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How can I stop wasting bread?

Food waste has been talked about for generations. Today, the main driver for this is due to excessive consumption and its effect on global resources. In times past, it was used due to prevent excess merchant vessels taking perilous journeys in times of war. You don’t have to get on a soapbox about it though – just be savvy about what to do with your excess food.

There are so many tasty ways that you can use your leftover bread, whether in its sliced form or to blitz it into breadcrumbs.

Using old sliced bread: 

Bread and butter pudding

A classic pudding. All you need to do is take the bread, slice it liberally with butter, layer it in a dish with some sugar sprinkled on, and pour on some custard (literally just milk, egg yolks and sugar). How you pimp it after that is up to you – add dried fruit, chunks of chocolate, or a splash of booze. This last one has possibilities all by itself – raid that booze cabinet and hunt those dusty half-forgotten bottles. Grand Marnier for an orange kick. Cherry brandy goes amazingly well with dark chocolate. You get the idea.


WHY buy them from the shop? Take a stale crust, chop it into pieces and fry it in oil and garlic. Bung in some mixed herbs. Job done.



Old bread that is too dry for a sandwich can be blitzed in the food processor. There are a million uses for breadcrumbs.

Bread sauce 

This takes a roast dinner up a gear. Fry some chopped onion in butter, add some breadcrumbs and milk, and that’s it. Grate in some nutmeg. Winner winner, roast chicken dinner.


Again, forget the packets of Paxo. Take some breadcrumbs and mix with hot water, mixed herbs, some chopped sage and onion. That’s it – roll into balls or stuff the bird with it. Whatever floats your boat.


Classic meatball recipes use breadcrumbs to make the more expensive meat go further, but it has another function – to give form to the meatball and absorb the delicious meat juices that would otherwise be lost into the pan. Fancy some Scandi influence? Add some caraway seeds. Italian? Garlic and oregano. These a just a couple of ideas.


Let your mood take you. Be bold, be crazy, but DON’T waste that bread.

We had a most amazing day at Matt’s French Bread Making workshop. One completely novice baker and one who does some – and we both came away so much more confident and excited about baking. Matt is a great teacher, a winning combination of very relaxed and knowledgeable and you just know everything will turn out well. Don’t eat any breakfast before you go – you want to have room for toast and homemade jam when you arrive and delicious lunch! The novice baker can’t wait to go on the Bread and Beer course – can’t say better than that...

Lesley and Tony

Lesley Burn
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Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Brewing beer at home: how to make an easy homebrew

  Lots of people who come to my classes (in particular my Bread and Beer class) ask about the beer that they taste at lunch. How do you do it? Is it easy? I love the fact that people are becoming more discernible in their beer-drinking. Gone are the days of being forced to drink
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