Help!! In need of recipes calling for bread

jer2kat

I have too much bread around the house right now. Hamburger buns mostly but I would like some recipe ideas that uses bread either cubed, crumbs, or otherwise so I can use up the bread I have before it gets moldy. I would prefer low cal or healthier recipes but all are welcome. Thanks in advance!

951heather

Meatloaf with either lean ground beef or ground turkey. Or do turkey burgers.

Mamapengu

I made this from a cook book once. It's a breakfast casserole and we don't tend to eat those frequently, but I would make it again because it was fairly simple. No idea on calorie count but I bet you could substitute healthier options. It can be served hot or frozen and re-heated for later. I'd probably add spinach and tomatoes....

6 bread slices cubed,
2 cups grated cheese
1 cup cooked and cubed ham
1/4 cut chopped green bell pepper
1/2 cup finely chopped onion
6 eggs
3 cups milk

mix bread, cheese, ham, bell pepper, and onion in a 13x9x2 backing dish (spray w/ nonstick spray first), whisk eggs and milk and pour over top, cover and freeze, or bake thawed dish in 375 oven for 45 minutes. suggested: 8-10 servings

bethvandenberg

Strata's (breakfast casseroles), you could make croutons for your salads, you could always freeze it.

leomom72

i always take my bread heels, put them in a blender, and then put them in a freezer safe container for future uses, like fried chicken, or meatloaf..

DHalaby73

Almond-Crusted French Toast

Top with maple syrup, fresh berries, or bananas sautéed with a bit of butter and cinnamon.

Yield: 6 servings (serving size: 1 piece)

Ingredients
1/3 cup ground flaxseed
1/4 cup sliced almonds
1 cup vanilla soy milk (such as Silk)
1/2 cup egg substitute
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 large egg whites
6 (1.5-ounce) slices whole wheat or whole-grain bread (such as Earth Grains)
Cooking spray
1 teaspoon butter, divided
1 1/2 teaspoons sifted powdered sugar
Preparation
Combine flaxseed and sliced almonds in a shallow dish. Combine milk and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk, and pour milk mixture into another shallow dish.

Working with 1 bread slice at a time, place bread slice into milk mixture, turning to coat both sides. Let bread stand in milk mixture 2 to 3 minutes. Remove bread slice from milk mixture; dredge 1 side of bread in flaxseed mixture, pressing gently to adhere. Repeat procedure with remaining bread slices, milk mixture, and flaxseed mixture.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Melt 1/2 teaspoon butter in pan; swirl to coat bottom of pan. Add 3 coated bread slices, coated sides down; cook 2 minutes on each side or until lightly browned. Repeat procedure with cooking spray, remaining butter, and remaining coated bread slices. Sprinkle powdered sugar evenly over toast.

Nutritional Information
Calories:
216 (30% from fat)
Fat:
7.3g (sat 1.1g,mono 2.7g,poly 2.7g)
Protein:
10.7g
Carbohydrate:
28g
Fiber:
5.2g
Cholesterol:
2mg
Iron:
2.6mg
Sodium:
286mg
Calcium:
126mg

DHalaby73

Indian Bread Pudding with Cardamom Sauce

The exotic flavors of rose-flower water and cardamon are typical in Indian and Middle Eastern desserts. The bread cooks in a mixture of milk and sugar, but without eggs—so it's not as creamy as a typical bread pudding. Instead, it's topped with a rich custard sauce.

Yield: 6 servings

Ingredients
Pudding:
9 (1-ounce) slices white bread
2 tablespoons butter, melted
Cooking spray
1 cup evaporated fat-free milk
3 tablespoons sugar
1/4 teaspoon rose-flower water (optional)
Sauce:
2 tablespoons sugar
2 large egg yolks, lightly beaten
1 cup whole milk
1/8 teaspoon ground cardamom
1 tablespoon finely chopped pistachios
Preparation
Preheat oven to 400°.

To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400° for 8 minutes or until toasted.

Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice into 4 squares. Arrange squares in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.

Combine evaporated milk, 3 tablespoons sugar, and rose-flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Bake pudding, covered, at 350° for 15 minutes.

To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.

Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.

Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.

Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.

Nutritional Information
Calories:
272 (29% from fat)
Fat:
8.7g (sat 3.8g,mono 2.5g,poly 0.6g)
Protein:
9g
Carbohydrate:
41.9g
Fiber:
2.6g
Cholesterol:
90mg
Iron:
1.2mg
Sodium:
352mg
Calcium:
191mg