Broodkorstjes Gebruiken: 20 Recepten Wat Te Doen Met Oud Brood Of Kapjes

Broodkorstjes gebruiken; 20 recepten wat te doen met oud brood of kapjes

There is always a little pile of crusts left at the end of the week. Maybe your kids leave the korstjes on their plate, or maybe you cut them off yourself so the boterham fits neatly into a bentobox.

Either way, those crusts end up at the bottom of the bread bin, and they are usually harder than the rest of the loaf, so they take more chewing too.

I grew up with the old rule that you simply eat your crusts. My grandmother would have raised an eyebrow at a plate with a neat row of bread edges on it. But honestly, throwing good bread away feels zonde, a real waste, and there are far better options than the bin.

So instead of nagging anyone about finishing their crusts, here are 20 ideas for what to do with old bread or kapjes. Some take five minutes, some turn into a whole dinner, and one is simply a good excuse to get outside with the children.

You do not need special equipment for most of them, just a little time and maybe a food processor.

Pick whatever fits your day, from a quick snack to a slow simmering soup, and see how far a handful of crusts can stretch.

Uit het vuistje

For babies and dreumesen, toddlers who are just learning to eat, crusts are genuinely useful. When they start solids, cut the crusts off the bread so little hands can hold them and gnaw on them.

At the start it is not really about eating at all. It is about the skill that comes with it, the chewing and the mouth movements, and that practice is good for speech development later on.

My own kids spent months chewing on bread edges before they ever swallowed a piece. It kept them happy in the high chair while I got dinner going.

So the crusts you do not use yourself are easy to share. Keep a small container of clean crusts in the fridge, hand them out at snack time, and you have a free teething aid instead of a store bought one.

Paneermeel maken

If there is no topping on the bread yet, the crusts are perfect for making your own paneermeel, breadcrumbs. A food processor makes quick work of this. If you do not have one, a sharp knife and a little patience will get you there too, and crusts break down more easily when they are a day or two old.

Grind the bread as finely as you can, then store the crumbs in a jar or a freezer bag. Homemade breadcrumbs keep well, which means you always have a crisp topping ready for meatballs, casseroles or a tray of mac and cheese. It is one of those small kitchen habits that quietly saves money every month.

Croutons

Croutons are probably the easiest win of the whole list. Cut the crusts into small cubes and mix them in a bowl with a splash of olive oil and, if you like, one pressed clove of garlic.

Spread them out and bake them in a preheated oven at 190°C, which is about 375°F, for around 20 minutes, until they are golden brown.

A frying pan works too. Just keep shaking and stay with them, because they can go from golden to black in under a minute. I have learned that lesson while trying to do three other things at once.

Serve them over soup or toss them through a salad for a bit of crunch. A bowl of tomato soup with homemade croutons feels like a proper lunch, even when it started life as a few leftover edges.

Keep an eye on the pan. Croutons turn from golden to burnt faster than you expect.

Bakken als wentelteefjes

Old crusts can be used exactly like traditional wentelteefjes, the Dutch version of French toast. Dip them briefly in a mixture of egg and milk, then fry them in a buttered pan. If you want them sweeter, add cinnamon and sugar to the egg mixture before dipping.

Crusts soak up less liquid than a thick slice of bread, so a quick dip is enough. Leave them in too long and they fall apart in the pan.

Broodsticks met rozemarijn en oregano

Another favourite in our house: dip the crusts in olive oil and then sprinkle them with sea salt, rosemary and oregano, or with a little grated Parmesan. After that, toast them in a frying pan or in the oven until they are nicely roasted and fragrant.

These broodsticks are lovely next to a bowl of soup, a dip or a plate of cheese. They also disappear fast at a party, which is handy when you need something to put on the table without a big shop.

French toast sticks

If you want the version your children will fight over, make French toast sticks. It is the same idea as the wentelteefjes above, but cut into stick shapes and served with a cinnamon sugar dip on the side.

