Recipes: Day-Old Delicious

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We’ve rounded up the top tastiest ways to use up your leftover bread.

Try these Homemade Crunchy Croutons for a quick salad fixing.


Cheesy Mushroom & Asparagus Strata

2 tbsp butter
2 cups asparagus, trimmed and cut into 2-inch pieces
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 cups sliced mushrooms
1 large garlic clove, minced
1 tsp minced fresh thyme

6 large eggs
2 ¼ cups whole milk
½ tsp kosher salt
¼ tsp freshly ground black pepper

9 cups (approx. 1 lb) French bread, cut into 1-inch cubes
2 cups shredded Swiss cheese
¼ cup freshly grated Parmesan cheese

1) Coat a 13×9-inch baking dish with non-stick cooking spray.

2) In a large skillet, melt butter over medium-high heat. Add asparagus, cooking 2 minutes, until slightly softened. Sprinkle asparagus with ¼ tsp each salt and pepper. Add mushrooms, cooking 4-5 minutes until softened and liquid evaporates. Add garlic and thyme, cooking 1 minute. Remove from heat and let cool slightly.

3) In a medium bowl, whisk eggs, milk, ½ tsp salt and ¼ tsp pepper.

4) To assemble, spread half the bread cubes in the prepares baking dish. Top with half the egg mixture, followed by half the asparagus/mushroom mixture and then half the shredded Swiss cheese. Repeat with remaining bread, egg mixture, asparagus/mushroom miture and Swiss cheese. Sprinkle top with Parmesan cheese, cover with plastic wrap and refrigerate 4-24 hours.

5) When ready to bake, preheat oven to 325°F. Let strata sit at room temperature until oven is heated. Bake 45 minutes, until strata sets and the top browns. Let cool 10 minutes before cutting into squares.

Serves 8

S’mores Bread Pudding

8 cups cubed French bread
2 cups roughly crushed graham crackers, about 20
2 cups miniature marshmallows
2 cups coarsely chopped milk chocolate
2 cups milk
2 cups half-and-half cream
4 large eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon

1) Preheat oven to 350ºF. Coat a 13×9-inch baking dish with non-stick cooking spray.

2) In a large bowl, combine bread cubes and graham crackers. In another bowl, combine marshmallows and chocolate.

3) In a medium bowl, whisk together milk, cream, eggs, brown sugar, sugar, vanilla and cinnamon. Pour over bread mixture, gently tossing to make sure all the bread is covered. Let stand for 30 minutes, tossing bread occasionally. After 30 minutes, mix in all but 1 cup of marshmallow chocolate mixture. Place in prepared baking dish and sprinkle top evenly with remaining cup of marshmallows and chocolate. Bake for 45 minutes. Let cool 10 minutes before serving.

Serves 8-10


Caramel Baked French Toast

Caramel Sauce
1 cup sugar
1/3 cup butter, cut in cubes
½ cup heavy cream
pinch kosher salt

Crumble Topping
1½ cups flour
1¼ cups brown sugar
1½ tsp ground cinnamon
½ tsp kosher salt
¾ cup butter, cut in cubes

French Toast
2 cups whole milk
½ cup heavy cream
¾ cup sugar
6 eggs
1 tbsp vanilla extract
12 cups cubed French bread

1) For the caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and salt. Pour into a glass bowl or jar and allow to cool to room temperature.

2) For the crumble topping, in a medium bowl, combine flour, brown sugar, cinnamon and salt. Add butter and mix in with your fingers until the mixture resembles pea-sized chunks. Set aside.

3) For the French toast, coat a 13×9-inch baking dish with non-stick cooking spray. In a large bowl, whisk together milk, cream, sugar, eggs and vanilla extract. To assemble, place half of the cubed bread in the bottom of prepared baking dish. Pour half of the milk mixture evenly over the bread. Sprinkle with half the crumble topping and pour half the caramel sauce over top. Repeat with remaining bread, followed by the remaining milk mixture and finish with the crumble topping and caramel sauce. Cover and refrigerate for several hours or overnight. When ready to bake, remove from refrigerator and preheat oven to 350ºF. Bake for 45-50 minutes or until set and golden brown.

Serves 14-16

Classic French Onion Soup

3 tbsp butter
3 tbsp olive oil
8 sweet onions, peeled and thinly sliced in half moons
2 tsp kosher salt
2 tsp chopped fresh thyme
2 dried bay leaves
1 tbsp flour
1 tsp brown sugar
½ cup white wine
½ cup red wine
¼ cup brandy
8 cups beef broth

1 small baguette, sliced
Gruyere cheese, sliced

1) In a large pot, melt the butter and olive oil over medium heat. Add the onions and salt and cook stirring frequently, until the onions are a deep golden brown, about 35-40 minutes. Add the thyme, bay leaves, flour and brown sugar. Stir well to combine. Add white wine, red wine and brandy, cooking for 15 minutes, stirring occasionally. Add beef broth and bring to a boil. Simmer soup for 1 hour and 15 minutes, stirring occasionally. Remove bay leaves.

2) To assemble the soup, just before serving, preheat broiler to high. Place onion soup bowls on a baking sheet and ladle soup into bowls. Top with a slice of bread and then top the bread with Gruyere cheese. Melt under the broiler for a minute until the cheese is nicely browned.

Serves 6-8



French Toast Souffle with Candied Rice Krispies

Candied Rice Krispies
1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal

French Toast
2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract

Caramel Topping
1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup

1) For the candied Rice Krispies, in a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks.

2) For the French toast, coat a 13×9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.

3) Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.

4) Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F.

5) For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.

Serves 8

Bagel & Smoked Salmon Strata

6 large eggs
1 1/2 cups milk
1 cup sour cream
3/4 cup smoked salmon, cut into matchsticks
1/4 cup chopped fresh dill
1 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp freshly ground black pepper
6 plain bagels, cut into 1/2-inch cubes

1/2 cup sour cream
2 tbsp capers, drained and chopped
1 tbsp chopped fresh dill
1 tbsp fresh lemon juice

1) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray.

2) In a large bowl, whisk eggs, milk and sour cream. Stir in salmon, dill, lemon juice, lemon zest and pepper. Add the bagel pieces and toss to coat. Transfer to prepared baking dish and bake 45-50 minutes, until golden.

3) Let rest 10 minutes. Dollop sour cream on top and garnish with capers, dill and lemon juice.

Serves 10