25+ Tasty Leftover Pumpernickel Bread Recipes to Savor

Pumpernickel bread, with its rich, dense texture and unique earthy flavor, is a beloved staple in many households.

However, like any bread, it can sometimes accumulate leftovers that go uneaten.

Rather than letting that delicious pumpernickel go to waste, why not transform it into a variety of delightful dishes?

This blog article showcases over 25 creative recipes that will not only help you utilize your leftover pumpernickel bread but also elevate your meals with its distinctive taste.

From savory dishes like pumpernickel bread stuffing to sweet treats such as bread pudding, these recipes offer something for everyone.

Get ready to turn your leftover pumpernickel into culinary masterpieces that your family and friends will love!

25+ Tasty Leftover Pumpernickel Bread Recipes to Savor

As you can see, leftover pumpernickel bread is a versatile ingredient that can be repurposed in countless delicious ways.

Whether you’re in the mood for a hearty meal, a comforting dessert, or a tasty snack, these 25+ recipes will inspire you to make the most out of your leftover bread.

Not only will you reduce food waste, but you’ll also discover new favorites that highlight the unique flavor of pumpernickel.

So, the next time you find yourself with extra pumpernickel bread, refer back to this collection and enjoy the satisfaction of creating something wonderful from what you have on hand!

Pumpernickel Bread Pudding

This pumpernickel bread pudding is a delightful twist on a classic dessert. With its rich, chocolatey notes and the earthy flavors of pumpernickel, this dish is both comforting and indulgent. It’s a great way to utilize leftover bread while impressing guests or simply treating yourself.

Ingredients:

• 6 cups cubed leftover pumpernickel bread
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• Optional: whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt. Whisk until well blended.
3. Add the cubed pumpernickel bread to the mixture, ensuring all pieces are soaked. Let it sit for about 10 minutes to absorb the liquid.
4. Stir in the chocolate chips, then pour the mixture into the prepared baking dish.
5. Bake for 45–50 minutes or until the top is golden brown and the center is set.
6. Allow to cool slightly before serving. Top with whipped cream or vanilla ice cream if desired.

Pumpernickel bread pudding is a delectable way to repurpose leftover bread into a rich and satisfying dessert. The combination of creamy custard and sweet chocolate perfectly complements the hearty, slightly tangy flavor of the pumpernickel. Serve it warm, and you’ll find that this comforting dish is sure to please everyone at the table. Whether enjoyed as a cozy weeknight dessert or as a show-stopping treat for guests, this recipe is a wonderful testament to the versatility of pumpernickel bread.

Pumpernickel Croutons for Salads and Soups

Transform your leftover pumpernickel bread into crunchy croutons that can elevate salads, soups, or even snacking. These croutons are full of flavor and can be customized with your favorite herbs and spices, making them a versatile addition to any meal.

Ingredients:

• 4 cups cubed leftover pumpernickel bread
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• Freshly cracked black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the pumpernickel bread cubes with olive oil, garlic powder, onion powder, thyme, salt, and black pepper until evenly coated.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 15–20 minutes, stirring occasionally, until the croutons are golden brown and crispy.
5. Remove from the oven and let them cool before storing in an airtight container.

These homemade pumpernickel croutons are a fantastic way to utilize leftover bread while adding a crunchy texture to your dishes. Perfect for salads, soups, or even snacking on their own, they bring a bold flavor profile that complements a variety of meals. By adjusting the seasonings, you can create your own signature crouton blend. Make a large batch to keep on hand, and you’ll find that these croutons are not only easy to make but also a delicious way to enhance your culinary creations.

Pumpernickel Bread Stuffing

This savory pumpernickel bread stuffing is perfect for holiday dinners or as a comforting side dish. The robust flavor of the pumpernickel, combined with aromatic herbs and vegetables, creates a hearty stuffing that will complement any main course. It’s a great way to give new life to stale bread and bring warmth to your dining table.

Ingredients:

• 8 cups cubed leftover pumpernickel bread
• ½ cup unsalted butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 cups vegetable or chicken broth
• Salt and pepper to taste
• Optional: 1 cup diced cooked sausage or mushrooms for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a large baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until soft, about 5 minutes.
3. Add the minced garlic, sage, and thyme, cooking for an additional minute until fragrant.
4. In a large bowl, combine the cubed pumpernickel bread, sautéed vegetables, broth, and optional sausage or mushrooms. Mix well and season with salt and pepper to taste.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Bake for 30–35 minutes, until the top is crispy and golden brown.

