15 Summer Dinner Recipes That Use Up Stale Bread

Stale bread can shine in summer dinners with inventive recipes. Panzanella salad combines tomatoes and basil for a revitalizing side. Cheesy bread pudding casserole offers a comforting main dish, while stuffed ratatouille bread bowls provide a hearty option. Creamy spinach and artichoke dip pairs perfectly with crusty bread for an appetizer. Shrimp scampi with a crispy topping or an Italian sausage bake adds bold flavors to any meal. Discover even more delicious ways to elevate stale bread.

Panzanella Salad With Tomatoes and Basil

Panzanella Salad is a traditional Italian dish that beautifully combines stale bread with fresh, vibrant ingredients, making it a perfect summer meal.

This rustic salad is great for those who want to use up leftover bread while enjoying the seasonal bounty of ripe tomatoes and fragrant basil. It takes approximately 20 minutes to prepare, making it an ideal choice for a quick lunch or a light dinner, especially on warm summer evenings.

Ingredients:

• 4 cups stale bread, cubed
• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red onion, thinly sliced
• 1 bell pepper (any color), chopped
• 1 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Steps:

1. Prepare the Bread: If the stale bread is too hard, you can lightly toast the cubes in the oven at 350°F (175°C) for about 10 minutes until just crisp, but not browned. Remove from oven and let cool.
2. Combine Ingredients: In a large salad bowl, combine the chopped tomatoes, diced cucumber, sliced onion, and chopped bell pepper.
3. Add Bread and Basil: Add the bread cubes and torn basil leaves to the bowl with the vegetables.
4. Dress the Salad: Drizzle the olive oil and red wine vinegar over the salad. Season with salt and pepper to taste.
5. Toss and Rest: Gently toss all the ingredients together until the bread has absorbed some of the juices from the tomatoes and dressing. Let the salad rest for about 10 minutes to allow the flavors to meld before serving.

Variations and Tips:

• Add Protein: For a heartier meal, consider adding grilled chicken, seafood, or chickpeas.
• Different Vegetables: Feel free to include a variety of vegetables such as radishes, zucchini, or even fresh corn for added crunch and flavor.
• Cheese Option: Crumbled feta or mozzarella balls can bring a creaminess to the salad.
• Herb Infusion: Experiment with different herbs like parsley or mint for a unique twist.
• Make Ahead: Panzanella can be made ahead of time; just keep the bread separate until you’re ready to serve to prevent it from becoming too soggy.

Cheesy Bread Pudding Casserole

Cheesy Bread Pudding Casserole is a savory twist on the classic bread pudding, perfect for a cozy family dinner or a delicious brunch dish. This hearty casserole combines stale bread, a rich custard made from eggs and milk, and a medley of cheese to create a mouthwatering centerpiece that’s both comforting and satisfying.

Ideal for those who want to indulge while minimizing food waste, this dish can be prepared in about 30 minutes, with an additional baking time of 45 minutes.

Ingredients:

• 4 cups stale bread, cubed
• 2 cups milk
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the milk, eggs, garlic powder, onion powder, salt, and pepper until well combined.
3. Add the cubed stale bread to the bowl, ensuring it’s well coated in the egg mixture. Let it sit for about 10 minutes to allow the bread to soak up the custard.
4. Stir in the shredded cheddar, mozzarella, and half of the Parmesan cheese into the bread mixture until evenly distributed.
5. Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
7. Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.

Variations and Tips:

• Cheese Variations: Feel free to experiment with different types of cheese, such as Gruyère, feta, or goat cheese for a unique flavor profile.
• Add-Ins: Mix in cooked vegetables (spinach, bell peppers, or mushrooms) or cooked meats (bacon, ham, or sausage) for added flavor and nutrition.
• Spices: Customize the dish with your favorite herbs and spices, like thyme, rosemary, or red pepper flakes for a spicy kick.
• Store Leftovers: This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Freezing: You can freeze the uncooked casserole for up to 2 months. Just bake it straight from the freezer, adding extra time as needed.

Enjoy this delightful dish that not only helps reduce food waste but also warms the soul!

Italian Sausage and Bread Bake

Italian Sausage and Bread Bake is a hearty, casserole-style dish that combines the rich flavors of Italian sausage with the comforting texture of stale bread, creating a perfect meal for family gatherings or a satisfying dinner on a busy weeknight.

Ideal for those who love a mix of savory, savory foods, this recipe takes about 30 minutes of preparation time and an additional 30 minutes of baking, making it a convenient option for feeding a crowd or using up leftover bread.

