5 Great Recipes To Use Your Leftover Crust

5 Great Recipes To Use Your Leftover Crust

We have a perfect solution to the leftover, unused part of the bread. They can be used in many recipes. The first step is to save the crusts in a zipper bag inside your freezer. Take it out when you have enough, or when itís time to use them.

French Toast

8 Bread crusts

1 egg

1 Tbsp Milk

4 teaspoon Sugar

6 drops Vanilla extract.

1 Tbsp butter 

1) In a mixing bowl, combine milk, sugar, and vanilla extract. Mix it well.

2) Put the crust and let it soak.

3) Melt butter in a frying pan over medium heat. Add the crust once the pan is ready. Flip it over when it gets brown.

4) Keep flipping so it can be cooked evenly on both sides. It’s ready when both sides are golden brown.

Bread Pudding

5 cups of chopped bread crusts

2 Tbsp melted butter

1/2 cup raisins

4 eggs, beaten

2 cups milk

3/4 cup sugar 

1 tsp ground cinnamon

1 tsp vanilla extract

1) Preheat the oven to 350F.

2) Take a square baking pan and combine the crusts, raisins, and drizzle the melted butter.

3) In a bowl, combine milk, eggs, sugar, cinnamon, and vanilla. Mix them well and put them in the square baking pan.

4) Poke the bread with a fork until they’re completely soaked up the mixture.

5) Bake for 40 minutes in the oven, or until the top springs back when lightly tapped.


Cinnamon Sugar Bread Crust Treats

6 cups crusts cut into 1.5” pieces Enough to fit 2 baking trays.

2 tbsp butter, melted

5 tbsp sugar (separate 1 tbsp)

1 tsp cinnamon

1) Preheat the oven to 350F.

2) Place bread crusts in a large bowl. Drizzle over butter, tossing the bread crusts. Afterward, sprinkle and toss 4 tbsp of sugar and cinnamon.

3) Spread out over 2 baking trays.

4) Bake for 5 to 10 minutes or until crunchy and golden brown. If the trays are stacked, the bottom will take longer.

5) Sprinkle the last tbsp of sugar while it’s still hot.

Peanut Butter French Toast Casserole

4 eggs

¾ cup milk

½ cup sugar

1 tsp vanilla

1 tsp cinnamon

½ cup peanut butter

~6 cups cubed bread crusts

½ cup raisins

1) Preheat the oven to 350F.


2) Spray an 8 or 9” square pan or pie plate with nonstick spray.


3) In a mixing bowl, mix eggs, milk, sugar, vanilla, peanut butter, and cinnamon


4) Spread out the bread and raisins in a pan. Pour the mixture and toss lightly to coat.


5) Bake for 30 to 35 minutes or until the top is golden brown.


5 cups bread crust cut into cubes

2 Tbsp unsalted butter

2 Tbsp Extra Virgin Olive Oil

2 medium garlic cloves pressed

1 Tbsp fresh parsley finely chopped, or 1 tsp dried parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

1) Preheat the oven to 375F.


2) Combine the butter, olive oil, garlic, parsley, salt, and pepper in a pan. Heat until the butter melts completely, and stir to meld the flavors.


3) In a mixing bowl, put the bread and drizzle the mixture. Toss them until the bread has been coated well. 


4) Put them on a baking sheet in a single layer and put it in the oven.


5) Bake for 15 to 20 minutes or until crunchy and golden brown.

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