What to make from old white bread. Yummy stale bread: a selection of the best recipes

Take your time to get rid of dried bread. In many countries, bread is a vital product and it is a bad omen to throw it away. Moreover, in our, post- and pre-crisis times, many European peoples are owls and turn to the experience of our great-grandmothers for help.

Of course, in order to realize it, a loaf of bread should initially be very good, with a perfectly browned crust, not crumble, and if you cut off a thick piece from it and put it on, it will not fall.

One is that it does not age properly. The crumbly crust and cotton flesh remain unchanged until all the bread is moldy.

Try to make bread crumbs from white bread, and you just get dust that disappears in your mouth as if blown away by the wind.

Stale bread dishes in different countries

Good bread, however, rarely disappoints. And this is used by the huge number of recipes available in stock in every culinary culture. Stale bread is everywhere in the yard.

For instance - . No summer is complete without panzanellas(salad made from Tuscan bread and tomatoes) and soup (village soup with the same ingredients). And during the winter season, the leftover halves of stale bread often turn into a custard-soaked one.

French toast is another favorite delicacy: toasted bread spread with fresh strawberries, grated with sugar or orange jam, or croutons in an egg are great for weekly picnics within the home during the colder months of the year.

Yummy bread leftovers

Bread is the centerpiece of leftover cooking. This spontaneous and not requiring long preparation part of the culinary art, often presents the world with delicious food and unexpectedly successful combinations, forming the basis of many soups on hastily, baked goods, salads or casseroles: it is satisfying enough to satisfy your appetite and quite democratic, which allows you to mix it with a thousand other things.

Therefore, even if it is One movement of the food processor and it will turn a nondescript crust into crumbs, which can then be frozen and used for breading. fish cakes or for making an amazingly savory bread sauce.

In short, bread is the head of everything, even if it is not as fresh as yesterday.

Toast a la France

Cut off one or two slices of bread, soak in a beaten egg (ideally soak for 20 minutes), fry in butter until golden brown, then sprinkle with sugar. A royal breakfast is ready - no croissants are required.

However, if the classics do not suit you, an ordinary loaf can be turned into something completely new.

Banana bread

I love the casserole made from bread and butter and I never get tired of coming up with something new on this topic every time. This recipe is perfect for the gloomy days of this time of year, when there is so little fresh, garden-grown fruit.

150 g unsalted butter, softened, about 450 g two or three day white bread, 3 eggs, plus 1 egg yolk, 100 g icing sugar (or vanilla sugar), 300 ml whole milk, 200 ml heavy cream, 1 teaspoon vanilla extract , some ground nutmeg, 2 large or 3 small bananas, peeled and chopped, 200 g milk chocolate, chopped, 2 tablespoons of powdered sugar.

Preparation: Lightly oil a large ovenproof dish. Cut the bread into slices about 1 cm thick, cut and discard the crusts, brush lightly with butter on both sides and cut into squares or triangles.

In a bowl, beat eggs, egg yolk and powdered sugar until light and frothy, then add milk, cream, vanilla extract and some ground nutmeg. Place 1/3 of the bread slices on the bottom of the dish and place 1/2 of the bananas and chocolate on top. Repeat, then cover with a second layer of bananas and chocolate with the remaining pieces of bread.

Pour in the custard mixture and sprinkle with ground nutmeg on top. Cover and refrigerate for at least one hour to soak. Preheat oven to 180C. Remove the lid and dust the casserole with powdered sugar.

Place the dish on a baking sheet and then in the oven. Pour boiling water from a kettle into a baking sheet so that the water level reaches the middle of the sides of the dish. Bake for 40-45 minutes, then remove from baking sheet and serve after 10 minutes.

Migas (Crumbs)

This delicious Spanish dish is often served as part of tapas (a variety of appetizers). You can also serve it with eggs, or with herbs as a warm salad.

