Whole loaf of bread needs using up - help

hev_2

Thank you so much for all your replies.

At the moment it is looking like bread & butter pudding, breadcrumbs of the rest in the little gaps in the freezer for when I can do that absolutely fantastic sounding layered Scandanavian Layered Apple Pudding. Mmmmmmm.

I think I am going to have to rethink my cooking strategies, because we always seem to have bread wasted, which annoys me sooooo much. :mad:

I use the wholemeal when I do eggy bread for DS - he loves it! The wholemeal will be used up by me and DS in the normal course of things, but again, I seem to find a lot of crusts or odd slices getting wasted.

I am sure a handful of crumbs added to chilli, spag bol, shepherds pie, etc will do no harm but thicken it nicely. And I think I've seen something about drying breadcrumbs....

Thank you so much for all your replies, really appreciated. I think you've got me going in the right direction. I shall be saving this thread!

janb5

I am sure a handful of crumbs added to chilli, spag bol, shepherds pie, etc will do no harm but thicken it nicely. And I think I've seen something about drying breadcrumbs....


You probably already know this but just in case..............break up the bread into bite sized pieces and put on a baking tray in a low oven for about 20-30 mins. Then blitz in liquidiser until breadcrumbs are nice and fine. Pack in ` free ` bags from supermarket. If you put lots of small bags in the freezer you`ll have the right amount for most recipes. Another good whizz is to melt some marg in a pan and add some breadcrumbs once melted. This golden topping is lovely on cauliflower. HTH

hev_2

Thank you, I think the golden breadcrumbs with butter is a great idea and I can use them instead of cheese topping on stuff like cauliflower because DH gets an upset tummy with cheese.

angelavdavis

I tray freeze breadcrumbs, then you can simply shake them out into whatever you need.

teedy23

My mum used bread to make Dumpling. Not the dumplings you put in stew, maybe you call it fruit pudding. She would soak the bread in milk, enough to make it soppy but not saturated, add about 2-3 cups of mixed fruit, a small pack (I think) of mixed spice and probably a small amount of flour. This would be loaded into a large cotton square, (actually a shirt tail ) tied up and placed in huge pot if boiling water for about 2 hrs. We used to have it one day with fried egg and suasage ect and one day hot with custard over. I,m sure I,ve missed something, there should be a recipe somewhere.
It,s called "Clootie Dumpling"

Bogof_Babe

Just thinking out of the box, or the freezer in this case - if you haven't enough room to freeze the loaf as a whole, you could split it into a few slices each in several freezer bags and slot them into odd corners in the freezer. I was going to suggest you made them into sandwiches and froze individual packs, but if your OH can't eat cheese I can't think of anything else that could be frozen in a butty.

ness_w

OH came home with too many 10p loaves yesterday; we have filled the freezer to bursting, had cheese on toast, made bread and butter pudding and fed the ducks. We still have four loaves left over to use in the next day or so...any ideas what to do with them?

PasturesNew

Give them to a neighbour ....

ubamother

dry slices off thoroughly in a low oven and blitz in a liquidiser/processor for dried breadcrumbs that will keep in the cupboard if you've made sure they're fully dry

23rdspiral

humm, bread chutney?! :rotfl: