Crusty end slices of bread...

[noworklifebalance]

...never get eaten in our household and languish in our fridge.

Any ideas what to do with them?
Hate the thought of throwing them away, such a waste of food.
We buy wholemeal (the mass produced kind, rather than artisan) and don’t own a food processor, if either makes a difference.

Not an AIBU but posting for traffic.

Thanks

@CatChant
Yum! Thankyou! Sounds delicious

@BobbinThreadbare123

DH eats the nob-end of the loaf as toast. Birds and horses should not eat bread.

Nor should you feed anyone else’s horses anything at all, even carrots and apples. Some foods are bad for some horses and it encourages them to expect food from people which can be dangerous. If I have learned nothing else on Mumsnet it is this.

@MrsBotibolsCruise

Croutons! Cut them into small cubes, cover in olive oil then bake in the oven or fry till golden. Lovely in soup or salads. Or tasty just as they are.

Especially if you sprinkle them with sea salt crystals, or chilli oil.

I grate stale bread to make breadcrumbs because I am too lazy to assemble/wash up the blender

I leave the first crust on top of the open pack - so it tends to go hard and, errm, crusty. Rarely eaten.
If I make it to the end of the loaf, chances are it's all a bit past its best, and being toasted anyway, but I just toast the final crust along with non-crust slices.

A Waitrose cheese boule on the other hand, brilliant toasted, none goes to waste.

@viques Crouton heaven!

We call them nobbies in my house. Nobbies can be cut into soldier type slices, dunked in melted butter, sprinkled in sugar and baked in the oven. If you close your eyes you can then pretend they're doughnuts

@PattyPan I'm interested because we eat way too much bread in this house and it's because we usually have some form of sandwich for lunch.
Even if we have soup we take bread with it

@BobbinThreadbare123 I'm Irish and have never heard anyone here call them that!

@Maverick66 I sometimes have bread with my soup if it’s not a very filling one but wouldn’t have sliced bread for that, I’d have a roll or a bit of part-baked baguette or something else that wouldn’t go as soggy as the middle of a slice

Toasted with real butter and marmite.

@namechangetheworld

Nobody will eat them here so we crumble them up and leave them out for the birds, or feed them to the horses behind our house.

Click on this link and read. Have you been hiding under a stone? www.walesonline.co.uk/news/uk-news/lockdown-walkers-warned-after-horse-19904684

I really like them in soup too!

You could make bread and butter pudding do you have a few bits.

I frisbee mine into the garden for the birds, occasionally freeze for bread and butter pudding. I find them too thick for toast, too thin to slice in half, and I bloody love bread. Oh and its called the crust round here. 😁

The crusts get fought over in our house - its the best but!

But if we didn't like them I would freeze and use for bread crumbs.

What - nobody calls them the toppers?????????

@namechangetheworld

Nobody will eat them here so we crumble them up and leave them out for the birds, or feed them to the horses behind our house.

Please do not feed bread to horses. It is not good for them. It can provide way more calories than required and tip a horse into a diet related problem

In fact please don’t feed any horses that are not your own anything. Several animals died recently from being fed by people thinking they were being kind.

Not a heel, a knobby where I'm from.
Definitely get the bread out of the fridge....
Breadcrumbs, croutons, or just toast it and enjoy it?

I break the crust up and put it on top of macaroni cheese, cover in cheese sauce and more cheese for the best mac & cheese ever!

The crusts make the best toast , I would start to make a point of eating them and making lots of mmmmmm’s then they’ll all start fighting over them. They make the sturdiest soldiers for dippy eggs , cut out a hole in them to do an egg in or my favourite just toast and have with loads of runny honey cut into sticks

I use them as a thickener in soups. We had mushroom, garlic & rosemary soup for lunch today. Cook shallots in oil for a bit, add the rest & cook a bit more. Tear up the crusts & add them with some stock then liquidise or stick blend. Add grated nutmeg & a little milk & knob’s your uncle.

You don’t need a mini-blitzer to make breadcrumbs. I just kind of screw up the crust and grate it with a normal cheesegrater. Works for my macaroni cheese anyway!

@emilyfrost It doesn't matter that it's "just 2 slices". Food waste is just plain wrong.

We're another family that fight over who gets the end bit. We end up keeping obsessive track of whose turn it is to have it.

Given that you don't feel the same way - try using it toasted as the toast "soldiers" to go with a soft-boiled egg - much better structural-integrity to each soldier because each strip has a little bit of crust to it, whereas ordinary mid-load slices can produce soldiers that fall apart when dipped.

I love them. You can just slice the crust off the one side if you have a good bread knife and you lay the slice down and cut horizontally. Have done that before if I was a piece short for a toastie or something.