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bread crusts, what can i do with them?
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Thanks for the idea, that sounds yum! I've got some leftover slices that I'm thinking of turning into breadcrumbs and making some stuffing. The only problem is I've never made stuffing from scratch before but I'm sure it can't be too hard
Can you freeze breadcrumbs?0 -
This is also good without the sugar as part of a fry up or used to make fried cheese sandwiches.
If you have a non-stick frying pan then you don't need a lot of fat to fry in so it isn't TOO naughty!
Takana: breadcrumbs can be frozen, and stuffing can be as easy or complicated as you like - check Delia's site for some recipes.0 -
springerholic wrote: »Whenever bread is beginning to get a bit stale or any unused crusts make great french toast, just beat together eggs and a bit of milk and a teaspoon of caster sugar if you like it a bit sweeter, soak the bread in it and fry in a small amount of butter, the kids love this and it makes a quick lunch, you can freeze the bread for when you want it also or as in our case family of 6, you need a few days scraps of bread to make enough!
I like my french toast a bit savoury, so I add a bit of garlic salt to the egg mixture.
Yum!
:rotfl:Felines are my favourite
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I am saving all my bread heels (started a bag in the freezer yesterday) for stuffing on Christmas day, it is our main course and everybody loves it. I do it with cheese and egg inside as we have a veggie meal - for protein.
This year DD and DS are cooking, only last night as we were discussing Christmas dinner I offered to make the stuffing but they feel they want to take up the challenge - I am not arguing hehe!
Otherwise I agree, the heel makes the best French toast!Finally I'm an OAP and can travel free (in London at least!).0 -
Old bread mixed with milk (powdered seems to work better than fresh, strangely), sugar, raisins and cinnamon makes a good pudding.'Never keep up with Joneses. Drag them down to your level. It's cheaper.' Quentin Crisp0
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My favourite use for the crusts and heels of my hm bread is croutons for soup. We have them most weekend lunches. I can't eat soup without them now. And no I don't lightly brush them in oil and bake, I fry in whatever fat I have handy -dripping is best;) They are much better fried.
Another good use is a pudding a bit like the one Austin describes called Duke pudding -easy peasy, thrifty and healthy 'cos it has carrot in.
I also turn the crusts into breadcrumbs in my food processor ready for stuffings, meatloaves, coating food. Stuffing is easy to make btw -just mix a load of stuff together:D0 -
Or delias choc bread and butter pudding, old bread will be fine. Bread crumbs will freeze fine (crumb them before freezing).
caterina, can we have your special veggy stuffing recipe please sounds great.0 -
Like Caterina, I've been making breadcrumbs for Stuffing. Always make my own at Christmas, just as my grandma showed me!I Believe in saving money!!!:T
A Bargain is only a bargain if you need it!0 -
Used mine in a meatloaf on Sunday - great tips re the stuffing ladies, will be saving them up from now on.0
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HI everyone,
We always dry any bread left over from the old pack when we buy new fresh one. The same goes for bagguetes, buns etc... Then we put them into a food processor and make breadcrumbs.
Breadcrumbs last forever in a closed jar.
I usually use them to make shnitzels (meat in breadcrumbs, fried), which my husband just loves... Or I make deep fried cauliflower...0
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