Add These Menu Items When You Need To Use Up Extra Bread
It can be hard to estimate how much bread your restaurant will use in a given time. When you over-order from the bread supplier, don't let the extra bread go to waste. Here are two dishes you can add to the menu to use up that extra bread.
Rye or Pumpernickel Bread: Caesar Salad With House-Made Croutons
The great thing about this dish is that the croutons stay fresh for weeks, so you can keep it on the menu until they're all used up. House-made croutons are really appealing to "foodie" customers, so expect these salads to fly out of the kitchen.
To make the croutons, you need:
- 2 loaves rye or pumpernickel bread, cut into 1-inch cubes
- 1 cup butter, melted
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 tablespoon onion powder
Spread the bread cubes out onto a large baking sheet. Drizzle them with butter, and sprinkle on the remaining ingredients. Bake in a 250 degree F oven for about 2 hours, turning them over every 20 minutes or so. The croutons should be completely dry and crunchy when they're finished baking. Remove them from the oven and let them cool completely before storing them in an airtight container.
To make Caesar dressing, you need:
- 1 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoon Worcestershire sauce
- 6 jarred anchovies
- 2 cloves garlic
- a pinch of salt
- a pinch of black pepper
Combine the ingredients in a food processor, and process until smooth. Store in an airtight container in the fridge.
To prepare a salad, place about 2 cups of shredded romaine lettuce on a plate. Top with plenty of shredded Parmesan cheese and a generous helping of croutons. Drizzle with the salad dressing, and serve.
French or Italian Bread: Bread Pudding
Bread pudding is a rustic, sweet dessert that will remind customers of a simpler time. You can also serve it for breakfast.
Ingredients (makes about 12 servings):
- 8 cups stale French or Italian bread, cut into 1-inch cubes
- 2 cups whole milk
- 6 eggs
- 2 teaspoons cinnamon
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Spread the bread cubes out in a 9 x 13-inch baking pan. Whisk together the eggs, milk, cinnamon, sugar, and vanilla. Pour the egg mixture over the bread, and let it sit for about 20 minutes or until the eggs are absorbed. Bake at 350 degrees F for 35 minutes. Serve topped with a drizzle of maple syrup.