It will be needed for four servings as an appetizer (tapas) : 250 g good bread with a large texture, such as rye, one or two days old. 2 tablespoons olive oil, 4 garlic cloves, peeled but kept whole, about 75 g chorizo, cut into a half moon, about 3 mm thick, 2 slices of bacon, cut into large pieces, juice of one lemon, sea salt and freshly ground black pepper, 1 bunch fresh parsley

Preparation: Cut the crusts from the bread and discard them, then cut the loaf into approximately 2cm cubes. (If the bread is very stale, sprinkle with water to moisten it, cover and leave for an hour). Heat oil in a large skillet over medium-high heat. Add the cloves and cook, turning frequently, for a few minutes, until golden brown. Add the chorizo and bacon and cook for a few minutes until crisp. Remove the chorizo, bacon, and garlic from the pan, leaving most of the fat in it.

Add the bread cubes. Stir well until the fat covers them completely, and then fry for 5 minutes, stirring constantly, until golden brown. Put back the chorizo, bacon and garlic in the skillet and stir to combine. Season with lemon juice, salt and pepper if needed (chorizo and bacon add a salty flavor by themselves).

Serve immediately, garnished with parsley.

Meat bread

Perhaps the name will seem too commonplace, and the associations too mundane and clumsy ... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty.

Needed for eight servings: 30 g butter, 2 onions, peeled and finely chopped, 1 bay leaf, 2 teaspoons chopped thyme, 1 carrot, chopped, 1 celery, chopped, 2 garlic cloves, peeled and finely chopped, 1 kg ground beef (not too lean), 300 g minced pork, 3 eggs, lightly beaten, 70 g bread crumbs, 200 ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, some ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Preheat oven to 180C. Place the parchment on a baking sheet or baking dish and lightly brush with vegetable oil.

Heat butter in a skillet over medium heat. Saute the onions with bay leaves and thyme for about 15 minutes, until the onions are soft and translucent. Add carrots and celery, cook for five minutes, then add garlic and cook for a few more minutes. Remove from heat and let the vegetable mixture cool completely.

Remove the bay leaf. In a large bowl, combine ground beef and pork, eggs, bread crumbs, half ketchup, Worcestershire sauce, parsley, cumin, pepper, nutmeg, and chilled vegetables. Season everything well and mix thoroughly with your hands. Break off a bite, sauté until tender, then taste and season if necessary.

Place the mixture in the center of a baking dish and, with wet hands, form into an oval about 5 cm high. Top with the remaining ketchup. Bake for 1-1.5 hours (time will depend on the shape of your bread), until the dish is hardened and baked. Let it cool for about 10 minutes before slicing. The next day, you can slice it up and make delicious sandwiches with more ketchup!

Based on materials from guardian.co.uk

Often buying more bread than is required, few housewives know how to use the remaining pieces. Few people know all the variety of dishes that can be prepared from them.

Popular wisdom says: "Bread in the house is the master, at work - a friend, on the road - a comrade"

And if I notice a piece in neglect -

In the roadside mud, in the foot dust,

That very first movement of the heart -

Raise and save this miracle of the earth.

E. Blaginina

Since olden times in the Urals and Siberia freshly baked bread was frozen, and, as needed, warmed up the loaves in the Russian oven. The bread again became soft, ruddy, with an appetizing crispy crust.

It turns out that bread hardens the fastest at a temperature of +2 degrees. This is the temperature on the top shelf of the refrigerator where most of us store bread.

For long-term storage of bread, a temperature of –25 degrees is best. And as needed, put the frozen bread in the oven for ten minutes, but in a tightly closed saucepan, and you will get fragrant hot bread. And if you don't want to bother with heating, just without removing the plastic bag, put the bread on the table, and in two hours it will be ready to eat. You can freeze bread by cutting it into pieces. Then, when defrosting, you will take as many slices of bread as you need.

