Colby came over last weekend and brought over a fantastic little loaf of bread she made. She’s so thoughtful, playing to my carb addiction. But then she left it sitting out and it got all stale! Silly sister. You know how much I hate to waste food. Fortunately, as I was pondering what to do with stale bread, I happened to flip through this new cookbook that Skyhorse publishing sent over called “Norwegian Cakes and Cookies.” It had the most perfect, simple recipe to salvage my loaf!
The book also had tons of really authentic recipes from acclaimed Norwegian pastry chef Sverre Saetre. Nate’s big on Germanic foods, so I like trying out traditional recipes from people who grew up with these classic culinary items. Chef Sverre is actually part of the Norwegian National Culinary Team that won the Olympics in 2008. I kid you not. They have Culinary Olympics. Who knew?
What to Do with Stale Bread
2 bread slices
1/2 cup milk
1 Tbsp sugar
1 tsp cornstarch
a little cinnamon
butter for frying
Cut the crust off the bread slices and cut them into pieces.
Whisk together egg, milk, sugar and cornstarch in a bowl.
Melt butter in a frying pan.
Dip the bread pieces in the egg mixture and fry them over medium heat in the butter until light golden.
Slice the strawberries and toss with a little sugar.
Top the bread pieces with the strawberries, sprinkle with cinnamon and serve.
Chef Sverre Saetre serves his poor knights with what he calls “dense milk” mixed with sugar. I have no idea what “dense milk” is. Would that be 2%? Whole? Evaporated? Must be a Norwegian thing. I instead drizzled mine with a simple glaze made from about four tablespoons of powdered sugar and a couple teaspoons of 1% milk. It was the perfect finish.
Do you have any other suggestions for what to do with stale bread?
This recipe is reprinted with permission from Skyhorse Publishing and Chef Sverre Saetre.