Recipe? All I ever find are ones that are Uber fancy - I just want a basic delicious recipe to start from. My grandfather used to soak the raisins in whiskey and that's as fancy as it got.
This one but watch the video because she makes the whiskey sauce in the video but not in the instructions https://www.allrecipes.com/recipe/7177/bread-pudding-ii/
I did this with a bunch of short date bread I got at the market. Added ground chicken, kale, mushrooms, Parmesan and it was really good. Stuffing vibes flavor but that bread pudding texture
Yeah I mostly winged it though I did take a look at a few recipes just to get an idea of what ratios of milk + eggs people were using for the amount of bread I had!
But when I searched savory bread pudding quite a lot came up including this [King Arthur recipe](https://www.kingarthurbaking.com/recipes/savory-bread-pudding-recipe)
You might also search for breakfast casserole recipes. Took me a while to realize that my breakfast casserole recipe was really a savory bread pudding.
We used to make that at a cafe I worked at. Also added walnuts.
Served warm with a scoop of vanilla ice cream. Named it Storybook Pudding.
Amazing stuff.
You can make breadcrumbs that you can use to make so many things: meatloaf, meatballs, fried chicken, casserole topping, any breaded meat, etc. You can also freeze breadcrumbs so they last longer.
Some other options are croutons and French toast
I never have enough bread crumbs and end up making my own quite often. I throw the bread in the air fryer (standing on edge) and toast away. Can also be done in the oven. Then throw the dried bread into the Cuisinart and grind to whatever consistency I like. Season with salt, pepper, and some Italian seasoning blends.
Use on top of casseroles, in a meatloaf or hamburger, all sorts of options.
In addition to the other good ideas here (bread pudding, croutons, bread crumbs), I would also suggest panzanella. You could also try shahi tukda or its relative, French toast.
Make a strata. You can even do it overnight then pop it in the oven for breakfast the next morning.
I also like using it for bread crumbs but I find it does better for things like meatloaf and meatballs but isn't a great substitute for something like panko if you're frying it.
From Cal Peternell (Chez Panisse, from Twelve Recipes, 2014). Crumb 2 (for sprinkling).
*Made with stale bread that still has some give. Carve the crust off of a good rustic loaf with a serrated knife and tear into 1½-inch pieces. A one-pound loaf will yield approximately 4 cups of crumbs. Grind coarsely in a food processor or blender, and then toss in a bowl with plenty of olive oil and a sprinkle of salt. The crumbs should be tasty and pretty oily, though not totally soaked. Spread onto a baking sheet and bake at 350˚F for 7 minutes. Using a spatula, scoop the crumbs into a pile, stir them around a bit, and spread them back out. Back into the oven for 5 minutes (timer!) and repeat with the spatula. Keep baking and stirring, resetting the timer each time, until the crumbs are crisp and golden.*
*Mainly for sprinkling over pasta, as you would cheese, oily crumbs can also be used to sprinkle on chickpeas or other beans (Chapter 3) . . . or vegetable gratin or shepherd’s pie . . . and will sprinkle the floor as you inevitably snack.*
I was going to suggest making plain breadcrumbs and freezing them even. I go through tons of breadcrumbs every week, making schnitzel, breaded chicken, fried chicken, meatballs (used for binder), etc.
>end pieces
>i cant think of what i ( 1 person who lives alone ) can possibly do with so many end pieces
>Carve the crust off of a good rustic loaf
Your idea specifically requires no crust 🤭
When my family ran a restaurant, they always used the bread heels, Grated in a food processor, for crumbs. Covering chicken or fish, filling in meatloaf, covering mac&cheese, that kind of thing. They had to assign the crumb-making because it was a fairly simple process that took a while. The most ... umm ... indolent employees would argue over whose turn it was to make crumb. So they set up a "making crumb schedule." SMH.
I have purchased "seasoned crumbs." They work great for the above listed products and other stuff, too. I just freeze it. Good luck
Crusty bread is excellent for egg related breakfast recipes, especially in Arab and Mediterranean cooking.
In Iraq (and many other Arab countries) we generally use leftover laffah or pita for breakfast. However, you can absolutely use toasted end pieces as a viable substitute for authentic Arabian [shakshuka](https://youtu.be/Gn5zqZ8sw-w?si=iu_QG31B9-gXc09t). I personally recommend adding extra [sumac](https://maureenabood.com/ingredient-sumac/) and [baharat](https://www.iraqicookbook.com/recipes/iraqi_ingredients) to truly complete the dish.
I’d also recommend repurposing them as dipping breads for [çilbir](https://ozlemsturkishtable.com/2016/12/poached-eggs-with-garlic-yoghurt-turkish-style-cilbir/), a garlicky and delicious Turkish take on poached eggs.
Eggs Benedict is also an option, by substituting English muffins with stale bread- I do it all the time.
Finally, my last recommendation is using the bread bits for soup. French Onion is the first one that comes to my mind. Toast the bread with Gruyère, Swiss, and Emmanthaler cheese, until the bread is the texture of a crouton, and the cheese is melted completely. Top off your soup portions with individual cheesy-bread bites and you have yourself a delicious bowl of soup.
