Bread Soufflé – Frittata with Stale Bread

Bread Soufflé - Frittata with Stale Bread | All that's Jas

 

This traditional Balkan way of transforming old bread into succulent eating is a poor man’s dish to some and a taste of childhood to others. This bread soufflé or frittata with stale bread was made by our grandmas in the simplest way possible, using the cheapest and most available ingredients. However, just tossing in a few spices and cheese transforms it from a simple to a spectacular dish.

 

This easy and delicious dish made with a few simple ingredients is a traditional Balkan way of using stale bread and it's great for breakfast, side or a vegetarian main dish. | allthatsjas.com | #side #main #breakfast #vegetarian #bread #recipes #casserole #frittata #souffle #easyrecipe #allthatsjas

 

Never throw away bread. That’s what my mom taught me and mom knows best! I have come to discover that she’s right in saying that because old bread has so many uses. You can transform a stale loaf into crunchy garlic bread, breadcrumbs or croutons, and who doesn’t love to incorporate any of that into their meals?

 

If I’m going to be honest, sometimes I plan ahead and purposely let my bread go a little stale just to make this soufflé recipe we call popara. I have no shame because it is just too good and I tend to eat it by itself. I use Feta cheese in my soufflé and it’s absolutely to die for, in addition to a combination of seasonings that I have experimented with in this recipe and adjusted to perfection.

 

That’s part of the reasoning I love cooking so much. Baking, for the most part, takes an exact “formula,” you could call it, with precise measurements and specific ingredients. When I’m cooking, I feel like a mad scientist! I can throw in different seasonings, increase or decrease the quantities of certain ingredients, and literally play with my food. In the end, I will still come out with a great, unique recipe. Then I just have to remember what I did at that point.

 

My point is, don’t be afraid to modify any recipes, including any of mine. I encourage it, it’s liberating!

 

What is a Soufflé?

 

If you’re pretty new to cooking, you might be wondering what exactly a soufflé is. A soufflé is an egg-based dish that is baked and can be served as a savory main dish or sweetened to make a dessert. Many soufflés are also made and served in ramekins.

 

RELATED POST: SWEET BREAD SOUFFLÉ

 

Now, if you’re like me and like to experiment and think outside of the box, I suggest dumping the boxed stuffing and serving this instead with your holiday meals. You can’t stuff your bird with this. Trust me, it would be a complete mess. But you can serve this as a gooey, melty side and watch it disappear.

 

Your whole family will be asking you what that was and for you to write down the recipe after the meal is all cleaned up. They’ll probably fall into their food comas before you remember how you whipped the masterpiece together.

 

This bread soufflé is kind of like making one of those divine cheesy pull-apart bread, except I do believe that this recipe has even more cheese than that. You really cannot go wrong with cheese and bread- who doesn’t love that pair? Well, I know there’s a large group of people who shouldn’t.

 

That being said, this dish is not for my lactose-intolerant friends out there, so don’t try and taunt yourself by even being near it. It will lure you in, just like it lures me in to eat it straight out of the pan with a fork. I have no shame.

 

I always like to say that there is no old bread that can’t find its cheese. And mine has found a heaping serving of feta. What a love story!

 

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Bread Soufflé – Frittata with Stale Bread Recipe

Bread Soufflé - Stale Bread Frittata is an #easy and delicious meal made with #simple ingredients and it's great for #breakfast, #side or a main dish. Click To Tweet

 

Soufflé with stale bread or bread frittata is a simple dish using only a few ingredients and it's perfect side to your Thanksgiving turkey or ham as it is a breakfast or a main vegetarian dish. | allthatsjas.com | #souffle #frittata #side #thanksgiving #dressing #stuffing #vegetarian #recipes #fall #easyrecipe

 

Ingredients:
Serves 4

 

  • 4 large bread rolls or leftover bread (a day or two old)
  • 2 cups vegetable broth (water with a bouillon cube works fine too)
  • 3 tablespoons butter or oil
  • 1 small onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon black pepper
  • 1 cup feta cheese, crumbled
  • 1 egg
  • A pinch of nutmeg
  • 1 cup sour cream
  • Salt to taste

 

~ Free Tip ~

Substitute broth with Vegeta, the amazing Croatian vegetable seasoning I can’t live without. 

