Extra thick bread

judi24

ben500 wrote: »

!!!!!!!
The answer is quite obvious get some new kids.

Great Idea lol Can't believe i never thought of that! Do you think I could get a refund and buy cheaper models?

Seriously Thanks all for your suggestions - I will not thow it out!

jexygirl

Everyone beat me to the "melba toasts" ( I work late ok!) I toast both sides (crusts off ) then lay it flat as suggested, slice in half, cut into triangles and re grill the un toasted side, it even curls up and looks really good!
The croutons are also a great use.
I would also say, that, don't necessarily think of bread and butter pudding as sweet - I do a savoury smoked haddock and leek one, in individual portions, tho you could make a big one.
I just sweat off some leeks and onions in a little garlic and butter, butter the bread, dip it in egg and alternate layers of poached smoked haddock and the leek / onions mix. Goes down a treat and I guess would work with alot of savoury stuff too.
You can eat them fresh, or cling and freeze / microwave to reheat. I drizzle a little warm cream mixed with wholegrain mustard over it.
whizzed up as breadcrumbs also is great for all sorts of stuff.
If all else fails, got with the trade - in of the kids as suggested
Jex

ManAtHome

beautiful_ravens wrote: »

:rotfl:Ah, you beat me to it!!!

Hope it's not the plasters on your fingers slowing you down...

judi24

Melba toast sounds good - I make a wicked pate with chicken livers garlic and brandy! Normally have it with oatcakes but melba toast sounds good!!!! Not good for my diet though!