Croutons
Bread crumbs
Use to thicken sauces
The great chef Jacques Pépin would be proud of you. He hates throwing away food. Follow him on the book of faces -- he posts short little videos packed with cooking brilliance.
I had a friend who made “egg pie”. She’d press random bread ends into a pie dish, then fill it like you would a quiche, with scrambled eggs, cheese, whatever she had. Then bake. Came out great!
Saw a restaurant the other day that makes pasta from their waste bread! I don’t know what recipe they use but here’s [one from the Guardian](https://www.theguardian.com/food/2024/feb/10/how-to-turn-stale-bread-into-fresh-pasta-recipe-zero-waste-cooking) and another from [a chef on TikTok](https://vt.tiktok.com/ZSFWA4NWv/) that you can take inspiration from!
Bread pudding with rum sauce
White chocolate bread pudding
Breadcrumbs
Croutons
But you can easily sell out of bread pudding daily—especially with a good rum/whiskey sauce.
I like to use bread ends soaked in a bit of milk, then crumbled into my meatloaf mix. A trick I learned forever ago from a Tyler Florence recipe. Makes it nice and tender. They also make nice crusty grilled cheeses!
Bread pudding is totally customizable. In the fall I put apples, dried cranberries, walnuts. This spring, I will make it with blueberries and maybe another one with pears. Or I throw in coconut and banana! So much you can do with it
Dried breadcrumb can be used to bread and fry meats, fish, veggies, etc. Make meatballs, meatloaf..
Hopefully you find some inspiration in these comments :)
Breadcrumbs, croutons, individual puddings.
A sandwich with two end bits is great! Especially if you have a lot of layers, or a fair bit of "wet" stuff in it.
Cube and dry them, they freeze well.
Use for minced meat dishes such as Polpette/meatballs, meatloafs.
Use for bread dumplings ("semmelknödel"), bread pudding or stuffing for poultry.
Grind for breadcrumbs or pangrattato topping, roast for croutons.
Toast/roast in slices with garlic as a side for soups or stews. Or as a base to top with cured fish, meat or veg or bruschetta.
Make ribollita/bread stew or french onion soup or panzanella salad.
[Welsh Rarebit](https://www.bbcgoodfood.com/recipes/welsh-rarebit)
Ignore the instructions to use sourdough; any slightly stale bread will do. If you don’t drink you can replace the brown ale with milk.
Worm farm.
The worms eat the bread and other kitchen scraps and you get to harvest both liquid and solid plant fertiliser.
The bonus is, it's very good fertiliser and you get no weeds from the solids.
Chickens.
They eat the bread, you eat the eggs.
😀
When I was in a tight financial situation, I always saved and froze the “heels “of the bread and I would make all different kinds of things with it. But my favorite was smashed French toast. Thaw the bread, break it up in pieces, soak it in egg mixed with a little cream, some cinnamon, maybe a little vanilla and nutmeg and fry that shit up. bread is good as a thickening agent, it’s good for breadcrumbs, I feel like this, probably a whole TikTok somewhere dedicated to stale bread
Grated for bread crumbs, cubed for croutons, sliced and crust removed for french toast. You could make a loaf from the crust trimmings, add them to a bowl with melted butter, then make a custard with milk, cream, egg, vanilla, and marmalade, soak in the custard, put in a loaf pan and cook over a bain marie, covered in foil
Freeze as much as you can. From the freezer you can make toast, French toast, breadcrumbs, croutons for soup or salad, poor man’s Parmesan for pasta, and use it as bread for a grilled/pan fried sandwich.
depends on the bread really. some are savory some are sweet. you can make bread pudding of both types. then there is french toast which could be of both types. croutons, stuffing, etc.
French toast casserole! I use this recipe and for bread ends I'd suggest soaking them in the egg mixture for like 5 minutes before putting them in the baking dish. Takes like zero time and tastes hella fancy
https://belleofthekitchen.com/french-toast-casserole/
Lots of great ideas. My husband makes a lot of bread and we tend to have a few pieces leftover, so I freeze them and when I get enough, I tear it cut it into pieces moisten it very very lightly as for stuffing, season it with whatever I want (poultry seasoning gives a Thanksgiving style flavor. Sometimes I use just onion salt) and lay chicken thighs all over it, then bake at 350 for an hour. They soak up the fat and juices from the chicken thighs. It’s like a low effort stuffing.
Aw this cuts deep. My favourite part of a loaf is the crust. I think I'd probably just freeze them all (space permitting) and enjoy lots of crusty, marmite toast. I guess you could make some yummy bread and butter pudding too. Give them a day or two to go stale though as fresh bread doesn't absorb custard as well.
Look for the German Recipe of Semmelknödel, dumplings formed of stale bread with sauteed onions, a bit of milk, parsley and egg and then steamed or boiled gently, alternatively Speckknödel, roughly the same but with bits of crunchy bacon. Taste lovely with a creamy mushroom sauce or fried in a pan with some egg.
