Prep time: 25 min Cook time: 18 min Total time: 43 min Serves: 12 INGREDIENTS 8
cups bread cubes (about 1 loaf) 3 tablespoons butter 1 medium onion, diced 4 cloves garlic, minced 1.5 cups celery, diced 1 teaspoon thyme 1 teaspoon rosemary salt and pepper to taste 1 egg 2 1/2 - 3 cups vegetable broth oil for greasing muffin tin DIRECTIONS Preheat oven to 375 degrees Fahrenheit.
A 1 - pound loaf of bread or brioche should yield about 6 1/2
cups bread cubes.
2 tbps avocado oil 1/4 cup onion 1/2 stalk celery 1 clove garlic 2
cups bread cubes approx. 1/2 grain free french bread (recipe here) 1 tbsp parsely 1 small sprig rosemary 5 leafs sage 1 large sprig thyme 1 cup chicken stock
HOMEMADE CROUTONS Ingredients: 3 - 4
cups bread cubes (stale or leftover bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin olive oil 1 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and olive oil.
Not exact matches
3/4
cup Spicy Southwestern peanut butter 2 tablespoons olive oil 1 loaf French or sourdough
bread, cut into 1 - inch
cubes
Best to use most of it in pie, muffins or pumpkin
bread and «borrow» 1/2
cup or so that you can keep refrigerated or in half ice -
cubes (frozen) and use it as you need for this marvelous potion.
I used about 2
cups of
cubed, dried
bread in this recipe.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah
bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch
cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
3
cups (1 - inch diced)
bread cubes from a round rustic
bread, crusts removed * 2/3
cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2
cup freshly grated Asiago cheese 1/2
cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted
bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4
cup grated (or shredded) cheddar cheese (or other cheese of your choice)
for topping: 1 1/2
cups large
cubes of stale sourdough
bread 1/4
cup olive oil salt and freshly ground pepper
5 slices maple bacon, chopped 1
cup ciabatta
bread, cut into 1/2 -1 inch
cubes 1 large shallot, coarsely chopped 12 - 15 sage leaves
8 slices of
cubed soft
bread (day old works well) about 8
cups 2
cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2
cups of chopped ham or fried and crumbled bacon) 6 eggs 2
cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4
cup of milk
What's in it: For the french toast --- 1/2 large loaf of multigrain
bread, ideally a few days old, cut into 1 inch
cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one
cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g
bread flour (German Type812 didn't have other, should correspond to American AP or light
bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4
cups) Multigrain
bread, cut into 1/2 inch
cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Cut
bread into enough 3 / 4 - inch
cubes to measure 1
cup.
Here's one way to make croutons with about 4
cups of
cubed day - old (or more)
bread: Preheat oven to 300º.
7.5» x 3.5», I used Simple Mills Artisan
Bread Almond Flour Mix Or make your own - Recipe from Against All Grain: / (Will yield around 4
cups of 1/4»
bread cubes., cut into
cubes
cans whole plum tomatoes * 2
cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8
cups vegetable stock * 2 -LRB-- ish)
cups sourdough
bread,
cubed * salt and pepper to taste * Basil Pesto (1/2
cup lemon basil, 1/2
cup parsley, 1/4
cup olive oil, 2 cloves garlic)
Place the
bread cubes in a medium size bowl and stir together with 1
cup of the milk.
;) Pecan - coconut
bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian
bread, including crust, lightly toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
6
cups gluten - free
bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2
cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1
cup chopped carrots 1
cup chopped celery 2
cups chopped and peeled apples 1/4
cup dried cranberries 1/2
cup chopped pecans or walnuts, optional 1/4
cup flaxseed meal 2
cups gluten - free vegetable broth
-12
cups sounds like a lot of
bread but once one large loaf is diced small, it equals many
cups of
bread cubes.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″
cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2
cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3
cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita
breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch
cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm water to avoid alcohol) 6
cups (1 / 2 - inch) white
bread cubes (soft Italian or French
bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1
cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
2 1/2
cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2
cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small
cubes 3/4
cup buttermilk 1 large egg 3 Tablespoons honey
Quickly transfer
bread to hot baking stone (see Chef's Notes) and add 1/2
cup ice
cubes to pan beneath.
