Friday, 18 April 2014

Garlic Bread Dauphinoise and 10 other ways with bread

Everybody knows we waste too much food in the UK. Even the most remote cave dweller will have heard that bit of news by now.
But did you know that by far the biggest landfill-filler is bread? It makes up more than 32% of our food waste.

Well, when I say 'our' food waste, I don't mean mine.

I don't mean to sound holier -than-thou, it's just that there are so many tasty things you can do with bread rather than throw it away. So, before you get ready to put that stale half loaf in the bin, here are some ideas for you:

Firstly, Garlic Bread Dauphinoise.

This dish is lovely served as you would dauphinoise potatoes - with lamb, chicken, steak....- but it is lighter ( and soaks up gravy beautifully.)

Butter a spring form cake tin and lay in slices of leftover garlic bread. Squash them to fill all the nooks and crannies. Make a custard with 1 beaten egg, a pinch of salt and pepper and enough milk to pour over the bread without flooding the tin.
Do just that- pour it over, squish it all down a bit more and then dust with a grating of nutmeg and some grated hard cheese if you wish.

Bake in a moderate oven (180 degrees) until risen and golden.

Allow to cool enough to be able to release the spring form clips - and voila- your garlic bread dauphinoise ready for slicing and serving.

Garlic bread dauphinoise
Try it!

Now, I've put together another 10 ideas for ways to use up leftover bready things.

1. Pain perdu- delicious made with leftover brioche or madeira cake too.

2. Caramel pain perdu pudding- a sort of bread and butter pudding meets creme brulee.

3. Croutons - for soup or salads

4. Croques-messieurs- and baby-croques

5. Breadcrumbs- for meatballs and burgers and for coating fritters and meat

6. Crumble topping - for savoury crumbles

7. Bread sauce- to accompany game or use as a sauce for pie fillings

8. Panettone or Brioche bread and butter pudding

9. Canapes and nibbles

10. Don't forget the humble toastie-now back in vogue in gastropubs and restaurants.

I'm sure you've got plenty of ideas of your own- how about sharing them here as a recipe swap?

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