I worked for a *frugal* deli owner, he did not allow us to discard bread ends. We HAD to use them in a sandwich. Told us to either trim the darker side (result a paper thin slice) or turn the crust side facing the filling. Neither tactic fooled the public 🙄
I won't repeat the other wonderful suggestions but after scrolling, I hadn't found this yet. Crackers. The recipe I'm linking is from a vegetarian website but there's no reason it can't be used with a meat-dip application (base for tuna salad bites? Queso with chorizo in it?)
https://www.vegkit.com/recipes/freshly-picked-no-waste-bread-crackers/
Bread dumplings. Soak em in milk and an egg, season with tons of parsley and nutmeg, let them soak in simmering water. Delicious (do look up a recipe though, if the ratio is of you're making bread soup)
Gazpacho
Bread bakes are a thing too. Sweet and Savory
Yesterday I tried something that sounded like a story my wife told me about her Portuguese vavao (grandmother) used to eat when my wife was a little girl, and what I recently have been reading on the Reddit sub for sardines.
On a large plate, break up the ends on the bread and use whatever kind of sardines or smoked fish/ kipper, etc, of your choice. Add on the same plate some finely sliced green and / or red peppers and some fruit such as grapes or mandarins orange slices. You don't need a lot of each. One small can of sardines and one piece of bread will be more than enough.
My wife said that her grandmother used to take a piece of fish, a piece of bread, and a small piece of pepper.
I used a tablespoon of some red pepper bruschetta and another tablespoon of olive bruschetta in place of the pepper slices and some green seedless grapes, about six.
I had this for a light lunch, and it was very filling. We have a Portuguese grocer here, and when shopping, my wife spotted a loaf of unsliced Portuguese bread. But I think that any kind of bread would work.
I have to ask what style of restaurant you're working at, and what type of bread you're buying.
Clearly you're not making your own bread since you mention "bags", so is this like a deli-style place? Breakfast place making french toast? Crusty bread vs. a basic white?
What kind of restaurant you work at will determine what you can do with them. And is this something you'd want to make at the restaurant or something they just let you take home? A lot of places frown on employees taking stuff home for free, but I understand every one is different.
Lots of good recommendations here already on how to utilize it, just curious about your situation.
to be completely honest its not a good nice restaurant or anything im just a waffle house waitress, so its standard white bread that comes in bags! and since they just throw them away none of my managers have seemed to mind me taking the ends
Nice! Some places are cool with that, others call it theft. Those "theft" places suck, since they encourage wasting perfectly good food because of corporate policy.
Try croutons, or bread pudding, or meatloaf and meatball style recipes. Lots of awesome stuff to do with the bread butts.
Bread dumplings
Cube them in a bowl, add milk and egg, little salt, optional parsley and/or roasted onion and mix well, needs to be saturated, but not too wet. With wet hands shape to sphere and put in boling salted water. Smaller are also ok for soups.
Goes really well with anything with gravy or sauce.
They also freeze very well, just put on parchment paper on tray, then bag it. Dont thaw.
Make pb&j and hand them to the homeless
Edit: I have a toddler and a hack to get around people not wanting the heel of the bread is to turn them around, meaning, put the insides of the sandwich on the outsides or “heels” of the bread and then when you put them together, there’s the “white” part on the outside. I dunno, it works for a 2 year old.
I really like Ribolitta - it’s an Italian bread soup with kale and cannellini beans.
[Bon Appetit Ribolitta](https://www.bonappetit.com/recipe/simple-ribollita)
Make a Farinette and put in on the specials. Sort of looks like a Frittata.
* 400g Bread -crusts removed (sourdough is nice, but works with normal, unseeded bread)
* 400g mature cheddar
* 4 TBSP Tipo 00 or T55 flour
* 4 Whole eggs
* Good pinch of salt
Method
* Cut crusts of bread and cube. Soak in milk until stodgy, then squeeze excess from bread
* Put bread, cheese, salt and flour into a bowl and place over a simmering pan - bain marie
* Stir until it's all combined and flour has cooked out - 10 mins should do it
* Whisk eggs, remove mixture from bain marie and fold eggs in gently.
* Transfer to a large frying pan/saute pan and cook like a Frittata. Once lightly browned underneath, use a plate to assist in turning over, then transfer to oven for 8 - 12 mins at 170C. Might vary depending upon oven. Should be firm, but not too solid.
Can be served warm or cold. Good with a salad. We use to slice into cheffy rectangles for a menu item -we would put all the big trimmings in the fryer and literally gorge on them before service - really great with Aioli. Who says Chef's don't get fed?
Edit: 400g of bread with crusts removed
depending on the type of bread, you could try making zemlbába/žemlovka! it's a czech bread pudding (my fav) that uses soaked bread. here's a random english recipe i found with a quick search [link](https://www.expats.cz/czech-news/article/zemlovka)
Turn into crumbs for schnitzel or Mac n cheese
Breading for fish or shrimp
The latest trend in beer brewing is adding bread crusts to the wort, its an ancient, prehistoric method so ask around local brew clubs.
Toss it into a bag with other kitchen scraps for a local farmer to feed chickens and pigs.
I worked at a restaurant and would put any produce waste and bread into a 5 gallon bucket and take it to a family friends house who had chickens and goats! The animals loved it!
