In Morocco it’s almost unheard of to throw away bread. Even though it is consumed at least three times a day and there inevitably is bread leftover, it is saved, reused if possible and if not, put into the garbage in a separate bag. It’s then often fed to animals. Instead of letting these day-old pieces go to waste, why not give them a second life?
Now, want my recipe for an easy chocolate chip bread pudding? It’s a great dessert or sweet breakfast for a special occasion. You might want to double this recipe because everyone at my house was fighting for the last few bites!
- 4 cups of cubed day old bread
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 eggs
- 4 Tbsp sugar
- 1 Tbsp vanilla
- 1/4 cup - 1/2 cup of semisweet chocolate chips
- cooking spray or butter for baking tin
- Loaf pan or 8x8 baking pan
- Preheat oven to 375F.
- In a large mixing bowl combine whole milk, cream, and eggs. Whisk until blended.
- Beat in sugar and vanilla.
- Add cubed bread to the liquid mixture. Mix bread and press into liquid to make sure the bread absorbs as much liquid as possible.
- Spray or butter baking pan.
- Pour saturated bread into the baking dish and add chocolate chips to the top. (You may want to stir the bread, but be careful as the chocolate chips tend to fall to the bottom).
- Bake for 30-45 minutes until the top of the bread is crispy. The bread pudding will remain dense but all of the liquid should be cooked through.
Find some more ideas to use up all your bread!
Italian Seasoned Croutons from Aimee of Like Mother Like Daughter
Homemade Croutons from Modern Christian Homemaker
Toffee Bread Pudding from Crumbs and Chaos
Croissant Bread Pudding from The Culinary Life
Slow Cooker Spiced Pear Bread Pudding from Snappy Gourmet
Leek Bread Pudding from Fifteen Spatulas
Cranberry Pistachio Bread Pudding from Taste, Love, and Nourish
Mushroom and Leek Savory Bread Pudding from Confident Cook Hesitant Baker
Other Great Ideas
Israeli Panzanella Salad from What Jew Wanna Cook
Panade with Swiss Chard and Onion from Farm Fresh Feasts
Bread Patties a la India Style – Fusion Bread Dumplings from Masala Herb
What’s your favorite way to use up day-old bread?
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- 10000This is a scene from a hanut or corner store in Morocco. Hanuts are everywhere, in fact it's nearly impossible to go more than 2 blocks without coming across one. They sell all types of things but most importantly they sell bread. See the counter lined with breads? I can count at least seven different…
Most of my bread baking has been confined to the gluten-free variety lately. I knew that I wanted to tackle this brioche recipe in Kicked Up Sandwiches almost as soon as I saw it. Brioche can be somewhat intimidating. There’s a a lot of butter and a lot of eggs that go into making it. My attempts in the past haven’t been failures but they weren’t highly successful either. It’s usually a struggle for me to stick exactly to a recipe but I followed this one to a “T”. All I can say is I wish I could work out as hard as this bread did! After mixing all of the ingredients the instructions called for a 20 MINUTE mix in the stand mixer. I wasn’t sure how mine would hold up, it’s never run for so long but it did just fine. albeit was warm when the mixing was done. The texture of the dough was really different from standard bread and certainly from gluten free bread. I used it as a great learning opportunity for M. He came along to feel the difference and I explained the best I could why it felt so different. The dough had to refrigerate overnight and then warm back up in the morning. Note to self, not the best idea to do this on a cold Midwestern fall morning. I ended up needed a bit more time than the recipe called for to puff the dough back up. Once it was done I divided it, putting half into a loaf tin and the other half shaping into rolls. It came out of the oven beautifully brown, buttery and delicious.
The real impetus for making this bread was to try the stuffed French toast recipe Emeril shares. We used to have this amazing restaurant that served the best stuffed French toast and Belgian waffles. It’s no longer in business and I really miss breakfast dates to enjoy these treats. Normally I would go with day old bread for French toast but I couldn’t help myself and cut up the brioche loaf as soon as it cooled.
Two pieces of buttery brioche topped with marscapone and jam – pretty easy right?
Now this is the part that makes the sandwich. I used real , fresh cream that I get from a local dairy along with an egg and spices. Emeril’s version includes orange flavor too but that’s not big in this house. The “battered” sandwich is then cooked like traditional French toast and served topped with my favorite…
It’s so good! Emeril notes you can add maple syrup on top too but I think powdered sugar was just enough. The kids and I loved it and MarocBaba was feeling a little left out that he couldn’t have any. My next mission will be to make gluten-free brioche so he can try it too.
Don’t forget today is the last day to enter to win a copy of Kicked Up Sandwiches! Head over to this post to put your name in!
Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate. I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author. If you would like the complete recipe for this sandwich, cookbooks can now be ordered.
