Appalachian Gravy Bread
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This is a classic Appalachian meal. Not especially healthy but cheap, uses up leftovers, and very satisfying! When I was growing up, we would (individually) eat gravy bread several times a week -- as a result, we never had any leftover gravy to feed to the dogs. It was also the reason that we never had any bread heels that went to waste. If you've never tried this, then I'd say that you're in for a special treat, especially if you're a "meat and potatoes" type of person. Enjoy! big pat.
- Ready In:
- 10mins
- Serves:
- Units:
17
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ingredients
- buns or bread, torn into chunks
- 2 cups gravy, any kind, warmed
- ground black pepper, to taste
directions
- Mound up your torn pieces of buns and/or bread on a pre-warmed plate. Pour the gravy over it.
- Sprinkle some pepper on top of it to suit your own tastes.
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RECIPE MADE WITH LOVE BY
@Bone Man
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@Bone Man
Contributor
"This is a classic Appalachian meal. Not especially healthy but cheap, uses up leftovers, and very satisfying! When I was growing up, we would (individually) eat gravy bread several times a week -- as a result, we never had any leftover gravy to feed to the dogs. It was also the reason that we never had any bread heels that went to waste. If you've never tried this, then I'd say that you're in for a special treat, especially if you're a "meat and potatoes" type of person. Enjoy! big pat."
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Thank you Bone Man, you sure did dredge up a lot of childhood memories with your posting. I have to admit that I scarf this little taste of Heaven myself to this day whenever I am home alone and craving a snack or meal :-)<br/> May I contribute a little twist to your 'original' comfort food recipe, of my own: First heat up your empty plate so it is hot, not cold Then butter the bread with real butter please. Keep the bread slices whole. After you pour on the piping hot gravy, sprinkle heavily with freshly ground black pepper. Dig in with a knife and fork. Yummmmmm.......Reply
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Boneman, just so happens we had this for dinner tonight. We did have a little leftover roast beef scraps in the gravy but that didn't hurt it at all! We ALWAYS butter the bread. And the bread was homemade, but leftover and a little dry, That's OK, just a good excuse for more gravy! Gonna try the cracker thing for sure. And maybe try toasting the bread, never done that. That should also require more gravy! And heating the plate is a must for me; "HE" isn't quite as fussy. He requests this often. It was a dish his Pennsylvania Dutch Mom made. We had it with scalloped tomatoes tonight. Not that it needed anything else! Hey, HE's been known to use a little ketchup on it at times. As he says, never throw gravy out. Thanks for introducing this to the poor souls who were not fortunate enough to have this as children . . . JanetReply
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This is wonderful! We used to make white milk gravy, sausage gravy, pork chop gravy, chipped beef gravy, etc. and eat it over salt rising bread. I remember the old timers using plenty of black pepper. This meal was one that was used to feed those families who had many children because it was cheap and stuck to their ribs. Thanks for posting and reminding!Reply
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Beautiful recipe. We do this too, especially when the meat is gone but you're still hungry. Almost always end a meat and gravy meal with bread. It's really just a vehicle for the gravy, because we must remember that gravy is not a beverage.1Reply
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This is a true classic. My old man ate this for dinner in Central PA at least once a week, and I'm eating it as we speak. We call it "down-home" or "comfort food", now, but this is a food that the poor ate due to necessity -- it just happens to be delicious. Good stuff.1Reply
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