9 Delicious Ways to Use Stale Bread

From French toast and casseroles to croutons and meatballs, there are so many ways to give new life to old bread.

It’s bound to happen: you can’t always make your way through an entire loaf of bread before it starts to dry out. Stale bread is often seen as a disposable item, but we're here to say don't toss it! Stale bread is a versatile ingredient in so many recipes, from soup and meatloaf to sweet and savory casseroles.

Repurposing ingredients that are usually thrown out is a great way to reduce food waste in your home kitchen, whether you're turning vegetable scraps into homemade broth or using pickle juice to shake up a unique cocktail. If you've been wondering what to do with that old loaf, you're in the right place. Ahead, discover ways to make use of your dried-out bread.

Related: 12 Unexpected Ways to Use Pickle Juice to Flavor Everything From Sauces to Cocktails

Bread Pudding

Stale bread is ideal for things like bread pudding. The bread will soak up the egg custard just enough that it moistens the bread without making it soggy. Bread pudding can be sweet (like ones flavored with chocolate or caramel) or savory (flavored with meaty mushrooms or nutty cheese). Any lofty loaf like brioche or challah is perfect for bread pudding. Old croissants are another great option for sweet variations.

Strata

Strata is similar to bread pudding in that pieces of bread are baked together with an egg custard. Strata recipes usually have a higher egg-to-cream ratio than bread pudding and are almost always savory rather than sweet. They are a great way to feed a crowd. They can be kept vegetarian by using vegetables and cheese, or you can add different meats like sausage, Canadian bacon, or even smoked salmon.

French Toast

Forget pancakes and waffles—French toast deserves some appreciation. Whether you’re cooking individual slices on the griddle or baking it casserole-style, French toast is a perfect way to use stale bread, whether it be brioche, challah, or a standard slice of white. Depending on how stale the slices of bread are, let them soak in the egg-based custard for as many minutes as needed until they have properly soaked. For French toast casseroles, you can even let them soak up the liquid in the refrigerator overnight.

Related: How to Make the Best French Toast Every Time

Croutons

Cooking torn bite-sized pieces of stale bread with a good glug of olive oil is a great way to revive the bread. You can pan-fry the croutons on the stovetop or toast them in the oven. Either way, they’re great for sprinkling over salads and soups. Keep the flavors simple by adding fresh garlic or a few pinches of dried herbs like rosemary or thyme (in addition to plenty of salt and pepper).

Breadcrumbs

To make homemade breadcrumbs out of stale bread, tear the bread into smaller pieces and blitz them in the bowl of a food processor until they form coarse crumbs. Prolong their life by storing in an airtight container in the freezer for up to 2 months. You can use the breadcrumbs as breading for things like chicken cutlets or eggplant Parmesan, or as a buttery topping for oven-baked macaroni and cheese.

Tips

Make seasoned breadcrumbs by adding a palmful of dried herbs, such as rosemary, oregano, thyme, and basil.

Related: What Are Panko Breadcrumbs, and How Should You Cook with Them?

Bread Salad

Panzanella salad was created by Italian farmers as a way to use up bountiful vegetables and stale bread. The key is adding the bread to the salad's vinaigrette while it's still warm so it has time to soak up all those wonderful flavors. Panzanella is traditionally made with vegetables like tomatoes, cucumbers, bell peppers, and fresh basil, but use whatever is in season. Roasted winter squash or even summer stone fruits like peaches and cherries work well in a bread salad.

Stuffing

It's not just for Thanksgiving! You can (and should) enjoy stuffing at other times of the year. Whenever you make it, it's always a good idea to buy bread ahead of time and let it dry out before you make this favorite dish. Much like bread pudding, the bread in stuffing will absorb the broth better if it's not too moist and fresh. Make stuffing baked on its own or stuffed into poultry or in vegetables like tomatoes and bell peppers.

Meatloaf and Meatballs

Bread is an important binding ingredient when it comes to making meatloaf and meatballs. Some recipes call for torn slices of bread, while others use breadcrumbs. Don’t think you need to buy fresh bread or breadcrumbs when making these recipes. The bread is usually added to milk or another liquid to rehydrate before adding it to the meat mixture, so stale bread will work just fine. The rehydrated bread helps keep the meatloaf and meatballs nice and moist.

Soup

Using bread is a great way to thicken soup without adding dairy or other starches. As it soaks up the broth, the bread starts to break down and add some body to the soup. Ribollita is a classic example, and stale bread is also commonly called for when making pappa al pomodoro.

Read the original article on Martha Stewart.