1/2
cup finely diced onions 1/2
cup finely diced celery 1/2
cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined corn oil 1/2 teaspoon ground sage 1/4 teaspoon dried basil 3 tablespoons vegetable stock base (dried) 1 teaspoon sea salt 1/8 teaspoon black pepper 1
cup water 2
cups cubed dry whole wheat
bread
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP
BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla ex
BREAD PUDDING cooking spray 8
cups day - old
bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla ex
bread (cut into 1 - inch
cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4
cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1
cup canned pumpkin 3/4
cup heavy cream 3/4
cup whole milk 1/3
cup dark brown sugar 1/2
cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2
cup dark chocolate chips Whipped Cream: 1
cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract
2 tablespoons butter 1
cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1
cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2
cups of French
bread,
cubed into 2 ″ pieces 3/4
cup heavy cream Salt and pepper to taste Chives for garnish
Ingredients: 4
cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1/4
cup balsamic vinegar 2 naan
breads olive oil mister or cooking spray
cubed mozzarella 1/4
cup fresh basil, chopped
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP
BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cube
BREAD PUDDING cooking spray 8
cups day - old
bread (cut into 1 - inch cube
bread (cut into 1 - inch
cubes,...
2
cups unseasoned dry
bread cubes (found by the seasoned stuffings or in the bakery section if you don't want to bake your own)
3 tablespoons olive oil 3
cups of 1»
cubes of sunflower seed
bread (or any dense, whole grain or sourdough
bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch
cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3
cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch
cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
8 Gardein ™ scallopini * 1/4
cup vegan butter (try Earth Balance brand) 1
cup finely diced onion 3/4
cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French
bread, cut into 1/2»
cubes and toasted in a 300 ° F oven to dry out 1
cup faux chicken broth or vegetable stock
ingredients TRIPLE MEAT BREAKFAST
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1
cup ham (diced) 4 large eggs 2
cups whole milk 6 - 7 slices day - old sandwich
bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
bread (
cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2
cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4
cup olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4
cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2
cups day - old
bread (cut into 1 / 2 - nch
cubes) 2 tablespoons olive oil 1/2
cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)
Measuring the
bread by weight is important in this recipe - 12 ounces of
cubed bread can vary from seven to 10
cups.
1 1/2 pounds salmon, skin removed & cut in 1 inch
cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4
cup panko
bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
Ingredients 2
cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2
cups of chicken stock2 more Tbsp olive oil1 1/2
cups of
cubed rustic
bread, 1 1/2 - inch
cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1
cup cubed French or Italian
bread Soup: 2 teaspoons olive oil 1/3
cup finely chopped shallots 1/3
cup finely chopped celery 2 1/2
cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4
cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm
bread cut into thick slices 1/4
cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into
cubes 1/2
cup pitted calamata olives 1/2
cup chopped fresh basil
3
cups of your favorite
cubed bread, bite sized (I like to have a couple of types of
bread for my guests)
3 tablespoons olive oil 2 tablespoons minced garlic 4
cups cubed day old sourdough or rustic
bread, or torn into bite - sized pieces 1 tablespoon orange zest from one orange 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1/8 teaspoon kosher salt
Nutella
Bread Pudding Vegetable oil spray 1 14 oz loaf challah
bread, cut into 1 ‑ inch
cubes 1/2
cup chocolate chips 2
cups heavy cream 2
cups whole milk 9 large egg yolks 1
cup Nutella 3/4
cup plus 1 tbsp granulated sugar 4 tsp vanilla extract 3/4 tsp salt 2 tbsp light brown sugar
2
cups 3/4 - inch
cubes of day - old sourdough
bread 1 pound ground beef 3 cloves garlic, minced 1/2
cup freshly grated Pecorino Romano cheese 3 tablespoons minced Italian parsley 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 large eggs, lightly beaten 1/4
cup extra virgin olive oil
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3
cup olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2
cups day - old wheat
bread (diced, pullman loaf) 1/4
cup whole milk 1 1/2 pounds ground beef (80/20) 3/4
cup whole milk ricotta 1/4
cup fresh basil leaves (chopped) 1/4
cup parsley (chopped) 1/4
cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch
cubes) Kosher salt and freshly ground black pepper (to taste)
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6
cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted
bread cubes or croutons 20
cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
Brussels Sprouts: Take that
cup of
bread cubes you set aside and pulse in a blender or food processor to make 3/4
cup coarse breadcrumbs.