Recipes that put leftover bread and everyday bakes to good use — bread salad, croutons, French toast and more. Nothing goes to waste in a chef’s kitchen.
Norwegian French toast — arme riddere — is what we make when there’s half a two-day-old sourdough loaf left on the board and nobody wants toast again. Slices of leftover bread soak in a cardamom-and-cinnamon custard, fry in foaming butter, and get a sprinkle of sugar in the pan that caramelizes against the crust. Ten…
Sourdough bread salad is what we make when there’s half a loaf left and the tomatoes are at their best. The bread gets torn and toasted rather than soaked, and the dressing is built on the water the salted tomatoes release — salt, acid and savoury depth in one, straight from the vegetables. It takes…
