Whole loaf of bread needs using up - help

hev_2

Due to a mix up, which I really don't feel up to discussing....

I have a whole, Warburtons, white sliced loaf going stale in my kitchen, with no chance of it being used up before it turns green in the normal course of events and no room in the freezer.

To add - we have most of another overpriced, tasteless Warburtons loaf to get through, half of which will probably be chucked as 'stale' and we also have a wholemeal loaf for me and DS, which will be finished up in the normal course of events.

Has anyone any suggestions? I was planning bread & butter pudding tonight, after soup which would be eaten with toast. That will make a dent, but probably not enough.

Or is it 'feed the ducks' time?

I have to bob out, but I will be bobbing back in and I really appreciate any suggestions.

Thank you for all help.

(suggestions about suitable suffering for those unreasonably fussy about their bread will also be welcome!)

Claire70_2

Breadcrumbs? not sure if you could freeze them or not

she_grinch

You could make a bread pudding which will store for a few days

purpleivy

'scandinavian' apple pud, one of my real favourites, will see if I can find a recipe...

Here we are.... will keep for a few days in the fridge. Doesn't have to be apple. I don't use white breadcrumbs. Whatever sugar I have.It's that sort of recipe!


Scandinavian Layered Apple Pudding.
4oz butter
12 oz fresh white breadcrumbs
Grated rind of a lemon
1 tsp. cinnamon
4oz brown sugar
2lb eating apples
white sugar to sweeten apple
Juice of the lemon

Melt 4oz butter and fry 12 oz breadcrumbs. Sprinkle with grated rind of a lemon and 1 tsp. cinnamon. Cook for a further 5 minutes and stir in 4oz brown sugar.

Peel, core & slice 2lb eating apples. Simmer gently with the juice of the lemon until tender but not completely pureed. Sweeten to taste.

Layer the breadcrumbs with the apple in a serving dish - the sort of dish you’d make trifle in.

trying-very-trying

Claire70 wrote: »

Breadcrumbs? not sure if you could freeze them or not

Yeah, you can freeze breadcrumbs, I do it all the time. Mind you 11/2 loaves would make an awful lot of breadcrumbs. They're dead easy to use, just give the bag a good dunt on the worktop, take out as much as you need, and stick the bag back in the freezer. Breadcrumbs will take up a lot less room in the freezer than the loaves will. if you make up a few small bags you can stick them in any small spaces that you can find in the freezer.
Then you come to uses for breadcrumbs, meatballs, bread sauce, crumble toppings for sweet and savoury dishes, and a whole load more that I just can't think of at the moment.,

Fen1

Some vegeterian dishes use bread crumbs e.g nut loaf.

You could also use breadcrumbs to cover chicken bits, prawns, mushrooms, and cook them. Easy recipe: one egg whisked, one plate of breadcrumbs mixed with a couple of teaspoons of dried herbs or spices. Dunk food in egg, then cover liberally with breadrumbs. Fry or oven bake.

Traditional stuffing also uses up bread. Or make a dry version which is just bread, herbs and finely chopped onions, lightly tossed in oil, roast in the oven until golden.

C1aire

Eggy bread. Add some cinammon to the egg mix before you fry it. It always tastes better if made with stale bread. Yum!

minimooch

Homemade fishcakes, covered in breadcrumbs. In its simplest form, I just boil and mash some potatoes, mix with a mashed up tin of tuna, shape into patties, then egg and breadcrumbs and fry in olive oil

Pipkin

Toasted sandwiches.... I know it sounds absurd, but I wonder if the breadcrumbs could replace the sponge in a trifle?

shelovestobuystuff

French toast(eggie bread to some of you) for brekkie or/and lunch,pizza using the slices as base for tea,bread or summer fruit pudding.
Bread can be frozen if you have room for it.

daisy_steiner_2

Perhaps make some crutons for your soup? You can store extra of those for a wee while without them going off.

Breadcrumbs make a good topping for lots of things that you could have in the next few days,
cauliflower cheese
pasta bake
meatloaf
put some on top of roast potatoes