Re: [london.food] Bread-jelly

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On Aug 22, 2004, at 20:11, Kake L Pugh wrote:

> Now what I would really like is not a way to use the parts of bread
> that aren't the crusts, but a way to use the parts that are, after

Small croutons, or turn them into breadcrumbs for topping gratins.

Or dip them into egg, and make tiny french toasts.

I tend to end up just covering them with marmite, and snacking on them 
while I cook whatever I was doing with the soft bit...

-- 
Tom Sulston
+44 77 99 89 80 44
http://www.2helix.com

• Kake L Pugh 20:11 on 22 Aug 2004
  Sounds like a sort of steamed bread pudding, only not as nice.
  • Roger Burton West 20:41 on 22 Aug 2004
    Dip 'em in fat and eat 'em. Lovely.
    • Kake L Pugh 21:05 on 22 Aug 2004
      Works for tasty bread, but not for supermarket bread - and supermarket
  • Pete Sergeant 21:44 on 22 Aug 2004
    "bread jelly" -peanut -donut -doughnut cooking
    • Kake L Pugh 21:59 on 22 Aug 2004
      ^^^^^^^
  • Tom Sulston 10:08 on 23 Aug 2004
    Small croutons, or turn them into breadcrumbs for topping gratins.

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