An abundance of bread

A few weeks ago I started volunteering at our local food pantry. I've wanted to for a while, but they never had an opening until recently. One morning a week I help three other women sort and bag day-old (or a few days old) bagels and artisan bread and assorted pastries that are generously donated by a nationally-known bakery and cafe and by a nationally-known (there's one on every corner) coffeehouse. Mixed in with the whole loaves of bread there are sliced breads that have been half used. They don't like giving those out to the people who patronize the food pantry, so the lucky recipients are the volunteers. A nice little bonus for a job that needs no compensation other than the feeling you get when you know you are helping other people.

The first week I was there, I received a huge bag with probably ten large loaves of artisan bread. They told me I could feed it to my chickens. After bringing it home, I realized that the bread was much too good to feed to the chickens, and anyway they didn't need to be eating that much bread. It's like chicken candy to them. So I rebagged it, gave some to my kids, and put the rest in the freezer. Yesterday I thought the whole family was coming for dinner so I thawed one of the loaves of seeded sourdough. It ended up with nobody being able to make it. So, what do you do with a huge loaf of white bread? You make bread pudding!

Assemble the ingredients:

6-8 cups cubed stale bread

3 large eggs

3 cups milk

3 tablespoons butter, melted

1/2 cup sugar

1 1/2 teaspoons pure vanilla extract

(homemade organic, if you know someone who makes it)

1 teaspoon ground cinnamon

1/2 cup raisins (optional)

Preheat oven to 375 degrees. Butter the inside of a 13 x 9 inch baking dish, or equivalent deep casserole dish.

1. 
   
   Beat the eggs well, then add the sugar and beat.
   
2. 
   
   Beat in the vanilla, butter,  and cinnamon, then the milk.
   
3. 
   
   Pour over the bread cubes and stir in the raisins. Let sit for a few minutes so the bread absorbs some of the milk.
   
4. 
   
   Pour into the baking dish and bake 30-45 minutes, or until the top looks brown and crusty.
   
   
   

HARD SAUCE

Melt 3 tablespoons butter in small pan.

Whisk in 3/4 cup powdered sugar and 3 tablespoons heated rum or whiskey until smooth.

But, I still had half a loaf left over after making the bread pudding. So I made croutons. The store-bought ones can't compare to homemade, and they're so easy.

Cut the slices of bread into one-inch cubes. I used about 6 large slices. Toss in a large bowl with a couple tablespoons extra-virgin olive oil, one teaspoon Italian seasoning and 1/4-1/2 teaspoon garlic powder. Spread in a single layer on a baking sheet. Bake at 375 for about 14-15 minutes, giving a stir about halfway through. Cool on the baking sheet and store in a plastic bag.

I ate all the ones that were almost burned. I don't mind making that sacrifice.

I couldn't just have bread items for dinner, so I made a soup that we love.

SAN FRANCISCO-STYLE SEAFOOD STEW (CIOPPINO)

2 tablespoons olive oil

2 cups chopped onion, or one large

1 cup thinly sliced celery

1 1/2 cups diced red bell pepper

4 garlic cloves, minced

1 1/2 teaspoons Italian seasoning

1 teaspoon crushed fennel seed

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

2 cups chicken broth

1 cup dry white wine

2 tablespoons red wine vinegar

1 (14.5 ounce) can diced tomatoes, undrained

2 bay leaves

1 pound mild white fish, such as halibut or tilapia, cut in bite-size pieces

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/4 cup minced fresh parsley

1. 
   
   Heat oil in a large Dutch oven over medium-high heat. Add onion and celery and saute for 3 minutes. Add bell pepper and saute for 7 minutes. During the last minute stir in the dried herbs. This helps release their flavor. Stir in garlic, chicken broth, wine, vinegar, tomatoes and bay leaves; bring to a boil. Cover, reduce heat and simmer for 15 minutes.
   
2. 
   
   Add fish, shrimp and scallops. Cover and simmer 5-8 minutes or until fish flakes easily with a fork. Add the parsley at the end.
   
3. 
   
   Serve with crusty bread or top with homemade croutons.
   
   
   

NOTES: For a thicker broth, you may add 2-3 tablespoons tomato paste during the cooking process. I substituted a 1-lb. package of Trader Joe's (frozen) Seafood Blend for the shrimp and scallops. That's why you see calamari rings.