December 20, 2013 7:12 pm

Recipe: pain perdu

‘Like Marie Antoinette, we might just have “forgotten” brioche, but it’s hard to envisage “leftover” panettone’

The uses of stale bread – in soups, in salads, as breadcrumbs, or soaked in milk and used as a stuffing – are legion in French and Italian cookery.

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