You can always dry rusks from stale bread, which can then be used with broth, soup, etc. Store crackers in clean linen bags, and you can always use them for breading, making jelly, casseroles and kvass.

English omelet with bread, cheese and apples

wheat bread - 5 slices

mushrooms - 1 kg

butter - 3 tbsp. spoons

white wine - 3 tbsp. spoons

sour cream - 2 glasses

grated hard cheese - 1 glass

salt - 1 1/2 tsp

ground black pepper to taste

Finely chop the mushrooms and fry in oil. Then pour in the wine, add sour cream, cheese, salt, pepper and simmer the mushrooms until the sauce thickens. Fry slices of bread, put the mushroom mass on them, decorate with herbs.

Croutons with tomato.

Mash stewed beef, season with tomato paste and pepper,

spread over lightly toasted bread and sprinkle with grated cheese.

Rotterdam slices

Serves 4:

Stale wheat or rye bread - 300g

tomatoes - 250g

cheese - 100g

butter or margarine - 50g

olives - 70g

Preparation of this dish: Cut the bread into 1cm slices and fry. Top with cut tomatoes, sprinkle with grated cheese. Bake in the oven for 5-10 minutes over low heat.

Decorate with slices of olives or olives and herbs.

Serve as a hot snack.

Tartines with fish, cheese and tomatoes.

Tartinki are a type of hot bread snacks that are served hot. Usually, when preparing tartins, fish, vegetables, meat and other products are placed hot on toasted bread and heated in the oven for 5 ... 10 minutes.

Bread 50

butter 10

boiled fish or salted mackerel fillet 50

or fish loaf 50

fresh tomatoes 35

Slices of boiled or, better, salted fish are placed on thin slices of bread fried on only one side, the top is decorated with tomatoes and sprinkled with cheese.

Bake in the oven until the cheese is melted.

Bread salad simple but tasty

250 g of brown bread of any kind

1 bunch of green onions

1-2 cloves of garlic optional

vegetable oil for frying

Instructions: Dice the bread and brown the vegetable oil from all sides until croutons. Place in a bowl. Refrigerate. Chop hard-boiled eggs, chop green onions into rings. Mix together bread cubes, eggs and onions. You can add grated garlic. Season everything with mayonnaise. Serve immediately until the croutons are tender. Instead of bread, you can take 4-5 packs of crackers (3 crusts, etc.)

Cake "Minutka"

350 g wheat rusks

300 g milk

4 tbsp. l. instant (or ground) coffee (or cocoa)

200 g sugar

150 g butter

50 g walnut kernels

Pour coffee into boiled milk, strain. Pour half of the ground crackers with 1 tbsp. hot milk with coffee. Grind eggs with sugar, dilute with the remaining milk and boil over low heat until thickened. Beat the butter, gradually adding the egg-milk mixture. Divide the cream in half, mix one part with the prepared breadcrumbs and put on a dish.

Decorate the cake with the remaining cream, sprinkle with chopped nuts and refrigerate for 2-3 hours.

Based on materials: moikompas.ru

Bread in Russia has always been treated with reverence and respect, and it would never occur to anyone to throw out a dried loaf. “Bread is the head of everything,” our ancestors said, eating all the bread to the last crumb, besides, only wealthy townspeople could enjoy fresh baked goods, and the poor could be content with yesterday's rolls. Interestingly, in ancient Greece, bread was specially dried, since stale bread dishes were used to treat gastrointestinal diseases, and modern nutritionists recommend eating only those baked goods that were cooked at least eight hours ago. Sadly, every inhabitant of the earth, on average, throws away almost 30 kilograms of baked goods in his life, since we are not taught what to do with stale bread.

How to revive stale bread?

Dried bread does not necessarily go bad - it just leaks out of moisture, as happens with bread made in a toaster. There are effective ways to bring freshness and softness to a stale loaf:

Hold the sliced bread in a double boiler or in a water bath for 5-15 minutes.
Wrap the bread in a damp towel and place in an oven preheated to 150 degrees.
Put stale pastries in the microwave in a plastic bag for 10-30 seconds.
Moisten pieces of bread with water or milk, put on a heated dry frying pan and close the lid.

