and SAVE THEM!
You know how the ends of bread loaves and crusts get the shaft? Don’t throw them out, they can be repurposed into a tasty after school snack or croutons for your next salad! Or blend them up and use them as breadcrumbs. They keep really well in a zip locked bag in your freezer, so don’t be afraid to stock up.
On the weekend my husband made these incredible homemade burgers (filled with oozing sharp cheddar…yum!) and instead of breadcrumbs he used a couple of slices of our breakfast grain bread. To my dismay, he cut the crusts off and put them in our compost! It truly hurt my heart that I couldn’t save them. In his defence, we were running a bit late that day and hangry kids were making him hurry.
I am totally that mom who forces her kids to eat their crusts. Piepie and Boss have always known they can’t get away with leaving their crusts, so one of their favourite things to do is ask us to cut the crust off their toast so that they can dip it in their milk. However, sometimes Piepie will still ask “do I have to eat the crusts?” and my answer is always yes. But now I may cut it off for her on occasion and save them for this special treat.
So here’s what you do:
Beavertail Crunch Sticks
- Melt unsalted butter and brush generously over your crusts.
- Mix 2 parts sugar to 1 part cinnamon (I would use 1 tsp cinnamon to start, it really depends on how many sticks you’re making).
- Toss buttered crusts with cinnamon mixture.
- Place crusts in a single layer on a baking sheet lined with parchment paper.
- Bake at 375 F for 8 min or until golden brown, flipping crusts once.
- Sprinkle a little more cinnamon mixture over top when they are hot out of the oven. A little squeeze of lemon on top optional.
- Plate and ENJOY!
*even if you make these ahead, they are great at room temperature and super crunchy.
Garlic Cheese Sticks
- Melt unsalted butter with 1 clove finely chopped garlic.
- Grate some cheese (sharp cheddar or Parmesan).
- Brush garlic butter generously over crusts.
- Lay crusts in a single layer on a baking sheet lined with parchment paper.
- Lay grated cheese on top (push gently to make sure it sticks to the buttered crust).
- Bake at 375 F for 5 min then switch to broil on high for another 2 min (bubbly golden cheese on top).
- Plate and ENJOY!
*These are great as croutons for salad and soups. You can make these ahead of time and store in an airtight container for later use.