Now, mathematician Eugenia Cheng has devised a game-changing hack for breakfast lovers everywhere: a way to cut your bagel for optimal cream cheese slathering.
20 Things to do with Leftover Bread
20 Things to do with Leftover Bread
Read on to learn several ways to use leftover bread.
French Toast With Amaretto Crème
Morning decadence at its best—vegan-style. Simplify this recipe by skipping the Amaretto Crème and serving it with fresh berries and a bit of maple syrup. Although, if you’re a sucker for anything almond-flavored, the crème is a must.
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. But this version is equally comforting as a savory option, enriched with cheese and studded with vegetables.
Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what’s in season. Although we typically suggest using whole-grain bread, we stuck with challah for this recipe (because the results are so luscious).
This high-protein, low-carb salad has gotten a bad rap because of unappealing deli versions served on soggy bread. But, oh, how wonderful an egg salad can be when well made, with its bright yellow yolk, flecks of herbs, and a bit of mayonnaise. This basic salad can be embellished with many flavorings—crumbly bacon, a chopped pickle, diced red bell pepper, capers, olives, chives, dill, or a sprinkling of curry powder. Serve with lettuce, and maybe cheese and tomato, on hearty bread (sliced on the thin side).
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white bread stuffing. This delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. This stuffing is lower in sodium as well, and it's so easy to make that it’s sure to become a favorite side year-round.
A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet.
Normally, we cut bagels straight down the middle, leaving a top half with all the good flavors and seasonings and a bottom half that only tastes like whatever topping you add. Cheng’s method cuts the bagel in such a way that the top and bottom stay together, but there’s still room to spread on as much cream cheese as you like.
She does this using a mathematical structure called the Möbius strip, a one-sided surface that looks like a twisted rubber band in geometrical depictions. Business Insider revealed exactly how she does it.
You start cutting in the middle of the bagel with the blade of the knife facing left. About half way around, you twist the knife so you’re cutting in a spiral-like pattern. As you reach the place you first cut, your knife will be facing right—and the bagel will still be in tact. That leaves you to put all the cream cheese you desire in the middle. And since you now can see part of the “bagel guts” that you normally don’t get with a typical cut, there’s even more space for spreads.
Now you have a cream cheese-covered, spiral bagel sandwich. Of course, mastering this type of cut may take some time, and it’s definitely more complex than using a bagel cutter. Or you may just prefer eating a bagel in halves. Either way, at least you have a little bit of mathematical knowledge to impress your bagel-loving friends. Speaking of impressive math skills, can you figure out how many triangles are in this image?