We called them bread heels. The ends on loaves of bread. Once a loaf was opened, it was each user’s responsibility to keep the end slapped up against the next slice inside the plastic bag, so the remainder would stay fresh.
When there were no slices left, the two heels took on a life of their own, and a sort of bread heel caste system was born.
Sometimes on a Saturday afternoon my daddy would slather two heels with Miracle Whip, and make a sandwich with slices of raw potato and purple onion. This was the working class life of bread heels.
Then there were the heels that were lined up on a baking sheet, covered with cheese product, and slid under the broiler just long enough for the yellow stuff to char around the edges. Middle class bread heels lived through fire in a gas oven to become the cheesy toast served with potato soup on a Friday night.
Other times they were thrown into the skillet with the broken handle that lived in the oven. The ones that piled up in that skillet got hard as a rock. When there were enough of them, my mother clamped the food grinder to the kitchen table, and ground the petrified heels down to a powder.
She took that bread heel flour, mixed it with eggs and vanilla, buttermilk, molasses, spices, raisins, poured it into a cake pan, and baked it in the oven. This was bread crumb pudding; dark, dense and moist, it was just about the best thing you’d ever want to put in your mouth.
It’s been said that bread heels the world over have talked amongst themselves, and considered with reverence the fact that the heels of breadcrumb pudding had indeed lived the upper crust life of bread heels everywhere.
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