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Mini bread quiches

Don’t throw away a loaf if you see mould spots on it. It’s usually where the plastic wrapping is touching it.

Take the bread out of the wrapping and go through it, pulling away any mould spots. The rest of the bread is perfectly OK to use, or make one of these delicious recipes with it.

Don’t throw crusts away; use them for breadcrumbs in other recipes.

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Mini bread quiches with jacket potato & mixed salad

MINI BREAD QUICHES Makes 12.

Here’s a great party dish, or a meal when you’re in a hurry.

Marge

Slices of bread, crusts removed

Leftover ham, chopped

Or tomato

Or onion

2 eggs

Milk; around a cupful. If this isn’t enough, you can top up the mini-quiches & give them a gentle stir. But don’t overfill them as the contents do rise a bit.

Seasoning

Cheese, grated

With a rolling pin, roll out the bread slices to flatten them.

Butter them and place in a greased muffin tin.

Bake for 10 minutes.

Note. Some recipes say place the slices in butter side down and some say butter side up. I did half and half and there was no difference!

Whisk the eggs with the milk and cheese. Pour into the bread cases and bake for around 15 minutes, until set.

Gently remove them from the tin using a knife and place on a plate to cool, or serve hot.

 

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Ham & mushroom slice

CHEESY HAM AND MUSHROOM SLICE

This is my version of the Italian dish Poor Man’s Lasagne. My husband thought he was eating pasta!

As usual with peasant-type dishes, exact weights, etc aren’t important.

You don’t need to remove the crusts.

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Cooked dish

Margarine

Onion, chopped

Leftover ham, chopped

3-4 mushrooms, chopped

1 small pepper, chopped

Bread slices, crusts removed

4 eggs

Grated cheese

16fl ozs milk

1 tblsp mayonnaise

1 teasp French mustard, or other kind

1 teasp Worcester sauce

Parsley, chopped

Seasoning

Melt margarine. Stir in onion, mushrooms, peppers and ham. Cook gently until ingredients are soft.

Line a baking dish with bread, filling in any spaces. Spoon over the cooked mixture and cover with more bread.

Whisk together eggs, milk, mayonnaise, mustard and Worcester sauce. Season and add parsley. Pour over the bread mixture slowly, making sure it’s all covered.

Cover with cheese and let it stand for around half an hour or leave in the fridge until needed to allow the sauce to soak in.

Bake at around 180C for 50-60 minutes.

It will rise so make sure the dish is big enough and if necessary, place a bigger dish underneath it in the oven.

 

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Choc bread & butter pudding

CHOCOLATE BREAD AND BUTTER PUDDING

Delicious hot or cold.

Bread with crusts removed

5ozs Dark chocolate

15 fl ozs milk or cream

Dash of rum (optional)

4ozs sugar

3ozs butter or marge

Dash of cinnamon

3 eggs

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Baked choc pudding

Line a baking dish with bread, filling in any gaps

Place the chocolate, milk or cream, rum, sugar, butter or marge, and cinnamon in a bowl over hot water in a saucepan and gently dissolve and mix, stirring well.

Whisk the eggs and slowly pour the chocolate mixture over it.

Pour half the chocolate mixture over the bread, covering it all.

Add another layer of bread and then the rest of the chocolate mixture, pressing the bread down with a fork.

Let it stand at room temperature to cool, then cover and place in the fridge, preferably overnight.

Remove clingfilm the next day and bake for 30-40 minutes, then leave to stand for at least 10 minutes.

Serve with cream, or eat cold the next day.

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2 completely different bread dishes.