Baked stale bread, with all its possible variations, is a great last-minute dinner recipe, perfect for cleaning out the fridge and reducing waste, a rustic casserole cooked and eaten on the spot, an old bread pie with very tasty vegetables.
Egg-free recipe with vegan alternatives.
Other recipes with stale bread
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: No Waste
- Seasonality: All Seasons
- Energy 246.43 (Kcal)
- Carbohydrates 30.01 (g) of which sugars 4.64 (g)
- Proteins 10.69 (g)
- Fat 9.69 (g) of which saturated 3.73 (g)of which unsaturated 2.38 (g)
- Fibers 2.74 (g)
- Sodium 369.47 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Baked Slices of Stale Bread
- 6 oz stale bread (sliced)
- 4.5 oz chard, cooked, boiled (or mixed vegetables sautéed)
- 1/2 cup milk (plant-based for vegans)
- 6 oz ragù (meat or lentil, or cold cuts)
- 1/3 cup Parmigiano Reggiano PDO (or nutritional yeast for vegans)
- 1 tbsp extra virgin olive oil (or peanut oil)
- to taste thyme (or oregano)
Baked Stale Bread
Oil the base of a baking dish (ceramic or glass).
Cut the old bread into regular slices, then use them to make an even layer on the base of the dish.
With the help of a spoon, moisten all the slices of old bread with milk to make them soft.
Then fill the dish, first with a layer of sautéed vegetables (or raw spinach leaves), and then with a layer of ragù (meat or lentil), or cold cuts.
Cover everything with another layer of bread slices, then soak them with more milk, sprinkle with grated cheese (or nutritional yeast flakes) and aromatic herbs. Finally, drizzle with extra virgin olive oil.
Bake in a preheated oven at 356°F for about 30 minutes or until the surface of the pie is golden and crispy.
Bread soaked and TOSSED with
– cooked mushrooms and slices of provola
– tomato sauce (or tomato slices) and mozzarella
– boiled spinach (or other greens), chopped and mixed with stracciatella (or cottage cheese or ricotta)
– cooked ham and slices of melting cheese
STORAGE of baked stale bread
It keeps for 3 days and can be reheated in an oven at about 302°F before serving.
