Homemade artisan bread is so good. So, so good. I love how easy it is to make, but even more, I love the crust and the texture and the way it makes the best grilled cheese sandwiches, especially if you happen to own a panini press, which takes grilled cheese to the next level, my friends. I can’t believe I resisted the panini thing for so long.
Sometimes, though, I make bread just to cut it up into little cubes to use in casseroles or stuffing. I make artisan bread for this, usually, because it’s easy, but cutting it up? Oh, no. All that crusty fabulousness is a pain in the you-know-what when what you really want is bread cubes or crumbs! So the other day, I had this idea to take the dough from a batch of artisan bread and press it into a well-oiled 9×13 casserole pan. I baked it at 375° for about 45 minutes and I ended up with a largish, flattish pan full of bread.
It turned out to be really easy to cut up that way! Half of the bread cubes got turned into a french toast casserole, and the rest went into the freezer for another casserole on another day. Alas, those got used up on soup night; it wanted some croutons, and the frozen cubes, all ready to go, where just the thing!
One more way to I can use my freezer to save on future meal prep, and that’s almost as good as money in the bank. Almost.