12 Easy Recipes With Bread

Just as a skilled artist transforms a blank canvas into a masterpiece, you can turn ordinary bread into extraordinary dishes that'll impress your family and friends. Whether you're dealing with day-old baguettes or forgotten sandwich loaves, there's no need to let good bread go to waste. From crispy, golden-brown French toast to savory bread puddings bursting with herbs and cheese, these 12 recipes will show you how to elevate simple slices into memorable meals that everyone will crave.

Classic French Toast

Classic French Toast is a beloved breakfast dish that transforms simple sliced bread into a deliciously sweet and comforting meal. Dating back to Roman times, this dish was originally created as a way to utilize stale bread, mixing it with milk and eggs to restore moisture and create a satisfying meal.

What makes French toast special is its versatility – it can be dressed up with various toppings like fresh fruits, maple syrup, whipped cream, or kept simple with just a dusting of powdered sugar. The key to perfect French toast lies in achieving the right balance of egg mixture absorption and achieving that golden-brown exterior while maintaining a custardy interior.

• 8 thick slices of day-old bread
• 4 large eggs
• 1 cup whole milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons butter for cooking
• Maple syrup for serving
• Powdered sugar for dusting

In a shallow bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined. Dip each bread slice into the egg mixture, allowing it to soak for about 30 seconds on each side. The bread should be saturated but not falling apart.

Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Place the soaked bread slices on the heated surface and cook for 3-4 minutes on each side until golden brown. Work in batches, adding more butter as needed, until all slices are cooked. Serve immediately while hot, topped with maple syrup and a dusting of powdered sugar.

For best results, use slightly stale bread as it absorbs the egg mixture better without falling apart. If using fresh bread, lightly toast it first to remove excess moisture. The temperature of your cooking surface is crucial – too hot and the outside will burn before the inside cooks; too cool and the French toast will become soggy. Also, avoid pressing down on the bread while cooking as this can make it dense and less fluffy.

Homemade Bread Pudding

Old-fashioned bread pudding transforms stale bread into a delightfully warm, custard-like dessert that's both comforting and economical. This classic recipe has been passed down through generations, combining simple ingredients to create a rich, satisfying treat that can be served warm or cold.

The beauty of bread pudding lies in its versatility – it can be made with various types of bread, from basic white bread to brioche or challah. The key is using day-old bread, which better absorbs the custard mixture and creates the perfect texture when baked.

Ingredients:

• 6 slices day-old bread, cubed
• 2 tablespoons butter, melted
• 4 eggs
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)

Preheat the oven to 350°F and butter a 9×13-inch baking dish. Place the bread cubes in the prepared dish and drizzle with melted butter. In a medium bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour this mixture over the bread cubes, gently pressing down to ensure all bread is coated. If using raisins, sprinkle them evenly throughout. Let stand for 10 minutes to allow the bread to soak up the custard.

Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. To test doneness, insert a knife in the center – it should come out clean. Allow to cool for 10-15 minutes before serving.

For best results, avoid using fresh bread as it won't absorb the custard mixture as effectively. If your bread isn't stale enough, you can cube it and leave it out overnight, or toast it lightly in the oven. The pudding can be refrigerated for up to 5 days and reheated in the microwave or oven when ready to serve. For added decadence, consider serving with vanilla sauce, caramel sauce, or a scoop of vanilla ice cream.

Garlic Parmesan Croutons

Garlic Parmesan croutons are a delicious way to transform day-old bread into crispy, flavorful bites that can elevate any salad or soup. These homemade croutons offer a perfect balance of garlic and cheese flavors, with a satisfying crunch that store-bought versions simply can't match.

Making your own croutons not only reduces food waste by using bread that might otherwise be discarded, but also allows you to control the seasonings and oil content. The process is straightforward and requires minimal ingredients, making it an ideal recipe for both novice and experienced cooks.

• 6 cups day-old bread, cut into 1-inch cubes
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat your oven to 375°F (190°C). In a large bowl, combine the olive oil and minced garlic. Add the bread cubes and toss thoroughly to ensure even coating. Sprinkle the Parmesan cheese, Italian herbs, salt, and pepper over the bread cubes, tossing again to distribute the seasonings evenly.

Spread the seasoned bread cubes in a single layer on a large baking sheet. Bake for 15-20 minutes, stirring halfway through, until the croutons are golden brown and crispy. Allow them to cool completely on the baking sheet before storing.

For best results, use bread that's at least one day old, as fresh bread can be too soft and won't crisp up as well. Store the cooled croutons in an airtight container at room temperature for up to two weeks. If they lose their crispness, you can refresh them by placing them in a 350°F oven for 5 minutes.

