How to Make Bread Cases


If you need an inexpensive appetizer for a party, consider making bread cases. You can make bread cases from stale bread, and you probably have most of the ingredients already in your kitchen. Once you bake the bread cases, then you can top them with a variety of tasteful fillings. Many people are surprised by how easy bread cases are to make. The appetizers will impress your guests, while saving you money and time.

Step 1

Heat 2 tsp. of oil in a frying pan. Once the oil begins to simmer, saute one small chopped onion.

Step 2

Add the cream corn when the onions caramelize. The onions are caramelized once they are tender and brown, which takes about 25 to 30 minutes.

Step 3

Roll the ham into a long cylinder-shape. Chop the ham into small pieces. Add the ham to the onion and corn mixture.

Step 4

Top the creamy filling with 1 tbsp. of parsley.

Step 5

Preheat the oven to 375 degrees F.

Step 6

Spread butter over each slice of bread. Ensure that you cover the bread with butter, but do not saturate it with too much.

Step 7

Use a sharp knife to remove the crusts from the breads. Discard the crusts or save them to make bread crumbs.

Step 8

Spray the muffin tin with nonstick spray.

Step 9

Cut the bread slices into round pieces that fit in the muffin tin with the butter side facing up.

Step 10

Bake the bread cases for 10 minutes. They are finished once they are crisp and golden.

Step 11

Top the cases with the hot filling.

Step 12

Allow the cases and creamy filling to cool. Remove the bread casings from the muffin tins and serve immediately.

Things You'll Need

  • 2 tsp. oil
  • 1 chopped small onion
  • 8 oz. can cream corn
  • 2 ham slices
  • 1 tbsp. parsley
  • 4 tbsp. butter
  • 10 bread slices
  • Muffin tin
  • Nonstick spray


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Keywords: bread cases, creamy filling, muffin tins

About this Author

Angie Marie is a Charleston, SC writer with five years experience. Marie is a recent college graduate from Marshall University with a Bachelor of Arts degree in advertising, and worked as a reporter for The West Virginia Standard in 2007. She has considered cooking a passion that traces back to her early youth, and constantly tries new recipes.

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