If you find yesterday's loaf in your bread bin, make something tasty out of it. Stale or fresh, white or rye - any bread in the house is easy to find use. Try making delicious charlotte or pudding, dry homemade croutons, croutons, and even soup.
Toast with beer
From the leftovers of white, grain or rye bread, you can make mouth-watering croutons with beer and cheese.
You will need:
- bread;
- 0.5 liters of light beer;
- 200 g of cheese;
- 1 teaspoon of mustard;
- salt;
- ground black pepper.
Cut the bread into slices, grate the cheese. Pour the beer into a saucepan and boil. Add grated cheese, mustard, salt and pepper. While stirring, cook until lightly thickened. Cool the mixture slightly and spread over the prepared bread. Place the croutons on a baking sheet and bake in an oven preheated to 180 ° C. Serve hot.
Charlotte
The apple dessert, loved by many, can be made not from dough, but from the remains of bread. Charlotte from a white loaf turns out to be especially tender.
You will need:
- 100 g of fresh white bread crumbs;
- 25 g butter;
- 100 g of sugar;
- 2 sweet and sour apples;
- 1 teaspoon of ground cinnamon;
- vegetable oil for mold lubrication.
Peel and core the apples. Cut the fruit into thin slices. Melt the butter, add the apple slices, 50 g sugar and half a teaspoon of cinnamon. Simmer for 10 minutes while stirring.
Mix the bread crumbs with the remaining sugar. Lubricate the form with vegetable oil. Spread out two-thirds of the bread crumbs, spreading them over the bottom and sides. Place the apples on top and cover them with the remaining crumbs.
Place the dish in an oven preheated to 170 ° C. Bake the charlotte for about 20 minutes. Serve sprinkled with the remaining cinnamon. As an accompaniment, creamy yogurt without additives or vanilla ice cream are suitable.
Sweet Bread Soup
This dish is popular in the Baltics and is usually served as a dessert. For cooking, take rye bread with various sweet additives - honey, molasses, malt.
You will need:
- 250 g rye crackers;
- 1, 5 glasses of water;
- 6 sour ripe apples;
- 1 cup of sugar;
- 3 carnation buds;
- 1 teaspoon lemon zest;
- 0.5 cups of heavy cream.
Soak the crackers in water for several hours. Peel and cut the apples into small cubes. Add them to the breadcrumbs, place the mixture on the stove and cook until it turns into a gelatinous mass and the apples are tender. Remove the bread mass from the heat and strain through a colander. Return the mixture to the saucepan, add sugar and cook until the crystals are completely dissolved, without bringing the soup to a boil.
Whip the cream into a strong foam. Divide them into small bowls and serve with hot soup on bowls.
