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13 loaves of french bread

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emmisme Apr 22, 2007 02:04 PM

leftover from a fundraising event. They're the generic kind from the supermarket. Other than eating as is, bread pudding and croutons, any ideas on what I can do with them? Thanks in advance for your ideas!

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    BangorDin RE: emmisme Apr 22, 2007 02:51 PM

    Savory bread pudding (with onion or mushrooms), also bread salad. But so much! I'd just reduce to crumbs, freeze, and hope to use some of it someday! Or you could take it right away to a shelter where people will have it for meals soon, if it's still fresh enough?

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      Jimmy Buffet RE: emmisme Apr 22, 2007 02:53 PM

      My first thought is to make subs but thirteen loaves is still a bit much. I second the suggestion about giving them to a soup kitchen or such. Or neighbors.

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        Jimbosox04 RE: emmisme Apr 22, 2007 03:00 PM

        Make thick slices with Garlic Butter on them and freeze for all your Italian Meals. Also great for breakfast as French Toast.

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          AnnaEA RE: emmisme Apr 22, 2007 03:02 PM

          I'd run a couple through my food processor for bread crumbs to put in the freezer for future use, and cube a couple for the same reason. Then make a sub for dinner tonight, bread pudding tomorrow and probably tear up the rest and go to the park and feed the ducks. There is a limit to how much bread you really need any given single day.

          If the texture was fine grained, I'd probably slice one super thin and make melba toasts as well. I like melba toast.

          1. FoodFuser RE: emmisme Apr 22, 2007 03:13 PM

            There could be some quickie garlic bread in your freezer future.

            My local Albertson's used to offer "Hot at Four O'clock" french-type bread, strategically placed at the checkout queue. One night I got there at 9 PM, with quite a few loaves still there. Asked the manager, and got them at 5 for a dollar. The chest freezer had some room, so here's what I did.

            Slice the loaf longitudinally, like for a sub sandwich. Smear interior faces with a compound softened butter of chopped or pressed garlic,and chopped rosemary.

            Wrap in foil as if you were going to bake it tonight. Then double wrap it in one of those soon-to-be-taxed plastic grocery bags, and freeze. It's oven ready.

            Also did a strata for breakfast.

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              emmisme RE: emmisme Apr 22, 2007 08:58 PM

              Thank you all for your great ideas! Today I made croutons, a blueberry bread pudding and an apple bread pudding. Also had some bread with our pasta dinner. I'm in a carb coma!

              1. andytee RE: emmisme Apr 22, 2007 09:51 PM

                Wrap and freeze, or better yet, prep with butter, garlic, and herbs for garlic bread, then wrap and freeze.

                Breadcrumbs, Croutons, and other toasty things are good.

                Bread is the traditional base of gaspacho, make some of that.

                Strata and other casseroles with layers of bread.

                French toast.

                1. TheGloaming RE: emmisme Apr 22, 2007 09:53 PM

                  Panzanella (Italian bread salad). Panade (Zuni's version is lovely).

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