How to Turn Leftover Bread into Delicious Sheet Pan Dinner

Whether you are a passionate home bread baker, or just love to patronize your local boulangerie, you might find yourself in possession of a third to half a loaf of artisanal bread that is quickly staling. Never fear! While not ideal for sandwiches, that partial loaf is the perfect base for a terrific and simple sheet pan supper, that requires minimal prep and packs maximum flavor. 

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Using torn bread as a basis for a sheet pan dinner is a fun switch up from the usual potatoes or root vegetables and is a terrific way to salvage that partial loaf. It works with pretty much any bread, so whether you have a baguette or focaccia, sourdough, or rye, you'll end up with a dinner that will satisfy your family.

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Even better, it is wildly adaptable, so you can swap in ingredients as needed. Starting with a pile of torn bread, and adding some great ingredients, you are less than an hour from a hearty one-pan meal that is mostly a hands-off affair. 

Serves 4

1/3-1/2 loaf artisanal bread, torn or cut into one-inch pieces

1 cup seedless grapes, red or green, washed

1 cup grape tomatoes or small cherry tomatoes, washed

1 small red onion, chopped coarsely

1 can cannellini or navy beans, drained and rinsed and patted dry

¼ cup extra virgin olive oil plus more for garnish

2 tablespoons white balsamic vinegar

Pinch red pepper flakes

Kosher salt and black pepper to taste

8 sweet Italian sausages, pricked 2-3 times on each side with a fork or paring knife

1. Heat your oven to 400°. Line a sheet pan with foil and spray with nonstick spray or brush with oil.

2. Put the torn bread, grapes, tomatoes, and onion in a large bowl; mix to combine.

3. In a small bowl, mix the oil and vinegar. Drizzle the oil and vinegar over the bread mix and toss well so that everything is coated.

4. Turn out onto the sheet pan and spread into an even layer. Spread the beans evenly on the top, then season well with salt and pepper and the pinch of pepper flakes if using. Nestle the sausages on top, and spray lightly with nonstick spray or drizzle with oil.

5. Bake for 35-45 minutes, rotating the pan and turning the sausages halfway through. Sausages should be browned and 175° internal temp. Serve hot with an extra drizzle of olive oil.

NOTE: You can also swap in other vegetables or fruits like whole mushrooms or fennel, or diced apples or pears. The combo of an earthy vegetable and a sweet pop is especially wonderful and a bit surprising. You can also use different styles of sausage, or even top with chicken thighs.