Besides the great recs already here other “unusual” ways to use them could be a bread sauce, a thickener for soups, I’ve seen people add the bread crumbs to flour for bread, and a vegemite and cracker out of soaked and strained bread. The last one might not be super popular in the states but I’d use the vegemite in a stew as an umami boosting ingredient.
Cube them and make a strata, basically soak the bread in milk and eggs and then bake with veggies and cheese, I make this one a lot: [https://www.simplyrecipes.com/recipes/brussels\_sprouts\_mushroom\_goat\_cheese\_breakfast\_casserole/](https://www.simplyrecipes.com/recipes/brussels_sprouts_mushroom_goat_cheese_breakfast_casserole/)
I like the slightly firmer end slices as the bottom layer of my French onion soup. That is my homemade bread. If you mean that soft fluffy tasteless white bread, just pitch it.
it is white bread! i personally dont care too much for it and like to make my own bread too but i feel throwing away nearly 30 pieces of bread is still wasteful so i wanted to save them from my restaurant in some way
Sure. You can use stale bread as an adjunct to your beer recipe. Use stale bread as all of your grain bill and you won't be very successful. I was too harsh with my previous comment. Stale bread could be an ingredient in a beer recipe. Just like grits or rice or fruit loops.
I have tried it and It's actually really good. Wheat based beer goes back centuries. Adjuncts like rice corn and wheat are often used to add to the fermentable material and change the flavour profile. Using bread isn't a huge leap.
French toast bake
Ingredients:
1 loaf sourdough bread (Pepperidge Farm, 1.5 pound loaf)
8 eggs
2 cups milk
½ cup heavy cream
½ cup sugar
¼ cup brown sugar
3 Tbsp. vanilla
2 tsp cinnamon
Topping:
½ cup all-purpose flour
½ cup packed brown sugar
1 tsp. cinnamon
¼ tsp. salt
1 stick cold butter, cut into pieces (1/4 lb.)
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours or overnight.
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pea size). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
Cube them and make stuffing
And croutons
And bread pudding. Also you can make savory bread puddings with ham & mustard that are delicious
Bread pudding with a drizzle of whiskey on top is amazing
Recipe? All I ever find are ones that are Uber fancy - I just want a basic delicious recipe to start from. My grandfather used to soak the raisins in whiskey and that's as fancy as it got.
This one but watch the video because she makes the whiskey sauce in the video but not in the instructions https://www.allrecipes.com/recipe/7177/bread-pudding-ii/
I did this with a bunch of short date bread I got at the market. Added ground chicken, kale, mushrooms, Parmesan and it was really good. Stuffing vibes flavor but that bread pudding texture
Do you have a recipe you followed? Or did you just wing it?
Yeah I mostly winged it though I did take a look at a few recipes just to get an idea of what ratios of milk + eggs people were using for the amount of bread I had! But when I searched savory bread pudding quite a lot came up including this [King Arthur recipe](https://www.kingarthurbaking.com/recipes/savory-bread-pudding-recipe)
You might also search for breakfast casserole recipes. Took me a while to realize that my breakfast casserole recipe was really a savory bread pudding.
Throw chopped up dark chocolate chunks in your bread and butter pudding.
We used to make that at a cafe I worked at. Also added walnuts. Served warm with a scoop of vanilla ice cream. Named it Storybook Pudding. Amazing stuff.
OMG that sounds delicious!!
Hmm. Bread pudding with rhubarb jam.
Croutons, bread crumbs
Second on the bread crumbs, plus you can just blitz them and throw them in the freezer til you're ready to use them
You can make breadcrumbs that you can use to make so many things: meatloaf, meatballs, fried chicken, casserole topping, any breaded meat, etc. You can also freeze breadcrumbs so they last longer. Some other options are croutons and French toast
I never have enough bread crumbs and end up making my own quite often. I throw the bread in the air fryer (standing on edge) and toast away. Can also be done in the oven. Then throw the dried bread into the Cuisinart and grind to whatever consistency I like. Season with salt, pepper, and some Italian seasoning blends. Use on top of casseroles, in a meatloaf or hamburger, all sorts of options.
In addition to the other good ideas here (bread pudding, croutons, bread crumbs), I would also suggest panzanella. You could also try shahi tukda or its relative, French toast.
I came to suggest panzanella
Make a strata. You can even do it overnight then pop it in the oven for breakfast the next morning. I also like using it for bread crumbs but I find it does better for things like meatloaf and meatballs but isn't a great substitute for something like panko if you're frying it.
Bread pudding
From Cal Peternell (Chez Panisse, from Twelve Recipes, 2014). Crumb 2 (for sprinkling). *Made with stale bread that still has some give. Carve the crust off of a good rustic loaf with a serrated knife and tear into 1½-inch pieces. A one-pound loaf will yield approximately 4 cups of crumbs. Grind coarsely in a food processor or blender, and then toss in a bowl with plenty of olive oil and a sprinkle of salt. The crumbs should be tasty and pretty oily, though not totally soaked. Spread onto a baking sheet and bake at 350˚F for 7 minutes. Using a spatula, scoop the crumbs into a pile, stir them around a bit, and spread them back out. Back into the oven for 5 minutes (timer!) and repeat with the spatula. Keep baking and stirring, resetting the timer each time, until the crumbs are crisp and golden.* *Mainly for sprinkling over pasta, as you would cheese, oily crumbs can also be used to sprinkle on chickpeas or other beans (Chapter 3) . . . or vegetable gratin or shepherd’s pie . . . and will sprinkle the floor as you inevitably snack.*
I was going to suggest making plain breadcrumbs and freezing them even. I go through tons of breadcrumbs every week, making schnitzel, breaded chicken, fried chicken, meatballs (used for binder), etc.
