Bread Filling  

Fridge is halfway cleaned out, most items that are left: jarred preserves, condiments, regular staple foods, sparkling water, cheeses, soup veggies.

This morning, I started to work on my 2 freezers and I have accumulated a lot of bread ends!

When making sandwiches, toast, crostini, French toast, hot dog/hamburger rolls, and so on. How many people save their bread ends? I even shop at the discount rack (1 or 2 day old bread), for deals on wheats, ryes and sourdoughs. Perfect for soaking whether it be French toast or homemade croutons. Even better as bread filling….all these different types of breads, combined with cooked veggies and herbed broth and even leftover potatoes.

No real recipe, other than storing your leftover bread ends in the freezer for up to a month or until you have enough to make a 13 x 9 pan or more for a crowd. a couple quarts of chicken, veggie or beef broth, finely chopped carrots, onions, celery, parsley. I usually add some dried aromatic herbs like thyme, savory, little rosemary in as I’m mixing the bread and broth together before baking.

Cover dish and bake at 350deg for 45 – 60 minutes, checking at 45 minutes. You are looking for it to be mid-moist, crusty around the edges. Pictured here, I garnished with fresh Thyme and drizzled with warmed beef gravy. It came out great, very herb-y (if that’s a word). I had a lot of bread saved up and actually made enough for 12 servings. My family and some friends will be happy!