What to make from stale bread?

Stale bread loses neither vitamins nor nutritional value, so it can be used to prepare a wide variety of dishes - soups, side dishes, desserts and drinks, many of which will surprise you with their simplicity of preparation and original taste.

The easiest way to use stale bread is to make croutons - ordinary, salted and garlic, which are usually added to soups and salads.
Breadcrumbs can be made from dried and ground bread by enriching them with sea salt and herbs. If you add crackers to meat and fish cakes, you can get new flavors and save money on minced meat.
From a stale loaf cut into pieces, delicious croutons for breakfast are obtained, which are prepared in five minutes: the bread must be dipped in a mixture of beaten eggs with milk and fried in butter.
From dried bread crusts, they make amazing, recipes for which are presented in abundance on the Internet.

Gourmet bread dishes

Stale bread pancakes with apples are a simple and original dessert that you can make in between times. To do this, white bread, cut into cubes, is soaked in milk, mixed with eggs, flour and grated apples, and then pancakes are baked from the dough and served with sour cream.
it is prepared in the same way as the usual version of charlotte, but with the addition of slices of bread soaked in milk. According to this principle, any pies and casseroles with bread are prepared, in which you can add fruits, berries, carrots, pumpkin and other vegetables.
Bread soup has a bright unforgettable taste, and many gourmets do not wait for the bread to turn stale, but dry it themselves to enjoy the delicacy. Bread croutons are poured with boiling water, infused for half an hour, rubbed through a sieve and cooked with sugar, dried apricots, raisins, prunes with the addition of cinnamon, and the soup is served cold with whipped cream.
Bread pizza tastes good if the bread is pre-moistened with water or milk and then used as a base.
Among the stale black bread dishes, the most popular is meatloaf, which is ground beef mixed with rye crumbs, eggs, onions, thyme and tomato paste.

If you are not attracted to the idea of making dishes from stale bread, you can periodically feed it to birds or put slices of bread in the refrigerator with vegetables and fruits to keep them fresh. Many housewives mix bread crumbs with earth when planting plants to nourish and retain moisture, and someone makes hair masks from the soaked crumb. You can come up with your own recipe for using stale bread so as not to throw away this valuable product and not replenish the sad statistics, because, as our great-grandfathers argued, "the roll will become boring, but bread will never be" ...

and turn to the experience of our great-grandmothers for help. Old Victorian cuisine is gaining popularity in Britain, which always knew what could be made from leftover food. Renowned chef Hugh Finley-Whitingstall has dedicated his column to the heart of any menu - bread.

“If you asked me whether I prefer fresh, fragrant bread that has just been taken out of the oven, or a loaf that is already a day or two, then I would not say unequivocally that I only love fresh. And I would not refuse bread that has lain for several days, as it is fraught with many hidden culinary possibilities. Despite the tender, somewhat damp flesh under the crispy crust typical of fresh bread, there is a feeling of some kind of incompleteness. This is, of course, only the beginning of the story. "

Aside from this melt-in-your-mouth, slightly sticky and crunchy freshly baked bread, the tastiest things come from a loaf bought at least a day ago. It is on the second day of a bread roll that both breakfast toasts and soup croutons (fried until crisp or simply cut into cubes), and a dish with butter, cheese or eggs baked until crusting or juicy summer pudding are ideal. The second life of yesterday's roll

When people say about a loaf of bread that it is no longer so fresh, I still hesitate to use the word "old" in relation to it, as it sounds ... offensive. So when I look at a two-day loaf of bread, I think of it as a ripe person with rich potential.

One of the disadvantages of purchased, cheap bread is that it does not age properly. The crumbly crust and cotton flesh remain unchanged until all the bread is moldy.