Savory Bread Casserole

Savory bread casserole transforms day-old bread into a delicious, hearty dish that combines crusty bread pieces with savory ingredients. This versatile recipe works well for breakfast, brunch, or dinner, making it an excellent choice for meal planning or entertaining guests.

This comfort food classic draws inspiration from traditional bread puddings but takes a savory turn with the addition of cheese, herbs, and vegetables. The bread soaks up the egg mixture while maintaining some texture, creating a satisfying contrast between the crispy top and the soft, flavorful interior.

• 8 cups day-old bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheese (cheddar or gruyere)
• 1 cup diced onion
• 1 cup diced bell peppers
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish. In a large bowl, whisk together eggs, milk, and cream. Add salt, pepper, and herbs. Combine bread cubes with the egg mixture, ensuring all pieces are well-coated. Let stand for 15 minutes to allow the bread to absorb the liquid.

While the bread soaks, sauté onions, peppers, and garlic in butter until softened. Fold the vegetables and shredded cheese into the bread mixture, then transfer everything to the prepared baking dish. Bake for 45-50 minutes until golden brown and set in the middle.

For best results, use bread that's at least a day old, as fresh bread can become too mushy. The casserole can be assembled the night before and refrigerated; just add 10-15 minutes to the baking time if cooking from cold. Always test for doneness by inserting a knife in the center – it should come out clean with no wet custard attached.

Grilled Cheese Variations

The humble grilled cheese sandwich has evolved from a simple combination of bread and cheese into countless creative variations that elevate this comfort food classic. While the traditional version holds a special place in many hearts, adding extra ingredients and trying different cheese combinations can transform this basic sandwich into a gourmet experience.

These variations maintain the core elements of crispy, buttery bread and melted cheese while incorporating new flavors and textures. From Mediterranean-inspired combinations to sweet and savory fusions, these grilled cheese variations offer something for every palate.

Base Ingredients:

• 2 slices bread (sourdough, white, or whole wheat)
• 2-3 slices cheese (cheddar, American, Swiss, or Gruyere)
• 2 tablespoons butter, softened
• Salt and pepper to taste

Optional Add-ins (choose 1-2):

• Sliced tomatoes
• Crispy bacon
• Caramelized onions
• Sliced avocado
• Thinly sliced apple
• Fresh basil leaves
• Sautéed mushrooms
• Ham or turkey slices

Butter one side of each bread slice. Place one slice butter-side down in a skillet over medium heat. Layer your chosen cheese and add-in ingredients on the bread. Top with the second slice, butter-side up. Cook for 3-4 minutes until golden brown, then carefully flip. Continue cooking for another 2-3 minutes until the cheese is fully melted and both sides are crispy golden brown.

For perfect results, maintain medium-low heat throughout cooking to achieve even browning while allowing the cheese to melt completely. Some harder cheeses may take longer to melt, so consider covering the pan with a lid for 30 seconds to trap heat and ensure thorough melting. Always let the sandwich rest for one minute before cutting to prevent the melted cheese from oozing out too quickly.

Extra Tips: Mayonnaise can be used instead of butter for a crispier exterior. For extra-melty results, grate harder cheeses rather than using slices. If using wet ingredients like tomatoes, pat them dry with paper towels first to prevent sogginess. Different breads will yield different results – thicker slices require longer cooking times at lower heat to prevent burning while ensuring the cheese melts properly.

Crispy Bruschetta

Classic Italian bruschetta transforms simple bread into a delightful appetizer that captures the essence of Mediterranean cuisine. The combination of crispy toasted bread, fresh tomatoes, and aromatic herbs creates a perfect balance of textures and flavors that has made this dish a favorite at dinner parties and casual gatherings alike.

What makes bruschetta special is its versatility and simplicity. While the traditional version features tomatoes and basil, this recipe can be adapted with various toppings to suit different tastes and occasions. The key lies in using quality ingredients and mastering the technique of properly toasting the bread.

• 6 slices of crusty Italian bread, cut 1/2 inch thick
• 4 ripe tomatoes, diced
• 3 cloves of garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 whole garlic clove (for rubbing bread)

Start by combining the diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Mix gently and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld together. This resting period is crucial for developing the full flavor profile of the topping.

Toast the bread slices under the broiler or on a grill until golden brown on both sides, about 2-3 minutes per side. Once toasted, immediately rub one side of each slice with the whole garlic clove. Top each slice with the tomato mixture, ensuring even distribution. Serve immediately while the bread is still warm and crispy.

