cooking.nytimes.com
Savory Bread Pudding With Swiss Chard and Red Pepper Recipe
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
stale baguette, garlic, milk, swiss chard, olive oil, onion, red bell pepper, rosemary, eggs, gruy, parmesan
cooking.nytimes.com
Savory Bread Pudding With Broccoli and Goat Cheese Recipe
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk You can include tomatoes if you can still find good ones.
stale baguette, milk, garlic, broccoli crowns, olive oil, thyme, goat cheese, eggs, tomatoes
www.delish.com
Mushroom-Stuffed Eggplant
Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
italian eggplants, oyster mushrooms, garlic, red onion, cumin, butter, stale baguette, young pecorino, vegetable broth, parsley
www.chowhound.com
Who Cares Vegan Mac and Cheese Recipe
Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
pasta, yukon gold, carrot, water, cashews, pine nuts, margarine, yeast, miso, lemon juice, salt, dijon mustard, flour, soymilk, turmeric, stale baguette, baguette, onion powder
cooking.nytimes.com
Spanish French Toast Recipe
There is French toast, and then there are torrijas, the Spanish version The origins of both are undoubtedly the same: yet another way to make good use of bread that’s no longer fresh Though torrijas, like French toast, can be served at breakfast, they can also be a knockout dessert.
milk, sugar, eggs, bread
cooking.nytimes.com
Radish Sandwiches With Butter And Salt Recipe
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.
baguette, butter, maldon, arugula, herbs