You’ve been baking all manner of bread recipes in the Le Creuset Bread Oven. But now you have more bread than can be eaten fresh. This is when recipes like bread pudding and French toast come in handy because you can take that stale bread and turn it into something new and delicious. The variety of both sweet and savory ideas means no spare crumb should go to waste. So don’t toss that leftover bread, put it to good use with these creative recipes for leftover bread.
Cinnamon Swirl Bread Pudding
The rich flavors of French toast really shine in this aromatic take on bread pudding made from leftover cinnamon swirl bread. The bread itself does much of the heavy lifting, accented by brown sugar and a little more cinnamon, nutmeg and cardamom. Served sprinkled with confectioner’s sugar and a dollop of whipped cream, this dreamy recipe is delicious as a dessert or as a sweet brunch option. Scoop individual portions into Mini Cocottes for a colorful presentation.
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Sourdough and Sausage Stuffing
Leftover bread is also well suited to savory applications. Our Sourdough and Sausage Stuffing recipe is an herbaceous side dish that is not only a classic around the holidays, but worthy of the table any time of year. Large chunks of sourdough are tossed with vegetables, herbs and a little bit of tart fruit for contrast. Baked in a colorful Dutch Oven, this stuffing stays warm and moist at the table and is the perfect complement to roast chicken, turkey or pork.
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Saffron Coconut French Toast with Minted Berries and Cardamom Syrup
Sliced too much bread at dinner? It’ll be perfect for making French toast the next morning. Leftover slices are given a decidedly tropical twist in this recipe with fragrant cardamom, saffron and vanilla soaked into the bread. This vibrant version of French toast is cooked to crispy, golden perfection on a sturdy Square Griddle, then garnished with crunchy coconut flakes and fresh berries. You’ll feel like you’re being transported to a far-off locale without ever leaving the breakfast table.
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Cauliflower and Kale Casserole with Brown Butter Breadcrumbs
Store-bought breadcrumbs pale in comparison to the brown butter breadcrumbs topping this savory casserole. Leftover crusty bread gets nutty and warm toasted in a skillet with browned butter. The buttery crunch is the perfect foil for the creamy cauliflower and kale in this recipe, but these breadcrumbs can be used on any casserole from macaroni and cheese to vegetables gratins. And the breadcrumbs freeze beautifully, so make a larger batch then you need so you always have some on hand.
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Bread Granola
Leftover sourdough lends its tangy richness to this innovative take on traditional granola from renowned Chef Apollonia Poilâne. Toasted nuts and honey join the sourdough crumbs alongside puffed rice for extra crunch. It can be a bit sticky before cooking, but once you toast it on a non-stick Sheet Pan, you’ll be rewarded with a crunch you can’t get by using oats alone. Toss a scoop on top of a bowl of yogurt for a nuanced twist on a breakfast classic.
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Strawberry Mascarpone Bread Pudding
With pockets of strawberry jam and dollops of mascarpone cheese, this custard-rich recipe is a versatile dish for breakfast or dessert. Soft brioche or challah bread practically melts into the final dish when baked in the Heritage Oval Casserole. The fluffy interior is reminiscent of a dessert souffle, without the fussy preparation, while the flavor combination tastes like a classic Danish. Assemble the entire dessert the night before and bake in the morning for an easy, yet decadent start to the day.
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