Easy recipes to use up leftover bread


Food waste is an urgent problem. The majority of this is happening on a large scale among industrial food producers and large retailers, but everyone along the food chain is becoming increasingly aware.

Reducing the amount of food you throw away in your own kitchen will help solve the food waste problem, but it will also save you money.

Along with salad leaves and potatoes, bread is the item most often thrown away. I started listing all the uses for leftover bread and found myself writing a list so long it left me thinking of stale bread as a resource rather than a leftover.

Eat the Streets is a food and sustainability festival taking place today at the National Museum of Ireland Collins Barracks, and Conor Spacey is one of the chefs appearing. As well as his huge and creative innovations around food waste, he is also the Irish Ambassador for Chef Manifesto, which advocates for a better and more sustainable food future, in particular zero waste in restaurant kitchens. Conor also makes a great cake with leftover bread and kindly shared the recipe.

Here is a selection from my list: breadcrumbs can be used in burgers, meatballs, chicken or eggplant breading, stuffing. Toasted Lemon Breadcrumbs are great for adding to pasta or topping a casserole. A strata is a layered casserole made with bread, eggs, cheese and sometimes vegetables or meat and Ribollita is a Tuscan bean stew that uses day-old bread.

Croutons, bruschetta, crostini, garlic bread, Italian panzanella salad, bread sauce. Pita bread chips for dips. French toast in all its forms. A betty or a charlotte. Bread and butter pudding is always an alternative and it can be made with different additions, dried fruits, nuts, spices – scraps of saber or current buns make a great pudding. A savory version with ham, cheese and béchamel is very tasty.

Or just toast, optional melted cheese

Chocolate Cake with Conor’s Leftover Bread

recipe from:Michelle Darmody

Use your leftover bread to make this delicious dessert.

Preparation time

18 minutes


  • 400g stale bread

  • 140g brown sugar

  • 60g cocoa powder

  • 10g sifted baking powder

  • 2 large free-range eggs

  • 1 teaspoon vanilla extract

  • 300ml milk

  • 100g of chocolate pieces

  • Decorate:

  • 300g chocolate

  • 300ml full cream

  • a selection of fresh berries to garnish


  1. Preheat your oven to 150°C and line an 8-inch round cake pan with parchment paper.

  2. Break the bread into pieces and put it in a blender, blend until it becomes breadcrumbs. Add the sugar, cocoa powder and baking powder and pulse until well combined.

  3. Add the eggs, vanilla and milk, mix until you get a cake batter.

  4. Pour the batter into your prepared pan and sprinkle over the chocolate pieces.

  5. Bake for 20 minutes. Once cool enough to handle, place on wire rack to cool completely.

  6. To make the ganache, gently heat your cream, but don’t let it boil. After two minutes, pour the cream over the chocolate and let sit for two minutes, then slowly whisk the cream and chocolate until fully combined, cool to room temperature.

  7. Pour the ganache over the cake until it is completely covered. Place in the fridge to set.

  8. Garnish with fresh berries and enjoy.

Charlotte with peaches

recipe from:Michelle Darmody

A great way to use up leftovers.

Charlotte with peaches

Preparation time

15 minutes


  • 6 thick slices leftover bread

  • 25g soft butter

  • ½ tablespoon light muscovado sugar

  • the zest of an orange

  • 500g pitted and sliced ​​peaches

  • 1 tablespoon of honey

  • 4 green cardamom pods, lightly crushed


  1. Preheat your oven to 200°C and butter an ovenproof dish, about 1 liter in volume.

  2. Butter the bread and cut each slice into four triangles. Sprinkle with sugar and orange zest and set aside.

  3. Mix a quarter of the peaches with the honey. Toss the remaining peaches into the mash with the cardamom pods and pour into your prepared dish.

  4. Place the bread triangles on top, overlapping them slightly so that they cover the fruit underneath.

  5. Place a lid on your dish or cover it with aluminum foil. Bake for 15 minutes then remove the foil and bake for another ten minutes until the peaches are tender and the top is golden brown.


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