Recipe for stale bagels?

Question

I should have frozen them, they are good bagels, I don't want to throw them out. I make stuffing or french toast with stale bread, any recipe for stale bagels?

Answer 1

Make spaghetti and use the bagles to make your garlic bread.

You can also season them for stuffing and bake them at low heat to dry them out.

French toast would work.

Or Kroutons for salad.

Answer 2

i would use them as french toast.

mix up some vanilla extract, eggs and milk and then dunk the bagels (cut up) into it.

fry for a little

and when you take them off the pan, pour cinnamon sugar on top and let it melt into a syrup.

serve with blueberries or any fresh berries!

Answer 3

I don't know, I would pop them in the oven just to warm up them and when company comes put them in a basket and they will think you just picked up from the bagel shop.

Answer 4

Obviously, plain ones you can do something sweet with; savory ones need to be used for stuffing chicken or pork, making croutons or bread crumbs, or a savory sausage or bacon-egg casserole for breakfast.  Just cut them up and use in place of bread cubes in these recipes.

Sugar Pie’s Almost Famous Sourdough Bread Pudding with Southenrn Comfort Sauce

4 cups milk

4 eggs

¾ cup brown sugar

1 Tbsp. melted butter

¼ tsp. kosher salt

2 tsp. vanilla

4 cups stale sourdough bread cubes (cut up and leave out overnight)

In a large bowl, whisk milk, eggs, sugar, butter, salt, and vanilla together.  Add bread cubes, toss well, and let soak until all liquid is absorbed.  (You can add up to 1 cup extra milk if there is no liquid to be absorbed after tossing.)  You want cubs moist but not sitting in a soup.

Grease a 9”x13” baking dish.  Add bread mixture to pan.  Place pan in an even larger dish of water to form a water-bath, and bake at 350ºF for about an hour.  (Without the water bath, the pudding will rise too high when baking, then fall and be too dense after removal from oven.)

To make the Southern Comfort Sauce:  In a small saucepan, place ½ cup brown sugar, ¼ water, and 3 Tbsp. of butter.  Bring this to a boil, stirring occasionally.  REMOVE from heat, and then stir in 2-3 oz. of Southern Comfort whisky.  Stir well and ladle over warm bread pudding.

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Blueberry-Stuffed French Toast Casserole

Nonstick cooking spray

9 eggs, beaten

2 cups milk

¼ cup melted butter

½ cup maple syrup

12 cups cubed stale French bread

1 (8 oz.) package cream cheese, cut into small cubes

2 cups fresh or frozen blueberries

Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF.  Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple syrup. Whisk until combined.  Place bread cubes in large bowl; add cream cheese and the blueberries.  Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

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Sausage Breakfast Casserole

1 lb. breakfast sausage, browned and crumbled (chopped ham is good, too)

12 eggs

2 cups milk

2 tsp. salt

1 cup grated Cheddar cheese

2 tsp. dry mustard

6 cups cubed, stale French or Sourdough Bread

Place cooked sausage on the bottom of a greased 9" x 13" baking dish.  Add bread evenly on top.  Beat eggs, milk, and seasonings. Pour over sausage and bread. Sprinkle cheese on top.  Cover with foil. Refrigerate overnight. Before baking, press bread down gently into casserole dish.  Bake 350º for 50 minutes or until light golden brown and set in center. Serves 8.

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Roasted Lemon Chicken with Croutons

1 (4 to 5-pound) roasting chicken

1 large yellow onion, sliced

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons, quartered

2 Tbsp. unsalted butter, melted

6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425º F.   Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1¼ to 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

--Ina Garten

Answer 5

bah, stale or not they can make great garlic bread or croutons!

Answer 6

Hmmm... what about egg casserole? Just a thought~

Answer 7

Apperantly your not the only one with this kind of problem, people made a whole site about "How to use stale bread"

http://www.chow.com/stories/10107

Should help

Answer 8

I know for bread pudding people use stale bread but I would imagine you could use bagels also. As long as you soak them long enough, it doesn't matter. I would check that out and make sure you can find a recipe with whiskey sauce. I've had bread pudding a million ways, but the best was with a JD sauce on top.  

Answer 9

Make them into bread crumbs and then bread chicken or something with the crumbs

Answer 10

Cut them up into cruton sized pieces, put on a greesed baking pan...add seasoning, garlic salt/powder, cyanne pepper...etc and drizzle with a little EVOO...bake in the oven until crispy