 

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small saucepan, bring broth to a boil. Cut or tear bread into bite-size pieces. Place bread in a bowl and pour broth over it. Set aside until liquid is absorbed.
  3. Meanwhile, melt the butter in a small skillet over medium-high heat. Add the onion and sauté until tender, about 10 minutes. Remove from heat and add to the moist bread.  Gently fold feta, pepper, and parsley into the bread mixture. Transfer to a medium-size greased baking dish.
  4. In a separate bowl, beat the egg with nutmeg, sour cream, and a pinch of salt. (Be careful not to over salt it as cheese and broth already contain salt!) Pour over the bread mixture and bake for 30 minutes. Enjoy!
  5. Let sit for 10 minutes before serving. Serve with salad greens or as a side dish.

 

preparing bread for bread soufflé

soufflé with stale bread

 

Bread Soufflé - Frittata with Stale Bread Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This easy and delicious dish made with a few simple ingredients is a traditional Balkan way of using stale bread and it's great for breakfast, side or a vegetarian main dish. 

Course: Breakfast, Main Course, Side Dish
Cuisine: Bosnian
Servings: 4
Author: Jas
Ingredients
  • 4 large bread rolls or leftover bread a day or two old
  • 2 cups vegetable broth water with a bouillon cube works fine too
  • 3 tablespoons butter or oil
  • 1 small onion chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon black pepper
  • 1 cup feta cheese crumbled
  • 1 egg
  • 1 pinch nutmeg
  • 1 cup sour cream
  • Salt to taste
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small saucepan, bring broth to a boil. Cut or tear bread into bite-size pieces. Place bread in a bowl and pour broth over it. Set aside until liquid is absorbed.
  3. Meanwhile, melt the butter in a small skillet over medium-high heat. Add the onion and sauté until tender, about 10 minutes. Remove from heat and add to the moist bread.  Gently fold feta, pepper, and parsley into the bread mixture. Transfer to a medium-size greased baking dish.
  4. In a separate bowl, beat the egg with nutmeg, sour cream, and a pinch of salt. (Be careful not to over salt it as cheese and broth already contain salt!) Pour over the bread mixture and bake for 30 minutes. Enjoy!
  5. Let sit for 10 minutes before serving. Serve with salad greens or as a side dish.
Recipe Notes

~ Free Tip ~

Substitute broth with Vegeta, the amazing Croatian vegetable seasoning I can't live without. 

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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6 Comment

  1. Reply
    Sweet Sensation-Bread Soufflé «
    January 13, 2014 at 1:56 pm

    […] thrown away. I reflected on that in the story Our Daily Bread and I shared our recipe of savory Bread Soufflé. This sweet version is similar to the bread pudding that so many favor. The best part is that you […]

  2. […] you know there is a savory version of bread pudding? You’ll love it! I shared the recipe a long time ago, so don’t […]

  3. Reply
    Life Diet Health
    September 14, 2018 at 2:21 pm

    Jas… My son is lactose-intolerant and instead of missing out, we’d just use lactofree cheese, although I think it would work with vegan cheese too! This reminds me of what we call ‘bread & butter pudding’ which although usually made as dessert is occasionally made savoury with cheese & caramelised onions. Thanks for bringing this to Fiesta Friday.

    1. Reply
      Jas
      September 15, 2018 at 8:03 am

      Laurena, I remember my grandmother just using bread and onions without the cheese and it was still delicious. Cheese makes it a bit “fancy”, lol. Thank goodness there’s vegan dairy as many people are lactose-intolerant. My youngest granddaughter has to cut it out of her diet for at least 6 months per doctor’s orders. Sometimes it’s still a challenge as you probably know. Hugs

  4. Reply
    Zeba@Food For The Soul
    September 15, 2018 at 2:10 pm

    oh my what a clever idea and the souffle looks like I could just take a fork and dig in 🙂

    1. Reply
      Jas
      September 15, 2018 at 7:17 pm

      Awe, thank you much! Glad you like it 🙂

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