Home Cooking with Ruben Lopez Mesa What to do with leftover bread

One of the things I love the most are leftovers! I'm not kidding, that's the way I grew up eating at home. Now, in fancy cooking TV programs they call it a 'Mystery Box', but for me it was just the normal thing to do, the way we cook every time in my family!

In the coming weeks, I'll be talking about different types of leftovers, but let me start with one of the most common: bread.

I absolutely love leftover bread! But what can we do with an old or stale piece of bread, you may be thinking. Well, a lot of things.

Of course, it will depend on what type of bread we are talking about and how old it is, but here are a few ideas for you to play with: 

 1. First of all, breadcrumbs. Make sure your piece of bread is fully dried by putting it in the oven at low temperature, and then blitz it in a blender or food processor. The many ways in which you can use breadcrumbs are so plentiful that it deserves a whole write-up about it. So, another day I will talk about the art and options of crumbing food and what is known in culinary terms as  ‘panada’.

2. Secondly croutons; either thin slices of bread roasted in the oven for a spring salad or cubes of bread with extra virgin olive oil and garlic in order to make a Caesar salad.

3. Thirdly as a thickening agent for sauces. (What?? You may be thinking) Yep, that's right! I'll tell you all about it when we talk about Spanish cold soups like ajoblanco, gazpacho or even salmorejos.

4. Traditional Spanish recipes like the savoury migas and the absolutely delicious sweet Torrijas.

What exactly are torrijas? Conceptually, it is a mix between French toast and a doughnut. Traditionally, it is prepared and eaten on Easter, but if you are like me… well, why wait! They are not the most healthy snack (I'm not going to lie) but they will WOW your family and friends for sure. Trust me when I tell you I have my whole neighbourhood addicted to them!

Spanish Torrijas recipe :

Ingredients:

1 day-old French stick

1 litre of milk

3 tbsp sugar

1 lemon peel

1 orange peel 

1 cinnamon stick

2 cups sugar and pinch of cinnamon

4 to 5 eggs

Olive oil for shallow frying

Preparation:

- Slice bread 2cm wide.

- In a saucepan, infuse the milk with the citrus peels, 3 tbsp sugar and the cinnamon stick. Bring it to a simmer and then turn it off and let it cool down completely.

- When cold, strain the milk, then soak the slices of bread one by one in the mix until soaked right through. 

- In a second bowl, whisk eggs well.

- Pour oil into a large frying pan until it is about 1 centimetre deep. Bring to a medium heat. *Tip: If you float half an eggshell in the hot oil it will stop the oil from smoking. 

- Coat each bread slice well with the egg mix. Then place them carefully into the hot oil. Shallow fry on each side for 3-4 minutes until golden brown.

- Carefully, using 2 forks, remove the bread from the oil and rest on a paper towel-lined dish.  Allow to cool slightly. 

- Finally, toss the 'eggy' bread in the sugar and cinnamon mix.

Note: Some like them hot, others prefer cold – you choose your own adventure! Remember torrijas can be kept in the fridge for a couple days (but they rarely last that long).