For best results, choose bread that's slightly stale, as it will toast better than fresh bread. Avoid refrigerating the tomato mixture, as cold temperatures can dull the flavors and make the tomatoes mealy. If preparing for a party, you can toast the bread and prepare the topping in advance, but assemble just before serving to maintain the optimal texture.

Sweet Bread Pudding Muffins

Sweet Bread Pudding Muffins transform leftover bread into delightful individual-sized treats that combine the comfort of traditional bread pudding with the convenience of a muffin. These portable desserts feature a custard-soaked bread base studded with raisins and warming spices, all baked to golden perfection in a muffin tin.

The beauty of these muffins lies in their versatility – they can be served warm for breakfast, packed in lunchboxes, or dressed up with a drizzle of vanilla sauce for an elegant dessert. The crispy, caramelized top and soft, pudding-like interior create a delightful contrast in textures that makes these muffins irresistible.

• 6 cups day-old bread, cubed
• 3 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins
• 2 tablespoons melted butter
• Powdered sugar for dusting

Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin generously with butter. In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until well combined. Add the bread cubes and raisins, gently folding until all bread pieces are coated with the custard mixture. Let stand for 15 minutes, occasionally pressing down the bread to ensure it soaks up the liquid.

Divide the mixture evenly among the prepared muffin cups, pressing down gently to compact. Brush the tops with melted butter. Bake for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the tin for 10 minutes before removing.

For best results, use bread that's at least a day old, as fresh bread can become too mushy. The muffins can be stored in an airtight container for up to 3 days and reheated in the microwave for 15-20 seconds before serving. For added richness, consider serving with vanilla sauce, caramel drizzle, or fresh whipped cream.

Panzanella Salad

Panzanella is a rustic Tuscan salad that transforms stale bread into a vibrant summer dish. Originally created by farmers and peasants as a way to avoid wasting bread, this recipe has evolved into a celebrated Italian classic that perfectly balances textures and flavors.

The key to an authentic panzanella lies in using day-old crusty bread and perfectly ripe tomatoes. The bread soaks up the juices from the tomatoes and dressing while maintaining enough structure to avoid becoming mushy, creating a harmonious blend with the fresh vegetables and herbs.

8 cups day-old crusty bread, cut into 1-inch cubes

2 pounds ripe tomatoes, cut into chunks

1 English cucumber, sliced

1 red onion, thinly sliced

1 cup fresh basil leaves

3 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and black pepper to taste

Start by placing the bread cubes on a baking sheet and drizzle with olive oil. Toast in a 375°F oven for 10-15 minutes until golden brown and crispy on the outside but still slightly chewy inside. While the bread cools, whisk together the vinegar, remaining olive oil, garlic, and Dijon mustard in a large bowl. Add the tomatoes, cucumber, and red onion to the dressing, seasoning generously with salt and pepper. Let this mixture sit for 15-20 minutes to allow the vegetables to release their juices.

Add the toasted bread cubes to the bowl with the dressed vegetables and toss gently to combine. Let the salad rest for 30 minutes at room temperature, occasionally tossing to ensure the bread evenly absorbs the dressing. Just before serving, tear the fresh basil leaves and fold them into the salad.

For best results, use bread that's at least a day old, as fresh bread will become too soggy. The salad can be prepared up to 4 hours in advance, but add the basil just before serving to prevent wilting. If you're making this ahead of time, consider keeping the toasted bread separate until about 30 minutes before serving to maintain optimal texture.

French Onion Soup

French onion soup is a classic comfort dish that transforms simple ingredients into a rich, flavorful masterpiece. This hearty soup combines slow-cooked caramelized onions with beef broth and is topped with crusty bread and melted cheese, creating a perfect balance of sweet, savory, and umami flavors.

Originally created in Paris in the 18th century, this soup was traditionally served in French markets as a morning meal for workers. Today, it's enjoyed worldwide as a luxurious starter or main course, especially during cold weather months.

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 8 slices French bread
• 2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese

Begin by melting butter with olive oil in a large pot over medium heat. Add the sliced onions and sugar, cooking them slowly for about 45 minutes until they reach a deep golden brown color. Stir occasionally to prevent sticking. Add minced garlic and cook for another minute.

Pour in the wine and let it reduce for 2-3 minutes, then add beef broth, bay leaf, and thyme. Simmer for 30 minutes to allow the flavors to meld together.