Try to make bread crumbs from white bread, and you just get dust that disappears in your mouth as if blown away by the wind.

Good bread, however, rarely disappoints. And this is used by the huge number of recipes available in stock in every culinary culture. Stale bread is everywhere in the yard. Dishes from stale bread in different countries

For example - Italy, more precisely Tuscany. No summer is complete without panzanellas(salad of Tuscan bread and tomatoes) and soup pappa al pomodoros(rustic soup made from the same ingredients). And during the winter season, the leftover halves of stale bread often turn into something sweet, like a casserole soaked in custard.

Bread is the centerpiece of leftover cooking. This spontaneous and not requiring long preparation part of the culinary art, often presents the world with delicious food and unexpectedly successful combinations, forming the basis of many quick soups, pastries, salads or casseroles: it is satisfying enough to satisfy an appetite and quite democratic, which allows you to mix it with a thousand other things. Yummy from bread leftovers

So even if it’s just a tiny piece or crust, don’t rush to get rid of it. One move of the food processor and it will turn the nondescript crust into crumbs, which can then be frozen and used to bread fishcakes or to make a surprisingly savory bread sauce.

In short, bread is the head of everything, even if it is not as fresh as yesterday.

Cut off one or two slices of bread, soak in a beaten egg (ideally soak for 20 minutes), sauté in butter until golden brown, then sprinkle with sugar. A royal breakfast is ready - no croissants are needed.

However, if the classics do not suit you, an ordinary loaf can be turned into something completely new.

I love the casserole made from bread and butter and I never get tired of coming up with something new on this topic every time. This recipe is perfect for the gloomy days of this time of year when there is so little fresh, garden-grown fruit.

Preparation: Lightly oil a large ovenproof dish. Cut the bread into slices about 1 cm thick, cut and discard the crusts, brush lightly with butter on both sides and cut into squares or triangles.

This delicious Spanish dish is often served as part of tapas (a variety of appetizers). You can also serve it with eggs, or with herbs as a warm salad.

Serve immediately, garnished with parsley.

Perhaps the name will seem too commonplace, and the associations too mundane and clumsy ... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty.

Needed for eight servings: 30 g butter, 2 onions, peeled and finely chopped, 1 bay leaf, 2 teaspoons chopped thyme, 1 carrot, chopped, 1 celery, chopped, 2 garlic cloves, peeled and finely chopped, 1 kg ground beef (not too lean), 300 g minced pork, 3 eggs, lightly beaten, 70 g wholemeal bread crumbs, 200 ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, a little ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Preheat oven to 180C. Place the parchment on a baking sheet or baking dish and lightly brush with vegetable oil.

After 12 hours from the moment of baking, the process of starch retrogradation is activated in bakery products - a complex carbohydrate, releasing moisture, returns to a crystalline state. The crumb loses its elasticity and begins to crumble, but the change in physical properties is not accompanied by a decrease in the amount of microelements and vitamins it contains. A stale loaf is an irreplaceable culinary ingredient; This is confirmed by the following recipes for dishes that can be made from stale bread.

The fillings are different, the taste is equally incomparable

Original pies made from dried slices of bakery products are hearty pastries that can replace a full dinner (lunch). A minimum of time is spent on cooking, and all family members will be satisfied with the result.

To bake a sweet cake made from stale bread with hazelnuts (you can also bake with walnut), would need:

6 pieces of rye rolls up to 6 mm thick;
2 cups of nuts (walnuts and hazelnuts in equal proportions);
7 eggs (the whites should be separated from the yolks in advance);
a glass of sugar;
5 g salt (half a teaspoon).

Before starting work, you must turn on the oven (it should warm up to 160-170 degrees). The whites cooled in the refrigerator are whipped with salt, the yolks are ground white with sugar. The mixture of chopped nuts is lightly toasted in a hot skillet without adding oil. The bread is crushed into crumbs using a meat grinder or food processor.

