, and season with your favorite herbs and spices. Preheat your oven to 190 degrees Celsius, spread the bread pieces on a baking sheet, and bake for 10 minutes. If you have leftover croutons, use a blender or food processor to transform them into bread crumbs. Cover with a clean kitchen towel and leave on the counter for 3-12 hours. To speed up the process, place the sheet pan with the cubed bread into a 300℉ oven and bake, uncovered, for 15-20 minutes or until dried out. Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F. SLWMSs.