Whisk two eggs in a bowl and dip two slices of bread into it briefly so that they’re coated in egg and then fry immediately on both sides for a tasty breakfast or snack.
Put some bread in a blender to make breadcrumbs – then add to dishes like cauliflower cheese to make a delicious, crunchy topping.
Make summer pudding by lining a large bowl with slices of stale white bread (crusts removed), one slice thick. Heat some blackberries, raspberries, redcurrants and blackcurrants with some sugar and a few tablespoons of water in a pan until the sugar dissolves and the fruit is softened, then pour into the bowl, seal the top with some bread, and then put in the fridge with an inverted plate on top so that it presses down on the fruit. Leave for at least 12 hours before serving.
Make croutons for soup by cutting some bread into cubes and frying them in a tablespoon of hot oil. Add some herbs or crushed garlic for extra flavour.
Panzanella is an Italian salad that is best made using unsliced crusty bread. Tear the bread up and fry in a pan until crisp. Remove from the pan and mix with chopped fresh tomatoes, some balsamic vinegar, parsley and lemon juice and leave for a while so that the bread soaks up the juices.
Make bread-and-butter pudding (pictured) by buttering some slices of bread (stale is fine), then cutting them in half into triangles. You’ll need enough to layer in a large dish. Whisk together four eggs, two cups of milk, three-quarters of a cup of sugar, a teaspoon of vanilla essence and pour over the bread. Sprinkle with some raisins and cook in a hot oven for 45 minutes.