I've got a big, whole, stale tiger loaf - what a fool <weeps bitterly> - anything I can do with it?

[MamaG]

Apart from use it as a rugby ball?

What's a tiger loaf??

it's a big, oval loaf of bread, uncut, and it's sort of stripy on top - you buy them from Asda, Morrisons etc and they taste just DIVINE

Ah not a meatloaf made with tiger meat then! Can you slice it thinly enough to make bread and butter pudding? - stale-ish bread is best for that.

DH said taht but I hate B&B pudding

Pop it in the oven for 5-10 mins. It might revive enough to have some of the bread from the middle.

Make a load of breadcrumbs, freeze them and use for makng nuggets / toppings etc.

Toast?

Bread sauce?

You can cut into chunks and freeze, then grate for breadcrumbs if you don't have a processor to make crumbs before freezing. Good for stuffing as well as coating.

Queen of puddings uses breadcrumbs but not that many.

Would probably still do for eggy bread: soak in milk and beaten egg and fry. For sweet eggy bread add vanilla (optional) to the egg/milk and dredge in sugar before frying, serve with fruit and cream or yoghurt if you have it, or just on its own.

Another vote for breadcrumbs. Great for the future for bread sauce or stuffing. Also love my Granny's cheese pudding recipe which is a proper 30's/40s recipe, the kind not so trendy much these days.

3 oz of breadcrumbs
4oz grated chese (we use cheddar)
2 eggs
1 pt of milk
Salt and pepper

Mix dry ingreditents. Add mlik. Mix and put into pie dish. Cook in low to medium oven until set. I'd say 180 for 20-40 minutes depending on how you like it. Essentially it rises and should look like a rice pudding. All done by eye sorry... I love this, DS nt keen, ho hum, we used to eat it with potatoes and a veg. Good old fashioned food.

bread pusdding rather than B&B, or summer pudding if you have a bag f frozen fruit?

bruschetta?

give it to the birdies

croutons?

I think I'd probably make it into breadcrumbs and freeze them - I always seem to need breadcrumbs at a critical moment and never have them!

Or, what about the dreaded Nigella's Croque Monsieur Bake? (am rather ambivalent about the voluptuous one, but have to admit that I have made this). Recipe here: www.nigella.com/recipe/recipe_detail.aspx?rid=104

I'd recommend making sure you use plenty of eggs & milk so that the bread's really saturated - otherwise it can be a bit dry. It's very tasty, though (gnashes teeth at endorsing anything Nigella-related)

Dampen it with warm ish water (not soak obv), wrap in foil and put in the oven for 10 mins

Obviously then slice and slather the butter on

on nom nom

Ooops, still got my namechange on

Cut it, butter it and put it out for the birds (see thread). I feel so sorry for them.