Bread is endlessly adaptable. Whether it’s fresh, day-old or frozen, it’s full of possibilities.
Here are some of my favourite ways to make the most of every slice. From elevating your lunchtime sandwich to adding extra crunch to salads and desserts, these tips help ensure nothing goes to waste.
Oven-toasted sandwiches
Looking for something different? Try toasting our sandwiches – our ham and cheese flute is especially tasty served warm. Simply pop it in a preheated oven at 180°C for 8-10 minutes, checking halfway through. I tend to toast the sandwich in its original paper bag, but you can also wrap it in tin foil. This works a treat on day-old sandwiches, giving them a new lease of life. Add a side salad and a handful of crisps for a café-style lunch.
Pretzels: from frozen to fresh
My freezer is full of pretzels, which my wife likes to have for lunch. To restore a frozen pretzel to its original freshness, simply defrost, douse it in water and pop it in the oven (preheated to 180°C) for 8-10 minutes, checking halfway through. If you’re in a rush, you can heat up your pretzel straight from frozen, but I find they’re fluffier if you defrost them first.
Speedy no-bake croutons
When a sandwich feels like too much but a salad isn’t enough, add these quick and easy croutons. Toast a slice of bread (I tend to use whatever’s in my freezer), then coat it with olive oil and balsamic vinegar. I recommend using a pourer for an even coating. Finish with a generous sprinkle of salt and pepper, then toss with your choice of leaves and vegetables, perhaps some cubes of cheese or chicken. Simple and delicious!
Brown bread ice cream topping
Good-quality vanilla ice cream is hard to beat, but it can be done! This recipe uses shop-bought vanilla ice cream, toasted breadcrumbs, brown sugar and cinnamon for a crunchy twist.
To make enough topping for four, you’ll need:
1 tub of vanilla ice cream
1 mug of brown breadcrumbs (this is an ideal way to use up random slices from your freezer)
40g dark brown sugar
1 heaped teaspoon of cinnamon
30g butter
A lined baking tray
Instructions:
Preheat your oven to 180°C.
Start by preparing the crumbs. Melt the butter in a pan. Once melted, add the brown sugar, breadcrumbs and cinnamon, and stir until the crumbs are fully coated. Cook over a low heat for 2 minutes.
Spread your mixture on a baking sheet and bake for about 20 minutes, stirring halfway through, until the crumbs are well toasted. Don’t be afraid to leave them for 5 minutes longer for extra crunch!
Cool completely, then store in an airtight container until ready to use.
Sprinkle your breadcrumb mixture over your ice cream for a crunchy topping.
Tips and variations:
Use day-old bread for a better crunch.
Experiment with the recipe – adding more (and coarser) breadcrumbs alters the crunch. It’s all a matter of taste.
I have been known to eat the crumbs au naturel – it’s too tempting not to!
For a healthier option, sprinkle the crumbs over Greek yoghurt.
