Savory Bread Pudding – how to use up leftover bread

Savory Bread Pudding - A great way to use up leftover bread! | Artisan Bread in Five Minutes a Day

When we wrote our first book we were testing dozens of loaves a week, and despite our healthy appetites, we just couldn’t consume all that we baked. Our neighbors were happy to take some of the bread, but there was more than a city block could consume, so we started making all kinds of recipes using up the leftovers. There are beautiful salads and puddings that are perfect for leftover (even stale) bread. In the New ABin5 we added this Savory Bread Pudding, which can be made with just about any loaf you bake. Well, I may have found the exception…I tried this recipe with some leftover Panettone and my very opinionated and vocal family requested that I not use that particular bread again for this. My husband described it as Thanksgiving stuffing, but richer. I liked it, but I was alone. The panettone does make exquisite sweet bread pudding however. They all agreed that peasant bread and/or challah is the way to go. The peasant and challah breads allow the flavors of the caramelized onions, spinach, spices and cheese to shine through. It is perfect for breakfast (a little bacon in the mix would be fabulous) or as a side dish with dinner.

This week I got a chance to bake with Elizabeth Ries and Chris Egert on KSTP-TV’s show Twin Cities Live. They are great sports and we had fun tossing pizzas together, one of them is a bit more skilled at the toss, but I won’t mention names.

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English Muffins On The Stove Top

english mufins | bread in 5

Breakfast has been said to be the most important meal of the day, but so often it is made up of coffee and not much else. I make a point to purchase store-bought bagels and English muffins to have on hand, but they lack flavor and I find myself skipping that first meal more often than not. I remembered back to Zoe’s post on baked English Muffins, and decided to try the same technique on the stove top to save some time. Sure enough, they were amazing! Soaked in butter and a little jam, or filled with eggs and cheese, these biscuits were worth making every time. They also re-toasted well; I made a large batch Sunday morning and had a delicious breakfast the rest of the week.

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Thanks Dorie!

Dorie Greenspan endorsement on book jacket

Zoe met world-famous baker and cookbook author Dorie Greenspan a few years back when she was in New York to tape a segment for the Cooking Channel, on the Kelsey Nixon Show. We’re both huge fans of Dorie’s so we were thrilled when Dorie endorsed The New Artisan Bread in Five Minutes a Day for the back cover.

“Every step of Zoe and Jeff’s adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book may be their most exciting yet, because they’ve incorporated years of readers’ questions, problems, and discoveries into every chapter…truly the all-you’ve-ever-wanted-to-know edition. And there are plenty of photographs… at last!”

Dorie Greenspan, James Beard Award-winning author of Around my French Table

Thanks Dorie!

The New Artisan Bread in Five Minutes a Day Master Recipe! (Back to Basics updated)

Artisan Bread | Breadin5

Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day. Thank you all for making this new edition possible–our readers are where the new ideas come from. If you’re having trouble getting this recipe to turn out the way you’d like, check out the troubleshooting tips on our FAQs page here. 

For our Master Recipe:

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