Bread and Butter Pudding

Bread and Butter Pudding

 

Serves 6

Ingredients

  • 5 slices white bread
  • 75g unsalted butter
  • 100g sultanas
  • 220ml double cream
  • 220ml milk
  • 50g caster sugar
  • 1 vanilla pod
  • 3 medium eggs
  • 25g icing sugar

Method

  1. Preheat Oven to 180°C
  2. Remove the bread crusts and then buttering the bread
  3. Place one layer of bread on the base of the tray and cover with a layer of sultanas
  4. Place the rest of the bread on top of the sultanas
  5. Mix the double cream, milk and sugar together in a pan.
  6. Split the vanilla pod, scrape the seeds into the milk mixture and bring to the boil. Place the eggs in a separate bowl and whisk the hot liquid into them
  7. Pour the egg mixture over the bread and place the dish in a bain-marie and bake in the oven for about half an hour until golden
  8. Dust the bread and butter pudding with icing sugar and tuck in

Bread Dumplings

Bread Dumplings

Semmelknoedel are a little bit like Italian gnocchi, but are made using stale bread and milk. Enjoy in a soup, topped with mushroom gravy or marinara, alongside meats and fish, or however you like your dumplings. Create a slightly sweeter version (minus the garlic, pepper, and herbs) and eat warm with honey, almonds, and ricotta cheese.

Ingredients

  • 425g stale bread cubed
  • 250ml milk
  • 2tbsp butter
  • 1 onion finely chopped
  • 1 tbsp fresh parsley chopped
  • 2 medium eggs
  • Half tsp salt
  • 1 pinch ground black pepper
  • Extra breadcrumbs to tighten the mixture if required

Method

  1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  2. Melt the butter in a saucepan. Add the onions. Cook and stir until soft and translucent. Stir in the parsley, and remove from the heat. Add to the bread/milk mixture along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  3. Bring a large pan of lightly salted water to a boil. The water should be at least 10cm deep. When the water is boiling, make a test dumpling about the size of a small tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some breadcrumbs into the rest of the dumpling mixture.
  4. Form the remaining dough into dumplings and carefully drop into the boiling water. Simmer for 20 minutes. Remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

     

Cinnamon Toasts

Cinnamon Toasts

Makes 24 toasts

Ingredients

  • 100g unsalted butter cubed
  • 6 slices stale bread
  • 50g sugar
  • 2 tsp. ground cinnamon
  • Preheat the oven to 160°C

Method

1.     Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You want the butter to melt but not turn brown

2.     Stack the slices of bread, and then cut them diagonally into quarters. You should have 24 triangles

3.     Whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate

4.     When the butter is melted, remove it from the oven, and brush it onto both sides of a triangle of bread. Apply generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on lined a baking sheet. Repeat with remaining pieces of bread

5.     Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.

Note: These taste best with a little age. Just one day and the flavours change to become much more delicate and melded.

 

Salmon Loaf

Salmon Loaf

Serves 4

Ingredients

  • 200g smoked salmon finely chopped OR 425g tinned salmon
  • 1 small onion finely chopped
  • 2 slices stale bread crumbed
  • 50g butter melted
  • 3 eggs separated
  • 2 tsp lemon juice
  • 1 tsp minced fresh parsley
  • 1/2 tsp salt
  • 1/8 tsp ground pepper

Method

  1. Combine the salmon, onion, breadcrumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper
  2. Beat the egg whites until stiff peaks form. Fold into the salmon mixture
  3. Transfer to a greased 20cm x 10cm loaf pan. Place in a larger baking pan. Add 3cm of hot water to the larger pan. Bake at 180°C for 40-45 minutes or until a knife inserted near the centre comes out clean
  4. Stand for 10 minutes before slicing

Meat Loaf

Meat Loaf

Serves 6

Ingredients

  • 75gMonterey Jack cheese, grated
  • 1 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 1 stick celery finely chopped
  • 2 cloves garlic grated finely
  • 2 tsp minced fresh thyme leaves
  • 1 tsp paprika
  • 50ml tomato juice
  • 75mlchicken stock
  • 2 large eggs
  • ½ tsp unflavoured gelatin powder
  • 1 tbsp gluten free soy sauce
  • 1 tsp Dijon mustard
  • 2 slices stale bread grated
  • 2 tbsp minced fresh parsley leaves
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 450g ground sirloin
  • 450g ground beef chuck

Method

  1. Preheat oven to 180°C
  2. . Spread cheese on plate and place in freezer until ready to use
  3. Heat butter in 10-inch pan over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes
  4. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute
  5. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute
  6. Transfer mixture to small bowl and set aside to cool
  7. Whisk stock and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes
  8. Stir in soy sauce, mustard, crumbed bread, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over the mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute
  9. Shape meat mixture into a loaf, or use a loaf pan
  10. Bake for 55 to 65 minutes
  11. Let meat loaf cool for about 20 minutes before slicing