Put the dip in a small bowl, pile the sticks on a plate, and watch it empty. This works just as well as an after school snack as it does on a slow Sunday morning.

Brood muffins

Brood muffins are made from rolled up pieces of leftover bread, which makes them a clever way to use up odds and ends. Because they are rolled and baked, you can eat them straight from your hand, with no knife and fork needed.

That makes them a good fit for lunchboxes, picnics and any table where people are standing up while they eat.

Pulled brood

Pulled brood is bread you pull apart with your hands. Between the pieces you can tuck cheese, onion, ham, or a spread such as herb butter with fresh kruiden. Everyone takes their own piece, which keeps things relaxed and gezellig.

It is the sort of thing that works well for a game night or a casual gathering where nobody wants to sit down properly.

Kaasfondue

Bread is a natural dipper for kaasfondue. Melt the cheese, cut the crusts and any leftover bread into chunks, and let everyone dip their own piece.

Because crusts are firm, they hold up well in the melted cheese and do not slide off the fork the way soft bread sometimes does.

Broodfrittata

A frittata is normally made with potatoes, but in this version the potatoes are replaced with layers of bread, eggs and cheese. The bread soaks up the egg and turns into a soft, savoury base.

It is a good way to use up the ends of a loaf, and it slices neatly for lunch the next day.

Broodkorstjes in de airfryer

This is the one I use most often on a busy afternoon. Give the crusts a quick toast in the air fryer and you get warm, roasted crusts with a bit of bite. Serve them with a dip of jam, applesauce or cheese spread.

A korstje left over from lunch is no reason to toss it. Just give it a quick toast in the air fryer and serve it with a little jam or cheese dip, and it becomes a snack instead of waste. It takes only minutes, and the children think they are getting a treat.

Broodpudding

Broodkorstjes can also go into a bread pudding. There is a separate article about broodpudding with recipes and variations, from a healthier version to one inspired by Jamie Oliver. The steamed bread pudding can also be made with croissants instead of bread, and there is a cocoa version if you want something more chocolatey.

Bread pudding is the classic answer to stale bread, and crusts work just as well as slices, especially when they soak in the custard for a while before baking.

Pita chipjes

Leftover pita bread can be turned into chips. Cut or tear the pita into pieces, bake or toast them until crisp, and serve them with a fresh dip.

They are a nice change from regular croutons, and they hold up well with hummus, tzatziki or a simple yoghurt dip.

Mac and cheese

Breadcrumbs are the classic finish for mac and cheese. Sprinkle them over the top before the dish goes into the oven, and they turn into a crisp golden layer over the creamy pasta underneath.

If you already made paneermeel from your crusts, this is a five second job that makes the whole dish look and taste better.

Gehaktballetjes

Breadcrumbs also make gehaktballetjes firmer, which helps them hold together in the pan. Mix them into the minced meat, then roll the balls as usual. The version here is filled with mozzarella, which adds an extra dimension of flavour when you cut into it.

It is a small trick that makes a big difference, and it costs you nothing but a few crusts you would otherwise have thrown away.

Salmojero

Salmojero is a thicker, fuller version of gazpacho, the Spanish cold tomato soup. Bread is used as the thickener, which is exactly what stale crusts are good for.

Blend everything together until smooth, chill it well, and you have a refreshing summer soup that uses up bread instead of wasting it.

Ribollita

Ribollita is described as a rustic soup, and bread is part of what makes it hearty. It is the kind of dish that simmers on the stove and only gets better as it sits.

If you keep a bag of crusts in the freezer, this is a good place to use them.

Eendjes / vogeltjes voeren

Old bread or kapjes can also go to the ducks or the birds in cold weather. It is an easy solution, and it doubles as a fun activity with the children, who get outside for a bit and come home with rosy cheeks.

I have fond memories of walking to the pond with a bag of bread ends, and my kids still ask about it when the first frost arrives. And if you would rather not share, the crusts can always simply be eaten as they are.

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