Ingredients:

• 1 pound Italian sausage (mild or spicy, according to preference)
• 4 cups stale bread, cubed (such as Italian or French bread)
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion, bell peppers, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
3. Add the Italian sausage to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes.
4. In a large mixing bowl, combine the cubed stale bread, sautéed vegetable and sausage mixture, drained diced tomatoes, oregano, basil, salt, and pepper. Gently toss to combine.
5. Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly, then sprinkle the mozzarella and Parmesan cheese on top.
6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Once done, remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves if desired.

Variations and Tips:

• For a veggie-packed version, you can add other vegetables like zucchini, spinach, or mushrooms to the mix.
• Swap out the Italian sausage for turkey sausage or plant-based sausages for a lighter or vegetarian option.
• Feel free to experiment with different types of cheese, such as fontina or goat cheese, to change up the flavor profile.
• Make it ahead of time by assembling it in the dish and storing it in the refrigerator for up to a day before baking. Just increase baking time if it goes into the oven cold.

Creamy Spinach and Artichoke Dip With Stale Bread

Creamy Spinach and Artichoke Dip is a delightful dish perfect for gatherings, casual dinners, or even a cozy night in. This warm and cheesy dip brings together the rich flavors of spinach and artichokes, making it an ideal appetizer for sharing with friends and family.

With a preparation time of approximately 20 minutes and a baking time of 25 minutes, it’s a quick yet impressive dish that turns stale bread into a delicious vehicle for dipping.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Stale bread or baguette, sliced for serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.
3. Stir in the thawed spinach, chopped artichoke hearts, minced garlic, mozzarella cheese, and half of the Parmesan cheese.
4. Season the mixture with salt, black pepper, and red pepper flakes (if using). Mix until everything is evenly distributed.
5. Transfer the mixture into a baking dish and spread it out evenly. Sprinkle the remaining Parmesan cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden brown on top.
7. Remove from the oven and let it cool slightly before serving with slices of stale bread or baguette for dipping.

Variations and Tips:

• For a healthier version, you could substitute Greek yogurt for the sour cream and use low-fat cream cheese.
• Add diced jalapeños for a spicy kick or mix in some cooked and crumbled bacon for extra flavor.
• If you want a more robust flavor, consider adding a tablespoon of lemon juice or a dash of Worcestershire sauce.
• To make ahead, prepare the dip and store it in the refrigerator until you’re ready to bake; it can be kept for up to 2 days in advance.
• Serve alongside crudités, such as carrots, bell peppers, or cucumber slices, for a fresh crunch.
• Feel free to experiment with different cheese types, such as cheddar or Pepper Jack, for varied flavor profiles.

Ratatouille-Stuffed Bread Bowls

Ratatouille-Stuffed Bread Bowls are a delightful twist on the classic French ratatouille, combining tender roasted vegetables with stale bread to create a hearty, flavorful dish. This recipe is perfect for summer gatherings or a comforting family dinner, allowing you to make use of leftover bread while providing a nutritious option that can satisfy both vegetarians and omnivores alike.

With a preparation time of about 30 minutes and a total cooking time of 45 minutes, these bread bowls are an easy yet impressive meal option.

Ingredients:

• 4 stale bread rolls or a round loaf of stale bread
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Grated parmesan or goat cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the diced eggplant, zucchini, bell pepper, cherry tomatoes, onion, and garlic. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the bread bowls. Using a serrated knife, carefully cut the tops off the bread rolls or cut a circular opening in the top of the bread loaf. Hollow out the insides, leaving a thick enough wall to hold the filling.
5. Once the vegetables are roasted, remove them from the oven and let them cool slightly. Spoon the ratatouille mixture into each bread bowl, filling them generously.
6. Place the stuffed bread bowls on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, allowing the bread to crisp up slightly.
7. If desired, top with grated parmesan or goat cheese during the last few minutes of baking for an extra layer of flavor.
8. Remove from the oven and garnish with fresh basil leaves before serving.

Variations and Tips:

• Feel free to customize the vegetable filling with whatever seasonal produce you have on hand, such as mushrooms or spinach.
• For a spicy kick, add a pinch of red pepper flakes to the vegetable mixture before roasting.
• Serve with a side salad for a reviving accompaniment.
• Any leftover ratatouille can be stored and enjoyed as a topping for pasta or a spread for sandwiches.
• Make individual portions with smaller rolls or use a larger loaf for sharing. Adjust cooking times accordingly based on the size of the bread.