Pumpernickel bread stuffing is an exceptional way to use leftover bread while crafting a delicious side dish that is sure to impress your family and friends. The unique flavor of the pumpernickel adds depth to the stuffing, making it a standout on any holiday table. This recipe allows for customization with your choice of proteins and herbs, ensuring you can tailor it to your preferences. Serve it alongside your favorite roast or turkey, and enjoy the comforting flavors that come with every bite!

Pumpernickel Bread French Toast

Pumpernickel bread French toast is a delicious breakfast option that combines the deep flavors of pumpernickel with the sweetness of a classic French toast preparation. This recipe is perfect for a leisurely weekend brunch or a special occasion, transforming simple leftovers into a gourmet morning treat.

Ingredients:

• 4 slices of leftover pumpernickel bread
• 2 large eggs
• ½ cup milk
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons butter
• Maple syrup, fresh berries, or powdered sugar for serving

Instructions:

1. In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
2. Preheat a non-stick skillet or griddle over medium heat and add the butter, allowing it to melt.
3. Dip each slice of pumpernickel bread into the egg mixture, ensuring both sides are well coated. Let any excess drip off.
4. Place the soaked bread slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown.
5. Serve warm with maple syrup, fresh berries, or a sprinkle of powdered sugar.

Pumpernickel bread French toast offers a delightful spin on a breakfast classic. The slightly sweet and earthy notes of the pumpernickel enhance the traditional French toast experience, making it a memorable dish for any morning. Pair it with your favorite toppings, such as maple syrup or fresh fruit, to elevate the flavors even further. Whether it’s a Sunday brunch or a special occasion, this recipe ensures that your leftover pumpernickel bread is transformed into a breakfast that feels indulgent and satisfying.

Pumpernickel Bread Salad (Panzanella)

This pumpernickel bread salad, inspired by the classic Italian panzanella, is a refreshing and flavorful way to use leftover bread. The combination of hearty pumpernickel with fresh vegetables, herbs, and a tangy vinaigrette makes for a nutritious and satisfying meal that’s perfect for lunch or as a side dish at dinner.

Ingredients:

• 4 cups cubed leftover pumpernickel bread
• 2 cups ripe tomatoes, chopped
• 1 cucumber, diced
• 1 bell pepper, diced
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed pumpernickel bread on a baking sheet and toast for about 10–15 minutes until lightly browned and crisp.
2. In a large bowl, combine the toasted pumpernickel bread, tomatoes, cucumber, bell pepper, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 15 minutes to allow the flavors to meld before serving.

Pumpernickel bread salad is a wonderful way to enjoy the heartiness of pumpernickel in a fresh and vibrant dish. The crispy toasted bread paired with juicy vegetables creates a satisfying texture and flavor contrast that is both nutritious and delicious. This salad is perfect for warm weather and can be served as a light lunch or as a side dish at dinner. The recipe is versatile, allowing you to include seasonal vegetables or your favorite salad additions. Enjoy the refreshing taste while making the most of your leftover pumpernickel bread!

Pumpernickel Bread and Cheese Strata

This pumpernickel bread and cheese strata is a savory baked dish perfect for brunch or a cozy dinner. Combining layers of pumpernickel bread, cheese, and an egg custard, this recipe creates a hearty, satisfying meal that’s both easy to prepare and utterly delicious.

Ingredients:

• 8 cups cubed leftover pumpernickel bread
• 2 cups shredded cheese (cheddar, Gruyère, or a mix)
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Fresh herbs (such as chives or parsley) for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, and salt.
3. Layer half of the cubed pumpernickel bread in the prepared baking dish. Sprinkle half of the shredded cheese over the bread, then layer the remaining bread and cheese on top.
4. Pour the egg mixture evenly over the bread and cheese, pressing down gently to ensure all pieces are soaked.
5. Let the strata sit for at least 30 minutes (or refrigerate overnight for a more developed flavor).
6. Bake for 45-50 minutes or until the top is golden brown and the center is set.
7. Let cool for a few minutes before slicing and serving. Garnish with fresh herbs.

