Food Friday: How to Use Your Old Stale Bread
Finding stale bread in your pantry is inevitable. But that’s not a bad thing! From breadcrumbs to croutons to bread pudding, there are plenty of awesome ways to give new life to your hard-as-a-rock loaf. Here are 5 favorites:
Breadcrumbs
The easiest way to use stale bread? Make breadcrumbs. You can toast them or leave them “raw,” then throw them in the freezer for later use. Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you’ve got 2 cups 1-inch crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate.
Bread Pudding
Stale bread will suck up all that delicious sweet custard in bread pudding.
Croutons
Toss 3 cups torn 1-inch pieces stale bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.
Baked Pasta Topping
Fresh breadcrumbs make a next-level topping for mac and cheese.
Spaghetti and Meatballs All’Amatriciana
Shred stale bread into crumbs and mix into your meatballs. Trust us—homemade breadcrumbs are WAY better than store-bought.
Bonus Tip: How to Make Stale Bread Soft Enough to Use
Wash your stale loaf in some water, then put it in a 350°F oven for a few minutes. Yes, it will still taste stale—but it won’t be rock-hard anymore, so you can slice or tear it.