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I've got a lot of old crusty bread

(10 Posts)
BreeVDKamp Fri 04-Jul-14 13:05:00

... What can I do with it? So sad to throw it away but I'm not really a bread person. Twas forced upon me, I tell you!

I have about 700g Rye and 400g Sourdough (or vice versa, I forgot), both are halves of round loaves. They're pretty hard and very crusty indeed! Not pleasant to eat on it's own.

Does anyone have any ideas of how to use it up? Preferably savoury recipes. It would be a LOT to just put out for the birds!


CMOTDibbler Fri 04-Jul-14 13:10:22

I'd whizz them into breadcrumbs then stash in the freezer so you have a handfull of breadcrumbs whenever you want them

MaloryArcher Fri 04-Jul-14 13:15:00

Panzanella one of my all time favourite Italian dishes.

MelanieCheeks Fri 04-Jul-14 14:38:11


Croutons for Ceasar Salad.

Crumbs mixed with grated parmesan on top of pasta dishes, cauliflower cheese.

BreeVDKamp Fri 04-Jul-14 15:17:58

Definitely going to try the panzanella! Freezing v g idea but I have one of those crappy shelf-in-fridge freezers which is already v full. Will make breadcrumbs - you can buy them non frozen right? So I'm sure I can keep them fine out of the freezer. Thanks!

keely79 Fri 04-Jul-14 15:24:17

Could do beef carbonnade topped with croutons:

EvansOvalPiesYumYum Fri 04-Jul-14 15:39:48

Was also going to suggest Panzanella for the sourdough - yummy!
The Italians use stale bread up in lots of soups too - like Tuscan Layered Bean and Bread Soup (a bit minestrone-ish) there is also one with lots of different cabbage leaves and bread. Doesn't sound all that appetising, but it is delicious.

Also, Bread and Onion Salad:

half a loaf of 'sturdy' bread (rustic, artisan)
1 small red onion, finely chopped
handful of basil leaves, roughly torn, plus extra for garnish
^ 2 beef tomatoes, roughly chopped^
3-5 tablespoons red or white wine vinegar
5-7 tablespoons extra virgin olive oil
Salt and freshly-ground black pepper.

Break bread into chunks and soak in water for 10-15 mins.
Mix chopped veggies and basil in a large bowl with the vinegar and oil and season to taste. The amount of oil and vinegar needed will depend upon the absorbency of the bread - you have to gauge it! Squeeze the water from the bread so that it is moist and "bouncy", combine with the remaining ingredients (be gentle, otherwise the bread will break up too much). Adjust seasonings, vinegar and oil as necessary.

You can add radishes, celery, spring onions, or whatever takes your fancy at this stage (optional)

Bread and butter pudding? (No, not savoury, I know, but still nice)! Maybe your bread is a bit too hard for that.

PS - If you don't freeze your breadcrumbs, they will go mouldy very quickly!

mousmous Fri 04-Jul-14 15:41:20

feed to the birds

4merlyknownasSHD Fri 04-Jul-14 15:49:40

Queen of Puddings.

Lovage Tue 08-Jul-14 12:45:45

Make a cheesy-garlicky version of bread-and-butter pudding, soaking the bread in lots of milk if it is very hard. Put cheese and sunflower seeds on top. Delicious

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