“I am a big purchaser of artisanal bread, and artisanal bread is expensive. I am entirely willing to pay $10 for a handcrafted, certified organic loaf that delivers honest flavor, outstanding texture and, preferably, maximum nutrition. But when half of it sits uneaten on the counter for several days, I become anxious. I am entirely too thrifty to throw several dollars’ worth of bread in the garbage. So I incorporate stale bread into my cooking until there is nothing left but crumbs.
Sure, I have toasted leftover bread for breakfast, made grilled sandwiches with it for lunch, and made croutons galore for salads and soups. But as a former pastry chef and incurable sugar fiend, I tend to look at bread and think, “How can I turn it into a dessert?”
The obvious answer is bread pudding. But there are quicker and easier ways to turn a wedge of sourdough into something sweet at the end of the day. Here are a few:”