Easy Quiche

Easy Quiche

Serves 6

Ingredients

  • 3 medium eggs
  • 2 medium onions minced
  • 150g cottage cheese
  • 28g bacon bits
  • 100ml milk
  • salt and pepper to taste
  • 4 slices of stale bread

Method

  1. Line 20cm pie tin with bread.
  2. Spread cottage cheese and onions over the bread
  3. Combine remaining ingredients (except bacon bits) in a blender. Whizz until smooth
  4. Pour over the onion layer
  5. Sprinkle with bacon bits
  6. Bake at 200°C for 35 – 40 minutes

Easy Soufflé

Easy Soufflé

Ingredients

  • 2 tbsp butter
  • 10 slices stale white bread, crusts removed and torn into 1-2cm pieces
  • 150ml hot milk
  • 1 small onion, sliced
  • 4 eggs separated
  • 200g Swiss cheese grated
  • 1tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 pinch ground nutmeg
  • 1 pinch ground cayenne pepper

Method

  1. Preheat oven to 200°C
  2. Butter a 2 litre soufflé or baking dish
  3. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium pan over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions.
  4. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes.      

Chocolate Bread Pudding

Chocolate Bread Pudding

Ingredients

  • 2 large eggs
  • 3 large egg yolks
  • 100g sugar
  • 150g hot chocolate mix
  • 500ml half fat milk
  • 200ml full fat milk
  • 50ml espresso
  • 1 tbsp. vanilla extract
  • 2 tbsp. unsalted butter
  • 600g stale bread
  • 150g dark chocolate

Method

  1. Place the eggs and yolks in a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the milk, espresso, and vanilla and blend until well combined, about 30 seconds.
  2. Butter a 20 x 30cm metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
  3. Preheat the oven to 180°C.
  4. Bake for about 45 minutes.
  5. Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the oven and cook for a further 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

White Gazpacho

White Gazpacho

Serves 2

Ingredients

  • 4 slices white bread cubed
  • 250ml white grape juice
  • 100g sliced almonds
  • half cucumber
  • 1 Granny Smith apple
  • 200g seedless green grapes
  • 2 cloves garlic
  • 3 tbsp. sherry vinegar
  • 4 tbsp olive oil
  • 200ml milk
  • juice of half lemon
  • salt
  • freshly ground pepper
  • shredded mint leaves

Method

  1. Preheat the oven to 180°C. Soak the bread in the grape juice for 5 minutes, pressing to soften.
  2. Spread the almonds on a baking tray and toast for 6 minutes, until lightly golden; allow to cool.
  3. Transfer half the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar, and olive oil. Whizz until smooth.
  4. Strain the soup through into a bowl, pressing on the solids. Whisk in the milk  and lemon juice and season with salt and pepper. Refrigerate until chilled …  at least 30 minutes.
  5. Pour the gazpacho into bowls and garnish with the mint and remaining almonds. Drizzle with olive oil and serve. 

Chocolate Bread Parfait

Chocolate Bread Parfait

You like bread? You like chocolate? Then this one’s for you.

Serve 6

Ingredients

  • 100g sliced almonds
  • 200g dark chocolate
  • Half a cup of hot brewed espresso or very strong coffee
  • 2 tbsp. sugar
  • 2 tbsp. dark rum
  • 250g white bread cubed
  • 200ml double cream

Method

  1. Preheat the oven to 180°C. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Leave to cool.
  2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
  3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
  4. Whip the cream until it forms soft peaks.
  5. Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream, and almonds. Serve at once.

Summer Pudding

Summer Pudding

Serves 6

Ingredients

 

  • 8 slices of stale bread sliced and crusts removed
  • 200g  strawberries
  • 200g  redcurrants
  • 200g  blackcurrants
  • 150g caster sugar
  • 200g raspberries
  • 2 tbsp framboise or crème de cassis liqueur

Method

  1. Put 1 slice of bread in the bottom of a 1.2-litre pudding bowl, cutting the bread to fit if necessary, then use 5 slices to line the sides. The slices should fit snugly together.
  2. Hull and halve the strawberries. Destalk the other fruits.
  3. Place the currants in a pan with the sugar and 75ml water. Heat gently until the juices begin to run. Stir until the sugar has dissolved, and cook until all the fruit is just tender.
  4. Remove the pan from the heat and add the strawberries, raspberries and liqueur. Spoon the fruit and half of the juice into the bread-lined bowl, reserving the remaining juice. Cover the fruit with the remaining 2 bread slices.
  5. Stand the bowl in a shallow dish to catch any juices that may overflow, then put a saucer on top of the bread lid. Place a kitchen weight (a tin of beans works well) on top of the saucer. Chill in the fridge for 8 hours.
  6. Invert the pudding on to a serving plate and spoon the reserved juices from the fruit over the top.

