What to do with leftover bread crust
I hosted a party where I made a bunch of crustless sandwiches. Now I have a whole bag of crusts. Any thoughts as to what to do with it (other than to feed the birds)?
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20 Comments:
I always make bread pudding with mine. I blogged about it here. http://breakfastlunchdinnerandpunch.blogspot.com/2009/06/when-life-throws-you-breadcrumbs.html
wizzythestick at 9:29PM on 11/01/09
Freeze it for now and use it for stuffing the turkey on Thanksgiving.
Or blend it in the food processor and use it in recipes that call for breadcrumbs or as a breading on fried chicken, fish, eggplant or anything else you'd like to have breaded and fried.
yayfood at 10:03PM on 11/01/09
Croutons! Homemade croutons are so much better, and the crusts are perfect for them. Cut them up in a small dice, then toss with some olive oil/butter, some herbs (oregano, basil, etc.), salt, pepper, and toast in the oven.
jujyfruit at 10:08PM on 11/01/09
Process for casserole or meatloaf/meatball breadcrumbs.
lemonfair at 6:53AM on 11/02/09
I second the croutons suggestion.
avaryne at 8:51AM on 11/02/09
Bread crumbs. Either toast for dried breadcrumbs, or not for fresh breadcrumbs. I do mine in my food processor, and put them (untoasted) in my freezer. This works for any kind of bread -- even Gluten-free. Just make sure you store the Gluten-free seperately from the regular bread.
Brownie at 9:45AM on 11/02/09
I usually process crusts and use it in meatballs.
also, back in Japan bakeries would make buttery, sweet zwieback out of leftover crusts. they were super cheap and perfect for kids.
hmw0029 at 9:56AM on 11/02/09
I second and third the bread crumb idea :-)
WickedGoodDinner at 10:07AM on 11/02/09
bread pudding
meatballs
croutons
baked mac n cheese topping
(all said above)
hungrychristel at 10:31AM on 11/02/09
eat them, it'll make your hair curly.
(that's what my dad ALWAYS says-lol-can't think about crusts without thinking of that saying)
gastronomeg at 10:46AM on 11/02/09
I have had this problem myself - I make appetizers that involve a circle of bread as the bottom of the item, so end up with all the crusts left over. I bag them up (usually in the same bags that the bread came in) and freeze them. Then I can easily pull out a handful for any of the applications mentioned above. If you don't have the room to freeze the crusts, then I'd go with drying them and making bread crumbs, and again, freezing them (much smaller space tho)!
Maureen at 11:07AM on 11/02/09
I'm jealous of your abundance of crusts! I hate recipes that call for day old bread, or stale bread, or what have you. Bread goes fast in my house, so I end up toasting fresh bread.
That said, there is a ton to do with old crusts, which everyone has already mentioned. Bread pudding, egg strata, croutons, homemade bread crumbs, etc.
PrettyNicola at 12:06PM on 11/02/09
Croutons or bread pudding are at the top of my list.
CJ McD at 12:30PM on 11/02/09
@gastronomeg, mom said the same thing, over and over. LOL
nightmoon at 2:18PM on 11/02/09
Make breadcrumbs in the food processor. (I never understand recipes that recommend cutting the crust off sliced bread when making bread crumbs. Makes no sense!)
My partner the New Englander loves cod which I always seemed to overcook to the rubbery stage. One of the best preparations I ever hit upon was to roast it in the oven with a bread crumb crust: Blitz a couple cloves of garlic with a slice or two of bread (or the equivalent in bread crusts. Drizzle in a tablespoon or so of olive oil while the processor is running to moisten the crumbs. Add in your choice of chopped sun dried tomatoes, olives, parsley, dill, marjoram, etc. Drizzle with olive oil on both sides and arrange the fish bunched together so that the fillets are touching each other. Salt and pepper the fish, top with the bread crumbs and roast in a 400 degree oven for 12 minutes. Moist and delicious cod every time!
Otabenga at 2:20PM on 11/02/09
here, I had the same problem back in August!
http://www.seriouseats.com/talk/2009/08/what-to-do-with-lots-of-bread-crusts.html
I ended up making a savory bread pudding with leftover ham and cheese that I had bought for the sandwiches. Just buttered a dish, put a layer of crusts, and a layer of ham and cheese, repeat. Then cover it with a mix of beaten eggs and milk/cream, seasoning it as you wish. It was delicious. I called it Croque Monsieur bread pudding.
My only regret was not doubling it and freezing the second dish. I still had lots of bread crusts afterward and they ended up getting moldy before I could use them.
Carioca at 2:53PM on 11/02/09
MMMMMM! Panzanella!
GretchinF at 3:23PM on 11/02/09
Most have already given these suggestions, but homemade bread crumbs (toast, then pulse lightly -- don't let them get too fine!), croutons and stuffing all come to mind for me.
Mark Bittman had a great recipe a few months ago - breadcrumbs and broccoli raab tossed with garlic and olive oil over pasta. YUM
Mix with Parmesan cheese and some Italian herbs, coat chicken pieces and bake
ec_washington at 5:53PM on 11/02/09
Croutons (for a Panzanella) or bread pudding, definitely.
http://mozzarellaandmerlot.wordpress.com/2009/10/30/chocolate-bread-pudding/
http://mozzarellaandmerlot.wordpress.com/2009/07/31/panzanella-and-the-joys-of-waitressing/
katieelby at 8:21AM on 11/03/09
To echo @ec_washington, crisped bread crumbs make a fine garnish to practically anything, especially vegetable and pasta dishes. Blitz the bread crusts (or equivalent amount of bread) in the food processor with a couple cloves of garlic. Drizzle in a tablespoon or so of olive oil. Cook over medium high heat in a wide skillet for a few minutes until toasted and crisp, stirring occasionally, but don't turn your back! Adds a nice crunch to greens, cauliflower, mashed potatoes, pasta, etc.
Otabenga at 11:08AM on 11/03/09