To serve, ladle the hot soup into oven-safe bowls. Place a slice of French bread on top of each bowl, then generously cover with both types of cheese. Place the bowls under a preheated broiler until the cheese melts and turns golden brown, about 2-3 minutes.

For best results, use yellow onions as they caramelize better than other varieties. The key to perfect French onion soup lies in properly caramelizing the onions – rushing this process will result in less flavor development. The soup can be made ahead and reheated, but add the bread and cheese just before serving to maintain the perfect texture.

Breakfast Strata

This classic recipe creates a fluffy, savory breakfast that serves 8-10 people and can be customized with different ingredients to suit your taste. The combination of crusty bread, creamy eggs, and melted cheese creates a satisfying texture that's both comforting and filling.

Ingredients:

• 1 loaf day-old bread, cubed (about 8 cups)
• 2 cups shredded cheddar cheese
• 1 pound breakfast sausage, cooked and crumbled
• 8 large eggs
• 2½ cups whole milk
• 1 teaspoon dried mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup diced onions
• 1 cup diced red bell peppers
• 2 cloves minced garlic

Grease a 9×13-inch baking dish and layer half of the bread cubes on the bottom. Add half of the cooked sausage, vegetables, and cheese. Repeat the layers with remaining ingredients.

In a large bowl, whisk together eggs, milk, mustard, salt, and pepper until well combined. Pour the egg mixture evenly over the layered ingredients, ensuring all bread pieces are moistened.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the bread to absorb the egg mixture. When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 45-55 minutes, or until the top is golden brown and the center is set.

For best results, use slightly stale bread as it absorbs the egg mixture better than fresh bread. The strata can be customized with different meats, vegetables, or cheeses, and leftovers can be stored in the refrigerator for up to 3 days. Allow the baked strata to rest for 10 minutes before serving to ensure clean, easy-to-serve portions.

Cinnamon Toast Sticks

Cinnamon toast sticks are a delightful breakfast or snack option that transforms ordinary bread into sweet, crispy treats. These golden-brown delicacies combine the warmth of cinnamon with the comfort of toasted bread, creating a satisfying treat that both children and adults love.

This simple yet versatile recipe can be made with any type of bread, though thick-cut white bread tends to work best. The key to perfect cinnamon toast sticks lies in achieving the right balance of butter, cinnamon, and sugar while ensuring the bread is toasted to the perfect crispness.

Ingredients:

• 6 slices of thick-cut white bread
• 4 tablespoons butter, softened
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract (optional)
• Pinch of salt

Mix the softened butter with sugar, cinnamon, vanilla extract (if using), and salt until well combined. Spread this mixture evenly on both sides of each bread slice, making sure to reach the edges. Cut each slice into three equal strips to create "sticks."

Place the prepared bread sticks on a baking sheet and bake in a preheated oven at 375°F (190°C) for 12-15 minutes, flipping halfway through. The sticks should be golden brown and crispy on both sides. Let them cool for 2-3 minutes before serving, as the sugar coating will be extremely hot straight from the oven.

For best results, avoid using bread that's too fresh as it can become soggy rather than crispy. Store any leftover cinnamon toast sticks in an airtight container for up to 2 days, though they're best enjoyed fresh. To reheat, simply pop them in a toaster oven for 1-2 minutes to restore their crispiness.

Italian Breadcrumb Chicken

Italian Breadcrumb Chicken is a classic comfort dish that transforms ordinary chicken breasts into a crispy, flavorful meal. The combination of seasoned Italian breadcrumbs, Parmesan cheese, and herbs creates a golden-brown coating that seals in moisture while providing a satisfying crunch with every bite.

This versatile dish can be served as a main course with pasta, roasted vegetables, or a fresh salad. The preparation is straightforward, making it an excellent choice for busy weeknights or when entertaining guests who appreciate traditional Italian-American cuisine.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Fresh parsley for garnish

Pound the chicken breasts to an even thickness of about 1/2 inch. In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. In a separate bowl, whisk together eggs and milk. Dip each chicken breast in the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating adheres.

Heat olive oil in a large skillet over medium heat. Cook the breaded chicken for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). If the chicken is browning too quickly, reduce heat to medium-low. Once cooked, transfer to a paper towel-lined plate to drain excess oil.

For best results, avoid overcrowding the pan when cooking, as this can lead to uneven browning and soggy coating. Allow the breaded chicken to rest for 5 minutes before slicing to help maintain the crispy exterior. The breadcrumb mixture can be stored in an airtight container for future use, and any leftover chicken can be reheated in the oven at 350°F for 10-15 minutes to restore crispiness.