bread "recycle" ideas

angelcurry130

So...totally failed to make a decent gluten-free Ezekiel bread. I'll eat it, but it does not bring joy to my tastebuds. I used soybeans, and they dominate the flavor. Texture is dense, but the bread falls apart too easily.

For uses, I'm thinking about creating a fritatta, or making stuffing for chicken...I can break it up into crumbs for meatballs or a meatloaf...maybe I can pretend it is tempeh. Anyone else have some other suggestions to get rid of this loathsome loaf?

friloux88

bread pudding is great for stale or dense bread, but high on calories. you could also use it in meatloaf, top french onion soup, toast it with jam, or maybe french toast, depending on the flavour?

iwillbetinytea

I'd totally blitz it in the processor then make it into stuffing with onion, sage, some lean bacon...bit of EVOO nom nom nom

watchhillgirl

bread pudding is great for stale or dense bread, but high on calories. you could also use it in meatloaf, top french onion soup, toast it with jam, or maybe french toast, depending on the flavour?

Bread pudding was my first thought too. You could use splenda instead of sugar.

angelcurry130

idk if it could function as french toast both because of absorbancy and because of how beany the flavor is. but the bread pudding sounds good. might have to make it a savory bread pudding. i was going for pumpernickle...so, i don't think "sweet" would do much. also, the savory aspect might help with the soy taste. thanks for the ideas!