Savoury crunch mix
To make breadcrumbs, first dry slices out in a low oven (about an hour at 150°C/gas mark 2) and blitz. They will keep in an airtight container for three months, longer in the freezer.
Mix with herbs, spices and grated parmesan to add a flavour punch to chicken, gratins or mac ‘n’ cheese.
Make an authentic arrabiata
A fistful of wholemeal breadcrumbs adds texture and bite to this classic, tomato-based pasta sauce. Great for using up tinned tomatoes and herbs, too.
Doorstops of wholemeal bread and fresh fruit make this classy version of eggy bread a proper weekend treat.
Make veggie sausages
With leeks, Caerphilly cheese, herbs and breadcrumbs, these meatless ‘sausages’ are a creamy dream for supper or brunch.
Stale bread is the key ingredient in this classic British pud. Or add a savoury twist with this delicious cheese and ham version - also great for using up leftover salad and sliced meat.
Stale bread soup
Leftover loaf, tinned tomatoes, stock, garlic and olive oil make up this simple but flavoursome Italian supper.
Chorizo, spices and leftover crusty baguette cosy up for this super-tasty Spanish dish. A lovely speedy supper or breakfast dish with fried eggs.
This crowd-pleasing classic owes its thick, sticky texture to day-old white bread. Serve with coconut ice cream to cut through the rich sweetness.
Brown bread ice cream
Dating back to the Victorian era and using caramelised breadcrumbs, this is far tastier than it sounds.
Bored of beef? Try something different with these lamb burgers, bound with the help of leftover breadcrumbs.
You can use any nuts and herbs to make pesto - just blend up what you have in the cupboard. No nuts at all? Substitute lightly toasted breadcrumbs, using a little more olive oil than usual.
Breadcrumbs thicken this versatile sauce, a Spanish classic with patatas bravas, grilled fish, chicken or roasted veg.
Main image via Shutterstock: Lightspring
Liked this? Then try these: