Many people my age probably remember a lot of these recipes. They are now mistakenly attributed to the "hungry" times in the early nineties, but in fact, in the past, most families cooked something similar.
After all, there were a lot of ways to decently and economically utilize stale bread. This was not considered shameful, at the subconscious level then there was a principle - you cannot throw away bread.
And the ways were delicious.
From loaves and sweet buns that have lost their softness, they made “soft croutons” (they are now called French) - soaked sweetly with a mixture of milk and eggs, and fried.
From simple white and black bread - croutons drenched in omelet (by the way, it's very tasty, the main thing is to first fry these croutons on one side, and then turn them over and fill them with an egg).
Casseroles were also made from stale bread. By the way, even now you can cook them - it turns out tasty and satisfying. I ask fans of healthy lifestyles not to shout about what is harmful - they say, fu, bread, fu, carbohydrates. And so are the snobs. Stale bread dishes are traditional for all cuisines of the world where bread is baked.
Well, okay, let's finish the introduction.
We take:
300 g of stale white bread;
100-150 grams of any meat product;
One onion;
3-4 eggs;
250 milliliters of milk;
A little oil;
Salt, pepper, herbs - to taste.
How we cook:
Finely chop the onion and fry it until translucent., And then add diced sausage or bacon, or ham - in general, that is. Fry so that a golden crust appears on the meat component.
Now, just as finely - into cubes, cut the bread, and mix it all in a bowl with the contents of a frying pan.
Divide the eggs into yolks and whites, and beat the yolks with milk, salt. and spices, and then fill the bread mass with this and leave - soak, stirring occasionally. And beat the whites ourselves to a strong foam, and when it turns out, we mix it with a spatula into the workpiece.
You can do without this item, just immediately mix the eggs with milk completely., But when the whites are beaten separately, the casserole turns out to be more tender and airy.
When everything is ready, put it in a mold - even for a cake, and bake at a temperature of 180 degrees for thirty minutes (if the oven is gas, then, most likely, you will have to increase the temperature to 200 degrees).
When this dish appears on the table, no one will understand that it is from the "economy" category.