Sometimes the twist tie just didn’t get twisted tightly. Sometimes last night’s dinner party involved a bit too much wine and not enough bread. In any case, don’t dismiss the value of day-old bread. This artisanal treasure can be turned into a number of sweet and savory dishes that may actually (dare we say) be better than the loaf itself.
Preheat the oven to 350 degrees.
Butter 1 side of each slice of bread. On the other side of each slice, spread the jam. Combine to sandwiches with the buttered sides facing out. Place the sandwiches in a 9-by-13-inch baking dish.
In a large mixing bowl, whisk together the eggs, whole milk and vanilla extract. Pour the egg mixture over the bread, cover with plastic wrap and place in the refrigerator for 15 to 30 minutes.
Remove the plastic wrap and sprinkle the sugar on top.
Bake, uncovered, for 30 to 40 minutes, or until the top browns.
12 slices sandwich bread
Peach or blackberry jam (alternatively, use orange marmalade or apple butter)
6 large eggs
¼ cup whole milk
1 tsp. vanilla extract
¼ cup sugar
This article appears in November 2012.