Pumpernickel bread and cheese strata is a fantastic way to use up leftover pumpernickel while creating a comforting and flavorful dish. This strata is ideal for brunch gatherings or as a hearty dinner option, showcasing the robust flavors of the pumpernickel alongside rich cheese and creamy custard. Its adaptability means you can customize it with your choice of vegetables or proteins, making it a versatile addition to your recipe collection. Whether served warm from the oven or enjoyed as leftovers, this strata is sure to become a favorite among friends and family.

Pumpernickel Bread Pizza

Pumpernickel bread pizza is a fun and quick way to make a hearty meal or snack using leftover bread. The robust flavor of pumpernickel pairs surprisingly well with traditional pizza toppings, offering a unique twist on a classic favorite. This recipe is perfect for a quick weeknight dinner or as a creative appetizer for gatherings.

Ingredients:

• 4 slices of leftover pumpernickel bread
• 1 cup marinara sauce or pizza sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup pepperoni slices (or any other toppings of your choice)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Optional: fresh basil or arugula for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the slices of pumpernickel bread on the prepared baking sheet.
3. Spread a layer of marinara sauce over each slice, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese evenly on top, followed by your choice of toppings and a sprinkle of oregano and garlic powder.
5. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil or arugula, if desired.

Pumpernickel bread pizza is a delightful way to repurpose leftover bread into a fun and flavorful meal. The combination of the hearty pumpernickel base with your favorite pizza toppings creates a satisfying and unique dish that’s sure to please everyone. This recipe is versatile, allowing you to customize the toppings based on your preferences or whatever you have on hand. Whether served as a quick weeknight dinner or as an appetizer for a party, this pumpernickel pizza will be a hit!

Pumpernickel Bread and Bacon Egg Cups

Pumpernickel bread and bacon egg cups are a delicious breakfast option that combines the richness of eggs and bacon with the earthy flavor of pumpernickel. This recipe is not only a creative way to use leftover bread but also makes for a visually appealing dish that’s perfect for brunch or a special breakfast.

Ingredients:

• 4 slices of leftover pumpernickel bread
• 4 large eggs
• 4 slices of cooked bacon, crumbled
• ½ cup shredded cheese (cheddar or Swiss work well)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Use a rolling pin to flatten each slice of pumpernickel bread, then cut each slice into circles to fit the muffin tin cups.
3. Press each bread circle into a muffin cup, creating a little cup for the filling.
4. Divide the crumbled bacon among the bread cups, followed by a sprinkle of shredded cheese.
5. Crack an egg into each cup and season with salt and pepper.
6. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
7. Remove from the oven and let cool for a minute before carefully removing the egg cups from the tin. Garnish with fresh chives or parsley.

Pumpernickel bread and bacon egg cups are a fantastic way to enjoy breakfast with a twist. The savory combination of bacon and cheese, paired with the hearty pumpernickel and perfectly cooked eggs, creates a delightful dish that is both satisfying and easy to make. Perfect for brunch gatherings or a special breakfast at home, these egg cups can also be customized with your favorite vegetables or seasonings. Serve them warm for a comforting start to your day that everyone will love!

Pumpernickel Bread Frittata

This pumpernickel bread frittata is a delicious and hearty way to use leftover bread while creating a satisfying dish that works for breakfast, lunch, or dinner. Packed with vegetables and protein, this frittata is both nutritious and flavorful, making it a perfect meal for any time of the day.

Ingredients:

• 4 slices of leftover pumpernickel bread, cubed
• 6 large eggs
• 1 cup milk
• 1 cup diced vegetables (such as bell peppers, spinach, and onions)
• 1 cup shredded cheese (like feta, mozzarella, or cheddar)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or dill) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced vegetables and sauté until tender, about 5 minutes.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cubed pumpernickel bread and half of the cheese.
4. Add the sautéed vegetables to the egg mixture, then pour everything back into the skillet.
5. Cook on the stovetop for about 5 minutes, gently lifting the edges to allow uncooked egg to flow underneath.
6. Sprinkle the remaining cheese on top and transfer the skillet to the oven. Bake for 20-25 minutes, or until the frittata is set and golden on top.
7. Allow to cool slightly before slicing. Garnish with fresh herbs before serving.

Pumpernickel bread frittata is a versatile and satisfying dish that showcases the hearty flavors of pumpernickel while incorporating a variety of vegetables and proteins. This frittata is perfect for any meal of the day, allowing you to enjoy a balanced dish that’s easy to customize based on your preferences. The pumpernickel adds a unique texture and taste, making this frittata a standout. Serve it warm for breakfast or lunch, or enjoy it at dinner alongside a fresh salad. Whichever way you choose to enjoy it, this recipe is sure to become a family favorite!

