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what to do with leftover bagettes?

I hosted a baguette tasting last night and end up with slightly more than half a loaf of seven different baguettes. Since the lifespan of a baguette is measured in hours, I need ideas fast.

Thanks!

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  1. Well, there's the obvious, I suppose: grind 'em up in a food processor and make lots and lots of breadcrumbs to top casseroles and mix into meatloaf, etc. However, here's a lovely breakfast recipe using yesterday's baguettes that I've posted before. You can prepare these early today, refrigerate them all day and bake them for dinner tonight if you like to have breakfast for dinner occasionally (I do) or hold them overnight and have them for breakfast tomorrow. In either case, they're hard to beat.

    Charlie’s Cuckoo’s Nest
    The Governor’s Inn, Ludlow, VT

    Butter an 8-ounce oblong ramekin. Fan thin slices of yesterday’s French bread (overlapping slightly) on bottom of ramekin. Pour over the bread a mixture of two eggs and 1/3 cup of milk. Sprinkle generously with shredded Vermont cheddar cheese and dot with butter. Cover tightly with clear wrap and refrigerate overnight.

    Uncover and bake at 375° for 20 to 25 minutes.

    Serves 1. Adjust the recipe to serve as many as you wish.

    1. French toast ... individual or baked in a large dish.
      Strata ... there's a great recipe for red pepper/cheddar strata on Epicurious.
      Bread pudding

      1. Bread pudding. The crust to crumb ratio really shines in this dish.

        3 Replies
        1. re: toodie jane

          Do you have a bread pudding recipe you particularly recommend? I don't think I've ever made it, and the ones I've had I don't remember having used crusty bread.

          1. re: Ruth Lafler

            I do ours with a basic custard mix (1/2 c milk to 1 beaten egg.) If to be sweet, I sweeten to taste (variable depending on whether I am adding any dried fruits, raisins, or preserves swirled through). For those, I often use splenda. Today we're having savory, with left over ham and cheeses tossed on in.

            1. re: Ruth Lafler

              break or cut loaves into pieces about 1/2" or larger and place in a shallow buttered baking dish.

              scald 2 c milk and 2 T sugar or maple syrup in a large heatproof bowl; whish in 2 beaten eggs and 2 T melted butter, a pinch of salt, and pour over bread. Push bread down to moisten all pieces.

              Grate some nutmeg over the top, and place filled baking dish inside a larger one. Pour boiling water 1/2 way up the outside of the smaller dish (making a water bath) and bake at 350 for about an hour.

              You can vary the flavorings using extracts, rum, dried fruit, candied peels, zest, etc. or make savory ones with your favorite ingredients. I puts nuts on top only so they won't get soggy.

              *Adele Davis said that her mother used up stale bread so often this way that she and her sister began calling it "Duty Pudding". Still, so good. I make it for b'fast on the weekends.

          2. Won't use up seven half baguettes unless you're really feeding a crowd...I'd definitely use some of it for french onion soup!

            1. As much as I enjoy desserts and carbs, I have never cared for sweet bread pudding. However, I really love savory versions such as Zuni's panade.

              Here's an online recipe that's based on the Zuni recipe:
              http://orangette.blogspot.com/2005/10...

              There are many other panade recipes out there that work well w/ hard squashes, winter greens, etc. BTW, enjoyed reading about your tasting on the SF board!