Garlic Bread Croutons for Summer Salads

Garlic bread croutons are a delightful way to add crunch and flavor to your summer salads while making great use of stale bread.

This dish is perfect for anyone looking to elevate their salads with a savory twist, and it can be prepared in just about 15 minutes. Not only do these croutons provide texture, but their garlic-infused taste complements a wide variety of salad ingredients, from leafy greens to roasted vegetables.

Ingredients:

• 2 cups of stale bread, cut into bite-sized cubes
• 4 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1 teaspoon of dried Italian herbs (oregano, basil, thyme, etc.)
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bread: In a large bowl, combine the stale bread cubes with olive oil, minced garlic, dried herbs, salt, and pepper. Toss until the bread is evenly coated with the mixture.
3. Spread on Baking Sheet: Line a baking sheet with parchment paper and spread the garlic bread mixture in a single layer.
4. Bake: Bake in the preheated oven for 10-12 minutes, or until the croutons are golden brown and crispy, tossing halfway through to guarantee even browning.
5. Add Cheese (Optional): If desired, sprinkle grated Parmesan cheese over the croutons during the last 2 minutes of baking for an extra cheesy touch.
6. Cool and Serve: Remove from the oven and allow the croutons to cool slightly. Sprinkle over your favorite salad or enjoy as a crunchy snack.

Variations & Tips:

• Herb Variation: Experiment with different herbs like rosemary or parsley for unique flavors.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper for some heat.
• Storage: Store leftover croutons in an airtight container at room temperature for up to a week.
• Serving Ideas: These croutons are not just for salads; try them on soups or as a topping for casseroles!

Loaded Bruschetta With Seasonal Veggies

Loaded bruschetta with seasonal veggies is a vibrant and flavorful appetizer that celebrates the freshness of summer produce while making clever use of stale bread. It’s a perfect dish for gatherings, barbecues, or as a light meal, ready in just 30 minutes. This recipe serves about 4 people, making it ideal for a summer evening when you want to impress friends and family with minimal fuss.

Ingredients:

• 4 slices of stale bread (baguette, ciabatta, or your choice)
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Prepare the Bread: Preheat your oven to 400°F (200°C). Arrange the stale bread slices on a baking sheet and drizzle with a small amount of olive oil. Toast them in the oven for about 10 minutes until they are golden and crispy. Remove and set aside.
2. Sauté the Vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Then, add the diced zucchini, bell pepper, and red onion, and cook for 5-7 minutes until they are tender.
3. Add Corn and Tomatoes: Stir in the cherry tomatoes and corn, then season with salt, pepper, and balsamic vinegar. Cook for an additional 3-4 minutes until the tomatoes are slightly softened but still retain their shape.
4. Assemble the Bruschetta: Remove the skillet from heat and stir in the fresh basil. Spoon a generous amount of the sautéed veggie mixture onto each toasted bread slice.
5. Finish and Serve: If desired, sprinkle grated Parmesan cheese on top of each bruschetta for added flavor. Serve immediately while the bread is still warm.

Variations and Tips:

• Suggestions for Veggies: Feel free to switch up the vegetables based on what’s in season or what you have on hand. Eggplant, asparagus, or ripe avocado would all make great alternatives.
• Add Protein: For an extra boost of nutrition, consider adding cooked chickpeas or grilled chicken to the vegetable mix.
• Make it Vegan: Omit the Parmesan cheese or use a vegan cheese alternative for a dairy-free version.
• Herb Infusion: Mixing in other fresh herbs, like oregano or parsley, can enhance the flavor profile.
• Serving Alternatives: This dish can also be served as a topping for salads or enjoyed as a filling snack on its own.

Enjoy your loaded bruschetta with seasonal veggies, and don’t forget to pair it with a chilled summer drink!

Savory Bread and Zucchini Fritters

Savory Bread and Zucchini Fritters are a delicious and creative way to use stale bread while incorporating fresh vegetables. These fritters are crispy on the outside and soft on the inside, making them an ideal appetizer or side dish for summer gatherings or family dinners. Packed with flavor and a hint of cheese, they are perfect for vegetarians and can be made in about 30 minutes, making them an easy and quick option for a weeknight meal.

Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 cup stale bread, torn into small pieces
• 1/2 cup grated Parmesan cheese
• 1/4 cup flour (all-purpose or gluten-free)
• 2 large eggs
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Fresh herbs (like parsley or basil) for garnish (optional)

Cooking Steps:

1. Start by placing the grated zucchini in a clean kitchen towel or cheesecloth, twisting and squeezing out excess moisture. This is essential to avoid soggy fritters.
2. In a large mixing bowl, combine the squeezed zucchini, stale bread pieces, grated Parmesan cheese, flour, eggs, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
4. Once the oil is hot, use a spoon or your hands to form small patties from the fritter mixture and carefully place them in the skillet, making sure not to overcrowd the pan.
5. Fry the fritters for about 3-4 minutes on each side or until golden brown and crispy. You may need to adjust the heat to prevent burning.
6. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. Serve warm, garnished with fresh herbs if desired.

Variations & Tips:

• Feel free to add other herbs and spices to the mixture, such as chili flakes for a bit of heat or dill for a fresher taste.
• If you have any leftover vegetables like bell peppers or corn, chop them finely and mix them in for added texture and flavor.
• For a gluten-free version, substitute the flour with a gluten-free all-purpose mix or chickpea flour.
• These fritters can also be baked! Preheat the oven to 400°F (200°C) and place the formed fritters on a parchment-lined baking sheet. Brush gently with oil and bake for about 20 minutes, flipping halfway through.

Tomato and Bread Soup With Fresh Herbs

Tomato and Bread Soup, also known as Panzanella soup, is a rustic and comforting dish that transforms stale bread and ripe tomatoes into a hearty meal. This recipe is perfect for summer days when tomatoes are at their peak and is ideal for both vegans and those looking for a simple, zero-waste dinner option. The preparation takes about 30 minutes, making it a quick and healthy choice for busy weeknights or laid-back weekend lunches.

Ingredients:

• 4 cups ripe tomatoes, chopped
• 2 cups stale bread, torn into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon balsamic vinegar

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the chopped tomatoes to the pot and cook until soft and juicy, about 5 to 7 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer, and let simmer for 10 minutes.
5. Stir in the torn stale bread, ensuring all pieces are submerged in the broth. Simmer for another 5 minutes until the bread is softened.
6. Remove the pot from heat. Stir in the fresh herbs and season with salt and pepper to taste. If using, add the balsamic vinegar for an extra depth of flavor.
7. Blend the soup with an immersion blender until smooth, or leave it chunky if you prefer texture. Serve hot, garnished with additional fresh herbs if desired.

Variations and Tips:

• Add a splash of lemon juice or a pinch of red pepper flakes to enhance the soup’s brightness and spice.
• Incorporate other vegetables such as zucchini or bell peppers for added nutrition.
• If you have any soft cheese like mozzarella or feta on hand, crumbling it on top of the soup just before serving adds a delightful creaminess.
• For non-vegetarian versions, you can use chicken broth instead of vegetable broth.
• Serve with a side of crusty bread dipped in olive oil for a full Italian-inspired meal.

Spinach and Feta Stuffed Chicken With Breadcrumb Topping

Spinach and Feta Stuffed Chicken With Breadcrumb Topping is a delightful dish that blends savory flavors and textures, making it perfect for a hearty summer dinner. This recipe is ideal for families or gatherings, offering a satisfying and nutritious meal that can impress your guests. The preparation time is approximately 30 minutes, and the total cooking time is about 35 minutes, allowing you to serve a delicious meal even on a busy weeknight.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup breadcrumbs (preferably stale)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a medium bowl, combine the chopped spinach, feta cheese, minced garlic, olive oil, dried oregano, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Stuff the Chicken: Using a sharp knife, create a pocket in each chicken breast. Stuff each pocket generously with the spinach and feta mixture.
4. Prepare the Breadcrumb Topping: In another bowl, mix the breadcrumbs with grated Parmesan cheese (if using), a drizzle of olive oil, salt, and pepper.
5. Season the Chicken: Lightly coat the stuffed chicken breasts with olive oil and sprinkle with salt and pepper on both sides.
6. Top the Chicken: Place the stuffed chicken breasts on a baking sheet. Spoon the breadcrumb mixture evenly over the top of each chicken breast, pressing down slightly to adhere.
7. Bake: Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through and the topping is golden and crisp.
8. Serve: Once cooked, remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley before serving.

