Bread Revival

Never throw away bread! There is always a way to use it.

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When your bread is too soft

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An amazing tip: preheat your oven to 150*C, sprinkle the crust of your bread with a little water, and bake it for around 8 to 10 minutes, depending on the size of the loaf. It is amazing – just as if coming out of the baker’s oven.

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When your bread is dried

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Bread pudding	Share your best recipe in the comment section!
French pain perdu (toast)	Whisk up an egg in one shallow dish, Optional: add a few drops of vanilla extract and/or spices (e.g. cinnamon) and/or sugar, Stir in a little milk. Dip the stale bread slices, one after the other, into the mixture, making sure both sides are coated. The trick is to find the right balance: too fast and it will remain too dry, too slow and it will melt before you can fry it. Fry in a little oil or butter over a medium heat until golden brown on each side.
Croutons for soups or salads	Slice the bread Brush both slides with olive oil Break or cut into bite sized chunks Two options: bake in the oven at 180* for about 20 minutes or until golden brown. Or add them to a frying pan, over medium heat, stirring as needed. You can store them in an airtight container for 2 weeks.
Breadcrumbs	Mix very dried bread in a food processor. That's it. Use it for spring onions, pasta and any other gratins, baked beans, croquettes. You can season the breadcrumbs, with lemon zest, chopped mint, chilli flakes, sea salt and pepper, or savoury (cumin, sesame seeds, paprika, sea salt and pepper). If not dried enough, you can put the bread in the oven to 180*C for 10 to 15 minutes, until crisp but not brown. You can keep them in an airtight container.

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Other tips

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Avoid all of these situations by freezing your bread, in slices, before it goes soft or dries up. Use your toaster to unfreeze it.

And if none of it works for you, use the bread to absorb excess fat from your pans, to avoid pouring fat in your sink.