Recipe 1: Croutons
• 6 slices of stale Klosterman Bread
• 3 tablespoons melted butter or olive oil
• 1 teaspoon garlic powder
• Pinch of salt
• 1/2 teaspoon garlic salt
• 1 teaspoon dried parsley flakes
• Other seasoning that can be added include: rosemary, basil, oregano, or chives, etc.
• You can also add some finely shredded cheese.
• Preheat over to 300 degrees.
• Pour the oil-seasonings into a gallon-size plastic storage bag. Add bread cubes, close the bag, and shake to combine with the oil-seasonings. Spread croutons in a single layer on a baking sheet.
• Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
• Spread coated bread cubes on a cookie sheet in a single layer.
• Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done.
• Store croutons in air-tight container or ziplock bag.
Recipe 2: Bread Pudding
6 slices day-old Klosterman bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
• 1 teaspoon ground cinnamon
1 teaspoon vanilla extract
• Preheat oven to 350 degrees F
• Break bread into small pieces into an 8- inch square baking pan.
• Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
• Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.