A Second Life for that Loaf

Recently friends were visiting and came back from a day playing tourist with a gift of a lovely, large baguette.

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We didn’t use it that night or the next day and when I pulled it out of the bread box it was hard as a rock. I hate wasting food so started thinking up ways to use it up.

First, I cut a third of it into cubes using a sharp serrated knife then fried some of them with garlic and oil to make crispy croutons for salad or to top a steaming bowl of soup.

 

The rest of the cubes became the base for a savory mushroom and asparagus bread pudding inspired by a recipe from Georgeanne Brennan.

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The rest were whizzed into crumbs in the blender.

Breadcrumbs are extremely versatile and can be kept in the freezer for months. You can just pull out the amount you need then return them for future recipes. Crumbs can be used for binding meatloaf and meatballs, crisped and used on pasta dishes or as a crunchy topping for vegetables or coating for oven-fried chicken or fish. I made baked apricots and cherries with amaretto crumbs for dessert last night with great results; the dish would also be good at breakfast topped with yogurt.

So hang onto that stale loaf and give it a second life in recipes for just about every meal of the day.

BAKED STONE FRUIT WITH CRUMBS

Now that stone fruits are coming into season you can try different varieties to suit your taste.

4 apricots, halved

6 cherries, pitted

4 tablespoons breadcrumbs

1 teaspoon Amaretto

2 tablespoons sugar

1 tablespoon butter, melted

Preheat oven to 400 F/200 C. Arrange the apricots and cherries in a single layer in a small baking dish. Combine the remaining ingredients and sprinkle evenly over the surface of the fruit. Bake in a hot oven for 12-15 minutes until fruit is soft and jammy and crumbs are crisp and golden. Serve warm with ice cream or cold with yogurt.

Yield: 2-3 servings

 

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