What to do With Bread Crusts

[Shel_B]

Often we get this bread  (Pain Pauline) from TJ's and I often toast a couple of slices and then remove the crusts.  What interesting uses are there for toasted whole wheat crusts like these:

 

 

I'd hate to just toss them, although I suppose they could be fed to the pigeons and gulls at the park.  Is there a better use?

Edited July 10, 2015 by Shel_B (log)

[Kerry Beal]

I feed them to my friends with poker straight hair - so it will become curly.  

[heidih]

Why wouldn't you toast them in butter or oil and make lovely crumbs for pasta and salads?  Check out this Ruth Reichl Tuscan kale recipe  for example  http://www.ruthreichl.com/2011/11/my-spicy-tuscan-kale.html

 

I dry crusts like that first in oven, smash, and then do the oil/butter toast treatment

Edited July 10, 2015 by heidih (log)

[Shel_B]

Why wouldn't you toast them in butter or oil and make lovely crumbs for pasta and salads?  Check out this Ruth Reichl Tuscan kale recipe  for example  http://www.ruthreichl.com/2011/11/my-spicy-tuscan-kale.html

 

I dry crusts like that first in oven, smash, and then do the oil/butter toast treatment

 

Because sometimes I am unimaginative, other times certain things escape me .... thanks!

[Deryn]

I would have the opposite problem. I would devour the crusts and leave the middles.

[Lisa Shock]

If you just have a few, freeze until you have a collection.

 

Toast in the oven plain and then run them in a blender or food processor to make breadcrumbs. These are useful for breading fried foods, adding to meatballs and meatloaf, falafel, topping gratins/casseroles, etc. Breadcrumbs can also be frozen for later use.

 

Dice a bunch of them and then make bread pudding.

 

Dice and drizzle with olive oil and herbs, and bake or saute to make croutons.

[mgaretz]

Last time I had leftover crusts like that I diced them up and made stuffing.

[gulfporter]

Croutons for salads and/or soups.

 

This time of year I'm drawn to panzanella salad, but not sure if the crusts-only would be suitable for everyone.  

 

I always run old bread through processor for bread crumbs which I keep in freezer.  

 

Maybe a savor bread pudding would also work.  

Edited July 11, 2015 by gulfporter (log)

[Lisa Shock]

The Splendid Table just published this recipe for Summer Tomato Pudding the base of which is supposed to be sliced stale bread. You could easily sub your crusts in there.

 

Also, stuffing can be made in so many ways that you could probably have it at least once a week and never get tired of it.

[Norm Matthews]

mix with milk and use as a panade in meatloaf