Pumpernickel Bread Stuffing

Pumpernickel bread stuffing is a hearty and flavorful side dish that’s perfect for holiday meals or as an accompaniment to any dinner. The dense texture and rich flavor of pumpernickel add depth to this traditional stuffing, making it a standout addition to your table. This recipe allows you to incorporate seasonal herbs and vegetables, ensuring a delightful burst of flavor in every bite.

Ingredients:

• 8 cups cubed leftover pumpernickel bread
• 1 cup celery, diced
• 1 cup onion, diced
• ½ cup carrots, diced
• 4 cloves garlic, minced
• 2 cups vegetable or chicken broth
• ½ cup butter
• 1 tablespoon dried thyme
• 1 tablespoon dried sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the celery, onion, and carrots, sautéing until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
3. In a large bowl, combine the cubed pumpernickel bread, sautéed vegetables, thyme, sage, salt, and pepper.
4. Pour the broth over the bread mixture and toss gently to combine, ensuring the bread is evenly moistened.
5. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
6. Garnish with fresh parsley before serving.

Pumpernickel bread stuffing is a wonderful way to elevate your holiday meals or any family dinner with its robust flavor and satisfying texture. The earthy notes of the pumpernickel blend beautifully with the aromatic herbs and sautéed vegetables, creating a comforting side dish that complements roasted meats and other entrees. This stuffing can also be customized with your favorite add-ins, such as nuts or dried fruits, for an extra layer of flavor. Enjoy this hearty dish as a centerpiece on your table, bringing warmth and flavor to your gatherings.

Pumpernickel Bread Hummus Toasts

Pumpernickel bread hummus toasts are a creative and healthy snack or appetizer that highlights the rich flavor of pumpernickel. Topped with creamy hummus and a variety of fresh vegetables or garnishes, these toasts make for a nutritious option that’s perfect for entertaining or a quick bite at home. This recipe is versatile, allowing you to mix and match toppings to suit your taste.

Ingredients:

• 4 slices of leftover pumpernickel bread
• 1 cup store-bought or homemade hummus
• 1 small cucumber, thinly sliced
• 1 small red bell pepper, thinly sliced
• ¼ cup radishes, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as dill or cilantro) for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the slices of pumpernickel bread on a baking sheet.
2. Drizzle the bread with olive oil and season with salt and pepper. Toast in the oven for about 8-10 minutes, or until crispy.
3. Remove the toasted bread from the oven and spread a generous layer of hummus on each slice.
4. Top the hummus with slices of cucumber, red bell pepper, and radishes. Drizzle with additional olive oil, if desired, and sprinkle with fresh herbs.
5. Serve immediately as a snack or appetizer.

Pumpernickel bread hummus toasts are a delightful and nutritious way to enjoy leftover bread, providing a satisfying crunch topped with creamy and flavorful hummus. This recipe is incredibly versatile, allowing you to customize the toppings based on your preferences or what you have on hand. Perfect for gatherings or as a quick snack at home, these toasts showcase the deliciousness of pumpernickel while promoting a healthy lifestyle. Enjoy these vibrant and flavorful toasts as a light meal or appetizer that will impress your guests!

Pumpernickel Bread Bread Pudding

Pumpernickel bread bread pudding is a unique and indulgent dessert that takes advantage of the rich flavors of pumpernickel. This sweet dish is perfect for utilizing leftover bread while creating a comforting and delicious treat. The combination of sweet custard, spices, and the distinctive taste of pumpernickel makes this bread pudding a delightful ending to any meal.

Ingredients:

• 6 cups cubed leftover pumpernickel bread
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ cup raisins or chocolate chips (optional)
• Whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Add the cubed pumpernickel bread to the custard mixture, stirring gently to coat the bread. If using, fold in the raisins or chocolate chips.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly.
5. Bake for 40-50 minutes, or until the pudding is set and the top is golden brown.
6. Allow to cool slightly before serving. Serve warm with whipped cream or a scoop of vanilla ice cream.

Pumpernickel bread pudding is a delightful twist on a classic dessert that showcases the unique flavors of pumpernickel. The sweet custard perfectly complements the dense texture of the bread, creating a comforting dish that’s sure to please anyone with a sweet tooth. This recipe is ideal for using up leftover bread while providing a satisfying ending to your meals. Enjoy this warm, decadent dessert as a special treat at family gatherings or during the holidays, and don’t forget to serve it with whipped cream or ice cream for the ultimate indulgence!