All prepared products are carefully mixed (proteins are added to the mass last), the resulting dough is poured into a baking container. Cooking time - 60-70 minutes.

For a summer unbaked cake made from dried bread and cottage cheese, you will need:

Cream - 1 glass.
Granulated sugar - 100 g.
Fresh berries (raspberries, currants), mashed with sugar, in the amount of one and a half glasses.
Powdered sugar - 2 tbsp. l.
400 g of bread and cottage cheese, chopped on a grater.
Cinnamon (no more than ½ tsp) will add a special flavor to the dessert.

The cream is whipped with powder, the bread is mixed with sugar and cinnamon. Cottage cheese is ground through a sieve until an airy homogeneous mass is obtained.

In a glass container, the prepared ingredients are laid out in the following order: first, bread, then berries, on top - cottage cheese and whipped cream. The layers are repeated one more time. To soak, the cake should be kept in the refrigerator for 30-60 minutes.

Stale bread recipes will help housewives not only pamper those with a sweet tooth, but also delight lovers of baking with meat filling... A vivid confirmation of this - layered cake with minced meat. This dish is prepared from a loaf, milk (0.8-1 l) and 4 eggs (2 of them must be hard-boiled). For the filling you need half a kilogram minced meat, 1 large onion.

Bread - the basis of baking - must be cut into slices 1-1.5 cm wide; Pour the pieces with a mixture of raw eggs and milk. The resulting mass is peppery and salted to taste.

Boiled eggs and onions should be chopped into small cubes, combined with minced meat fried in a pan until half cooked.

A baking dish should be generously greased with butter. A stale loaf, well-soaked with milk, is placed in the container (it is recommended to lay out the sides of the dishes with some of the pieces), which is covered with a layer of warm minced meat. The surface of the pie is formed from the remaining slices of bread, poured over with the remains of the egg-milk mixture.

Bake the dish until golden brown.

On fasting and on holiday: briefly about cakes

Delicious desserts that can be made from stale bread are classified into 2 groups: traditional and lean, containing only plant-based products.

A classic recipe for a cake that is allowed for use on days of temporary abstinence from certain types of food is presented below.

Ingredients: dried fruits, water, jam, bread. Some housewives supplement the listed ingredients with ground nuts.

Cooking method:

Rinse and soak dried fruits.
A loaf of stale bread - necessarily black - should be chopped, the resulting pieces should be completely dried. Twist in a meat grinder.
Dilute the jam with water. Soak the crumbs well with the resulting liquid.
Lay out in layers, alternating bread and dried fruits.
Put the mass sprinkled with nuts for 5-6 hours in the refrigerator.

There are many recipes for ordinary cakes that can be made from a stale, dried loaf. Desserts "Minutka" and "Sukharny" became the most popular among thrifty housewives.

The first is made from 0.6 liters of sour cream, 300 g of chopped rye bread, 6 tbsp. sugar, 1 lemon (zest and fruit juice are required), 6 eggs. The components are mixed. The resulting dough is spread in a form greased with a piece of butter and abundantly sprinkled with breadcrumbs, put in the oven. Serve warm.

For the cakes of the Sukharny cake you will need:

5 eggs;
a glass of sugar;
a glass of rusks ground in a meat grinder.

Beat the egg whites into a strong foam; Mix bread crumbs with yolks. Bake the mass for 40 minutes at a temperature of 200ºC (grease the mold thoroughly, sprinkle with breadcrumbs). Cut the cooled cake into 2 parts, coat with cream - condensed milk, whipped with butter in a 2: 1 ratio.

Simple options for an original breakfast

Stale bread dishes are not very common in everyday practice. Meanwhile, some breakfast options made from pre-dried and crushed bread slices in combination with an egg-milk mixture, meat, berries or vegetables can compete with traditional omelets and cereals.