Stuffing

Stuffing

Stale bread is the perfect excuse (not that you need one) to make stuffing.

Serves 6

Ingredients

40g butter

2 onions finely chopped

8  sage leaves finely chopped

125g fresh breadcrumbs

1 large egg beaten

salt and freshly ground black pepper to taste

Ingredients

1.     Preheat the oven to 200°C

2.     Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.

3.     Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.

4.     Mix well then form into golf-ball sized balls and place on a roasting tray. Roast in the oven for 20 minutes until crisp. 

Ribollita

Ribollita

The quintessential Tuscan winter soup made from bread and hearty vegetables.

Serves 6

Ingredients

  • 3 tbsp olive oil
  • 2 cloves garlic grated or crushed
  • 1 onion, chopped
  • 1/4 tsp crushed red chilli pepper flakes
  • 1 carrot chopped
  • 1 stick of celery chopped
  • 1 tin tomatoes
  • 1 tsp fresh thyme leaves
  • 1 potato peeled and diced
  • 450g kale chopped into bite sized pieces
  • 1 tin cannellini beans rinsed and drained
  • 4-6 thick slices of stale bread torn into pieces
  • 1 litre water

Method

  1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, and chilli flakes. Sweat the onions until translucent, about 5 minutes.
  2. Add the carrot and celery with a pinch of salt and cook gently for 10 minutes.
  3. Crush the tomatoes with your hands.
  4. Pour the tomatoes (and juice) into the pan with the thyme, potato, and 800mlwater. When boiling turn to simmer for 20 minutes
  5. Add kale with the rest of the water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
  6. Add the canned beans and continue to simmer for 5 more minutes.
  7. Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not dry.

Panade

Panade is a delicious, rustic casserole made with stale bread and leftover vegetables.

Serves 4

Ingredients

  • 450g stale bread
  • 1 litre of filling (after cooking) – What you put in really depends on what’s in your fridge (see below)
    Try any combination of onions, chard, cabbage, celery, carrots, beans, sausage, chicken - throw in whatever you fancy. The 2-4 cups is roughly the amount you want after cooking the onions, wilting the chard, cooking the chicken, etc.
  • 100g grated cheese - mix any cheeses you have
  • 1 litre chicken or vegetable stock

Method

  1. Preheat the oven to 180°C. Cut the leftover bread into large chunks, 2-3cm. Coat them with a olive oil and a light scattering of salt. Spread the cubes onto a baking tray and toast them for 30-40 minutes, stirring once or twice during cooking, until they are completely dry.
  2. The filling should be pre-cooked, so sauté your onions, cook the meat, and so on. Combine everything together in a bowl.
  3. Warm the stock.
  4. Arrange about half of the bread cubes in the bottom of your casserole dish. They should fit very snugly. Next, layer on half of the filling and press it so that it goes into the gaps between the bread cubes. Finally, sprinkle half of the cheese over the filling. Add a second layer.
  5. Pour the warm stock over the top of the panade. It should fill the dish to within a couple of cm of the top.
  6. Cover the dish with aluminium foil and seal the edges closed. Place the dish in the oven (still heated to 180°C). Bake for 45 minutes covered. Remove the foil and continue baking for another 15-20 minutes, until the top is crusty and you can see the insides bubbling.
  7.  It’s probably best left to cool for 5 – 10 minutes before tucking in.

French Toast

French Toast

We actually prefer a slightly stale loaf to a fresh one when it comes to French toast. This is an easy and delicious breakfast.

Serves 4 to 6

Ingredients

  • 5 eggs
  • 3 tbsp milk
  • 1 tsp salt
  • 2 tsp black pepper
  • vegetable oil
  • butter
  • 8 slices day-old bread

Method

  1. In a bowl or baking dish, beat together eggs, milk, salt and pepper.
  2. Heat a medium or large frying pan over medium to high heat. Cover the bottom of the pan with vegetable oil and add a tablespoon or two of butter for taste.
  3. Dip the bread slices into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – they should be golden-brown and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.
  4. Serve toasts warm with a side of spicy ketchup or brown sauce.

Savoury Bread Pudding

Savoury Bread Pudding

Serves 4

Ingredients

  • 500 g stale diced bread
  • 4 large eggs
  • 1 egg yolk
  • 600ml full fat milk
  • 100g chevre, finely crumbled
  • 75g prosciutto, diced
  • 1 tsp fresh thyme
  • 2 shallot, minced
  • 4 chestnut mushrooms, sliced
  • Ground pepper, to taste
  • 100g grated gruyere or parmesan

Method

  1. Toast bread cubes in 180°C oven for 10 minutes or so, stirring halfway through. Leave oven on at 180°C.
  2. In a bowl, mix together eggs and milk until thoroughly blended.
  3. In a 20cm square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.
  4. Stir in the chevre.
  5. Pour egg mixture over bread cubes.
  6. If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.
  7. Bake in a 180°C oven for 40 minutes.  

