There’s no question about it: we’re deep into feasting season, now. The days have gotten shorter, the air is crisp and chilly, and all we want to do is cozy up with our loved ones and tuck into
Of course, food is a traditional part of most festivities, and whether you’re cooking to celebrate a holiday or just someone who likes to whip up large, fantastic feasts for no reason at all, around this time of year, home cooks often find themselves with leftover ingredients on their hands. Don’t worry, though — you don’t need to waste all that food, or resign yourself to making plate after plate of vegan French toast until all your leftover bread bits are gone. There are simple and exciting ways to use up your leftover bread loafs. Here are some of our favorites.
We also highly recommend downloading theFood Monster App — with over 15, 000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out ourBread Archives!
Homemade Croutons Made In An Air Fryer
Bread pudding is the quintessential way to repurpose your leftover bread, namely because the dish actually benefits from using older, staler bread (rather than the fresh, fluffy stuff). The best part? It’s totally versatile. Whether you’re working with an old loaf of brioche or some quickly hardening slices of seasonal pumpkin bread, with a little creativity, you can turn it into a comforting pudding in no time.
TheApple Cinnamon Bread Pudding With Salted Caramel Sauce, pictured above, marries together all the flavors of autumn into a cozy, sweet dessert, as does this recipe forBanana Bread Pudding. Recipes like thisBlueberry and Oat Breakfast Bread Pudding or thisCherry Tomato and Kale Bread Puddingoffer more breakfast-friendly and savory options.
Panzanella is a rustic-tasting Italian salad from Tuscany, made from stale bread and tomatoes — in other words, the perfect way to turn your leftover bread into a refreshing salad or light meal. Go for a Panzanella if you find yourself in possession of a good, hearty, crunchy, dry bread that can stand up to the salad’s vinaigrette dressing and acidic tomatoes.
Spicy Italian Savoury Bread Pudding Recipe
TheWarm Autumn Panzanella With Cinnamon Cider Dressingis the perfect late-fall, early-winter iteration of Panzella, while thisGolden Beet Panzanellarecipe is innovative and unique.A salad with bread cubes that sop up all the juicy goodness from the dressing? Yes, please. Finally, thisPanzanella is classic and rewarding.
A famous Tuscan soup, Ribollita is a hearty potage that can be made in a variety of different ways. Traditionally, however, a Ribollita calls for leftover bread, cannellini beans, and an assortment of different vegetables, like kale, tomatoes, cabbage, carrots, onion, chard, or even potato.
The recipe for the15-Minute Rustic Ribollita, pictured above, yields a result that is somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans — and it’s a real time-saver. If you have a little more time, you can also try out thisTuscan Ribollita— it’s perfect for a rainy day.
Warm Barley Coffee With Soaked Bread (v)
Flavorful, warming, and bright, Romesco is a red sauce that hails from Catalonia, which is a region that sits on the Northeastern coast of Spain. While a traditional romesco doesn’t necessarily require bread — what you really need is a variety of nuts, garlic, oil (olive or sunflower), and red peppers, many recipes call for flour and/or old, crusty bread to help thicken the sauce and provide texture.
Raw foodies will want to give this recipe forRaw Romesco Soup, pictured above, a go. If you’re opting for a more traditional Romesco experience, try out this recipe for aCauliflower Steak Sandwich With Romesco Sauce, in which garlicky cauliflower steaks are smothered in tangy Romesco tomato sauce and topped with a dollop of creamy coleslaw. Finally, highlight the tangy flavor of the Romesco with this recipe forCaramelized Leeks With Romesco Sauce.
— aka German dumplings — a try.Knödel are boiled dumplings that are often made from flour, bread, and potatoes, and are delicious when paired with sauces, gravies, or brothsbecause they sop up all the flavor in a cozy, soul-affirming bite.
Easy 15 Minute Vegan Garlic Bread Recipe
TheseCranberry Bread Dumplings With Red Wine Mushroom Sauceare held together with ground flax seeds. Fresh cranberries, parsley, and chopped almonds not only make these dumplings festive and pretty to look at, but also they taste amazing. Served alongside a red wine mushroom sauce, the two go together like no other. Add them to your holiday spread, alongside a veggie loaf, or just make them on their own.
