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Winter is here! And with most of the population running out of ideas and items to use whilst
cooking we’re putting your pantry to work with these recipes using bread!

Repurpose a loaf or two of sandwich bread into a delicious breakfast,
lunch or dinner that is sure to satisfy.

 

Here are our top 5 repurpose bread recipes:

1. Grilled Cheese & Tomato Soup Bake

  • Preheat the oven to 180°C. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
  • In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
  • Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
  • Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

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2. Best Ever Mac & Cheese

  • Preheat the oven to 200°C. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground.
  • Meanwhile, in a large skillet over medium heat, melt a teaspoon of butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat.
  • Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of the casserole. Bake until the topping is golden brown and the sauce is bubbly, 10-12 minutes.

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3. Potato Stuffing Casserole

  • In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.
  • Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 180°C, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.

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4. Crouton Tomato Casserole

  • Arrange tomatoes in a greased 13x9-in. baking dish. Top with bread cubes. Combine the butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle it with cheese.
  • Bake, uncovered, at 180°C for 30-35 minutes or until tomatoes are tender.

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5. Creamy Strawberry French Toast Bake

  • Toss 2 cups of strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight.
  • Preheat the oven to 180°C. Remove the casserole from the refrigerator while the oven heats. Bake, uncovered, until a knife inserted in the centre comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.

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For more information in regards to our Frozen products please visit our website or alternatively,
contact us via email at info@bakersmaison.com.au

Food Waste: We say STOP!