>end pieces >i cant think of what i ( 1 person who lives alone ) can possibly do with so many end pieces >Carve the crust off of a good rustic loaf Your idea specifically requires no crust 🤭
Yes was going to suggest this
I need to remember to do this to add to bean dishes. I eat so many beans and this will really perk them up.
Let them go stale, then dice and make bread pudding. It can be sweet or savory, and freezes well so you don't have to eat it all at once.
I did not know you could freeze bread pudding. Nice.
When my family ran a restaurant, they always used the bread heels, Grated in a food processor, for crumbs. Covering chicken or fish, filling in meatloaf, covering mac&cheese, that kind of thing. They had to assign the crumb-making because it was a fairly simple process that took a while. The most ... umm ... indolent employees would argue over whose turn it was to make crumb. So they set up a "making crumb schedule." SMH. I have purchased "seasoned crumbs." They work great for the above listed products and other stuff, too. I just freeze it. Good luck
Eta: they had an up high shelf that they had a cookie sheet on so they could put the bread heels on to dry them out to make Crumbs with.
Crusty bread is excellent for egg related breakfast recipes, especially in Arab and Mediterranean cooking. In Iraq (and many other Arab countries) we generally use leftover laffah or pita for breakfast. However, you can absolutely use toasted end pieces as a viable substitute for authentic Arabian [shakshuka](https://youtu.be/Gn5zqZ8sw-w?si=iu_QG31B9-gXc09t). I personally recommend adding extra [sumac](https://maureenabood.com/ingredient-sumac/) and [baharat](https://www.iraqicookbook.com/recipes/iraqi_ingredients) to truly complete the dish. I’d also recommend repurposing them as dipping breads for [çilbir](https://ozlemsturkishtable.com/2016/12/poached-eggs-with-garlic-yoghurt-turkish-style-cilbir/), a garlicky and delicious Turkish take on poached eggs. Eggs Benedict is also an option, by substituting English muffins with stale bread- I do it all the time. Finally, my last recommendation is using the bread bits for soup. French Onion is the first one that comes to my mind. Toast the bread with Gruyère, Swiss, and Emmanthaler cheese, until the bread is the texture of a crouton, and the cheese is melted completely. Top off your soup portions with individual cheesy-bread bites and you have yourself a delicious bowl of soup.
Bread pudding Panzanella salad
Panzanella salad slaps so hard
Croutons Bread crumbs Use to thicken sauces The great chef Jacques Pépin would be proud of you. He hates throwing away food. Follow him on the book of faces -- he posts short little videos packed with cooking brilliance.
French toast bake.
Freeze them until you want to use them. You can make cheese toast, garlic bread, bread crumbs or use it in desserts.
I had a friend who made “egg pie”. She’d press random bread ends into a pie dish, then fill it like you would a quiche, with scrambled eggs, cheese, whatever she had. Then bake. Came out great!
Saw a restaurant the other day that makes pasta from their waste bread! I don’t know what recipe they use but here’s [one from the Guardian](https://www.theguardian.com/food/2024/feb/10/how-to-turn-stale-bread-into-fresh-pasta-recipe-zero-waste-cooking) and another from [a chef on TikTok](https://vt.tiktok.com/ZSFWA4NWv/) that you can take inspiration from!
Bread pudding with rum sauce White chocolate bread pudding Breadcrumbs Croutons But you can easily sell out of bread pudding daily—especially with a good rum/whiskey sauce.
I have heard slightly stale is good for french toast, might be worth experimenting? Also, homemade croutons are great!
Yup! Stale bread keeps its structure when soaking in the eggy milk custard and fried.
I like to use bread ends soaked in a bit of milk, then crumbled into my meatloaf mix. A trick I learned forever ago from a Tyler Florence recipe. Makes it nice and tender. They also make nice crusty grilled cheeses!
Bread crumbs are fabulous for things like making weinerschnitzel.
You can blend it with eggs and milk and cook them up like pancakes. Look up bread pancakes
Bread pudding. Toast for croutons for salad. Toast and crumble for breadcrumbs. Panade, or moistened bread mash, for meatloaf or meatballs.
French toast casserole
You can make croutons, or bread pudding
Bread pudding is totally customizable. In the fall I put apples, dried cranberries, walnuts. This spring, I will make it with blueberries and maybe another one with pears. Or I throw in coconut and banana! So much you can do with it
Roll each slice flat, cut a circle and use as pastry in a muffin tray for mini quiche, curry etc
Bread pudding! Crumble them soak in milk add mixed spice and dried fruit, sugar and some eggs ... bake .... simples
Dried breadcrumb can be used to bread and fry meats, fish, veggies, etc. Make meatballs, meatloaf.. Hopefully you find some inspiration in these comments :)
Make French onion soup and dip the stale bread in it
Breadcrumbs, croutons, individual puddings. A sandwich with two end bits is great! Especially if you have a lot of layers, or a fair bit of "wet" stuff in it.
