Breadcrumbs

Mix with grated cheese as a topping for all sorts of things, or treacle tart

instead of flour.  Use with fruit fillings for pies and strudels.  Do roast in a little butter first.  :)  Also roll steamed cauliflower into buttered browned crumbs.  Best thing that ever happened to that vegetable!

Combine with nuts and grated apples as a nut roll filling.

Breadcrumb dumplings for soup.

Breadcrumb  rum cake  :)

This is a popular subject on the bbga.org forum, where commercial bakers that buy back their unsold bread need to find something to do with it.

Some big and famous bakeries break the bread into pieces, soak it in water overnight, then use it in the next day's final mix. Some use up to 20% spent bread in their new products.

I have been experimenting with drying old bread, then milling it into what I am calling "remnant flour". The intent is to add it back into my final mixes but many are saying that I'm way over-thinking this. Story of my life :-)

Jim

instead of crumbing it. The main things I use it for are strata, bread pudding and croutons. 

I was paging through the Bar Tartine cookbook in a store a while back (in Australia, where they still have really good bookstores and minimal Amazon...yet). Among the creative ideas presented by these intrepid flavor explorers was that of burning (black) old bread and milling/sieving down the product and keeping it in a jar along with other spices and flavorings, to be sprinkled on this or that dish. I could appreciate that, as I like the flavor of burned edges of our bakes, especially when it burned wet, from a wayward drip from the steam apparatus. Maillard rxns requre water, so burning moist bread is the key. I made some, but haven't used my "burned bread spice" yet -- surely will soon. 

Tom

homemade strudel: sprinkle breadcrumbs over the dough along with the butter, to keep the layers from sticking together.  Also mixed breadcrumbs in with the apples or cherries to soak up the extra juices to keep the filling from being soggy.  Which made me wonder if they could be mixed with ground nuts and used as a baklava filling?

There's a dessert called Apple Betty which is stewed apples layered with bread crumbs and baked.

Now wondering if breadcrumbs could be subbed for oats in making Apple Crisp? Or for the oats in granola?

Grandmom would also make plum dumplings (Silvas gomboc in Hungarian) and rolled the cooked dumplings in buttery browned bread crumbs before serving.  You can use the browned crumbs to top pirogies for some crunch, or as a crispy topping for baked fish.  How about a crumb coating on a baked Brie or halloumi ?

After breading schnitzel, Grandmom would combine the leftover flour, eggs, and bread crumbs to make a faux-schnitzel and fry it like the rest.  You could just make the fake schnitzel as a vegetarian meal, or mix crumbs and eggs into mashed beans to make veggie burgers.  Use the crumbs to also extend ground meats as in meatloaf and meatballs; soaked in water, milk, or eggs, the crumbs help the meat retain moisture.

Where were you last week?  I would have stopped by to pick some up.  I needed bread crumbs and couldn't find my heels in the freezer, so I had to buy some! (Horrors!)

i was just leafing through 'Scandinavian Baking' by Trine Hahnemann and lit upon the recipe for Runeberg Cakes, similar to muffins, but made with a mixture of breadcrumbs and nuts.  I also recall staying at the Schweizerhof Hotel in Lucerne Switzerland (it was on someone else's dime) and being served their traditional cake, based on WW II rations, which used crumbs as the flour.  It was delicious.

You could always offer some crumbs to your neighbors!

I have dogs and I make dog stew...basically anything and everything that I can find kicking around in the fridge or freezer that is still edible. My daughter buys those roasted chickens for work meals but she only eats the breasts. I freeze them along with leftover cubed bread. So when it is time to make stew, I use the chicken, any veggie or fruit that is likely not to get eaten (no grapes or onions though) and use the bread cubes as thickener. The dogs love having this as a topper to their kibble. Beats buying canned dog food. 

in meatballs and meatloaf.  Just about every recipe I've ever seen calls for bread crumbs - helps the meat stick together until it is roasted.

Like Danni I too feed my dog people food - mostly raw (BARF diet... look it up). Rudy, my golden retriever, is fussy about smearing food on his snout (I know, I know... sigh) so I chop things fine and make balls that he can lap up easily.

The balls can be pretty soupy at times so I use leftover bread ground into breadcrumbs as a binder, to soak-up some of the liquid content and hold things together.

Just one more use for leftover bread!