Ordered too much bread from The Sussex Kitchen? We don’t blame you. Here are three recipes you can use it in -- easy, quick and delectable fixes to minimise food waste, and enjoy our loaves till the very last crumb.
- 4 thick slices of The Sussex Kitchen’s Wholewheat Sourdough, cut into bite-size pieces
- 3 tbsp olive oil
- Optional: a sprinkle of onion or garlic powder
- Heat the oven to 180C/160C fan/gas 4.
- In a bowl, toss the cubed bread with olive oil and a sprinkle of salt.
- Scatter the pieces on an oven tray and bake for 8-10 mins or until the croutons are browned and crunchy.
- Let them cool and serve with panzanella [LINK] pumpkin soup, or a leafy salad with feta cheese.
- Store any leftover croutons in an airtight container for up to two weeks.
Lazy French toast
- 8 slices of The Sussex Kitchen White Bloomer
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp sugar
- 4 eggs
- 100 ml milk
- 2 tbsp butter
- 2 tbsp vegetable oil
- Optional: icing sugar and fresh berries to serve
- In a small bowl, combine the cinnamon, nutmeg and sugar, then whisk in the eggs and milk.
- Lay the White Bloomer slices in a single layer in a shallow dish and pour the egg mixture over them. Let them soak for 2-3minutes, then repeat on the other side.
- In a non-stick frying pan, add the oil and melt the butter over medium heat.
- Place the bread slices in the pan one by one, and fry until golden brown (around 3 minutes), then flip to cook the other side.
- Scatter berries and icing over the French toast, and seve.
- 4 The Sussex Kitchen Brioche Burger Buns, sliced in halves
- 4 rashers smoked bacon
- 1 tbsp vegetable oil
- 4 eggs (optional)
- Butter or brown sauce to serve
- Cook the bacon under a preheated oven grill for seven minutes at about 220C/200C fan/gas 7 for 10-15 mins or until the bacon fat is crisp and sizzling.
- If making the eggs, heat 1 tbsp of oil in a frying pan and fry them however you like them.
- Butter and sauce the slices of bread, then layer them with the bacon and the eggs.