Cooking in someone else’s kitchen is no easy task. When it’s a bachelor’s kitchen the challenge is ten-fold. To prepare for our trip I packed two boxes of food and flours (gluten free) as well as kitchen tools that I thought I would need. I should have packed more. I tossed in a few packages of Saffron Road Simmer Sauce for quick and easy iftars and dinners. When we’re at home we tend to make a big iftar that includes dinner. We do this so that we can all eat together instead of having to feed the kids one dinner, making iftar, and then making another dinner later. MarocBaba caved in last night and decided we would do dinner the same way we do it at home.
One of the appetizers I made was a stuffed bread. There’s a version of this in Morocco, stuffed with beef, spices and onions. But because we need to use gluten-free flours it just doesn’t turn out the same. This recipe is a nice addition to the iftar table.
- 2 cups AP flour
- 1/2 + warm water
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 lb ground beef
- 1/2 package Saffron Road Rogan Josh Simmer Sauce
- In a large saute pan brown the ground beef and pour 1/2 pouch of Rogan Josh Simmer Sauce in with the cooking meat. Break up the meat as much as possible and cook until the liquid is reduced. Remove from heat and allow to cool.
- To make the dough mix the flour and salt in a large bowl. Stream in the vegetable oil and slowly begin adding water. You can use your hand to mix the dough. Continue mixing and adding water to form an elastic but firm dough.
- On a clean work surface put down plenty of flour. Break the pieces of dough off into small balls, about the size of a walnut.
- Flatten the dough balls with a rolling pin to about 1/4″ thick.
- On one dough disc place a 1/2 -1 tsp of the meat mixture.
- Top with another dough disc and flatten, taking care to seal the edges.
- Bake on the stovetop with a large pan on medium heat. Each side should cook 3-4 minutes.
- Serve hot!
*note: barley flour is used in this recipe, if using all purpose flour the color of your bread will be different.
With Ramadan drawing to an end it’s time to start preparing for Eid celebrations. My next post using Saffron Road is going to give you great ideas for a kids party. But to help you prepare for your celebrations we’re giving away a $50 Whole Foods gift card!
If you would like your chance to win here’s how to enter;
a Rafflecopter giveaway
This is a scene from a hanut or corner store in Morocco. Hanuts are everywhere, in fact it’s nearly impossible to go more than 2 blocks without coming across one. They sell all types of things but most importantly they sell bread. See the counter lined with breads? I can count at least seven different kinds. Of all the elements of Moroccan food bread is the most important. It’s cheap (1 -2 dirham a loaf or about 40 cents) and it’s used both as a means of filling up and as a utensil. Bread is eaten three times and a day and even more.
MarocBaba grew so attached to bread growing up that he physically can not eat a meal without bread. What I used to think was just a preference to have bread with a meal I’ve come to realize is much much more. He just told me a story from growing up about bread. Whenever he (or anyone else) would drop a piece of bread on the floor or if it went too stale to eat they would first kiss it before discarding it. Even then the bread goes into a special bag with the garbage because it’s fed to animals. That’s some serious starch love.
So when we found out a few months ago he had celiac disease the first thought that came into both of our heads was “but what about the bread?” I’ve spent months trying to make a good gluten free bread that is similar to Moroccan khobz and while some of them have been ok none of them have been great. I’ve gone through lots of different flours, learning how they all work, which ones absorb water quickly, which bind better, which taste like chalk (ew chickpea flour is not my favorite!) and which have a nicer taste. Then a few weeks ago I gave up. I started buying gluten free sliced bread from the store and while it was expensive I just had enough.
This weekend I was ready to give it one more chance so I turned to a resource I knew I could trust. Shauna at Gluten Free Girl. I knew she had to have a good bread recipe and sure enough she did!
The recipe is for a Gluten-Free Crusty Boule and actually comes from the book Healthy Bread in Five Minutes A Day. Shauna and her husband helped the authors Jeff Hertzberg and Zoë Francois with the gluten-free recipes and share this one on the Gluten Free Girl website. The best part is that in comparison to other gluten-free breads I’ve made, this one is really easy. I followed the recipes exactly but omitted the add-ins. It was amazing. After tasting it my kids said,
“are you sure this is gluten-free bread? I don’t think it is. It tastes like real bread. “
It’s gluten-free bread and it’s good.
Shauna and Danny thank you for bringing this to life on your site and for giving my Moroccan husband a little bit of his homeland back. I know he’s forever thankful (and so am I!)
I’m not really a baker but I have mastered turning out perfect loaves of fresh Moroccan round bread. When I saw this months theme for bread baking day on Ya Salam Cookings’ website I knew I wanted to participate. My friend Amnah at Little Life of Mine was game too. She was ready to make Moroccan bread and I thought I’d give a Palestinian bread a try (our two “respective” countries).