Variations and Tips:

• Add Vegetables: Feel free to add other vegetables to the stuffing, such as sun-dried tomatoes or artichokes, to enhance the flavor.
• Make It Spicy: For a kick, add crushed red pepper flakes to the spinach mixture.
• Use Different Cheeses: Substitute feta with goat cheese or mozzarella for different flavor profiles.
• Chicken Alternatives: If you prefer, use turkey breasts or pork chops instead of chicken.
• Make Ahead: You can prepare the stuffed chicken in advance and refrigerate it until you’re ready to bake for an easy weeknight meal.
• Serving Suggestion: Pair with a fresh salad or roasted vegetables to complete the meal.

Mediterranean Bread Salad With Chickpeas

Mediterranean Bread Salad with Chickpeas is a vibrant and hearty dish that celebrates the flavors of summer, perfect for those looking to use up stale bread while enjoying a healthy meal. This dish, also known as Panzanella, is great for vegetarians, packed with protein from the chickpeas, and can serve as a main course or a side salad. Preparation time is around 20 minutes, making it an excellent choice for a quick and satisfying summer dinner.

Ingredients:

• 4 cups cubed stale bread (preferably sourdough or ciabatta)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. In a large bowl, combine the stale bread cubes with the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad ingredients and gently toss to combine, ensuring the bread absorbs some of the dressing and flavors.
4. Let the salad sit for about 10 minutes before serving to allow the bread to soak up the dressing and the flavors to meld.

Variations and Tips:

• Feel free to add other vegetables like radishes or artichoke hearts, depending on what you have on hand.
• For more protein, consider adding crumbled feta cheese or grilled chicken to the salad.
• To give the salad a bit of crunch, you can toast the stale bread cubes in the oven for 10 minutes at 350°F (175°C) before tossing them with the other ingredients.
• If you prefer a tangier flavor, you can add an extra tablespoon of red wine vinegar or squeeze in some fresh lemon juice.
• This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days; however, the bread may become soggy.

Shrimp Scampi With Garlic Bread Topping

Shrimp Scampi with Garlic Bread Topping is a delightful seafood dish that marries the flavors of succulent shrimp sautéed in a garlicky butter sauce with a crunchy, savory topping made from stale bread.

Ideal for seafood lovers and perfect for summer gatherings, this recipe is not only quick to prepare, taking about 30 minutes, but also makes use of leftover bread, allowing you to minimize waste while enjoying a delicious meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine or chicken broth
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1 cup stale bread, torn into small pieces
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Olive oil for drizzling

Cooking Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
3. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using).
4. Sauté the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
5. Pour in the white wine or chicken broth and lemon juice, stirring to combine.
6. Cook for an additional 2-3 minutes, allowing the sauce to slightly reduce. Remove the skillet from heat.
7. Preheat your oven to 375°F (190°C).
8. In a separate bowl, combine the torn stale bread, grated Parmesan cheese, chopped parsley, and a drizzle of olive oil.
9. Mix until the bread is evenly coated.
10. Spoon the shrimp mixture into a baking dish and top evenly with the garlic bread mixture.
11. Bake in the preheated oven for about 10-12 minutes, or until the top is golden brown and crispy.
12. Remove from oven and garnish with additional parsley and lemon wedges if desired. Serve immediately.

Variations and Tips:

• For a spicier kick, add diced jalapeños or switch to a spicy chili oil instead of regular olive oil.
• If you want to include veggies, consider adding cherry tomatoes or asparagus to the skillet when cooking the shrimp.
• This dish pairs well with a side salad or cold pasta salad for a revitalizing summer meal.
• Feel free to swap the shrimp for another seafood option, like scallops or crab meat. Adjust cooking times accordingly for different proteins.
• Experiment with different herbs like basil or dill for varied flavors.
• To make it gluten-free, use gluten-free bread for the topping.

Breaded Eggplant Parmesan Stack

Breaded Eggplant Parmesan Stack is a delicious and hearty vegetarian dish that brings together layers of crispy eggplant, tangy marinara sauce, and gooey melted cheese, all held together with sturdy slices of stale bread. This dish is perfect for family gatherings, weeknight dinners, or impressing guests at a summer barbecue.

With a prep time of about 20 minutes and a cook time of 30 minutes, you can serve a satisfying meal in less than an hour.

