One year, shortly after thanksgiving, I found a clearance shelf at the store that was absolutely overflowing with those large bags of dried cut up bread. You know, the ones for making stuffing? It was just French and Italian loaf bread cut into chunks and dried. And it was CHEAP!! I tried to have some self-discipline, but who are we kidding? This was a great find! One of the good things about it, unlike fresh bread from the deli, is that this wouldn’t need to be eaten or frozen anytime soon, because it was already dried. I could put these bags in my pantry and it would keep for a very long time. Aside from making the obvious (stuffing) with it, you could also make a really delicious French Toast Casserole. This is a breakfast that you can throw together the night before and pop in the oven in the morning. My favorite kind! I also sometimes make it with fresh bread, especially if I have a bunch that needs to be used up. Just cut it into chunks and dry it on the counter overnight. Viola!
Grease a 9×13 casserole dish and dump the dried bread cubes into it. (if you have a lot, you might want to divide this recipe between two casserole dishes, or save half for later.)
In a separate bowl, crack 8-10 eggs and add some milk (I don’t measure, but it’s probably about a cup or so.), 2-3 teaspoons of vanilla, and some cinnamon and sugar (again, I don’t measure. you can’t really go wrong with cinnamon and sugar. I am pretty heavy handed with it.). pour it over the dried bread, cover and let it sit in the fridge a few hours or overnight. Right before baking, I like to sprinkle a good amount of sliced or slivered almonds on top. Bake at 350 for 20-25 minutes, until the tops are brown. Sprinkle with powdered sugar, and syrup.
Hearty Home Heritage 