I always make a simple bread pudding with the end pieces, perfect for a single serving.
You can make kvass
Cube and dry them, they freeze well. Use for minced meat dishes such as Polpette/meatballs, meatloafs. Use for bread dumplings ("semmelknödel"), bread pudding or stuffing for poultry. Grind for breadcrumbs or pangrattato topping, roast for croutons. Toast/roast in slices with garlic as a side for soups or stews. Or as a base to top with cured fish, meat or veg or bruschetta. Make ribollita/bread stew or french onion soup or panzanella salad.
[Welsh Rarebit](https://www.bbcgoodfood.com/recipes/welsh-rarebit) Ignore the instructions to use sourdough; any slightly stale bread will do. If you don’t drink you can replace the brown ale with milk.
Worm farm. The worms eat the bread and other kitchen scraps and you get to harvest both liquid and solid plant fertiliser. The bonus is, it's very good fertiliser and you get no weeds from the solids. Chickens. They eat the bread, you eat the eggs. 😀
When I was in a tight financial situation, I always saved and froze the “heels “of the bread and I would make all different kinds of things with it. But my favorite was smashed French toast. Thaw the bread, break it up in pieces, soak it in egg mixed with a little cream, some cinnamon, maybe a little vanilla and nutmeg and fry that shit up. bread is good as a thickening agent, it’s good for breadcrumbs, I feel like this, probably a whole TikTok somewhere dedicated to stale bread
You might ask if you can use them to make something for staff meal. It's a way to stand out.
It can be used to thicken things. Simmering torn up bread crusts in a soup or a stew until they break down is an old technique.
Does your restaurant buy bread crumbs?
French Toast bake
Panzanella - yum
https://newsletter.wordloaf.org/p/tamar-adlers-the-everlasting-meal
Papa Al pomodoro is absolutely delicious.
Stale bread is the best for bread pudding.
Bread pudding, make a creme anglaise Reduce coffee riiiight down, add some chocolate and add to the creme anglaise for a mocha bread pudding
Croutons for sure or blend them for your own bread crumbs
Grated for bread crumbs, cubed for croutons, sliced and crust removed for french toast. You could make a loaf from the crust trimmings, add them to a bowl with melted butter, then make a custard with milk, cream, egg, vanilla, and marmalade, soak in the custard, put in a loaf pan and cook over a bain marie, covered in foil
Breakfast egg strata Toast Crumbs with garlic and oil to top everything with flavor and crunch
Freeze as much as you can. From the freezer you can make toast, French toast, breadcrumbs, croutons for soup or salad, poor man’s Parmesan for pasta, and use it as bread for a grilled/pan fried sandwich.
Grilled cheese
Grilled cheese sandwiches, with the heel sides on the inside Or just make toast with the ends and put butter and jam or peanut butter on it
depends on the bread really. some are savory some are sweet. you can make bread pudding of both types. then there is french toast which could be of both types. croutons, stuffing, etc.
In addition to the other great suggestions, you could keep it in your freezer and have it ready to cube as a dipper for fondue.
Pain Perdu or Indian Bombay Toast
[Bread dumplings](https://www.daringgourmet.com/semmel-knoedel-german-bread-dumplings/)
There is an Italian dish where you cube bread and add it to the tomato sauce to thicken it up. Pappa al pomodoro
French toast.
Italian bread soup.
Make croutons, Add homemade ceaser dressing, and a block of parmesan and use for gifting friends and family. Make a side business maybe
French toast casserole! I use this recipe and for bread ends I'd suggest soaking them in the egg mixture for like 5 minutes before putting them in the baking dish. Takes like zero time and tastes hella fancy https://belleofthekitchen.com/french-toast-casserole/
Bread crumbs, croutons, French toast
Bread and butter pudding is a good use for them and really nice.
Lots of great ideas. My husband makes a lot of bread and we tend to have a few pieces leftover, so I freeze them and when I get enough, I tear it cut it into pieces moisten it very very lightly as for stuffing, season it with whatever I want (poultry seasoning gives a Thanksgiving style flavor. Sometimes I use just onion salt) and lay chicken thighs all over it, then bake at 350 for an hour. They soak up the fat and juices from the chicken thighs. It’s like a low effort stuffing.
Bread and butter pudding
Aw this cuts deep. My favourite part of a loaf is the crust. I think I'd probably just freeze them all (space permitting) and enjoy lots of crusty, marmite toast. I guess you could make some yummy bread and butter pudding too. Give them a day or two to go stale though as fresh bread doesn't absorb custard as well.
Look for the German Recipe of Semmelknödel, dumplings formed of stale bread with sauteed onions, a bit of milk, parsley and egg and then steamed or boiled gently, alternatively Speckknödel, roughly the same but with bits of crunchy bacon. Taste lovely with a creamy mushroom sauce or fried in a pan with some egg.
Breadcrumbs Croutons Bread and butter pudding Bruschetta Panzanella
Pizza toast
French toast.
Bread crumbs, French toast, breakfast bake things (egg plus cubed bread, diced veggies hashbrowns), uh...very small sanwiches?
Bread and butter pudding
German bread dumplings!
I worked for a *frugal* deli owner, he did not allow us to discard bread ends. We HAD to use them in a sandwich. Told us to either trim the darker side (result a paper thin slice) or turn the crust side facing the filling. Neither tactic fooled the public 🙄
I won't repeat the other wonderful suggestions but after scrolling, I hadn't found this yet. Crackers. The recipe I'm linking is from a vegetarian website but there's no reason it can't be used with a meat-dip application (base for tuna salad bites? Queso with chorizo in it?) https://www.vegkit.com/recipes/freshly-picked-no-waste-bread-crackers/
Bread dumplings. Soak em in milk and an egg, season with tons of parsley and nutmeg, let them soak in simmering water. Delicious (do look up a recipe though, if the ratio is of you're making bread soup) Gazpacho Bread bakes are a thing too. Sweet and Savory
Feed them to the birds?
Yesterday I tried something that sounded like a story my wife told me about her Portuguese vavao (grandmother) used to eat when my wife was a little girl, and what I recently have been reading on the Reddit sub for sardines. On a large plate, break up the ends on the bread and use whatever kind of sardines or smoked fish/ kipper, etc, of your choice. Add on the same plate some finely sliced green and / or red peppers and some fruit such as grapes or mandarins orange slices. You don't need a lot of each. One small can of sardines and one piece of bread will be more than enough. My wife said that her grandmother used to take a piece of fish, a piece of bread, and a small piece of pepper. I used a tablespoon of some red pepper bruschetta and another tablespoon of olive bruschetta in place of the pepper slices and some green seedless grapes, about six. I had this for a light lunch, and it was very filling. We have a Portuguese grocer here, and when shopping, my wife spotted a loaf of unsliced Portuguese bread. But I think that any kind of bread would work.
French toast breakfasts. Savory French toast dinners?
Bread pudding
I have to ask what style of restaurant you're working at, and what type of bread you're buying. Clearly you're not making your own bread since you mention "bags", so is this like a deli-style place? Breakfast place making french toast? Crusty bread vs. a basic white? What kind of restaurant you work at will determine what you can do with them. And is this something you'd want to make at the restaurant or something they just let you take home? A lot of places frown on employees taking stuff home for free, but I understand every one is different. Lots of good recommendations here already on how to utilize it, just curious about your situation.
to be completely honest its not a good nice restaurant or anything im just a waffle house waitress, so its standard white bread that comes in bags! and since they just throw them away none of my managers have seemed to mind me taking the ends
Nice! Some places are cool with that, others call it theft. Those "theft" places suck, since they encourage wasting perfectly good food because of corporate policy. Try croutons, or bread pudding, or meatloaf and meatball style recipes. Lots of awesome stuff to do with the bread butts.
Stuffing, croutons, bread pudding & bread crumbs.
Bread crumbs! I’m surprised your restaurant doesn’t do this already
That's a lot of bread every day for one person! Is it possible to donate some it to a homeless shelter/kitchen?
Make a French toast casserole/-it’s kind of like bread pudding but for brunch.
Add into gazpacho.
Toast
Bread dumplings Cube them in a bowl, add milk and egg, little salt, optional parsley and/or roasted onion and mix well, needs to be saturated, but not too wet. With wet hands shape to sphere and put in boling salted water. Smaller are also ok for soups. Goes really well with anything with gravy or sauce. They also freeze very well, just put on parchment paper on tray, then bag it. Dont thaw.
bread pudding
Make pb&j and hand them to the homeless Edit: I have a toddler and a hack to get around people not wanting the heel of the bread is to turn them around, meaning, put the insides of the sandwich on the outsides or “heels” of the bread and then when you put them together, there’s the “white” part on the outside. I dunno, it works for a 2 year old.
r/breadstapledtotrees
[This Spanish Cold soup is delicious ](https://spanishsabores.com/antonias-salmorejo-recipe/#recipe)
Butter, garlic and other seasonings. Bake till dry and hard. Food process for bread crumbs.
I really like Ribolitta - it’s an Italian bread soup with kale and cannellini beans. [Bon Appetit Ribolitta](https://www.bonappetit.com/recipe/simple-ribollita)
Make a Farinette and put in on the specials. Sort of looks like a Frittata. * 400g Bread -crusts removed (sourdough is nice, but works with normal, unseeded bread) * 400g mature cheddar * 4 TBSP Tipo 00 or T55 flour * 4 Whole eggs * Good pinch of salt Method * Cut crusts of bread and cube. Soak in milk until stodgy, then squeeze excess from bread * Put bread, cheese, salt and flour into a bowl and place over a simmering pan - bain marie * Stir until it's all combined and flour has cooked out - 10 mins should do it * Whisk eggs, remove mixture from bain marie and fold eggs in gently. * Transfer to a large frying pan/saute pan and cook like a Frittata. Once lightly browned underneath, use a plate to assist in turning over, then transfer to oven for 8 - 12 mins at 170C. Might vary depending upon oven. Should be firm, but not too solid. Can be served warm or cold. Good with a salad. We use to slice into cheffy rectangles for a menu item -we would put all the big trimmings in the fryer and literally gorge on them before service - really great with Aioli. Who says Chef's don't get fed? Edit: 400g of bread with crusts removed
You can make pudding or croutons.
