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leftover french baguettes recipe?

Hi and Happy New Year!

I over bought and now have two huge baguettes that I don't want to waste. What can I do with them other than bread pudding? The ends are now a bit hard, but the bulk of them are still good....

If bread pudding is my only option, does anyone have a unique recipe?


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    1. javagrrl, here is a recipe that was super easy and SO delish. it's not unique by any means, but it made a mean bp. i think i used ciabatta, but i think most bread will work according to the comments (and do take these into account when preparing).


      if you make it, lemme know what you think...good luck!

      1. i used to make an iberian inspired garlic soup with sausage and herbs, that i thickened with bread.
        um i'd brown sausage meat, then add a LOT of chopped garlic (several heads - not cloves heads). after the garlic softens i'd toss in some fresh chopped basil and/or other herbs, and cubed bread. add chicken stock, and saffron , season to taste, and let simmer. very nice if served with a poached egg on top too.

        1. A few savory ideas come to mind:

          1. panzenella [spelling] salad assuming you can find a decent tomato this time of year.
          2. tactines or brushetta. Lightly toast the bread rub with garlic and oil then top with smoked salmon, tapenade, goat cheese,
          3. make croutons [which you could freeze if you have extra] and make a caesar salad or a hearty bowl of vegetable soup
          4. top onion soup with bread and cheese
          5. homemade bread crumbs, toast and make a pasta sauce [ a quick google search found many recipes]

          1 Reply
          1. re: smtucker

            Panzenella is what I would have suggested. It's sooo yummy! But it's hardly worth doing if you don't have homegrown summer tomatoes.

          2. Here's a link to a savory bread pudding.... Leek and Mushroom Stuffing. I made it last Sunday to go with roast duck. It was absolutely delicious. I put what few leftovers there were in chicken soup later in the week.


            1 Reply
            1. re: Gio

              I have not yet waded through all 68 comments, so I don't know if this was mentioned. 'Pon a time, I made a savory BP with a sliced pork tenderloin, you know, one of those things about as big around as a silver dollar. Putting one (or two) of those in this recipe sounds good to me. As soon as all the holiday stored supplies thin down, I'm going shopping for mushrooms and stuff for this.

              OBTW ~ I see that this came from Bon Appetite. I haven't subscribed for many years, but my book order from Jessica's Biscuit (you remember?) comes with a free one year subscription.

            2. You can slice them into little slices, then put them in a freezer bag. Then later you can brush them with olive oil, rub with garlic an broil to make little crostini. then top with whatever toppings you want. It is great for unexpected guests.

              1. not sure of the exact procedure, (I'm just guessing), but you could make that yummy Vietnamese butter-and-sugared bread slices available at Viet bakeries.

                Use good fresh unsalted butter and white sugar. Lightly oven-toast thinish slices, then add the butter & sugar mix, return to oven to melt butter, and cool. Serve as a snack or with tea. This stuff is like crack!

                1. You could make the Zuni Cafe chicken. After making that once (yum) I was inspired to use the bread leftover from our cheese fondue. One night I made buttery croutons and tossed them with plain steamed brussels sprouts - good. Even better, the next night I put bread cubes and cherry tomatoes into a baking dish with some oil and garlic and green onion and baked it until the tomatoes were soft and some of the bread was browned. Then I tossed it with arugula and some vinegar and more oil. The arugula wilted, some bread was crispy, some soggy and it all went quite well with the roast beast.

                  1. How about CHOCOLATE bread pudding? This is a delicious recipe:

                    1 baguette (about 1/2 pound torn into 1-inch pieces)
                    4 oz. bittersweet chocolate (I usually use a Ghirardelli bar)
                    1.5 cups whole milk
                    1 cup heavy cream
                    1/4 cup (1/2 stick) of butter
                    1/2 cup sugar
                    3 eggs
                    1.5 tsp vanilla extract

                    Preheat oven to 325 degrees Fahrenheit.

                    Coarsely chop chocolate and melt in microwave. Set aside.

                    Grease an 8x8x2 baking dish with butter. Arrange bread in baking dish. Heat milk, cream and butter till the butter is melted and mixture is hot. In a large bowl, beat together the vanilla, eggs and sugar. Add milk mixture and mix well.

                    Add melted chocolate and mix well. Pour over bread.

                    Sprinkle top with cocoa powder, a little sugar and cinnamon.

                    Place baking pan into another larger pan that contains an inch or so of hot water. The hot water should come no more than 2/3 of the way up the side of the pudding pan.

                    Bake 40-45 minutes or until a knife inserted near the edge of the pan comes out clean.

                    I wish I had leftover baguettes--I've been craving this stuff all week! ;) Happy New Year! *<:)

                    1. Any good strata recipe will help you put your surplus bread to good use.
                      Here's a few samples:


                      1. Migas, Spanish fried bread crumbs, aka, a loose stove top 'stuffing' flavored with garlic, chorizo, and pimenton.

                        1. 1) Leave them on the counter overnight to dry out. Tomorrow, whirl them in the food processor into crumbs. Put in plastic bag or freezer container and freeze for another use.

                          2) Cut into circles, brush with olive oil, garlic and Parmesan cheese, bake or grill and make great croutons for Cesar salad.

                          1. Slice them thin and freeze them. They'll keep that way for a few weeks.
                            When you need a few for cocktails, hor's d'oeuvres, snacks, etc., you can pull them out and toast them in the oven on the spot.

                            We got so used to having leftover baguette slices that when we ran out, we actually bought baguettes just to keep slices on hand in the freezer for this use.
                            We even found one bakery's baguettes that defrost well enough to use with cheese as-is.

                            1 Reply
                            1. re: MakingSense

                              Wow - thanks for all the great ideas! Since I am pretty spent after spending so much time in the kitchen for the NYE party, I think I will get them into the freezer. I like the idea of having them on hand when I want them. Doing that had never ocurred to me.

                              Thanks again...