Blitzing your leftover bread into breadcrumbs is an obvious choice — but using those breadcrumbs to make plant-based meatballs is the inspired next step.
This recipe for aWalnut and Mushroom Meatball Sub, pictured above, is savory, slightly sweet from the red sauce, and gets texture and freshness from the walnuts, breadcrumbs, and kale, while this recipe forTempeh Meatballs calls for gluten-free breadcrumbs. Finally, theseLentil “Meat” Balls are full of protein and totally satisfying.
Maple Pecan Vegan Bread Pudding
Interested in learning more about how to repurpose leftover ingredients into delicious, inspired recipes everyone will enjoy? Read this feature onHow to Reuse Leftovers to Create New Dishes.
Reducing your meat intake and eating more plant-based foods is known to help withchronic inflammation ,heart health ,mental wellbeing ,fitness goals ,nutritional needs ,allergies ,gut health andmore !Dairy consumption also has been linked to many health problems, includingacne ,hormonal imbalance ,cancer ,prostate cancer and has manyside effects .
For those of you interested in eating more plant-based, we highly recommend downloading theFood Monster App — with over 15, 000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental andhealth benefits of aplant-based diet .A simple, make-ahead mixed mushrooms and spinach vegan savoury bread pudding recipe also known as strata. This eggless and dairy-free version is perfect for a totally scrumptious breakfast as well as a new classic dinnertime main or side dish.
Old Fashioned English Bread Pudding (dairy Free / Egg Free / Vegan)
Bread pudding usually sparks recollections of a warm homey dessert or sweet breakfast, but the effortless combination of stale bread, plant-based milk, a few herbs and vegetables also makes a pretty tasty savoury dish.
Savoury bread pudding is versatile and can accommodate an array of earthy or leafy vegetables, fresh herbs, filling legumes and beans, marinated tofu and nowadays we have a selection of rich vegan cheeses for extra flavour.
This recipe is surprisingly forgiving and can be put together in little time. In fact while we were filming this recipe, Kevin even mentioned, well that’s a recipe that is difficult to fail. He’s right. It’s a great recipe for beginners as well as experienced cooks alike.
Yotam Ottolenghi's Recipes For Using Up Leftover Bread
A savoury version of the classic bread pudding is not new to this blog. And I thought it was time to revisit this recipe with a few tweaks and a video. I’ve adjusted the ingredients to serve more. This savoury pudding is just right for any occasion, can even be made ahead of time and can be enjoyed either warm or cold.
Today’s video not only takes you through the usual step-by-step process but it is also part of a collaboration with a bunch of awesome vegan foodtubers. If you follow us on social media, you might have caught the buzz already. So if all this talk has stoked your interest and creativity, head to this video playlist to have a peek at everyone’s recipe or check out their blog.
** You may need more milk depending on the type of bread that you are using. Some bread will soak up more liquid.
Bread Pudding Is The Best Way To Save Stale Bread + Recipe
Heat a skillet on medium high temperature. Add in the mushrooms with a pinch of salt. Saute for about 2 minutes then add the spinach. Once spinach are lightly wilted, turn off the heat. Place the mushrooms and spinach in a bowl and set aside.
In a large mixing jug, add the rest of the non-dairy milk, the aquafaba (or more milk), the cornstarch mixture, the nutritional yeast and salt. Stir and mix well.
Pour some of the milk mixture (about 1/3 of the amount) onto the bread. Press the bread into the milk to soak it.This vegan bread pudding is golden and crispy on the outside and soft and delicious on the inside. Super easy, perfect comfort food. Divine served warm with vegan cream or ice cream.
How To Make Homemade Croutons
My mom freely admits she hates cooking and baking, but even she could get inspired to make a good bread pudding here and there. It’s easy enough and you pretty much always have the ingredients on hand.
This vegan bread pudding will surprise you with how good (and easy) it is. If you’ve never had bread pudding before, then don’t worry, it’s not nearly as weird as it sounds.
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Vegan Bread Pudding With Butterscotch Sauce
If you’re serving it with vegan whipped cream then definitely sweeten your cream with a little powdered sugar. This is not a super sweet dessert and if it’s served with plain
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