07.05.2020

ZERO WASTE BREAD RECIPES

By Karen ODonoghue

One sweet and one savoury recipe using up bread and greens that have gone past their best. Simple and sustainable!

SWEET STALE BREAD PUDDING

I’ll often have heels of bread leftover and pats of room temperature butter lying around, both desperately waiting to be consumed before they grow mould. I find the best way to use these otherwise ‘destined for the bin’ products is to mix them together with a little spice, sugar and salt to make the most awesome accompaniment to ice-cream for a weekend treat.

SWEET STALE BREAD PUDDING

  • Stale bread - I’m using fruit loaf but you can use ANY bread. Pittas, Sourdough, Bagels etc
  • Butter
  • Sugar - I’m using an unrefined brown sugar but you can use your sweetener of choice
  • Spice - Cinnamon or cardamom are great you can use ANY spice you like
  • Sea Salt
  • Dried fruit - Raisins, sultanas or fruit of choice
  1. Turn your oven up to 180 fan.

  2. Slice the bread and then cut into chunks. Place the chunks in a big bowl.

  3. In a saucepan melt butter at medium heat. I’m using 40g. Use as much as you think you’ll need to cover all the bread you have. Then add the same amount of sugar to butter, 2 heaped tsp of ground spice, 1 heaped tsp of sea salt and stir until you’ve got a wonderful brown sugary sauce.

  4. Take off the heat, stir thoroughly through your bread chunks, add in some dried fruit if you’d like to, stir again and then pour the mixture out onto a baking sheet and bake for 15-20 minutes until the chunks are golden brown.

  5. TO SERVE
    Serve hot or cold with vanilla ice-cream or mix it through your morning granola or bircher bowls.

SAVOURY STALE GARLIC BREAD

I hate waste but inevitably, no matter how hard I try there are always the remnants of herbs past their best at the bottom of my fridge, sagging rocket leaves, end of a courgette, leaves from root vegetables I have no use for and so every couple of weeks I like to whizz up everything that’s about to go off in my fridge to make a green, pesto like sauce. Once made, this sauce then keeps in the fridge for weeks and is super through pasta, potatoes, on bread or used on BBQ’d meats.

SAVOURY STALE GARLIC BREAD

  • Any green leaf, vegetable or herb (including the stalks) I’m using dill, coriander, parsley, rocket, lettuce, courgette, peas, spring onion but you can use anything at all!
  • A few cloves of garlic Hazelnuts or pine nuts or whatever nut you like
  • A squeeze of 1 lemon or lime
  • Olive oil
  • Sea Salt
  • Black pepper
  • Peanut butter or tahini but these are not essential
  • (adjust amounts to your taste as you go)
  1. Place the garlic and nuts into a food processor and whizz up (I use a nutri-bullet)

  2. Then add the greens with a good few tablespoons of olive oil and whizz up again.

  3. Add the lemon juice, more oil, salt, pepper and peanut butter/tahini and whizz up again to a texture of your liking. You can add more nuts at the end if you like a bite from your sauce.

  4. Spoon into a jar(s) and this will keep for weeks and weeks in the fridge.

  5. TO SERVE
    To use up your stale bread, spread a good bit of this sauce onto each slice and press each slice together into a garlic bread like stick/loaf. Place in tin foil, loosely wrap and cook for 20 minutes at 180 fan. Absolutely delicious as part of any meal!

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