Okay, it’s good bread. Now what are we going to do with it?
Currant bread pudding for example. Published on the Guardian page for “How to bake” by Dan Lepard
Ale, mixed spice, stale brown bread and sugar make a ‘stout and spicy’ dessert or lunch treat. The beer, bread and currants blend to a rich flavor conjuring up images of days when simpler and often better food was on the shelves of bakeries. I used one fhird of a loaf of white leaven bread, that had some whole-wheat flour in it. Worked a treat.
Also, not very original, but tasty: soup. With bread spoons of course (same loaf).