For as long as there has been bread, there has been stale bread. And for resourceful cooks, it can be just as delicious as its fresh-out-of-the-oven counterpart. This humble ingredient is transformed in panzanelle, stuffings, bread puddings, breadcrumbs, croutons, soups, dumplings, and salads. And it’s not just baguettes that get old: We have recipes that make delicious use of stale tortillas and pita, too. Don’t let those last few slices go to waste.
Sturdy, slightly stale Italian bread is ideal for this indulgent French toast, which soaks up a spiced custard before being browned in butter. The trick is patience: Cook it over medium-low so the centers cook through without scorching the edges. Serve with maple syrup and a dusting of powdered sugar; feel free to pile on fruit and toasted nuts too.
Samin Nosrat’s take on the classic Tuscan bread salad transforms day-old sourdough into golden croutons that soak up ripe tomato juice and balsamic vinaigrette. Tossed with cucumbers, red onion, and fragrant basil, it’s a bright and deceptively simple dish that celebrates peak-season produce.
This hearty breakfast casserole from Portland, Oregon–based chef Elias Cario layers smoky kielbasa with sweet apples, caramelized onions, and plenty of cheese. Serve wedges with honey, salt, and creamy Mornay sauce.
Day-old bread takes center stage in this Caesar, turned into rich, savory croutons with the help of anchovy-infused butter. Tossed with crisp Little Gem lettuce and a classic Parmesan-egg dressing, every bite balances crunch, creaminess, and umami depth.
Stale cubes of challah soak up a bittersweet chocolate custard in this decadent bread pudding topped with a drizzle of bourbon caramel from chef Amber Huffman. Any airy white bread will work well in this recipe, if you’d like to experiment with brioche or even plain croissants.
A Catalan classic, pan con tomate transforms stale bread by rubbing it with ripe tomatoes and drizzling it with golden olive oil. José Andrés’ version adds Serrano ham for a savory flourish. A mainstay in both tapas bars and kitchens, the dish is endlessly adaptable with cheese, anchovies, or grilled vegetables.
2019 F&W Best New Chef Misti Norris wins pasta night with this creamy farfalle topped with a savory broccoli crumble. Roasted florets, stale bread, and garlic form a crunchy topping that doubles as a thickener when blended into the sauce. The result is velvety pasta with smoky, charred broccoli flavor in every bite.
This hearty salad brings together nutty wild rice, crispy ciabatta croutons, pancetta, pine nuts, and olives for a dish that works equally well as side or main. F&W’s Justin Chapple builds layers of flavor with a bright vinegar dressing and plenty of parsley, while cubes of crunchy ciabatta add texture and substance.
Fondue’s history is humble — a way to use old bread and scraps of cheese — but its convivial spirit is pure celebration.
This classic fondue recipe is a delicious way to enjoy a rich and decadent cheese dish. Made with a combination of Gruyère and Emmentaler cheeses, this fondue is elevated with splashes of wine and kirsch, adding depth of flavor and complexity. The molten cheese is infused with garlic, creating a savory and aromatic base for dipping.
Cubes of stale bread are the perfect accompaniment for dipping into the creamy cheese mixture. The bread soaks up the cheese, creating a delicious contrast of textures and flavors. In addition to bread, you can also serve this fondue with a variety of other dippable options such as potatoes, pears, or pickled onions. Each bite is a burst of cheesy goodness that will leave you craving more.
Whether you’re hosting a cozy dinner party or simply looking for a comforting and indulgent meal, this classic fondue recipe is sure to impress. Gather your friends and family around the fondue pot, grab your favorite dipping foods, and enjoy a delightful and interactive dining experience with this timeless cheese dish. While most famous as a way to use up odds and ends of leftover cheese, the spread can also resuscitate day-old bread, which makes for a perfect vehicle for cheesy toasts that can be baked and broiled. But there are many other delicious ways to breathe new life into old bread, turning it into a delicious meal or snack.
One classic dish that utilizes day-old bread is Ribollita, a Tuscan bean-and-greens soup. This hearty soup gets its texture from slices of stale bread simmered with kale, white beans, and soffritto. The name Ribollita means “reboiled,” reflecting its peasant origins as a way to revitalize leftover soup by adding day-old bread. It’s a comforting and satisfying meal that makes the most of stale bread.
Another creative dish that incorporates day-old bread is the Kish Family Two-Bread Stuffing. This stuffing recipe blends two Thanksgiving favorites: Northern white bread stuffing and Southern cornbread dressing. The use of day-old white bread in this dish keeps it fluffy yet structured, adding a delicious texture to the stuffing. It’s a perfect example of how using day-old bread can enhance the flavors and textures of a dish.
If you’re looking for a simple yet flavorful way to use up day-old bread, consider making Garlic Croutons. These crunchy, garlicky croutons are a perfect addition to salads, soups, or as a snack on their own. Made from day-old baguette slices brushed with butter and toasted to golden perfection, these croutons are then rubbed with raw garlic while still warm, adding a delicious kick of flavor. They are a delicious way to add crunch and flavor to any dish.
In conclusion, day-old bread doesn’t have to go to waste. By incorporating it into dishes like Ribollita, Kish Family Two-Bread Stuffing, or Garlic Croutons, you can create delicious meals and snacks that make the most of leftover bread. So next time you have some stale bread on hand, don’t throw it away – get creative in the kitchen and turn it into something delicious!