I searched a bit and asked for her advice and settled on Palestinian Ka’ak bil Simsim (not sure what Ka’ak means but bil Simsim – is with sesame seeds!) I found an original recipe on 1001 Feasts and followed her directions for baking. But I changed the flours to make a low gluten version. I didn’t make it completely gluten free because I was low on flours and don’t like the taste of the totally gluten free flour I had on hand. MarocBaba tolerated this bread just fine though for someone who requires completely gluten free ingredients the flours would need to be changed.
- 1 tablespoon dry yeast
- 3 tablespoons sugar
- 1/2 cup warm water
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 3 tsp buttermilk powder
- 1 cup barley flour
- 1/2 cup rye flour
- 1/2 cup gluten free flour
- 1 egg, beaten with a few pinches of sugar
- 1/2 cup white sesame seeds
- NOTE – you may need to use more water – see how your flours come together first.
I followed the directions from 1001 Feasts almost exactly – here’s how I did it.
1. Pre-heat oven to 375 f.
2. In the bowl of a mixer, place the yeast, warm water and sugar. Mix gently. Let sit for 10 minutes or until yeast foams doubles in size.
3. Sift the flour. Add the salt to the flour.
4. Once the yeast is ready, add the vegetable oil to the mixing bowl and mix on low speed or hand knead.
5. Slowly, add the flour combining it all before adding more. Do not overwork the dough. This is especially important with low gluten flours. The dough will NOT have an elastic feel.
6. Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
7. The dough will increase in size though most likely not double as with a traditional flour dough. Turn out the dough on a surface dusted with gluten free flour and knead. You do not want to over work this but knead for 2-3 minutes. Do not add too much flour but just enough to keep it from sticking to your hands and the work surface.
8. Cut the dough into two pieces, poking a hole in the middle and working the bread out from the middle to form a large ring.
9. Place onto a baking sheet and brush with the egg/sugar wash and sprinkle sesame seeds on top.
10. On the lowest rack of the oven place an oven-proof pot of boiling water. Place the sheet with the bread dough above this rack. Bake for 25 minutes or until the top of the bread is browned.
We really enjoyed this bread and liked the texture of it. I’m sure if this were made in it’s higher gluten version the taste would be completely different. This was an easy bread for me to make and I’m sure that I will be making it again!
Make sure you visit Amnah and see her version of Moroccan bread and more of her great posts!
I want to give you a little heads up. Right now I am studying to take the LSAT exam. I’ve finally decided to make my law school dream a reality and am preparing myself for this first step. The test is for the middle of February so I am cramming! I don’t want to take a long break from writing however I know I will not have the time to make new meals or put together long posts. I’ve asked some of my readers, friends and followers to help me out by sharing some of their stories to keep you interested while I’m chained to my desk.
Stephanie is the founder and co-editor of InCultureParent.com, a magazine for parents raising little global citizens. She has two Moroccan American daughters (ages 3 and 5), whom she is raising, together with her husband, bilingual in Arabic and English. After many moves worldwide, she currently lives in Berkeley, California. I was so happy that Stephanie agreed to share this post because it’s really important for me! Last week we received news from MarocBaba’s physician that he has celiac disease. We had been experimenting with gluten (or the absence of it) in his diet to see if it would help with issues he was having. We were correct. Stephanie’s post is a great example of how hard gluten-free life can be for lovers of Moroccan food (and Moroccans themselves!) But never fear – it can be done!
Gluten free and Moroccan cooking are not the best of friends. The idea of eating gluten free is pure craziness to most Moroccans. Many have told me point blank they would rather suffer the repercussions than be forced to give up gluten. My sister-in-law is case in point. While she has many of the symptoms associated with those who have an intolerance to gluten (frequent stomach pain, bloating, gas constipation, headaches), and each trip to Morocco I talk to her about what I believe is her gluten intolerance just like my daughter’s, she has been unwilling and incapable in her own mind, of forgoing bread for even just one day. You see every meal and snack in Morocco revolves around bread. Bread goes beyond being a simple staple—it is also the primary utensil you use to eat with, replacing forks and spoons.
The last time we went to Morocco, I was able to arm myself with an arsenal of gluten-free breads, pastas and cereals to take with us. It still didn’t do much good because when the whole family was enjoying just off the stove, flaky pieces of msemsen—a fried Moroccan bread that is sheer heaven— and you hand my daughter a dry, gluten free roll out of plastic, you can guess how that went down.
We weather Morocco with a lot of Miralax and do our best to limit bread as much as possible (usually this involves eating breakfast with Jasmin before everyone else to ensure she eats gluten free and is full by the time the real breakfast is served). But at home, it’s a different story. Our household is largely gluten free, except my husband who can’t survive without bread. Breakfast for him is a baguette with olive oil for dipping. He’s never really tempted by any of my weekend breakfasts—pancakes, waffles, Brazilian cheese bread, and instead always opts for white bread with olive oil and maybe jam if he’s getting crazy and really mixing things up (sarcasm).
