Juice the lemon and stir it into the milk with ¼ tsp. salt. Microwave until bubbling, about 4 minutes, then stir until curds form. Scoop the curds onto a paper towel-lined strainer and wait at Preparation. 1. Toast 2 to 3 slices of bread until crisp either on the tawa or in a toaster. If you are making use of more than 2 slices, it is convenient to do it in a oven. Do not skip this step if you are using brown bread or whole meal bread or sprouted flour breads. You can reheat the bread in a microwave. First, wrap the bread twice with paper towels, as this helps keep the moisture in. Second, heat for short periods of time. It is best to heat small pieces for 10 to 12 seconds for a 900 watt microwave. Be careful not to leave the bread in too long as it may harden when it cools. Add 6 cups 1" cubed stale brioche (about 11 oz./315 g) to prepared baking pan. Pour egg mixture over bread. Pour egg mixture over bread. Place baking pan on a baking sheet and bake until top is Cover with a clean kitchen towel and leave on the counter for 3-12 hours. To speed up the process, place the sheet pan with the cubed bread into a 300℉ oven and bake, uncovered, for 15-20 minutes or until dried out. Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F. Use the stale bread in stuffing or dressing – Perfect around the holidays or any time of year, stuffing is a great accompaniment to any poultry meal. No matter which way you choose to use up any stale bread you have, there are a variety of ways to do so. 2 – Toast breadcrumbs for coating chicken (or fish, or pork.) Just pop your torn-up bread into a food processor and pulse until you get coarse crumbs, then toss around in a skillet with a little olive oil, salt and pepper over medium high until it gets toasty, about 5 minutes. Cool and use right away, or do as I do and freeze it for later. Leftover cornbread freezes well and is more versatile than you might think. Gently toss cubed cornbread with olive oil, salt, and pepper then spread it out on a baking sheet and cook at 375˚F until golden brown and toasted. Add to your favorite salad for a Southern take on croutons. Recipe: Cornbread Croutons. Instructions. Defrost the spinach in the microwave (4 minutes on high), then squeeze out excess water. Make Egg mixture: Place ingredients into a bowl and whisk until combined. Spread half the bread into the base of a baking dish 25cm x 25cm (10" x 10"). Layer with the spinach, then chicken then top with half the cheese. Here’s how to freeze bread: Slice the bread. If you plan to keep the bread beyond 2 months, consider wrapping it in plastic wrap to keep it even more airtight. Place the bread in a sealable freezer safe bag. Remove extra air by sucking it out with a straw, then immediately seal the bag. Freeze for up to 6 months. 4W3F3ew.