The scheme for their preparation is very simple: bread crumbs or pieces of stale loaf no more than 1.5 cm thick are laid out in a dense layer in a greased baking container. Place the filling and the rest of the roll on top. The mass is poured with eggs, beaten with milk, baked in the oven (at a temperature of no more than 200 ° C). In some recipes, all the ingredients are mixed and laid out in a mold.

Cooking time varies depending on the type of minced meat. The main sign of the finished dish is a beautiful golden brown crust.

To please loved ones with a savory stratum (this is what the casserole is called in foreign cuisine) for breakfast, you will need:

0.3 kg of brisket;
half a kilogram of stale white bread, cut into cubes;
6 eggs;
0.3 liters of milk;
200 g grated cheese;
a small pinch of salt, parsley and black pepper to taste.

Chop the brisket, lightly fry, mix with bread and 150 g of cheese. Pour over the mixture with eggs, beaten with milk, salt and pepper, keep in the refrigerator for about 30 minutes. Put the soaked ingredients in a mold, smooth, sprinkle with the remaining cheese. The dishes covered with foil should be sent to the oven for half an hour (cooking temperature - 180 ° C); after the specified time, remove the sheet and bake for another 10 minutes.

For the original stratum with wine and canned fruit, you will need 2 cups of ground crackers and a similar amount of pears (peaches, apricots), 3 tbsp each. spoons of margarine and sugar, 2 eggs, a tablespoon of flour. Additional ingredients include 2 tbsp. l. dry wine, a pinch of soda, cinnamon.

Beat eggs with most of the sugar until frothy. Add margarine, flour, quenched soda with 2 drops of vinegar and chopped stale bread, mix. Pour in wine. Place half of the thoroughly mixed mass in a greased, sprinkled with breadcrumbs dish. Cut the fruits and spread them on top. Cover with the rest of the bread with eggs and flour, sprinkle with sugar combined with cinnamon. Bake the strata in the oven at the temperature indicated above for 30 minutes.

You can make a hearty breakfast of ½ stale white rolls and carrots (you need 2). Bread, previously soaked in a glass of milk, must be combined with 2 yolks, ground with sugar (amount of sand - 2 tablespoons) and 2 whipped whites, a pinch of salt. Stir the mass, put in a mold, bake. This dish is recommended to be served with sour cream.

Stratum filling can also be prepared from the following components:

Minced meat (fish, meat), fried in a pan until half cooked with onions, pepper, salt.
Finely chopped vegetables.
Mixtures of mushrooms with onions.

Another version of the black bread casserole is charlotte, beloved by many. The fastest way to prepare a dish is the following recipe:

Cut one stale loaf (preferably white) into pieces no thicker than 1 cm, chop the apples peeled from the core (skin). Sprinkle the fruit slices with sugar, add a little cinnamon if desired.

First, put half of the chopped bread into the prepared form, pour it ½ of the milk-egg mixture, cover with apples. Form the surface of the dish from the remaining pieces of the loaf. Pour the second part of eggs, beaten with milk into a container, bake.

The required amount of ingredients for charlotte: 2 eggs, half a glass of sugar, 200 ml of milk, 4 medium apples. To prepare the dishes for baking for work, you will need 1 tbsp. l. crackers (ground), 50 g of butter.

Recipes with photos posted on our website will help you to properly cook all the described dishes.

Cakes, pancakes or pancakes?

Surprising fact: stale bread can also become the basis for desserts related to traditional Russian cuisine.

So, for the preparation of pancakes, you should take:

200 g stale rolls;
1 tbsp. warmed milk;
egg;
a pinch of salt;
3 tbsp. l. flour (preferably pancake).

Bread soaked in milk should be lightly squeezed, mixed with the rest of the indicated ingredients and added baking powder (0.5 tsp) for splendor. The latter can be replaced with a mixture of soda with citric acid in a 1: 1 ratio. Stir the dough until smooth. Fry in vegetable oil like regular pancakes.

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