For a time, even after we knew Jasmin should eat gluten free, it was hard to give up certain Moroccan food routines, like my husband’s Friday night couscous or Sunday morning harsha (also written harcha–a type of flat bread). Both are made of semolina flour. Often times, direct gluten-free substitutes don’t end up tasting as good. But more and more, I have been experimenting and improvising to turn traditional Moroccan meals into gluten-free ones. I started with something easy: harsha. Harsha, a pan-fried flat bread, is like a Moroccan pancake except much firmer. It’s sort of like a patty and you eat it always fresh out of the frying pan, then smeared in jelly or dipped in honey.
I make my gluten-free harsha with corn flour (masa harina) and it’s a distant cousin of the Colombian arepa, but using a Moroccan recipe all the way.
- 3 cups corn flour*
- 1 T baking powder
- 4 T sugar
- 1 t salt
- 4 T butter (melted)
- 1/2-3/4 cup warm milk until the batter is wet enough to form patties in your hand
Mix the dry ingredients and add in the butter then milk. Add the milk slowly to make sure the dough is not too wet. Mix dough with your hands as it will be stiff. Form into hamburger-like patties and cook in butter over medium-low heat. They take a little bit to cook fully through on both sides (approximately 6-9 minutes per side).
Serve with honey or jam. Better yet, you can make a true Moroccan side by mixing together warm butter and honey, in equal proportions, for dipping sauce. Bet you can’t eat just one!
*If you want the real deal, then you would use semolina flour instead of corn flour to make authentic gluten-filled harsha.
Thank you so much Stephanie for sharing this story and post. I know that as we continue down the road of gluten-free living there will be so many issues like this that come up!! If you’d like to follow Stephanie you can find her at IncultureParent.com, on Facebook, and on Twitter.
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- 74This is a scene from a hanut or corner store in Morocco. Hanuts are everywhere, in fact it's nearly impossible to go more than 2 blocks without coming across one. They sell all types of things but most importantly they sell bread. See the counter lined with breads? I can count at least seven different…
9×13 baking pan
Directions: Cut off all the crusts of the bread. You won’t need it for this recipe, but save it and make it into breadcrumbs!
Spray or butter your 9×13 baking pan and place down a layer of bread, about 8 pieces. You may need to cut them to cover the entire bottom of the pan. Next begin layering. Add the meat into one layer. Then the cheese slices. Place another layer of bread on top. (I used cubes of French bread because I needed to get rid of some dry bread!). Finally pour the entire mixture of eggs and milk on top of the bread.
At this point you would want to cover with plastic wrap and refrigerate overnight. This will allow the egg mixture to soak into all the bread. If you need to bake right away you can. Do allow it 30 – 60 minutes to rest before baking.
Before baking top the casserole the the cornflakes followed by the stick or melted butter drizzled over the cornflakes. Preheat the oven to 375 and bake for approximately 45 minutes. Remove from oven and allow it to rest 5-10 minutes to completely set. This is best served hot but can easily be heated up and makes great leftovers!
Have a favorite breakfast recipe? Share it with me! I love new breakfast ideas!
I’m not a baker so this challenge was really a challenge for me. I might have cheated a little bit with this recipe but I was really intrigued and wanted to give it a shot. My Twitter friend @M_Benaj, a Tangier native, told me about this dish that is special to Tangier. Although I’ve been to Tangier I had never even seen this. I guess we weren’t close enough to the locals! Kalinti is a street food – sold for a few dirham and eaten hot.
That being said, I’m not really sure what this should taste like! I will say that although I gave it a shot I didn’t really like it – that might be because I made it wrong! I had a hard time even finding a basic idea of ingredients so I had to wing it based on his description and pictures of what was in it. I also don’t really like the taste of chickpeas so this was overwhelming.
I made it two different ways, first I baked it, making it about 1-2 cm thick in a pie plate.
I also tried making it as a crepe. (never mind the holes it got too big!)
2 c chickpea flour
1 cup of water
1 1/2 tbsp olive oil
1 tsp paprika
Directions – Mix the dry ingredients together, add the olive oil and then slowly mix in water. You may need a little less or a little more. The final batter will look like the middle picture below. Then bake in a 350F oven for about 30 minutes
**I’ve gotten a tip on this, it should not have come out like mine but rather closer in texture to a flan. This can be achieved by placing a pizza stone on the top and bottom of the oven. Thanks to Paula Wolfert for the tip! **
This post is a part of an ongoing blog carnival: Food of the Sun. Please share your posts on Mediterranean breads!
I still am running my giveaway through the duration of Food of the Sun. If you link up your recipe you’ll be entered in the giveaway! Check out this post on other ways to enter.