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Cooking with Ken: Recipes for Stale Bread

3,907 views · Published 12 March 2018 · 29:48 · Indexed 10 November 2026

Channel: KennethKramm · 2018 · Entertainment

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Stale Bread Recipes for Camping and Backpacking: Tasty, Simple and Healthy  

Note:  I use olive oil instead of butter when cooking outdoors.  It tastes good, is healthy, easy to carry without refrigeration and has many alternative uses (e.g. fire starter and candle, etc.)

EGG VOLCANO ON TOAST 
  - 1 bread slice or 1/2 English muffin
  - olive oil
  - 1 or 2  room temperature eggs 
  - shredded cheese
  - salt and pepper
Toast bread and add olive oil.  Separate egg yoke and white; whip white and put on toast.  Make divot in white for yoke.   Sprinkle with cheese.  Bake in 325 F oven until golden brown.  Salt and pepper to taste.

MILK TOAST WITH POACHED EGG
  - 1 to 3 bread slices
  - 1 or 2 eggs
  - 1 cup milk  (cow's milk or alternative such as almond milk)
  - olive oil
  - salt and pepper
Toast 1 to 3 bread slices; break into small pieces and drizzle with a few drops of olive oil.   Put toast in small pot that has been coated with olive oil.  Add 1 cup milk and and 1or 2 eggs.  Heat until simmering and stir, covering the egg with milk.  

PIZZA TOAST
  - 1 to 3 bread slices
  - olive oil
  - toppings of your choice, such as olives,
    green onions, tomatoes, mushrooms,
    spinach, cheese, etc.
  - Balsamic vinegar (optional)
  - salt and pepper (optional)
Toast 1 to 3 bread slices and put into bottom of oiled pan.  Add toppings of choice, cover with lid and heat over stove or campfire.  Lid is not necessary if put in oven.  

SALMON PATTIES
  - 7 oz salmon (can or package)
  - 2 to 3 bread slices
  - 1 egg
  - 2 to 3 green onions
  - olive oil
  - salt and pepper to taste
Mix together salmon, egg, green onions and bread broken into small pieces.  Cook in hot frying pan with olive oil or bake without oil on parchment baking sheets  in 375 F oven until brown.   Salt and pepper to taste.

BREAD AND ONION SOUP  
  - 2 to 3 bread slices
  - 1 small sweet onion
  - 2 cups water
  - 2 beef bullion cubes
  - olive oil
Cut onion into small chunks and sauté with olive oil in pan over stove or campfire. Add 1/2 cup water to small pot; add two bouillon cubes; add green onions; add 2 to 3 bread slices (torn into small pieces).  Stir frequently until boiling.  Add cheese, remove from heat and serve. 

HEALTHY CROUTONS 
  -  stale bread
  -  olive oil
  -  seasoning that you like, such as parmesan cheese, garlic
     powder, onion powder, dried oregano, dried basil, salt.
Cut bread into small cubes and drizzle with olive oil.  Bake at 300 F until golden brown. (Alternatively, croutons may be baked in frying pan with lid over a few campfire coals). Season to taste.   Mix frequently and continue baking until golden brown.  Store in plastic bag.

BREAD PUDDING
  - 3 to 4 bread slices
  - 1 to 2 baking apples (such as Granny Smith)
  - 1 cup milk (cow's milk  or alternative such as almond milk)
  - 3 oz raisins
  - 3 oz craisins 
  - 4 tbs brown sugar (and or honey)
  - 2 tsp cinnamon 
  - 1 tsp vinalla 
  - 1 heaping tsp corn starch
Peel/core apple(s) and cut into small chunks.   Place in 2-cup pot with small amount of olive oil and heat over stove or campfire, mixing frequently until chunks become translucent.  Add 1/2 cup milk, sweetener (4 tbs brown sugar and/or honey), 2 tsp cinnamon and 1 tsp vinalla extract.  Simmer and mix throughly and taste.  Add additional sweeter or seasonsing if needed.   Add 1 tsp to remaining 1/2 cup cold milk and mix into hot liquid.  Continue heating until mixture thickens.   Coat small loaf pan with olive oil and place alternatating layers of bread cubes, pudding mixture, raisons/craisons until pan is full.  Place in 300 - 350 F oven. Bake for 45 minutes.

Make the cardboard oven shown in this video from a corrugated cardboard box.  Cut cardboard into two pieces:  12 in x 28 in rectangle and 9-1/2 in diameter circle.  Glue heavy-duty aluminum foil to the cardboard with contact cement or white glue. Allow the glue to thoroughly dry for several days before using the oven.  Cardboard insulation provides stable temperature control, that is much better an oven with only aluminum sidewalls.  Use metal skewers as a baking rack.    In this demonstration, I used BioFuel as the heat source.  Allternatively, a can of Stereo, or charcoal in a fire bowl could be used.    Do not heat cardboard ovens above 450 F.   Do not expose cardboard ovens to direct flames of a campfire.

Videography by Ken Kramm March 12, 2018; iPhone 7+, Canon Vixia HF G30; Final Cut Pro X.  Filmed at Brazos Bend State Park, TX, USA. 

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