Help with using up food.

chirpychick

Hey everyone, it's been a while since I posted much on here. Hope everyone is well.

I'm in a real blip financially at the moment so have gone back to basics to try and save some money.

I have an Autistic little boy who is really hard to feed, for months he lived on chocolate chip brioche for breakfast (don't judge, it was all I could get him to eat). Anyway I got him some from Costc0 to save some money, but he wont eat these ones. He ONLY likes the pitch ones which are ridiculously expensive. This has left me with maybe 20 chocolate chip brioche that he wont eat.
I have often taken things to the food bank or given them to my sister for her little girl when this scenario has cropped up before. BUT given that I am really struggling myself right now I wondered if I could ask you guys if you had any suggestions?

I wondered if I could make them into some kind of bread pudding? My son wouldn't eat that but my husband would. I just don't know how i'd go about making it and can I freeze it?

Maybe there is some way that I can turn them into something else that son wont recognise them and eat them lol.

I have tried putting them in the pitch wrappers :rotfl: and faking it but he knows they aren't the same.

I can usually whizz things into sauces or soups or SOMETHING but i'm really stuck with this one.

I'd also like to ask if anyone has any beetroot cake/brownie recipes as I do have a glut of beetroot too which if I can turn into something yummy I can feed to the kids coming over Thursday :j ( I will be offering them brioche ! :rotfl: )

Any help much appreciated.

Brambling

I would freeze the brioche and use as required rather than making and freezing bread and butter pudding. There are several B&B pudding recipes on line using chocolate chip brioche or just adapt a recipe using bread. Depending on how sweet they are I would be careful on how much sugar you add. Some recipe say add cream when making the custard but I just use milk as long as it's not skimmed, and I always make and leave it for up to 30 minutes to allow the 'bread' to soak up the custard before cooking

Sorry I have had beetroot chocolate cake but I've never made it. Beetroot will freeze if you have a glut

Fire_Fox

Hugh Fearnley-Whittingstall made (roasted) beetroot and chocolate ice cream in his River Cottage 'Veg Every Day' series/ book. Surprisingly it turned out a beautiful magenta, the high cocoa dark chocolate did not muddy the colour at all. HFW's recipe can easily be found online.

Fresh (raw) beetroot works really well in smoothies with any frozen berries/ cherries, plus banana, Greek-style yoghurt or canned evaporated milk (not condensed). At equal parts berries to raw beetroot the latter lightens and brightens the colour without adding any odd flavours to the smoothie.

Other versions of ice cream or smoothies include beetroot and coconut which also sounds really nice.

I peel, grate and freeze raw beetroot in bulk because there is only one kitchen mess to clear up! Can then used straight from frozen in soups and smoothies.

Brioche can be used to make 'eggy bread'/ French toast. It does need any additional sugar in the recipe just eggs and whole milk. Delish with any fresh or frozen fruit and/ or with crispy bacon. Would not surprise me if it worked with sausages because it is the same salty-sweet combination.

Ooooh what about hot chocolate brioche French toast served with beetroot and chocolate ice cream? :drool:

Problems I have noted with using up any sweet leftovers include the cost of the extra ingredients far outweighing the money saved. Linked into that how healthy/ unhealthy the outcome is, and thus how well it fits into the everyday diet. A natural sweetener - eg. xylitol/ erythritol - is healthier than table sugar BUT of course that costs more ....

HTH anyway!

rach_k

How are you normally serving the brioche? My kids eat the rolls just as they are but toasting them is nice too so may be worth a try if you haven't already?

Brioche makes fabulous bread and butter pud, as already suggested, or maybe you could use it instead of sponge fingers in something like a trifle? Maybe summer fruit pud? https://www.jamieoliver.com/recipes/fruit-recipes/summer-pudding/

I'd do as suggested and just freeze it for now, then defrost it as you find a use for it. Personally, I'd not be able to resist just eating it!

VfM4meplse

Fire_Fox wrote: »

Fresh (raw) beetroot works really well in smoothies with any frozen berries/ cherries, plus banana, Greek-style yoghurt or canned evaporated milk (not condensed). At equal parts berries to raw beetroot the latter lightens and brightens the colour without adding any odd flavours to the smoothie.

Other versions of ice cream or smoothies include beetroot and coconut which also sounds really nice.

Does it not taste "earthy"? I don't mind the taste in a sandwich / salad, but I reserve judgement on its use in smoothies.

Fire_Fox

VfM4meplse wrote: »

Does it not taste "earthy"? I don't mind the taste in a sandwich / salad, but I reserve judgement on its use in smoothies.

Surprisingly no: Berries/ cherries have quite a strong flavour, they can mask a good deal. And you have banana and dairy diluting the beetroot still further. Frozen and defrosted broccoli, spinach or green beans vanish into a berry/ cherry smoothie too (2:1 in favour of berries) although they do muddy the colour.