Creative Uses For Leftover Fondue Bread: Delicious Ideas

Fondue is a fun and interactive meal, but it often leaves you with a lot of leftover bread. Instead of throwing it away, there are several ways to use it. You can turn the bread into breadcrumbs or croutons to garnish your salads or soups. You can also use it to make bread pudding, panzanella salad, French toast, crostini, or even a savoury bread pudding. If you're feeling creative, you can also use the bread as a base for mini-quiches, deep-fried cheese balls, or topping for croutons with French onion soup. So, the next time you have leftover fondue bread, get ready to experiment with these delicious options!

Bread pudding

Ingredients:

• Leftover fondue bread (stale bread works best)
• Butter (salted or unsalted)
• Milk (or heavy cream/half-and-half)
• Sugar (white granulated or brown)
• Eggs
• Cinnamon
• Vanilla extract
• Raisins (optional)

Instructions:

• Preheat your oven to 350°F.
• Butter an 8x8 baking dish (or a 9x13 dish if doubling the recipe).
• Cut or tear the leftover fondue bread into 1-inch cubes and place them in the prepared baking dish.
• Drizzle the melted butter over the bread cubes and set aside.
• In a large mixing bowl, combine the eggs, milk, sugar, cinnamon, and vanilla extract. Whisk until well blended.
• Pour the egg mixture over the bread cubes, making sure each piece is coated. Let the bread soak up the custard mixture.
• Optional: Sprinkle raisins over the bread cubes.
• Bake the bread pudding uncovered for 40-45 minutes, or until the top springs back when lightly pressed.
• Serve warm or cold, with or without a sauce or ice cream.

If you want to take your bread pudding to the next level, consider making a sauce to drizzle on top. Here are some options:

• Brown Sugar Sauce: Melt butter in a saucepan over medium heat. Add brown sugar and vanilla extract. Stir to combine and pour over the bread pudding.
• Vanilla Sauce: Follow a recipe specifically for bread pudding vanilla sauce.
• Bourbon Sauce: Add a tablespoon of bourbon to the vanilla sauce for an extra kick.

Tips:

• Stale bread works best for bread pudding as it soaks up the custard mixture more effectively. If your bread is not stale, you can toast it or bake it in the oven at 350°F for 5-10 minutes to remove some moisture.
• You can use any type of bread for bread pudding, including French bread, sandwich bread, hot dog buns, hamburger buns, or even stale donuts.
• Bread pudding can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.

Croutons

Savory Croutons

If you're looking to add some texture to your soups or salads, consider making savory croutons with your leftover fondue bread. Cut the bread into small cubes and drizzle with olive oil, salt, and pepper. You can also add some dried herbs like rosemary or thyme for extra flavor. Spread the cubes on a baking sheet and toast them in the oven at 350°F for 10-15 minutes, or until they are golden brown and crispy. These savory croutons will elevate any soup or salad and are a great way to use up your leftover bread.

French Onion Soup Topping

Leftover fondue bread can be the perfect topping for a classic French onion soup. Cut the bread into thin slices and place them on a baking sheet. Sprinkle the slices with shredded cheese, such as Swiss or Gruyere, and broil them in the oven until the cheese is melted and bubbly. These cheesy croutons will add a delicious flavor to your French onion soup and make it even more indulgent.

Cheesy Garlic Croutons

For a more flavorful twist on traditional croutons, try making cheesy garlic croutons with your leftover fondue bread. Cut the bread into cubes and toss them with melted butter, garlic powder, and shredded cheese. Spread the cubes on a baking sheet and bake them in the oven at 350°F for 10-15 minutes, or until they are toasted and the cheese is melted. These cheesy garlic croutons will be a delicious addition to any salad or soup, especially a caesar salad.

Breadcrumbs

If you want to extend the life of your leftover fondue bread even further, consider turning it into breadcrumbs. Cut the bread into small cubes and let them dry out at room temperature. Then, pulse the dried bread cubes in a food processor until you have fine breadcrumbs. You can use these breadcrumbs to thicken soups or stews, as a coating for meats or vegetables, or as a binding agent in meatloaf or burgers. Breadcrumbs are a versatile ingredient that can be frozen for later use, so it's a great way to ensure your leftover bread doesn't go to waste.

