RECIPES FOR HEALTH
What to Do With Stale Bread? Pudding, for Starters
September 8, 2008 - New York Times
By MARTHA ROSE SHULMAN
In Mediterranean societies, a meal without bread is nearly inconceivable. Bread is a staple in my kitchen, too, but like many households we often don’t finish a loaf before it becomes hard and stale. That presents an opportunity, not a problem: Mediterranean cooks long ago figured out just how much you can do with stale bread. People who have survived on little never throw out food that can be eaten.
As long as it’s not moldy, bread that has dried out can be reconstituted in thick vegetable soups, pungent salads and comforting, savory bread puddings. I’m particularly fond of stale bread used with tomatoes — now is a perfect time to take advantage of the last few weeks of this summer’s bounty.
Choose breads that are made at least partially with whole wheat flour or other whole grains. They’ll be higher in fiber and such nutrients as selenium, potassium and magnesium. Be aware that cutting hard bread is a bit dangerous; the knife can slip off the hard surface, and a serrated bread knife makes a nasty cut. If your stale bread is too hard to cut easily, douse it with water first. You can even plunge it into a bowl of water for about 20 to 30 seconds, then lift it out and squeeze gently.
Savory Bread Pudding With Tomatoes and Herbs
Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. Add different vegetables in season, such as sautéed mushrooms or greens.
1/2 pound stale bread, sliced about 1/2 inch thick (see note below)
1 large garlic clove, cut in half, green shoots removed
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
1 pound firm, ripe tomatoes, sliced
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
4 large eggs
1/2 teaspoon salt
2 cups low-fat milk
Note: If your bread is too hard to slice, dip it in the milk for about half a minute, then cut it.
1. Preheat the oven to 350 degrees. Oil or butter a two-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. (If it’s hard and stale, just rub with garlic.) Mince what garlic remains. Combine the two cheeses in a small bowl.
2. Layer half of the bread slices in the baking dish. Top with half of the tomato slices. Sprinkle the tomato slices with salt and pepper, then with half the thyme and rosemary and half the remaining garlic. Top with half the cheese. Repeat the layers.
3. Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, then pour over the bread and tomato layers. Place in the oven, and bake 40 to 50 minutes until puffed and browned. Remove from the oven, and serve hot or warm.
Yield: Serves four to six
Advance preparation: This can be assembled through step 2 a few hours before beating together the eggs and milk and completing the casserole.
Variation: Add 1 pound Swiss chard or beet greens, prepared as they are for Sautéed Beet Greens With Garlic and Olive Oil. Layer the cooked greens over the bread with the tomatoes.
ref: http://www.nytimes.com/2008/09/08/health/nutrition/08recipehealth.html?pagewanted=print
