It’s Not Just Stale Bread

Don’t you dare throw away that state bread; instead, use it to make croutons, bread crumbs, bread pudding or stuffing.

Not all types of bread are good for all of the recipes.   Example- an old apricot Danish won’t make good croutons or bread crumbs but it will make delicious bread pudding or stuffing for a pork roast or a turkey.

Is it Italian bread? Make bread crumbs or bruschetta or crostini.

Is it sliced whole wheat? Make croutons for salad and soup.

Is it rye bread?  Make stuffing for pork roast.

Is it egg bread? Make French toast, stuffed French toast, Monte Cristo sandwiches, grilled cheese sandwiches, or pannini.

Is it Danish or croissants?  Make bread pudding, French toast casserole or strata, or stuffing for the Thanksgiving turkey or load it up with herbs and stuff it into a thick cut pork chop or a chicken breast.


4 cups dry rye bread, cut into cubes or torn into small bits

2 tablespoons butter

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

2 ribs celery, finely chopped

1 cup green cabbage finely chopped

1 cup chicken stock

1 teaspoon savory

1 teaspoon thyme

1 teaspoon sage

Melt butter in large frying pan over low heat.  Cook vegetables until they soften and then add the bread bits, the stock and the herbs.  Remove from heat and stir until bread is moistened.  This stuffing is excellent for a pork roast or thick cut chops.  Dust the outside of the roast or chops with a mixture of salt, paprika, white pepper and quickly brown outside of meat in a pan over high heat.  Transfer meat to baking sheet or pan and cook in 375 degree oven until thermometer inserted in thickest part reads 160 degrees.


Penny’s Egg Bread

Penny’s Egg Bread

This rich egg bread recipe makes the best bread.  It is irresistible when it’s fresh out of the oven and it freezes well.  It makes the best french toast and awesome bread pudding. It also makes great stuffing for your turkey, or chicken or even a thick cut pork chop.  Five loaves of bread is a lot of loaves.  I usually slice up two of the loaves and put them in ziplock bags in the freezer. If you cut the bread by hand, the slices are thick, almost too thick for a sandwich.  But this problem solves itself when you make a cheese sandwich and press it in a pannini grill.


4 ounces dry yeast

1 quart cream

1 pound butter

6 eggs

5 lbs flour

2 oz salt

8 oz sugar


  • Take the eggs and butter out of the refrigerator and let them come up to room temperature.
  • Warm the cream in a microwave or in a pan on the stove top.  It should be warm (not hot) If it is too hot, it will kill the yeast.  Think of the yeast as a little baby and make sure it is kept warm. Dissolve the yeast in the warm cream and add sugar.  Let this mixture stand until a foam forms on the top.
  • When the yeast is foamy, add eggs and butter and beat, slowly add in the flour and salt.  Knead for ten minutes.  The dough should be sticky.  Put the       dough in a bowl and cover with a towel.  Put it in a warm place for about 1 hour   or until the dough has doubled in volume.
  • Next, punch the dough down and knead again for another 10 minutes.  It should rise faster this time, if you have kept it warm.
  • Divide into 5 loaves.  Each loaf will be about 2 pounds.
  • Knead for the last time and form into loaves.  Put each dough ball into a loaf pan and score the top of each loaf with a sharp knife.  Set aside and let dough rise until it is about double in size.

Carefully place the loaves in the center of oven that has been preheated to 375 degrees. Bake the bread for about 40 minutes.

Published in: on June 1, 2009 at 3:01 pm  Leave a Comment  
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