Leftover bread

Penelope_Penguin

Hi, there's an older thread here - leftover bread. I'll add your question to it later.

Penny. x

hayley11

Thanks guys, I knew we wouldn't eat them like for breakfast or anything, neither of us really likes toasted muffins. The pizza idea was good though, don't know how I didn't think of that. Thanks guys

Speckled_Egg

I've got 2/3 of a loaf of oatmeal bread left over that's starting to go a bit stale (busy week that changed and didn't end up using it).

Does anyone have any suggestions for what to do with it? I'm trying to change and use up ALL our leftovers.

maman

Bread pudding is delicious and sold in all the best tea rooms but you would need sugar, egg, dried fruit and mixed spice so hardly cheap. I always make my stale bread into breadcrumbs and use for stuffing.

Pink.

Hi Speckled Egg,

I always make breadcrumbs from stale bread and keep them in the freezer to use as toppings on pasta bakes, stuffing or crusts on meat and fish.

There's an earlier thread with more ideas so I've added your post to it to keep the suggestions together.

Pink

Addiscomber

kiwichick wrote: »

Any bread I have leftover, and that includes the crusts that 2 of my 3 demand I cut off their sarnies, get frozen. When I have an old bread bag full I put them in the oven on the rack on a low heat until they are all dried out then blitz them in the food processor. Voila - breadcrumbs. I just pop them into another bag and freeze them. I use them for topping on anything with a cheese sauce.

There is no need to have the oven on especially to do this. I spread the crusts out on a baking tray (needs a rim round it to catch crumbs) no more than 2 layers deep, and put it into the oven when I have finished cooking something else. I leave the tray in there until I want the oven on again and put it back once cooking is finished again. Because the bread dries sufficiently the first time it does not go mouldy. I keep doing this, turning them over from time to time, until the bread/crusts have reached a suitable shade of golden brown and then I blitz them. The raspings can be kept in a polybox in a cupboard as they are so dry that they do not go bad. Making raspings like this will etch the plastic bowl on a food processor though, as they are hard and sort of sandblast it :eek: Worth it for Chicken Maryland or home made nuggets though

Speckled_Egg

Thanks Pink

I did a search but couldn't find anything! Will check out the thread.

Speckled Egg
x

maman

Just thought I'd add in the fact that stale cake (if you ever have any left over!) can be added into bread pudding mix along with stale bread.

lostinrates

A variation on bread pudding is Queen of puddings. Instead of spicing the bread you crumb it, mix it with a light custard mixture, but should still be gloopy, then spread a thin layer of jam and then top with meringue. When I was little I hated bread and butter pudding but loved queen of puddings: I think I must hav thought it was fancier

Cold bread pudding though is a winner for me now I'm grownup

florenceh

kiwichick wrote: »

Any bread I have leftover, and that includes the crusts that 2 of my 3 demand I cut off their sarnies, get frozen. When I have an old bread bag full I put them in the oven on the rack on a low heat until they are all dried out then blitz them in the food processor. Voila - breadcrumbs. I just pop them into another bag and freeze them. I use them for topping on anything with a cheese sauce.

I was taught how to do this in school back in the Seventies, when we were taught practical things in cookery lessons.