Three ways to use up bread crusts

Over on our Facebook page, Anne Marie shared these tips for using up bread crusts.

But why should we bother?

Well Anne Marie has done the maths.

She said “Anyone else noticed the crust ends getting thicker? Crust ends alone can weigh up to 150g ( nearly 20% and therefore approx 20p wasted per loaf!! ). That’s over £30 / year if you go through 3 loaves a week.”

Wanting to be part of the solution and not part of the problem, Anne Marie went on to share these delicious sounding recipes for using up bread crusts:

Bread Dumplings

Break up crusts, add herbs and a little milk to combine.

Add some grated cheese if you wish.

Take a tbsp of the mix and make into a ball shape. Brown off the balls then add to soups and casseroles.

These are easy to freeze too.

Fake Bacon Bits

Slowly oven cook bacon on a tray.

Once removed place breadcrumbs made from the crusts on the tray, move them around a bit to soak up flavour and
bake on a low heat 120C for 20 mins or until the breadcrumbs have dried out.

Store in airtight container and add as a soup , pasta or use as a salad topping.

Random ways to use the crusts

Use breadcrumbs to bulk out meatballs. Make a currant bread tea loaf, eggy bread or baked herb and garlic croutons.

Check out Anne Marie’s Facebook page.

Over to you; do you have family members who leave the crusts? What do you do with them to reduce food waste?

Posted in

Rachelle Strauss

1 Comment

  1. suellap on May 28, 2014 at 2:36 pm

    If we don’t use them in bread pudding, we dry them and then grate them into crumbs. Those are stored in a air tight jar until needed.

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