Ingredients:

• 2 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs (preferably made from stale bread)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves (for garnish, optional)
• Olive oil (for frying)

Cooking Steps:

1. Prepare the Eggplant: Slice the eggplants into 1/2 inch thick rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
2. Breading Stations: Set up three shallow bowls – one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, Italian seasoning, salt, and pepper.
3. Bread the Eggplant: Coat each eggplant slice first in flour, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until fully coated. Repeat for all slices.
4. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side, or until golden brown and crispy. Place them on a paper towel-lined plate to absorb excess oil.
5. Assemble the Stacks: In a baking dish, layer the fried eggplant slices with marinara sauce and a mix of mozzarella and Parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
6. Bake: Preheat your oven to 375°F (190°C). Bake the assembled stacks for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Let it cool for a few minutes, garnish with fresh basil leaves, and serve warm.

Variations and Tips:

• Add Protein: For a heartier dish, layer cooked spinach, ground turkey, or Italian sausage between the eggplant layers.
• Make It Zucchini: Substitute half of the eggplant with thinly sliced zucchini for added flavor and nutrition.
• Follow a Gluten-Free Diet: Use gluten-free breadcrumbs and flour to make a gluten-free version.
• Use a Broiler: For an extra crispy top, switch to broiling for the last 5 minutes of cooking, but keep an eye to prevent burning.
• Leftovers: This dish can be stored in the refrigerator for up to 3 days and reheated in the oven.

Summer Vegetable and Bread Casserole

This Summer Vegetable and Bread Casserole is a delightful dish perfect for using up stale bread while celebrating the fresh flavors of seasonal vegetables.

It’s an excellent option for those looking for a vegetarian main course or a side dish for summer gatherings, and it can be prepped in about 30 minutes, with an additional 30 minutes for baking, making it easy for weeknight dinners or weekend entertaining.

Ingredients:

• 4 cups stale bread, torn into bite-sized pieces
• 2 cups mixed summer vegetables (zucchini, bell peppers, tomatoes, corn)
• 1 cup shredded mozzarella cheese
• 1 cup milk
• 3 large eggs
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the torn bread, mixed vegetables, and half of the mozzarella cheese. Toss well to distribute evenly.
3. In another bowl, whisk together the milk, eggs, garlic, oregano, salt, and pepper until well combined.
4. Pour the milk and egg mixture over the bread and vegetable mixture, gently stirring until the bread is soaked and all ingredients are combined.
5. Transfer the mixture into the greased baking dish and spread it out evenly. Top with the remaining mozzarella cheese.
6. Bake in the preheated oven for 30-35 minutes or until the casserole is set in the middle and the cheese is golden and bubbly.
7. Let it cool for a few minutes before slicing and serving. Garnish with fresh basil if desired.

Variations and Tips:

• Feel free to customize the casserole with your favorite vegetables or whatever is in season; spinach, asparagus, or eggplant are great additions.
• For a richer flavor, you can add some crumbled feta or goat cheese along with the mozzarella.
• This dish can be prepared a day ahead; just cover and refrigerate it before baking. Add an extra 10 minutes to the cooking time if baking from cold.
• Serve this casserole warm as a stand-alone dish or pair it with a fresh salad for a complete meal.

Peach and Blueberry Bread Pudding

Peach and Blueberry Bread Pudding is a delightful summer dessert that transforms stale bread into a rich, flavorful treat. This dish combines sweet, juicy peaches and tangy blueberries, making it perfect for family gatherings, potlucks, or simply indulging on a warm evening.

With a preparation time of about 20 minutes, followed by 45 minutes of baking, it’s an easy and comforting way to repurpose unused bread into something delicious!

Ingredients

• 4 cups stale bread, cubed
• 2 cups fresh peaches, diced
• 1 cup fresh blueberries
• 2 cups milk
• 3 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• Optional: powdered sugar for dusting

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cubed stale bread, diced peaches, and blueberries, mixing gently to avoid crushing the fruit.
3. In another bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well blended.
4. Pour the milk mixture over the bread and fruit, ensuring all pieces are coated. Allow it to sit for about 10 minutes so the bread can absorb the liquid.
5. Drizzle the melted butter over the top of the mixture.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the pudding is set.
7. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips

• Fruits: Feel free to substitute or mix in other fruits like strawberries, raspberries, or blackberries for different flavors.
• Bread Types: Challah, brioche, or even leftover baguettes can add unique textures and tastes.
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert.
• Make-Ahead: This bread pudding can be assembled a day ahead; simply cover and refrigerate. Bake it the next day for a freshly baked dessert.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Enjoy this comforting and fruity Peach and Blueberry Bread Pudding, a perfect way to celebrate the flavors of summer while minimizing waste!