Pumpernickel Bread French Toast

Pumpernickel bread French toast is a delightful twist on a classic breakfast favorite. The dense, rich flavor of pumpernickel adds a unique depth to the dish, making it a perfect choice for brunch or a cozy breakfast at home. Topped with fresh fruits and maple syrup, this recipe offers a satisfying and indulgent start to your day.

Ingredients:

• 4 slices of leftover pumpernickel bread
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• Fresh fruits (such as berries or bananas) for topping
• Maple syrup for serving
• Powdered sugar for garnish (optional)

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
2. Preheat a skillet or griddle over medium heat and melt the butter.
3. Dip each slice of pumpernickel bread into the egg mixture, coating both sides.
4. Place the soaked bread slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve warm, topped with fresh fruits, a drizzle of maple syrup, and a dusting of powdered sugar, if desired.

Pumpernickel bread French toast is a delicious and indulgent way to use leftover bread, transforming it into a delightful breakfast treat. The unique flavor of pumpernickel adds richness that pairs beautifully with sweet toppings, making it a standout dish for any breakfast or brunch occasion. Whether you serve it for a special family gathering or a cozy morning at home, this French toast will impress your guests and satisfy your cravings. Enjoy the comforting warmth and deliciousness of this classic dish with a twist!

Pumpernickel Croutons

Pumpernickel croutons are a fantastic way to add texture and flavor to salads, soups, or any dish that could use a crunchy element. By repurposing leftover pumpernickel bread, you can create these delicious croutons that enhance the taste of your meals. This recipe is simple and can be customized with your favorite herbs and spices.

Ingredients:

• 4 slices of leftover pumpernickel bread, cubed
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: grated Parmesan cheese for added flavor

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed pumpernickel bread with olive oil, garlic powder, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the bread cubes in a single layer on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the croutons are crispy and golden, stirring halfway through for even cooking.
5. If desired, sprinkle grated Parmesan cheese over the croutons in the last 5 minutes of baking.
6. Allow to cool before using. Store in an airtight container for up to a week.

Pumpernickel croutons are an excellent way to utilize leftover bread while enhancing your meals with a delightful crunch. Their robust flavor makes them a perfect addition to salads, soups, or even as a snack on their own. This recipe allows for customization with various herbs and spices, ensuring you can create croutons that suit your taste preferences. Enjoy the satisfying texture and unique flavor these croutons bring to your dishes, elevating even the simplest meals!

Pumpernickel Bread and Cheese Gratin

Pumpernickel bread and cheese gratin is a comforting and indulgent dish that combines the unique flavors of pumpernickel with rich, melted cheese. This recipe is perfect for a side dish or a vegetarian main course. The crispy bread topping adds texture, while the gooey cheese creates a mouthwatering experience that is sure to please any crowd.

Ingredients:

• 4 slices of leftover pumpernickel bread, cubed
• 2 cups mixed cheese (such as cheddar, Gruyère, and mozzarella), shredded
• 2 cups milk
• 4 large eggs
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup chopped scallions or chives for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
2. In a large bowl, whisk together the milk, eggs, Dijon mustard, garlic powder, salt, and pepper until well combined.
3. Add the cubed pumpernickel bread to the egg mixture, stirring gently to coat. Let it sit for about 10 minutes to allow the bread to absorb some of the mixture.
4. Fold in 1 ½ cups of the shredded cheese, then pour the mixture into the prepared baking dish.
5. Top with the remaining cheese and bake for 30-35 minutes, or until the top is golden brown and the gratin is set.
6. Remove from the oven and let cool slightly before serving. Garnish with chopped scallions or chives.

Pumpernickel bread and cheese gratin is a rich and comforting dish that takes full advantage of leftover bread, turning it into a delicious meal that is both hearty and satisfying. The combination of flavors from the pumpernickel and the melty cheese creates a unique and indulgent experience, perfect for gatherings or cozy family dinners. Serve this gratin as a side dish or a standalone main course, and enjoy the delightful flavors and textures it brings to the table. This dish is sure to become a favorite for its ease of preparation and its ability to impress guests with its unique twist on classic gratin!

Note: More recipes are coming soon!