Hello!

5 Comments

I hate waste but am finding with just about every loaf of bread that I buy that there are now two really really thin crust ends that end up not being used. I’m sure that loaves used to have thick crusts at the end that were nice toasted or in a thick sandwich, but the thin ends are useless – fall apart in sandwiches, burn and break in the toaster and sit there looking very unappealing for ANYTHING until the mold comes. Best idea so far is trying to include them with the ‘last slice’ in a sandwich (but doesn’t work for toasting obviously).. Does anyone successfully use the thin crusts at the end of loaves? How?!


Posted by mom176887, 7th September 2016


Post your story
  • Mine crusts are not thin but great for toast!

    Reply

  • I do exactly like the mum just below. I make breadcrumbs from them and store them in a ziploc bag in the freezer.

    Reply

  • Sometimes i turn them into bread crumbs and put it into the freezer to use in sausage rolls, meat patties etc

    Reply

  • I use them in bread and butter pudding.


    • Like the other mums, breadcrumbs are perfect from the ends of loaves.

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account


Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating
Join