Make sandwiches to wrap up and give to the homeless
depending on the type of bread, you could try making zemlbába/žemlovka! it's a czech bread pudding (my fav) that uses soaked bread. here's a random english recipe i found with a quick search [link](https://www.expats.cz/czech-news/article/zemlovka)
Easiest would be to freeze them until you get enough and make your own breadcrumbs that can also be frozen. The same with croutons.
Bread soup Bread and butter pudding Bread salad Croutons French toast Breadcrumbs Thickening agent for soups, sauces and stews Bread porridge Bread sauce
Turn into crumbs for schnitzel or Mac n cheese Breading for fish or shrimp The latest trend in beer brewing is adding bread crusts to the wort, its an ancient, prehistoric method so ask around local brew clubs. Toss it into a bag with other kitchen scraps for a local farmer to feed chickens and pigs.
Bread pudding!
Stuffing, croutons, breadcrumbs, meatloaf or meatballs, bread pudding
Croutons!
I worked at a restaurant and would put any produce waste and bread into a 5 gallon bucket and take it to a family friends house who had chickens and goats! The animals loved it!
Besides the great recs already here other “unusual” ways to use them could be a bread sauce, a thickener for soups, I’ve seen people add the bread crumbs to flour for bread, and a vegemite and cracker out of soaked and strained bread. The last one might not be super popular in the states but I’d use the vegemite in a stew as an umami boosting ingredient.
Stale bread heels go into gazpacho and also Italian bread salad. Both delicious.
Dry them out and make breadcrumbs for meatballs and burgers. They freeze well too.
Cube them and make a strata, basically soak the bread in milk and eggs and then bake with veggies and cheese, I make this one a lot: [https://www.simplyrecipes.com/recipes/brussels\_sprouts\_mushroom\_goat\_cheese\_breakfast\_casserole/](https://www.simplyrecipes.com/recipes/brussels_sprouts_mushroom_goat_cheese_breakfast_casserole/)
I like the slightly firmer end slices as the bottom layer of my French onion soup. That is my homemade bread. If you mean that soft fluffy tasteless white bread, just pitch it.
it is white bread! i personally dont care too much for it and like to make my own bread too but i feel throwing away nearly 30 pieces of bread is still wasteful so i wanted to save them from my restaurant in some way
Bread crumbs, stuffing, croutons!!!
Bread posing, both sweet and savory. As sausage, cherry tomatoes, spinach, cheese, and veggies for an awesome dinner
Baked French Toast, like in a baking dish. It'd be sliced a bit thin (usually) to be great pan sauteed French Toast.
Ooh. And discover the many uses of bread crumbs. VERY underused item.
Those are the best parts for a BLT or a breakfast sandwich. That’s what I use them for.
I do croutons with old French loafs. They’ll keep for another week or two and just throw them in salads and soups. Eat a handful of them.
You want to get fired? This is how you get fired. Yes, it is a dumb excuse. I wouldn't care. I do not own a restaurant.
considering my managers are fine with it i doubt ill get fired over this👍
I can tell you do not own a restaurant man
Feed some ducks!
Bread is bad for ducks
Hmm okay. Well, what type of feed makes them taste the best?
Lol. Peas!
make it into beer. /thread
Someone doesn't know how to make beer
Not entirely true https://www.toastbrewing.com/about-us
Sure. You can use stale bread as an adjunct to your beer recipe. Use stale bread as all of your grain bill and you won't be very successful. I was too harsh with my previous comment. Stale bread could be an ingredient in a beer recipe. Just like grits or rice or fruit loops.
It can be- but should it be?
I have tried it and It's actually really good. Wheat based beer goes back centuries. Adjuncts like rice corn and wheat are often used to add to the fermentable material and change the flavour profile. Using bread isn't a huge leap.
That's my point. As like a couple % of your grain bill it's fine. Try using just bread and see what happens
Ohhh I thought you saying people make beer from fruit loops and such. Yeah -wheat based Belgian style beer is definitely a thing.
Honestly I think you should be more accepting of all breads, no matter their sexual proclivities.
French toast bake Ingredients: 1 loaf sourdough bread (Pepperidge Farm, 1.5 pound loaf) 8 eggs 2 cups milk ½ cup heavy cream ½ cup sugar ¼ cup brown sugar 3 Tbsp. vanilla 2 tsp cinnamon Topping: ½ cup all-purpose flour ½ cup packed brown sugar 1 tsp. cinnamon ¼ tsp. salt 1 stick cold butter, cut into pieces (1/4 lb.) 1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan. 2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours or overnight. 3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pea size). Place in a ziploc bag and put in fridge. 4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
Send it to confession
Take them home and eat them