Answer: baked omelet, bruschetta & bread crumbs
Question: What do I make with day-old bread? I am a big fan of knowing what to do with fresh bakery bread before it goes to waste; almost as much as I adore having all sorts of ready-made inspiration waiting in my freezer (like pesto) or pantry (blueberry chutney, red sauce). I wish 'what to make' ideas popped readily into my head, but it helps immensely if I have a preconceived list of ideas.
If I have day-old bread, this is my current 'go-to' list of ideas: a baked omelet, bruschetta and bread crumbs. The bread crumbs I make quickly in a food processor, then throw them into a Ziploc bag into my freezer for future use (to make eggplant bites, goat cheese rounds, meatballs, baked chicken tenders, etc.).
Bruschetta is straightforward: slice bread or baguette in 3/4 inch slices, brush each side with olive oil and broil each side 1-2 minutes until lightly browned. Add some salt, fresh herbs and thinly sliced tomatoes and serve.
I just made a baked omelet for lunch, and my boys and I gobbled it up. (They could make it just as easily as I. It would tempt them: they would get to crack eggs and use a whisk! If I could add in the meat pounder they would surely be in kitchen heaven). I am always on the lookout for simple and easy breakfast dishes, and this one is just that:
Baked OmeletServes 4. 5 eggs 2/3 cup whole milk pinch kosher salt & coarse pepper (KS&CP) 1/4 tsp nutmeg 2 oz prosciutto, diced 1 cup (plus) gruyere or Swiss cheese 1 cup bread cubes cut in 1/2 inch dice 3 T olive oil 1-2 tsp dried Italian herbs
Whisk eggs in bowl; add all but last two ingredients. Stir to blend. Butter dish and pour in egg mix. Toss bread cubes with 2 T oil; plop on top of eggs and pour another 1 T oil over cubes and sprinkle with Italian herbs. Bake in 350 oven for 25-30 minutes.
Note: I put it in an oval baker, approximately 8x5 inches. I haven't diverged from this simple recipe, but have a hunch that beyond prosciutto many ingredients can be added like roasted veggies, pesto, sausage or ham... maybe add some Roasted Romas on the side.
And please tell me all your juicy day-old bread secrets (okay, I mean other than the compost pile):
