[juliec]

Hi every one, I seem to have a glut of  bread this week, left after a BBQ which is not mouldy but going slightly harder than your want on a sandwich, what do you all do with your bread like this apart from bread and butter pudding as my grandkids don't like sultanas etc, they do like raisins though.  any thoughts would be gratefully welcome.

many thanks

Juliec

[GrannieAnnie]

As I make my own bread, it doesn't go stale very often, but I make a lot of breadcrumbs and freeze them.  Ready for all sorts of things.

[Beetroot Queen]

Bread pudding in this house or ducks if the bread is suitable for florence to touch

[tosca100]

As I make my own bread, it doesn't go stale very often, but I make a lot of breadcrumbs and freeze them.  Ready for all sorts of things.

Same here. Though I am allowed to feed my chickens kitchen scraps and the box I put them in is by the toaster so crusts tend to end up in there. Also very handy if anything goes badly wrong with it.

[Annen]

As GrannieAnnie does I breadcrumb and freeze them, it is really useful to have some readily available.  But also if I have plenty onions, like now, I make a big batch of sage & onion stuffing and freeze it in batches or open freeze in balls.

[compostqueen]

Breadcrumbs but if it's just stale and not mouldy it's fine for toast

[tosca100]

Breadcrumbs but if it's just stale and not mouldy it's fine for toast

And you can still freeze it to use for toast later.

[compostqueen]

Oh, then there's the Italian thing of using stale bread in the stew.  Portugese too. I think it's called Ribbolita

[Trillium]

I make something known as French toast here - dip the bread into beaten eggs with a drop of milk, then pan brown each side in a bit of marge (butter burns), top with butter and syrup of your choice. Lovely breakfast dish.

[tosca100]

I make something known as French toast here - dip the bread into beaten eggs with a drop of milk, then pan brown each side in a big of marge (butter burns), top with butter and syrup of your choice. Lovely breakfast dish.

Ah yes, a traditional breakfast here in BG, the neighbour often sends us some over in the morning if we have been working outside early. Works best with bought bread.

[Mrs Bee]

As  the previous answers and ....
Make into breadcrumbs and freeze, and then use them for a Danish pudding. Fry breadcrumbs in butter until crisp and mix with some cinnamon and demarara sugar. Layer the crumbs with stewed apples, or other stewed fruit.

You can make them into a version on Summer pudding, as in Autumn pudding with apples, blackberries, plums or pears.

Dice the bread and toss in a little olive oil, garlic and parmesan and freeze until you need some croutons to bake and use in a salad or with soup.

[gypsy]

my grandkids don't like sultanas etc, they do like raisins though.  any thoughts would be gratefully welcome.
Juliec

Bread and butter pud but use dried apricots or any other fruit, lemon curd, marmalade or jam. A savoury B&B pud is nice too, with cheese, onion and a bit of mustard.

[Madame Cholet]

I make something known as French toast here - dip the bread into beaten eggs with a drop of milk, then pan brown each side in a big of marge (butter burns), top with butter and syrup of your choice. Lovely breakfast dish.

We call it eggy bread havent had it for ages now there's an Idea.

[Sparkyrog]

I was told that just slightly stale bread can be revamped by a few seconds in the microwave but I have not tried it 

[compostqueen]

Mmmmmmmmmmmmmm summer pudding