The article traces the historical and cultural evolution of using stale bread in culinary practices, highlighting traditional dishes like bread pudding and regional variations such as pain perdu and shahi tukra. Recently, pastry chefs are innovating by incorporating stale bread into modern desserts, specifically ice creams. Notable examples include Brio in Amsterdam, where leftover focaccia becomes soft serve, and Lyle's in London, where sourdough is infused into a creamy base. These approaches spotlight not just flavor but also texture and creative presentation, demonstrating the versatility of stale bread in gourmet cooking.
"Using desiccated bread as a sponge to soak up flavorful liquid, various cultures have transformed stale bread into innovative dishes, showcasing culinary creativity. "
"Pastry chefs are reimagining stale bread, creating unique ice creams by infusing flavors, such as at Brio and Lyle's, blending leftover loaves into desserts."
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