Freezing Foods Made From Bread Surplus
I know, right!? Look at all that bread!
I took bags and bags to share with my neighbors & they were so glad to get loaded up on this beautiful bread! I decided I’d make the most out of the rest, knowing that if I just froze it, even if I wrapped it carefully, it would only last so long. Sooooo, here’s what I did!
First order of business for any salad lover is CROUTONS of course! And I enjoy making foods that are forgiving in the recipe – ya know, the kind you don’t have to measure precisely and they come out fantastic. I tossed my bread (cut into crouton size bits) in an oil/butter blend. About 3 parts oil to 1 part butter, melted and drizzled over the cubes.
Then I tossed those beautiful little cubes in salt, garlic powder, crushed red pepper, and dried parsley. I am a big fresh herb lover, but I didn’t have any on hand and I had dried the parsley last fall from the garden and it still has amazing flavor.
Doesn’t that make you just want a salad?!
I baked them on a cookie sheet at 350 for anywhere between 25-35 min. Watching their coloring is more important than assigning an exact time they’ll be done. You don’t want them to turn too brown – just golden!
My crouton haul ended up being enough to top a large salad to feed my whole family 13 times this summer! (I had taken the picture above before I had decided to make MORE!) They are the best croutons I’ve ever crunched!
Next up – bread pudding. I used the recipe from Paula Deen except I replaced a lot of the milk in her recipe with a surplus of homemade kefir I also had on hand and it was fantastic! I’m so glad I made that choice – the kefir gave the bread pudding a wonderful flavor.
I also made french toast casserole. (Using both croissants and french bread.) Again, I used Paula Deen‘s recipe as a guide, but made it my own in terms of the amounts of spices and sugar. I tend to estimate when I do this kind of cooking because, well, because I can! Not all endeavors in the kitchen are this forgiving, so I enjoy it when I can.
I will admit, by the end of this bread frenzy, the mixture for the bread pudding kind of looked a lot like the mixture for the french toast casserole with cinnamon and nutmeg added in. (Shhh… I cheat. Don’t tell. )
Final count for my day well spent?
- 13 bags of croutons
- 4 bread pudding casseroles
- 4 french toast casseroles
What types of surplus foods have you been blessed with and how did you preserve them for use?
Let us know! Please let us know you stopped by; we’d love to hear your story!
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