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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
If you have leftover artisan bread from Heinen’s Bakery, I’ll teach you how to use it up.
Sometimes you’re not able to use an entire loaf, and that’s ok! Here are some tips to help you get the most out of a loaf, and they’re really easy too. Think staples like breadcrumbs, homemade croutons or used to hydrate a savory meatloaf or meatballs.
Kitchen Tip: Ways to Use Leftover Bread
- Cook time:
- 25min
- Prep time:
- 5min
- Total time:
- 30min
- Servings:
- 3 to 6 cups
Ingredients
Breadcrumbs
- 1 sliced loaf of Rosemary Olive Oil Bread
Croutons
- 1 Harvest Bread (Cut into 1" cubes)
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 Tbsp. Italian Seasoning (optional)
Instructions
For the Breadcrumbs
- Preheat the oven to 350F.
- Spread out the bread on a sheet tray lined with parchment paper and bake for 20-25 mins or until very firm and lightly brown.
- Cool the bread slightly before adding it to a food processor and pulse until it is the likeness of breadcrumbs.
For the Croutons
- Preheat the oven to 350F.
- Add the cubed bread to a large bowl and toss with the olive oil, salt, pepper and optional Italian seasonings.
- Spread out the bread on a sheet tray with parchment paper and bake for 20-25 minutes until firm and lightly brown.
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