The New Bakers Dozen
Old Bread Usage

The The Bakers Dozen: Old Bread Usage
By Thebaker (Thebaker) on Friday, June 14, 2002 - 05:59 pm: Edit

Hey all
Does any one have a idea to use old bread,
the chef has us making bread pudding for family , but I would like to make something different
for the family for dessert with the bread.


By Corey (Corey) on Saturday, June 15, 2002 - 12:33 am: Edit

Pigeon Chow.
We dump old bread out back, it's for the birds.

By Chefspike (Chefspike) on Saturday, June 15, 2002 - 12:52 am: Edit

In the old days,......Christ don't ya hate it when someone starts a sentance like that. HaHaHa
Hey Baker, I've got a recipe for old bread and cake that gets re-used into a really good cake.
Let me know if you want it.
You can use up old bread in so many ways in the kitchen, thicken soup and stews, trifles, dusting for cakes, tortes, and individual deserts.
Instead of dusting flour on fruit you can use ground up bread. You can use it in doughs and make things like flureons'(sp) or little muffins to accompany dishes, you can even recycle it back into bread. You can use it in meringue, instead of roasted hazelnuts, and make a soft Japonaise' bisquit for main course dishes.
There's so many use's I don't get why anyone would throw it out.
( thats not a hit, corey)
Hey George, Did you last the whole game? That was a pretty good one.

By Chefspike (Chefspike) on Saturday, June 15, 2002 - 01:00 am: Edit

Layer the bread with fruit and cream and left over mousse and nuts and a little cake and make a poor mans trifle.
If the bread is dry, brush some booze, or syrup on it. Serve a couple hours after it's made so it does not get to soggy. If you pack it tight enough into the bowl, you can unmold it and cover with almost anything. From meringue to mousse to ganache' to buttercream.
If I think of anything more, I'll get back to ya.

By Thebaker (Thebaker) on Saturday, June 15, 2002 - 07:11 am: Edit

Thanks for the ideas
Some of the ideas sound pretty interesting.

maybe a bit to much for family meal
but I will see what happens

By Pastrycrew (Pastrycrew) on Saturday, June 15, 2002 - 09:37 am: Edit

The Baker,

We use to make a dessert called the veiled maiden at a Norweigan restaurant I worked at.

We took bread crumbs with about 25% sugar and toasted them in a skillet. The dessert was then layered with sweetened whipped cream, cinnamon spiced apple sauce and the bread crumb mixture. About 3 layers worth. It's pretty simple but was a good seller.


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