Stale bread isn't waste; it's an ingredient. Here are 10 ways to use bread that's gone past its prime.
Stale bread actually makes better French toast than fresh bread. It absorbs the egg mixture without falling apart. Dip in egg + milk + cinnamon, fry in butter.
Dry stale bread in the oven (300°F for 15 minutes), then pulse in a food processor. Store in an airtight container for up to 3 months. Use for breading, toppings, and meatballs.
Cube stale bread, toss with olive oil, garlic powder, and salt. Bake at 375°F for 10-15 minutes until golden and crunchy. Perfect for salads and soups.
Cube stale bread, soak in a mixture of eggs, milk, sugar, and vanilla. Bake at 350°F for 40-45 minutes. Top with caramel sauce or whipped cream.
Cube stale bread + tomatoes + cucumber + red onion + basil + olive oil + red wine vinegar. The bread absorbs the dressing and becomes delicious.
Slice stale bread, brush with olive oil, toast until golden. Top with diced tomatoes, garlic, basil, and balsamic.
Slice stale bread, spread with butter mixed with minced garlic and parsley. Bake at 375°F for 10 minutes. Stale bread makes crispier garlic bread.
Italian peasant food: stale bread + white beans + kale + tomatoes + olive oil. Simmer until the bread breaks down into a thick, hearty soup.
Cube stale bread, dry in the oven, mix with sauteed onion, celery, herbs, and broth. Bake at 350°F for 30 minutes. Thanksgiving classic.
Slice bread before freezing. Pull out slices as needed and toast directly from frozen. Bread freezes well for 3 months.
Get more food waste tips with our free Food Storage Guide.
Store-bought bread lasts 5-7 days at room temperature. Artisan bread lasts 2-3 days. Refrigerating bread actually makes it go stale faster (starch retrogradation accelerates in the fridge).
Stale bread (dry but no mold) is safe to eat. Moldy bread should be thrown out entirely; don't just cut off the mold. Mold roots can extend deep into the bread.