Bread Pudding (Sweet)

Bread Pudding (Sweet)

Stale bread is essential here. We’ve created both a sweet and savoury version.

Ingredients

  • 500g stale bread
  • 550g mixed dried fruit
  • 1 ½ tbsp mixed spice
  • 600ml milk
  • 2 large eggs
  • 140g light muscovado sugar
  • zest of 1 lemon
  • 100g butter melted
  • 2 tbsp Demerara sugar

Method

  1. Tear the bread into a large mixing bowl and add the fruit and spice.
  2. Pour in the milk, then scrunch through your fingers to mix everything well and completely break up the bread.
  3. Add eggs, muscovado and lemon zest if using.
  4. Stir well, then set aside for 15 mins to soak.
  5. Heat oven to 180°C. Butter and line the base of a 20cm non-stick square cake tin.
  6. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much.
  7. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

 

Fondue

Fondue

Serves 4

Stale bread is great for dunking in this tasty, gooey mixture.

Ingredients

  • 1 garlic clove, peeled and crushed
  • 400 ml dry white wine
  • 450g Gruyere cheese grated
  • 450g Vacherin Fribourgeois grated
  • Half tsp freshly grated nutmeg
  • 1 tsp freshly ground black pepper
  • 1 tsp lemon juice
  • 1 tbsp corn flour or rice flour
  • Bread for dipping

 Method

  1. Rub the garlic around the inside of a ceramic or heavy saucepan, then remove the pieces
  2. Add the wine and warm it over low heat.
  3. Start by SLOWLY adding the cheese and stir vigorously, but slowly, IN ONE DIRECTION only. The cheese will start to melt.
  4. When the molten cheese becomes uniform in consistency, add the nutmeg, pepper, and lemon juice.
  5. Stir together the corn flour and a little water. Add to the fondue, to thicken slightly. This is an important step.
  6. If the fondue is too liquid, add more corn flour, mixed with a few drops of water. If too thick, add more wine.
  7. Cut the bread in pieces (crusty bread is best) and dunk away!

French Onion Soup

French Onion Soup

Serves 4

What’s not to love about grilled cheese on a chunky slice of bread? Pop that on top of a steaming bowl of French onion soup to soak up the delicious flavours and you’ll be hooked.

 Ingredients

  • 1.5 KG onions
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 4-6 cloves of garlic
  • Half tsp salt
  • Half tsp round black pepper
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 litres beef or vegetable stock
  • 2 cups red wine
  • 1 crusty loaf sliced
  • Grated cheese mix (we recommend gouda, parmesan, gruyere)

Method

  1. Chop the onions.
  2. Melt the butter and olive oil in a large pan
  3. Crush and peel the garlic. Caramelize the garlic in the olive oil and butter.
  4. Pour in the onions, season with salt and pepper, and stir just until the onions are coated in the oil and butter.
  5. Add in the fresh thyme and the bay leaf and let the onions caramelise, about 20 minutes. You want the heat lowish for this, to avoid crispy onions
  6. Once the onions are caramelised and have cooked down, pour in the stock
  7. Then, pour in the wine and simmer, uncovered, for at least an hour and as much as three hours, tasting occasionally to adjust the flavours.
  8. Toast the bread; you can rub both sides with a cut clove of garlic first, if you like. You'll want 2 pieces of bread per person - one for the bottom of the bowl, and one for on top. Add grated cheese and grill
  9. TO SERVE: drop a toast slice in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. 

 

Panzanella Salad

Panzanella Salad

The ingredients here are almost the same as for gazpacho, but served with the juices soaking into the stale bread. This is best made a few hours before eating to let the flavours and juices mingle. Store in the fridge until ready to serve.

Ingredients

  • 1 bunch basil chopped
  • 2 cloves garlic
  • 2 large tomatoes diced
  • 1 medium cucumber diced
  • Juice of half a lemon
  • 100ml olive oil
  • Half a loaf of crusty bread 
  • Salt

Method

  1. In a mortar and pestle (I've also done this with a knife!), bash together the garlic and basil with a pinch of salt to form a green paste.
  2. Toss your basil-garlic paste with cucumber, tomato, and lots of olive oil, and lemon juice. Place in the fridge for a few hours.
  3. Before serving, make croutons as the recipe on this site. Let them cool.
  4. Remove your salad from the fridge. Scoop out your vegetables and toss with croutons. Dress with the juice from the bottom of the bowl.