How much bread do you throw away? You know the big chunky crusty ends or the rest of the loaf because you think you have spied a tiny patch of mould on a crust or it is just a bit too dry for your taste? Well shame on you!! Firstly take off that tiny piece of mould and stash the stale loaf in the freezer because there is hundreds of uses for it and no excuse for waste. Here are a just a few ideas.
Butter the frozen slices and layer them in a buttered oven dish with some left over Christmas mincemeat, or dried mixed fruit presoaked in rum or orange juice, castor sugar and when the dish is three quarters full pour in a tub of ready made supermarket custard thinned down with a little milk. Bake in the middle of the oven at Gas mark 6 or 180 degrees until bubbling and brown, remove from oven and sprinkle over the top some icing or castor sugar and return to the oven for 5 minutes, if you have some apricot jam this also makes a great topping. Remove from oven and serve this wonderful Cheats Bread & Butter Pudding with Vanilla Ice Cream or Just Cream and then take a bow! Adding Chocolate chips instead of mincemeat or fruit and putting Baileys Irish Cream Liqueur in the custard is also to die for!!
Now back to the breadcrumbs! Blend the frozen slices of bread with salt, pepper, nutmeg, and cinnamon in a food processor for the best damn breadcrumbs for making Southern Fried Chicken, or Wiener Shnitzel with pork fillets or veal. Keep them in labelled freezer bags in your freezer for use at any time.
Add different pestos to the slices before blending to use as toppings for grilled chicken, salmon or any white fish for an indulgent but cheap supper.
Stale bread can even be used to thicken summer cold vegetable soups. All these recipes will no doubt appear at a later date on this page but this is just a brief insight into the wonders of old bread.
Remember people LOVE YOUR LOAF!!!
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