Level up your leftover bread with these three recipes

Bread is definitely one of the foods that people consume most across the world. Generally, it is made with wheat or other grains, yeast, and other ingredients. Unfortunately, bread only remains fresh for a short period of time. According to Healthline, the shelf life of bread stored at room temperature only remains fresh for three to seven days. However, it varies based on the ingredients, types, and storage method. With that said, when you have a loaf of bread left in your storage that has started to get stale, you can use them to make delectable recipes before they go worse and unconsumable.

Level up your leftover bread with these three recipes

Chocolate French Toast

This simple overnight French toast delight, which can be made with leftover bread, is chock-full of chocolate, from the milk to the chocolate chips! It’s definitely the ultimate delicious brunch meal!

Ingredients:

1 cup 2% milk

3 large eggs

1 teaspoon sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

12 slices of day-old bread, crusts removed

1 cup chocolate chips

2 tablespoons butter

Directions:

First, whisk together the eggs, milk, sugar, vanilla, and salt in a large mixing dish. Spoon half of the mixture into an ungreased 13×9-inch baking dish. Place 6 pieces of bread in a single layer on top of the egg mixture. Chips of chocolate should be placed in the center of each slice of bread. Top with the remaining bread and the remaining egg mixture. Let it stand for 5 minutes.
Melt butter in a large nonstick pan over medium heat. Toast the sandwiches on both sides until golden brown. Serve warm with a drizzle of chocolate bits on top.

Simple Pudding

Make a pudding out of a stale loaf of bread. This recipe is evidence that leftover bread can be easily transformed into a sweet treat. Spices, chocolate chips, or fresh or dried fruit can all be used to make it. With fresh fruit compote on the side, it makes a fantastic breakfast meal.

Ingredients

2 cups milk

2 tablespoons (¼ stick) unsalted butter, more for greasing the pan

1 teaspoon vanilla extract

⅓ cup sugar

Pinch salt

½ loaf egg bread, cut into 2-inch cubes (about 5 to 6 cups)

2 eggs, beaten

Directions

Preheat the oven to 350°F. Warm the milk, butter, vanilla, sugar, and salt in a small saucepan over low heat. Cook until the butter melts, then remove from the heat and set aside to cool. In the meantime, grease a 4- to 6-cup baking dish and line it with cubed bread.
Whisk the eggs into the cooled milk mixture before pouring them over the bread. Bake for 30 to 45 minutes, or until the custard is set but still somewhat runny and the bread edges are browned. Warm or at room temperature, serve.

Panzanella Salad

Want to elevate your leftover bread? Do you have any ripe tomatoes? Try this traditional Tuscan Panzanella Salad! Make this ahead of time for dinner and serve it with grilled chicken.

Ingredients

4 cups tomatoes, peeled and chopped into big bits

4 cups day-old crusty bread (Italian or French loaf), sliced into slices the same size as the tomatoes.

1 peeled and seeded cucumber, sliced into big bits

1/2 chopped red onion

1 bunch of basil, torn into little bits

1/4 to 1/2 cup of good extra virgin olive oil

Season with salt and pepper to taste.

Directions:

Combine everything together and leave to marinate at room temperature for at least 30 minutes, covered.
Let it come to room temperature before serving if refrigerated. If you add meat, eggs, or cheese to this salad, keep it cold and bring it to room temperature before serving.