Recipes

Don't Know What To Do With Your Day Old Bread....?

Here are a few Ideas...

Garlic-Rubbed Toast

Cut slices of your day old sourdough and pan fry it in a skillet with olive oil until nicely browned on both sides. Once browned, and still hot, take a raw garlic clove and rub it on both sides of the toast. Finish with a sprinkling of coarse sea salt and then enjoy with some fresh tomatoes from the farmers market, drizzled with extra virgin olive oil.

Strata

A Strata is a savory bread pudding, that can have different ingredients swapped out for different versions. E.g. Broccoli Rabe, Sausage, Cherry Tomatoes. Or Mushrooms, Onions & Cheese. Or whatever you want as a version that peaks your interest.

Serves four to six
  • ½ pound day old bread, cut into ¾" to 1" cubes
  • 1 Yellow Spanish Onion, medium dice
  • 1 lb. Sweet Italian Sausage, removed from casing
  • 1 bunch Broccoli Rabe, blanched and cut into 1" pieces
  • 2 Garlic Cloves, sliced
  • 1/2 tsp Red Pepper Flakes (optional)
  • 4 large eggs
  • 1½ cups Milk
  • 2 ounces Gruyère cheese, grated (½ cup, tightly packed)
  • 1 ounce Parmesan cheese, grated (¼ cup, tightly packed)
  • 2 tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • ½ teaspoon salt
  1. Pre-heat oven to 350 degrees. In a sauté pan, add 1 tbs olive oil, and then add the sweet sausage which has the casing removed. Press them down so they are flattened out and sauté until browned on one side. Once browned, flip over and continue to brown on the other side. Once both sides are browned, remove from pan and set aside. Once cool, cut the sausage into medium size (bite size) pieces.
  2. In the same sauté pan, add another tbs of olive oil and then add your onions and garlic and  sauté until lightly browned. Remove from pan.
  3. For the Broccoli Rabe, bring a large pot of water to a boil, add 3 tbs salt, and once boiling, boil your broccoli rabe for 2 min. Once done, remove from the boiling water and transfer into a bowl with cold water in it to stop the cooking. After 5 min., strain and spin dry in a salad spinner, and if one's not available, pat dry with a towel. Once dry, cut the Broccoli Rabe into 1" pieces.
  4. In a separate large bowl, combine the milk, eggs, pepper, 1 tsp salt, gruyere and parmigiano. mix together well and once mixed, add in your cubed bread, sausage, onions & garlic, and broccoli rabe. You can add in some red pepper flakes if you choose. Mix all this together well and let the bread absorb the liquid for 15 min.
  5. After 15 min. transfer the mix to a buttered caserole dish, top it with a bit more grated gruyere and parmigiano, and then cover with foil. Transfer to teh frig and let sit overnight (this isn't required, and if you cooke the same day you prepare it, then allow the strata to sit for 1 hr. before baking).
  6. Bake: Remove the foil if coming out of the frig. Bake the strata for 40-50 minutes or until the top is crusty and the strata has puffed up noticeably. Let cool for 10 min. then enjoy!

Sourdough Panzanella Salad

Serves 6
  • 4 oz Sourdough Bread, preferably stale, cut into 1-inch cubes (about 3 cups)
  • 6 tbs extra-virgin olive oil, more to taste
  • ¾ tsp kosher salt, more to taste
  • 2 lbs heirloom tomatoes, cut into bite size dices
  • ½ cup thinly sliced red onion
  • 1 garlic cloves, grated to a paste
  • 2 tbs red wine vinegar, more to taste
  • 1 tbs chopped fresh oregano or thyme (or a combination)
  • 1/4 tsp red-pepper flakes (optional)
  • Black pepper, to taste
  • ½ cup sliced cucumber (optional)
  • ½ cup torn basil leaves
  • ¼ cup parsley leaves, roughly chopped
  1. Heat oven to 425 degrees. Spread the bread cubes on a baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and have pale golden brown edges, about 7 to 15 minutes. Let cool.
  2. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic paste, 1 tablespoon vinegar, oregano or thyme (or both), ¼ teaspoon salt and the red-pepper flakes if using.
  3. In a medium bowl, combine remaining 1 tbs vinegar, ¼ teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil.
  4. Add bread cubes, cucumber, and tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, torn basil leaves, parsley, and a touch more vinegar and salt if needed just before serving.

Sourdough French Toast

Serves 4

  • 2 whole eggs
  • 2 egg yolks
  • 2 cups whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • Pinch of salt
  • Unsalted butter, for cooking
  • 8 slices Sourdough bread, sliced ¾-inch thick
  1. In a bowl, whisk the eggs, additional yolks, milk, vanilla, cinnamon and salt until foamy and smooth.
  2. Place the slices of bread in the bowl, one by one, with the egg mixture. Turn them a few times in the mixture until evenly saturated and then place them to the side, and continue until all slices have been soaked.
  3. Heat a large cast iron skillet or stainless steel saute pan on medium heat. Once hot, add a 1/2 tbs butter to the pan, spread across the bottom of the pan and then add in 2 slices of the sourdough (or more if it'll fit), and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom. Once browned, flip over, add another small pat of butter, and allow the second side to sizzle until golden brown. Once both sides are cooked, remove from pan place to the side while cooking the rest of the slices. You can keep them warm in a 200 degree oven in the meantime.
  4. Serve with maple syrup or your favorite accompaniment.