Recipes for Multi Grain Bread

Ingredients

• 4 slices of expired multi-grain bread (5 days past expiry)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried herbs (such as oregano or thyme)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the expired multi-grain bread into small cubes.
3. In a bowl, combine the olive oil, garlic powder, dried herbs, salt, and pepper.
4. Add the bread cubes to the bowl and toss until they are evenly coated with the oil mixture.
5. Spread the bread cubes in a single layer on a baking sheet.
6. Bake for 10-15 minutes, or until the croutons are golden brown and crispy.
7. Allow the croutons to cool completely before using or storing in an airtight container.
8. Enjoy the homemade croutons in salads or soups!

Ingredients

• 4 slices of expired multi-grain bread (5 days past expiry)
• 2 eggs
• 1/2 cup milk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• Butter or cooking spray for greasing the pan

Instructions

1. In a shallow bowl, whisk together the eggs, milk, sugar, and vanilla extract.
2. Heat a non-stick skillet or griddle over medium heat and grease it with butter or cooking spray.
3. Dip each slice of expired multi-grain bread into the egg mixture, allowing it to soak for a few seconds on each side.
4. Place the soaked bread slices on the heated skillet or griddle.
5. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Repeat with the remaining bread slices, adding more butter or cooking spray as needed.
7. Serve the French toast warm with your favorite toppings such as maple syrup, fresh fruit, or powdered sugar.
8. Enjoy a delicious breakfast using expired bread!

Ingredients

• 4 cups slightly expired multi-grain bread, cubed
• 2 cups milk
• 1/2 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup raisins (optional)
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until well combined.
3. Add the cubed multi-grain bread to the bowl and gently mix until all the bread is coated with the milk mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. If desired, stir in the raisins and chopped nuts.
5. Transfer the bread mixture to a greased baking dish.
6. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and golden brown on top.
7. Remove from the oven and let it cool slightly before serving.
8. Serve warm or chilled, and enjoy!