Stale Bread - what to do with it?

clare64

I make my own bread, usually 2 loaves every 2 days. However we get lots of crusts left . I put them in the freezer until I have enough to make bread pudding however, the children are getting fed up with it.

I have ideas how to use it up on savory dishes ( breadcrumbs, pulled bread, panzanella etc) so I would like to use it in cakes/cookies - but not bread and butter pudding that is not popular:D
Any ideas?
Clarexx

no.1swimmum

I use mine up in breadpuddings or bread and butter puddings, sometimes with marmalade and orange zest instead of fruit, make breadcrumbs which are used for breaded chicken etc, stuffings, or for bulking out mince dishes at the end of the month etc found a useful site here http://www.channel4.com/4food/recipes/leftovers/stale-bread-recipes with lots of recipes for stale bread.

building_with_lego

Can we add our savoury ideas too though please? I've got bags of breadcrumbs awaiting inspiration...

I make scotch eggs when I can be bothered. I am on the lookout for more ideas though so rootled through Delia Smith's Frugal Food the other week and discovered that she puts them on top of her cassoulet. I tried it, putting a thick layer over the top for the last hour or so of cooking and they crisped up beautifully and were delicious.
I've been known to do savoury bread-and-butter pudding too, with ham, scallions and cheese. Some people use Marmite too.


Sweet-wise I've made bread pudding, basically fruit cake with breadcrumbs instead of flour! It came out very moist and tasty. I wonder whether you could adapt that into an upside-down *whatever* cake?

Dimey

Summer pudding is lovely. But you're coming to the end of the berry season.

Hard_Up_Hester

I grate leftover bread with any cheese oddments I have, keep it in the freezer and use it to top fish pie etc.
Hester

paulwellerfan

i feed the birds with it.

mollymunchkin

How about queen of puddings?

PasturesNew

Try to eat more of it before it goes off by serving it as pizza toasties, which can be kept in a box in the fridge as nibbles or for lunchboxes the next day. The less you put into your freezer, the easier it is to use it up.

[Deleted User]

An old fashioned wartime savoury was Cheese Pudding, 4 - 6 oz soft breadcrumbs, 1/2 pint of milk, 2 eggs, 4 - 6 oz grated cheddar cheese, salt and pepper for seasoning. Mix everything together and cook for 25 - 30 minutes in a medium oven until it's golden on top. It's one of our standard meals now, it's lovely.

System

clare64 wrote: »

I have ideas how to use it up on savory dishes ( breadcrumbs, pulled bread, panzanella etc) so I would like to use it in cakes/cookies - but not bread and butter pudding that is not popular:D

I'm familiar with pulled pork but what is pulled bread? Ive never heard of it.:o