A Day Late and a Loaf Too Many

Sometimes the twist tie just didn’t get twisted tightly. Sometimes last night’s dinner party involved a bit too much wine and not enough bread. In any case, don’t dismiss the value of day-old bread. This artisanal treasure can be turned into a number of sweet and savory dishes that may actually (dare we say) be better than the loaf itself. 1. Croutons Slice any day-old loaf into ½-inch cubes. Toss with olive oil or melted butter (about 1 tablespoon per cup of bread) and sprinkle with garlic powder, Italian seasoning or dried herbs of your choice. Add grated Parmesan. Place croutons on parchment-lined baking sheet and bake for 25 to 30 minutes. Serve atop salads or soups. 2. Chocolate bread pudding Cut day-old brioche or other light white bread into ¾-inch cubes (about 12 cups). Combine with 6 ounces each of semisweet chocolate and white chocolate chips. With an electric mixer, mix 4 large eggs with ½ cup sugar. Gradually pour in 2 cups whipping cream, ½ cup whole milk and 1 teaspoon vanilla extract. Pour egg mixture over bread and chocolate and stir well. Pour into buttered 13-by-9-inch baking dish, cover and let sit for 10 minutes. Uncover and sprinkle 2 tablespoons sugar over top and bake in 350-degree oven, uncovered, for 1 hour, until sides pull away a bit from edges of pan and custard is set in the middle. 3. Strata In large bowl, whisk together 6 large eggs, 2½ cups whole milk, ½ cup whipping cream, ½ cup grated fontina cheese and 1 teaspoon oregano. In a skillet, brown 1 pound hot Italian sausage or chorizo and drain on paper towels. Pour off all but 1 tablespoon of fat from skillet and saute 1 cup each of diced red pepper and diced onion until soft. Combine drained sausage, pepper and onion. Slice any kind of day-old bread into ½-inch-thick slices and add to generously buttered 13-by-9-inch baking dish. Pour half of egg mixture over bread and spread half of sausage mixture evenly on top, pressing down with back of a wooden spoon. Repeat layering. Sprinkle 1 cup fontina cheese on top and cover with plastic wrap. Weigh down with another baking dish for 30 minutes. Uncover and bake in 350-degree oven for 1 hour or until brown and puffy. Let sit 15 minutes before serving. 4. Baked French toast Butter 1 side of 12 slices sandwich bread. On other side, spread peach or blackberry jam, orange marmalade or apple butter. Combine to make “sandwiches” with buttered side facing out. Place in baking dish. Whisk together 6 large eggs, ¼ cup whole milk and 1 teaspoon vanilla extract. Pour egg mixture over bread, cover with plastic wrap and refrigerate 15 to 30 minutes. Remove plastic wrap and sprinkle ¼ cup sugar on top. Bake in 350-degree oven, uncovered, for 30 to 40 minutes or until top browns. 5. Romesco Toast ¹∕³ cup blanched almonds. Place nuts in food processor with 4 garlic cloves, 1 slice day-old white bread (crust removed) and ½ teaspoon dried red pepper flakes. Pulse 3 or 4 times. Add ½ cup roasted red peppers (drained), 3 tablespoons red wine vinegar and ½ teaspoon salt. Purée until well mixed. Drizzle in ¼ cup olive oil until incorporated. Serve with baked or broiled fish or vegetables. 6. Ribollita In large pot, saute 3 minced garlic cloves, 1 small diced onion, 1 peeled and diced carrot, 1 diced celery stalk, and 4 ounces diced pancetta or bacon in 3 tablespoons olive oil for 5 minutes. Add 15-ounce can whole peeled tomatoes (and their juice), two 15-ounce cans cannellini beans, 2 cups chicken broth and 1 tablespoon herbes de Provence. Simmer for 1 hour, until beans break down. Stir in 3 cups freshly chopped kale and 1 torn slice of day-old bread. With immersion blender, blend to thick, “porridge-like” consistency. Serve sprinkled with Parmesan cheese. 7. Garlic breadcrumbs Place ¾-inch slices any kind of day-old bread on baking sheet and bake in 375-degree oven for 15 minutes, turning each slice halfway through. Rub clove of garlic over toast. Place toast in food processor and pulse until no large pieces are visible. Store cooled breadcrumbs in airtight container. 8. Soup Place 2 slices any kind of day-old bread in bottom of a bowl. Cover each slice with mozzerella, fontina or Monterey Jack cheese. Pour hot chicken or beef broth in bowl and sprinkle with Parmesan.