Recipes for Whole Wheat Bread

Ingredients

• 4 slices of expired whole wheat bread
• 2 cups of milk
• 4 large eggs
• 1/4 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, cinnamon, and salt.
3. Dip each slice of expired whole wheat bread into the mixture, coating both sides.
4. Place the bread slices in the greased baking dish and sprinkle shredded cheddar cheese over the top.
5. Bake for 25-30 minutes or until the bread is golden and the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.
7. Enjoy this cheesy baked French toast for a satisfying breakfast!

Ingredients

• 4 slices of expired whole wheat bread
• 2 tablespoons of olive oil
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of dried herbs (such as oregano, basil, or thyme)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the expired whole wheat 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 and seasoning mixture.
5. Spread the coated bread cubes in a single layer on a baking sheet.
6. Bake for 15-20 minutes, or until the croutons are golden and crispy, stirring occasionally to ensure even browning.
7. Remove from the oven and let the croutons cool completely before storing in an airtight container.
8. Use these homemade croutons to elevate your salads and reduce food waste!

Ingredients

• 4 cups slightly expired whole wheat bread, cubed
• 2 cups milk
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup raisins

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 blended.
3. Add the cubed whole wheat bread and raisins to the bowl. Stir gently until all the bread is coated with the milk mixture.
4. Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
5. Pour the bread mixture into a greased baking dish.
6. Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Serve warm and enjoy!