There's a reason they call it the daily bread -- it's never the same after 24 hours. Fortunately, thrifty cooks are always coming up with ways to make use of whatever's left over. Here are our favorites from the Food52 community. Stale never tasted so delicious.
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There's nothing to making this French toast. But there is one thing that makes it exceptional: cream. This recipe cuts to the chase, forgoing spices and extracts, and focussing instead on eggs, cream and challah. You whip together the eggs and cream, which form a custardy mixture, then dip the eggy bread into this custard -- make sure to gently squeeze the bread with your fingertips to draw the eggs and cream to the center -- and fry them in butter. Outside is a crisp crepe-like shell. Inside, pudding. What are you waiting for? - Amanda & Merrill Get the recipe Photo: Sarah Shatz
In his book, Naples at Table, Arthur Schwartz introduced me to the simple delights of pasta cooked with fried eggs. Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish -- to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I have added to and changed this recipe to fit my own tastes. I just love this dish -- the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish. The pangritata tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangritata and store it in my fridge -- it is great on so many things -- I use it to top fish, other pasta dishes, warm mushroom salads, etc. - Rhonda35 Get the recipe Photo: Sarah Shatz
Just think of this as strata gone wild. This is a rich, custardy bread pudding containing everything but the kitchen sink that somehow doesn't feel overwrought. A couple of details really make this dish stand out. First, you toast the bread cubes before combining them with the rest of the ingredients, which ensures a crunchy top layer. Second, you add raw, chopped shallot, which mellows slightly in the oven but still retains a nice, subtle kick. Prosciutto, goat cheese and parmesan make any additional salt gratuitous, while sliced mushrooms and copious amounts of fresh thyme give the bread pudding some depth. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
This is almost, but not quite, the traditional French onion soup that comes to mind. It starts with a full three pounds of onions and some smashed garlic, which you caramelize slowly and thoroughly in butter and olive oil. Take your time with the onions, and use the three-cheese combo instead of a deli slice. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
The dessert takes about five minutes to put together (not counting 45 minutes of soaking, during which time you can assemble the rest of your meal). And it calls for ingredients that you probably have lying around the house. We see this as the perfect impromptu dinner party dessert. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
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