Tasty recipes to avoid wasting bread or pastries

Bread is both the most wasted everyday ingredient and the most inspiring for eco-responsible recipes. Soaked in milk, loaves and brioches become tasty puddings, French toast and even gnocchi. Cut into small cubes, dry bread croutons liven up salads, on soups and veloutés or even constitute the essential part of a dish like panzanella.

Bread mixed plain or with lemon zest or aromatic herbs becomes gourmet breadcrumbs. Stale bread reduced even more finely in a blender, into a sort of flour, allows you to make a multitude of recipes such as a cake or pancakes.

Recipes from a star chef so you don’t throw anything away

The new work by Jean-François Piège (Zero waste, Ed. Hachette, €19.95) which has chosen to work with products in their entirety to cook in zero waste mode, presents a multitude of ingenious recipes. The step-by-step photos and recipes by Emanuela Cino make you want to collect carrot peels to cook a cake, make fries using leftover rice, or work broccoli hearts to make a gratin.

The potato in six questions and two recipes

In short, reuse everything we usually throw away: potato skins, lemon peels, shrimp heads, cheese rinds! In this book, the starred chef has decided to adapt classics from his cuisine with a zero-waste approach and delivers nearly 50 recipes including a Jerusalem artichoke peel soup, ramen, leftovers, a pea pod flan, a Granny Smith apple peel sorbet, etc.


The recipes

► Day-old croissant waffle

Yesterday’s croissant waffles. / Emanuela Cino/Ed Hachette.

For 2 people

Preparation: 10 minutes

Cooking: 5 to 10 minutes

5 dry croissants

350 g of milk

2 eggs

2 g of baking powder

25 g of powdered sugar

1 tbsp. tablespoon of orange blossom water

Icing sugar

Put the dry croissants in the bowl of a blender. Mix with the milk. Add the yeast, eggs, sugar and orange blossom water. Continue to mix until you obtain a homogeneous paste. Pour the resulting mixture into a waffle iron. Brown for a few minutes and serve.

► Margherita dry bread pizza

The Margherita Dry Bread Pizza / Emanuela Cino/Ed Hachette.

For 2 people

Preparation: 10 minutes

Cooking time: 5 minutes

75 g all-purpose flour

175 g of leftover bread, finely mixed

1.5 g of fresh baker’s yeast

5 g of salt

280 g of spring water

For garnish

6 tbsp. tablespoon of tomato sauce

1 ball of grated mozzarella

Fresh oregano

Olive oil

Mill pepper

Mix the flour with the yeast. Add the water in a drizzle then the salt. Knead using your fingers. Add the dry bread flour. Knead until you obtain a homogeneous and non-sticky dough. Form a ball, wrap it in film and leave to cool for 12 hours.

Pizza, a great classic, adapted by Jean-Luc Gadreau

Flour your work surface. Spread the pizza dough with your fingers, then crush it with the palm of your hand. Flour the top of the dough. Remove from the oven, drizzle with olive oil and grind with pepper. Finish with a roller. Place the pizza dough on a baking sheet, then pre-cook it for 4 minutes at 250°C. Remove from the oven, garnish the pizza with tomato sauce. Add the grated mozzarella. Tear the oregano leaves. Bake the pizza again in the oven until nicely browned. Remove from the oven, drizzle with olive oil and grind with pepper.


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

Related Articles

Back to top button