FOOD

5 Ways To Transform Stale Bread

Have you accidentally left your bread in the bread bin for too long? Well. If you have, have no fear friends, we are here to help you out with our Stale Bread Hacks. From muffins to mac n cheese, there is an easy and convenient recipe for everything. No bread gets left behind.

FOOD

5 Ways To Transform Stale Bread

Have you accidentally left your bread in the bread bin for too long? Well. If you have, have no fear friends, we are here to help you out with our Stale Bread Hacks. From muffins to mac n cheese, there is an easy and convenient recipe for everything. No bread gets left behind.

Ingredients

  • 1 egg
  • 100ml milk
  • 1 tbsp caster sugar
  • ½ tsp vanilla essence
  • 2x 1.5cm thick slices white bread
  • 2 tbsp chocolate spread
  • 10g butter

Steps

  1. Make the custard first by mixing together the egg, milk, sugar and vanilla. Divide the chocolate spread between the slices of bread- only spreading on one side of each. Sandwich together- the chocolate spread being on the inside. Dip the whole sandwich into the custard mix, turning over and coating well. Melt the butter in a non stick frying pan and cook for 2 minutes each side.
  2. Serve with maple syrup and berries

Ingredients

  • 175g white loaf, cut into cubes
  • 4 eggs
  • 165g caster sugar
  • 1 tsp vanilla essence
  • 35g butter, melted
  • 225ml whole milk

Steps

  1. Preheat the oven to 170c.
  2. Mix together the eggs and sugar until slightly thickened, then add the other custard ingredients and mix well. Tip in the bread cubes then allow to stand for 15 minutes to absorb most of the custard. Divide the bready mix between the 12 cases. Bake for 20-25 minutes or until cooked through. Allow to cool slightly before dusting with icing sugar and serving.

Ingredients

  • 250g macaroni
  • 20g butter
  • 20g plain flour
  • 1 tsp Dijon mustard
  • 500ml milk
  • 100g strong cheddar, grated
  • 100g gruyere, grated
  • 100g pancetta pieces
  • 50g bread, torn into pieces
  • Handful of cheddar and gruyere to finish

Steps

  1. Preheat the grill to 200c.
  2. Bring a large saucepan of salted water to the boil and cook the macaroni according to the instructions on the packet.
  3. In a medium heavy based saucepan, melt the butter. Once melted, add the flour and cook out the paste for 2 minutes. Add the milk slowly, stirring well after each addition to ensure you have a lump free sauce. Once all the milk has been incorporated, bring the mixture to the boil for 1 minute. Add the mustard and cook for a further minute. Turn off the heat, add the cheese and stir well until fully melted and incorporated. Season to taste. Pour the cheese sauce over the macaroni and mix well to combine before tipping into a baking dish.
  4. Put the sourdough into a food processor and pulse until there’s a nice mixture of fine crumbs, and slightly chunkier pieces remaining. Add the pancetta pieces to a large frying pan over a medium heat until crispy and golden. Remove with a slotted spoon and set aside. Tip the crumbs into the pan and cook for 3-4 minutes in the pancetta fat until lightly golden and starting to crisp. Sprinkle the crumbs over the macaroni, followed by the pancetta, then the cheeses. Cook under the grill for 5 minutes or until toasted and bubbling.

Ingredients

  • 2 slices white bread, crusts removed & cubed
  • 50g gruyere, grated
  • 2 tbsp parmesan, grated
  • 2 eggs
  • 120ml milk
  • ½ tsp mustard powder

Steps

  1. Grease two large ramekins with butter. Put ¼ on the bread cubes into the base of each ramekin, then top with ¼ of the gruyere and parmesan. Top with the remaining bread cubes and gruyere. In a small bowl beat together the egsg, milk and mustard powder, then pour half of the mixture over each ramekin. Set aside in the fridge for a minimum of 2 hours.
  2. When ready to cook preheat the oven to 180. Sprinkle over the remaining parmesan and bake for 30 minutes. Serve right away.

Ingredients

  • 450g minced pork
  • 50g breadcrumbs
  • 1 egg
  • 1/2 small onion, finely chopped
  • 1 tbsp chopped parsley

Steps

  1. In a large bowl mix all the ingredients together well. Shape into 20 equal sized balls and cook in a non stick frying pan. When fully cooked add 500ml tomato sauce and serve on top of spaghetti, with a good grating of parmesan and basil leaves.