What do you call this?

We also call it the heel. If my son is around he eats them.
Sometimes I save them in a plastic bag and put them in the freezer, when I have enough I make homemade stuffing. The hubby loves it with chicken.
I sometimes make bread pudding, croutons or bread crumbs.
In the winter I throw some out for the birds.
 

Another vote for 'heel'
I've always known the crust to be the edge of a slice

I like to keep the heels on each end of the loaf
It keeps the loaf fresh

When the loaf is gone, the seagulls get the heel bits tossed in the air
Seagulls are quite entertaining when dining in flight
 
Crust.

I keep a small roaster pan in the oven and toss the crusts into it, then when it's full, out comes the manual hand-crank meat grinder, and I grind the crusts into crumbs which I use in the making of certain dishes.

When I was young one of my jobs (unofficially) was to take moms roaster pan full of crusts out of the oven and using the manual hand-crank meat grinder, grind the bread crusts into crumbs. Depending on how full moms roaster pan was, it used to take me an hour or more to tackle the pan, but usually rewarded mom with two ice cream pails full of bread crumbs.

For those who may not know, for a loaf of bread sitting out on the counter, keeping the crust with the loaf helps to maintain the freshness of the loaf.

iu
 
Heel in Scotland where I was born & raised.... Crust in the South of England....

I keep them on the bread until the loaf is used up.. Hubs will toast them and eat 'em.. but I don't like them...
 
This is a great way to use up the heels/crusts. odds and ends of bread.


I've made them to serve with a pork chop and also as he suggests a version of French toast.

If you don't want to fry the mixture you could bake it in a couple of custard cups.
 


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