At home, more often than not, the first and last slice is kept aside for the crows, cows and stray dogs of the vicinity, or ends up in the bin. But the thick slices of baked flour can come tremendously handy, if you know what to do with them. While turning them into breadcrumbs and using them to coat patties or stuff meats are obvious suspects, Kiran Salaskar from Country of Origin bakery, says, “A perfect bread pudding is the one that sets well. With fresh bread, it is difficult to obtain a dense texture, as it can get too soggy on application of butter and milk.” On the other hand, a dry or thick piece of bread sets well and withholds the process of baking without breaking down too easily.

Recipe by Kiran Salaskar from Country of Origin bakery. Pic/Suresh KK