The weekend is over, the guests are gone home and there’s a surplus of bread going stale in the bread bin. Rather than waste it we’ve got a few suggestions on how you can use it up. There’s the go-to bake bread and butter pudding of course, but we bet we have a few other nifty uses for those leftovers.
If you have any other suggestions share them with us using the hashtags #useyourloaf #molloysbakery
Whizz those slices up in the food processor to make breadcrumbs. Pop in a bag in your freezer for when you need them. Why not add a little extra something such as herbs or spices. Perfect for coating chicken or fish to liven up mid week meals.
Try spreading cream cheese on a darne of salmon and top with your breadcrumbs and some grated lemon zest. Deeeelicious!
Whizz your bread up in the food processor and use to make bread sauce – perfect with a Sunday roast.
- 600ml milk
- 75g – 110g soft white breadcrumbs
- 2 onions, peeled and stuck with 8 cloves each
- 50g butter
- Salt & Pepper
- 75 – 125ml double cream
- ½ teaspoon grated nutmeg
Place all the ingredients in a small, deep saucepan and season with salt and pepper.
Place the saucepan on a medium heat to bring to the boil, then immediately turn down to a very low heat, cover and cook for 30 minutes.
Alternatively cook in an oven at 160’C.
Next remove the onion and taste for seasoning.
Who doesn’t love a bit of bread pudding. We know everyone has their own recipe so why not share yours using the hashtags #useyourloaf #molloysbakery
This is one of our favourites, works perfectly with our bloomer. Cut the crusts into fingers (think soldiers like you would have with your boiled egg). Spread with garlic butter and bake in a hot hot hot oven until golden and crisp. Delicious on their own or with dips. Share yours using the hashtags #useyourloaf #molloysbakery
- In a medium bowl, whisk together eggs, milk, and cinnamon.
- Pour into a shallow bowl, wide enough to place a slice of the bread you will be using.
- Melt some butter in a large frying pan over medium high heat.
- Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.
- Fry the French toast until browned on one side, then flip and brown the other side.
- Serve hot with butter, maple syrup, and if available, fresh berries.
Have you got more suggestion? Let us know share them on social media using the hashtags #useyourloaf #molloysbakery