Bread is a staple in all households today, be it as a quick-fix breakfast or in the form of various sandwiches for lunch.

The supermarkets are flooded with a variety of breads from regular white bread, high-fiber whole wheat bread to multigrain variants. However, since eating out is more common nowadays and traditional Indian recipes with wheat and rice still ruling the roost at the dinner tables in many houses, one does often face a dilemma on what to do with all that leftover bread.

Here are two novel delicious and wholesome recipes that can be made from leftover bread – one of a savory kind and the other to satisfy your sweet tooth.

Tomato And Basil Bruschetta

Ingredients:

12 slices of brown bread

6 medium-sized tomatoes 

1 small red onion

3 to 4 garlic finely chopped

8 to 10 basil leaves

½ tbsp balsamic vinegar

2 tbsp olive oil

1 tsp butter

Salt to taste

Pepper to taste

Method:

Finely chop tomatoes, onions and basil leaves.

Mix them together in a large bowl along with crushed garlic. Add balsamic vinegar and olive oil.

Add salt and pepper to this mixture.

Set this mixture aside for an hour at room temperature, covered with a lid, allowing the flavours to soak in and fuse together.

Now, cut the bread into small, even squares and toast mildly on both sides, with a bit of butter.

Top the toasted bread with small, equal portions of the vegetable mixture and serve it warm.

Nutrition:

Brown bread is rich in fiber, thus aiding in digestion and maintaining body weight. Tomatoes, onion and garlic contain ample amounts of the B vitamins and vitamin C, that enhance the body’s metabolism and immunity. Basil is an aromatic herb packed with protective antioxidants, that also adds a distinct flavour and colour to foods. Balsamic vinegar and olive oil are low fat alternatives to refined oils and function in lowering cholesterol and improving heart health.

Bread Pudding

Ingredients:

4-6 brown bread slices roughly chopped

1 cup milk

¼ cup sugar

2 tbsp ground flax seeds soaked in 1 cup of water (it serves as egg substitute)

1 tsp vanilla extract

10 cashews chopped

8 to 10 raisins

Salt to taste

Method:

Heat milk and sugar in a saucepan.

Once it is hot, remove from flame, add the cut pieces of bread and stir well.

Add flax seeds blend to the milk-bread mixture along with vanilla extract, salt, cashews and raisins.

Transfer this mixture into a pressure cooker and cook with two cups of water on medium flame for two whistles.

Switch off the stove, allow the cooker to cool down completely.

Carve out the edges of the bread pudding with knife and serve hot.

You can also refrigerate it for few hours and serve chilled.

Nutrition:

Brown bread comprises whole grains like barley which help in lowering blood pressure and regulate blood sugar levels, thus being an ideal diet for the health conscious as well as the diabetics. Milk contains copious amounts of calcium which assist in building stronger bones. Flax seeds are an emerging “super food” containing significant quantities of omega 3 fatty acids, fibers and antioxidants, that benefit brain and heart health. Cashews and raisins are a natural source of essential vitamins and minerals, besides providing proteins for stronger muscles.