We never waste bread now.

Whenever I've frozen bread I always get ice crystals inside the bag so when I thaw it out it is wet and soggy. I always remove as much air as possible before freezing. What am I doing wrong?

I don’t freeze bread unless it’s a spare loaf for emergencies. I find that just keeping it in the fridge with a Klippit fastener keeps it fresh for days on end, at least a week, maybe longer. This is whole meal sliced, don’t know if it works for white bread.

Callistemon I find that the Delia Smith bread pudding recipe is the best one I’ve ever tasted, although I do double the amount of spice and I’m not a person that likes overly spiced food.

Bread which is going stale can also be salvaged by dicing, dipping into a little oil (and maybe garlic) and freezing in quantities that provide servings of croutons for home-made soup. Tossed quickly in a frying pan they rapidly heat up and brown.

My UK milk goes off quickly after defrosting too.

What a super batch of comments this morning re freezing bread - and of course milk.

I have never wasted anything edible, and, like others who are clever frugal shoppers, I find that the slices don't stick together if you just 'ruffle' or tap the loaf before you freeze it so that eventually you can pull off one or several slices as you need them.

Tried bread and butter pudding lately? Lovely with custard!!!

One of the best tips I got for freezing things was to freeze some vegetable peelings. I freeze carrot peelings and bits I trim off celery and the celery bases and the trimmings off leeks (just pile them all into a large freezer bag). If we have a chicken I stew up the bones with the veggie trimmings and it makes a lovely stock for chicken and veggie soup.

You can buy bags to wrap your bread in from Amazon, I wrap my bread with it,s own wrapper and two of these bags put it in the bread bin and it stays fresh for a week,I live alone and it works great for me

I just freeze the whole sliced loaf and take out the slices when I need them.

I do the same and my freezer is full of 'mums bag of bits' as my grown up kids call them. Got most things in there like celery, mushrooms, leeks, shallots, chillis etc. Anything I don't use completely gets chopped up and put in a little bag for the freezer. We have zero food waste.

I always freeze the whole loaf every time and as long as you don't squash it when you put it in the frozen slices will separate easily with a sharp knife

Our bread is all gf, ready sliced, rather disappointing and bl***y expensive! It all goes into the freezer.

I have to freeze my bread because I love toast with butter and if I have a loaf that’s easy to eat I keep eating it: the process of having to get it out of the freezer means I think twice when I’ve got the munchies!

I've always frozen bread, usually home-baked - but half a loaf, not a few slices. I freeze all sorts of things as I really hate waste and like a good choice of stored food.

freeze.butter/frosted cake/yogurt
wrap the salted butter in foil then into plastic bag good for a year
tortillas, naan
in parts of canada its so cold the milk is delivery in bags like cheap wine/last along time

Message withdrawn at poster's request.

I will freeze anything and everything and use my freezer like a larder as well as buying meat and fish in bulk, as I buy direct from the farm or farm shop. For everything I eat regularly, I have back up in the kitchen cupboards, fridge or freezer.

Ziplok: A recipe for bread pudding. Take a load of bread, stale, usually, minimum half a loaf. Cut into cubes and cover with warm milk. Soak until crust is as soft and soppy as the interior, squeeze out excess milk and put the bread in a bowl. Add mixed dry fruit and mixed spice to suit your taste, beat in an egg and put in a greased bread or cake tin.

Put in the oven, R6 for 45 minutes. Do the standard knife test and cook longer if needed. Let it cool in the tin, when yurned out, scatter granulated sugar on top. Quick and easy to make, can be sized to the avaiiable bread and is delicious hot or cold, Can be treated as a cake or pudding with custard, ice cream or cream.

I've recently started freezing things like Lurpak, buying a couple of tubs when they are on offer, and keeping in the freezer until needed.

I also freeze a spare tub of dried yeast for my breadmaking, and flour too.

Norah. that sounds like a very large 'pudding'! We also have frozen bread and milk for years, with no problems.
But, all this talk of bread pudding is making my feel peckish. Mum used to make the most beautiful ones, and dad had orders from workmates when he was alive to bring one in to work.

Aussiegran59, that's a good idea. I always keep bread in the fridge.My hubbie uses it quickly but any left over makes bread pudding.Last week I forgot to put the mixed fruit in and it just wasn't
as good.I buy long life milk as it keeps better and can be stored in a cupboard leaving more space in the fridge.

Message withdrawn at poster's request.

I have stopped buying semi skimmed milk and now buy one full fat bottle. I pour half of it into a jug and top both up with water. Then into the freezer.

Since getting an air fyer , I now buy partially baked rolls. I cook 2 at a time and it only takes 10 minutes in the air fryer. Don't cook toast since having a gall bladder attack last year after eating some.
Since Covid I have been buying filtered milk, it does last longer which is great when you live on your own.

That's a bread and butter pudding, Ziplok with an egg custard under a bread topping.
I make one occasionally.

Bread pudding is baked like a cake then eaten cooled and cut into squares.

That’s a different bread pudding recipe to the one I make Franbern. I don’t use suet, it’s just bread very lightly buttered (or breadcrumbs for an even lighter version, no butter), some dried fruit, spices, 2 eggs mixed with semi skimmed milk, and only a sprinkling of sugar on the top, then popped in the oven for 30 minutes until the custard has set.
I’m intrigued by your recipe, would you mind posting it?