Breadcrumbs

If you have leftover fondue bread, you can turn it into breadcrumbs. Breadcrumbs are a versatile ingredient that can be used in a variety of dishes. Here are some ideas to get you started:

• Breadcrumbs as a Binder: Breadcrumbs are often used as a binder in dishes such as meatloaf, meatballs, and burgers. They help absorb moisture and hold the other ingredients together.
• Breaded Dishes: Dip chicken, fish, or vegetables in an egg wash, then coat them with breadcrumbs before frying or baking. This will give your dish a crispy, golden exterior.
• Stuffing: Breadcrumbs can be used as a base for stuffing or dressing. Mix them with herbs, spices, and vegetables to create a flavourful side dish for your roast or holiday meal.
• Thickening Agent: Breadcrumbs can be used to thicken soups, stews, and sauces. Simply sprinkle them into your dish and stir until combined. This will give your dish a heartier texture.
• Topping: Sprinkle breadcrumbs on top of casseroles, macaroni and cheese, or au gratin dishes before baking. This will add a crispy, golden topping to your dish.
• Coating for Cheese: If you're making fried cheese sticks or cheese balls, you can use breadcrumbs as a coating. This will give your cheese a crispy exterior and help contain the melted cheese.

So, the next time you have leftover fondue bread, don't throw it away. Simply let it dry out, then pulse it in a food processor to create fresh breadcrumbs that you can use in a variety of dishes.

French toast

Ingredients:

• Leftover fondue bread
• Eggs
• Milk
• Cinnamon (optional)
• Vanilla extract (optional)
• Butter or oil for cooking

Instructions:

• Start by whisking together the eggs, milk, and any desired spices (such as cinnamon) in a shallow dish. You can also add a splash of vanilla extract if you like.
• Heat a greased griddle or large frying pan over medium heat.
• Dip each slice of fondue bread into the egg mixture, making sure to coat both sides evenly.
• Place the coated bread slices on the hot griddle or pan and cook until golden brown on each side. This should take about 2-3 minutes per side.
• Serve the French toast warm with your choice of toppings, such as butter, maple syrup, fruit, or whipped cream.

Tips:

• You can also cut the fondue bread into thicker slices for a more indulgent dish.
• If you want to make the French toast extra crispy, you can sprinkle a small amount of sugar over the bread before dipping it into the egg mixture.
• For an extra decadent treat, you can also sprinkle chocolate chips or nuts over the French toast while it's cooking.

Panzanella salad

If you have leftover fondue bread, you can use it to make a panzanella salad, a classic Tuscan bread salad. Here's a recipe to make one:

Ingredients:

• 4 cups of ripe summer tomatoes, cut into large chunks
• 4 cups of day-old crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes
• 1 cucumber, skinned, seeded, and cut into large chunks
• 1/2 red onion, chopped
• 1 bunch of fresh basil, torn into little pieces
• 1/4 to 1/2 cup of high-quality extra virgin olive oil
• Salt and pepper to taste

Instructions:

• If your bread is not stale, cut it into cubes and leave it out to dry for a few hours.
• Preheat your oven to 300°F (150°C).
• In a large mixing bowl, combine the bread cubes with a generous drizzle of extra virgin olive oil and a pinch of salt. Toss to ensure the bread is well-coated.
• Spread the bread cubes on a baking sheet and bake for about 10-15 minutes, or until golden. The edges should be crisp, while the bread remains slightly chewy.
• In a colander set over a bowl, place the chopped tomatoes and sprinkle with salt. Toss gently and set aside for about 15 minutes to drain while the bread is toasting.
• In a separate bowl, make the dressing by whisking together the tomato juice, olive oil, red wine vinegar, garlic, thyme, and a pinch of black pepper.
• Add the tomatoes, bread cubes, cucumber, onion, basil, and dressing to a large mixing bowl and toss gently to combine.
• Let the salad sit for at least 30 minutes before serving to allow the flavours to meld and the bread to soak up the dressing.

You can also add your own twist to the panzanella salad by including ingredients such as mozzarella cheese, red wine vinegar, or other vegetables like avocados, bell peppers, or corn.

Frequently asked questions