Day-old delights

Preheat oven to 375 F. Coat an 8x8-inch baking dish (or double recipe for a 9x13-inch dish) with cooking spray and fill with bread. For a firmer pudding, toast bread in oven for 10 to 15 minutes (optional). Meanwhile, in a small bowl, coat peaches with lemon juice; set aside. In a medium bowl, whisk together eggs, sugar, cream, milk, vanilla, cinnamon, and nutmeg. With a slotted spoon, spread peaches over bread, then pour remaining juice across the top. Pour in egg mixture, ensuring all bread visible on top has been coated with liquid, then pour the rest into the crevices. Press down with a spatula so bread soaks up liquid. Bake 55 to 65 minutes, until tips of bread are toasted brown and center is firm when pressed down upon. Dust with powdered sugar (optional) and serve warm.  

In a large saucepan over medium-high heat, sauté onion in olive oil for 5 minutes; add garlic and sauté another minute. Transfer onion mixture to a blender or food processor, along with tomatoes in juice. Remove crust of 2 pieces of bread and tear in pieces; add to blender and puree until smooth. Transfer soup back to saucepan; add broth, sugar, basil, oregano, and cayenne, salt, and pepper to taste. Bring to a boil over high heat, stirring regularly, then reduce to a simmer; let cook 5 minutes, stirring occasionally.

Meanwhile, heat a large skillet (or an electric skillet if making all 4 at once) to medium-high. Butter bread on the outer facing sides of each sandwich and place the 4 bottom pieces butter-side down in skillet. Top each piece with 2 slices of cheese and place second piece of bread on top, butter-side up. Cover with lid and grill, checking bottom of bread with a spatula after 3 minutes and continuing until bottoms are a medium brown and flip with ease. If cheese isn't fully melted, replace lid while grilling second side. Continue until bread is equally grilled on both sides and cheese is fully melted.

Melt butter in a large cast-iron skillet over medium-high heat. When butter is foaming, add cubed bread; stir multiple times to coat. Sprinkle with garlic powder and black pepper, stir, and sprinkle again. Stir once or twice a minute for 5 to 7 minutes, until golden brown on all sides. To keep for up to 2 weeks, cool completely before placing in an air-tight container and store in a cool, dry place.

Cut off bread crusts and discard. Dice bread into evenly sized cubes, approximately 1/2 inch. Discard any crumbs, as they soak up the oil and fall through the fryer basket. Spread oil on the bottom and sides of a large container or bowl with matching lid. Pour in diced bread; cover and toss to coat. Sprinkle lightly with salt; cover and toss once more. Fill fryer basket with a loose single layer of bread cubes.

Cook on air fryer setting (300 F) 3 minutes, rotate tray 180 degrees and continue cooking, keeping a close eye until lightly toasted. Set tray on a heat-safe surface until cooled, then toss cubes into food processor and pulse into small crumbs. Store in an airtight container in pantry for up to a week, in fridge for up to a month, or in freezer for 3 months. Makes approximately 1 cup.