What do you do when you have heaps of leftover bread from a party. Friday was my husband’s birthday and we threw a big party at home. I baked him a cake – it took me 2 days to put it together but if was worth all the effort. It was yummy and I got a lot of compliments. Infact today’s post was going to be about the cake recipe….but with all the running around and organizing things for the party I just didn’t get any chance to take pictures for the post – so no cake for today’s post 🙁
Another thing that happened at the party was that some friends got me extra baguettes. Now I already had enough baguettes for this pesto garlic bread that I made that day and I was going to have leftovers from that already plus my friend got me some more. So, post the party hangover I had all these baguettes sitting on the counter staring in my face begging to be used for something. So after much brainstorming and striking out elaborate preparation for using the baguettes (like bread pudding) I came up with a simple solution. I cut the baguettes in halves, smeared them with butter, sprinkled some brown sugar and baked them on the top most shelf of my oven for 10 minutes. The result was these slightly sugary and buttery treats that taste so good with my evening tea. Its so easy to make and also extends the life of the stale baguettes by at-least one week.
This was what I came up with, but I am curious to know how do you use up your stale baguettes? Please share you ideas in the comment box. And if you land up trying the recipe…do share if you liked it?!
- Preheat the oven at 450 F.
- Slice the baguettes from the center (lengthwise).
- Smear some butter on the baguettes and sprinkle some brown sugar on them (about 2 to 3 tsps per slice).
- Transfer on a baking tray and bake on the top most shelf in you oven with just the top heat on. Bake for 10 minutes.
- Remove from the oven and let cool slightly. Transfer onto a cutting board and cut the baguette into bite size pieces.
- Once cooled completely, store in an airtight jar for upto a week.