7 Awesome Ways to Use Up Stale Bread with Delicious Results

Who doesn’t wince at the thought of throwing out food that’s past its prime? Take bread for instance. It’s no longer fresh. It’s hard and dried out. Tossing it in the garbage does seem like the only thing to do.

But wait! Provided it hasn’t begun to grow mold, you really can turn leftover bread, rolls, or baguettes into something deliciously awesome.

Here’s the secret: Grilling, toasting, baking or frying gives bread a second yummy life. In fact, the following are all best when the bread is not fresh. Prepare to be amazed.


French toast

In a bowl, beat together 2 eggs, 1/8 teaspoon salt, and 2/3 cup milk. Soak 6 slices stale bread in the mixture, turning to coat both sides. Heat lightly oiled skillet over medium-high heat. Place bread in pan and cook on both sides until golden. Serve with butter and syrup.


Rub 4 slices of stale bread with a crushed clove of garlic. Cut bread into cubes, crouton-size. Heat 3 tablespoons olive oil in a skillet over medium heat. Add cubes and cook, stirring often, until crispy. Sprinkle with salt and pepper.

Grilled sandwiches

Make it cheese or chocolate—either way you are in for a fab treat. For grilled chocolate, heat 1/4 cup fat-free evaporated milk just until boiling. Remove from heat.

Add  3 ounces bittersweet chocolate, finely chopped, let stand for 1 minute then whisk until smooth. Allow to cool slightly.

Spread butter on one side each of 8 slices of stale sandwich bread. Divide chocolate on the unbuttered side of 4 slices, leaving a small border and cover each with the remaining slices of bread. Cook sandwiches in a large skillet over medium-high heat for 1 to 2 minutes. Turn, press with a spatula and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.


Cut that hardened baguette into slices, oil each one with a generous amount of olive oil then toast. Spread each with Dijon-style mustard then top with whatever you have available like creamed kale, tomato slices, sliced meat. Top with cheese—Parmesan, Gruyere, Swiss. Slide under broiler to melt cheese as needed. Serve immediately.

Sweet spiced breadsticks

Preheat oven to 325 F. Cut any kind of flat bread (naan, pocketless pita, sourdough, or even the crusts you cut off the kids’ sandwiches) into strips about 3/4-by-4-inch.

In a medium bowl toss strips with 4 tablespoons melted butter. In a second bowl mix 1/4 cup white sugar, 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and a pinch of salt. Toss buttered strips in sugar mixture.

Lay strips on a sheet pan and bake for about 30 minutes, turning halfway through. Let sticks cool slightly. Serve with jam.

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Avocado toast

Spread any kind of toasted bread with a touch of a schmear of mayonnaise followed by soft buttery avocado, a bit of lime juice, and salt and pepper to taste. Kick it up with these additions: sun-dried tomatoes, thinly sliced cucumbers, cilantro, sprouts, sliced olives—whatever you have on hand.

Bread pudding

Preheat oven to 350 F. Break 6 slices bread into small pieces and place in an 8-inch square baking pan. Drizzle 2 tablespoons melted butter over bread. If desired, sprinkle with 1/2 cup raisins.

In a medium mixing bowl, combine 4 beaten eggs, 2 cups milk, 3/4 cup sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake for 45 minutes, or until the top springs back when lightly tapped.

First published: 8-17-12; Revised & Updated 5-8-19

Question: What do you usually do with leftover, aka stale, bread?

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9 replies
  1. Joyce says:

    My favourite use for stale bread is poultry stuffing. Add 1 or 2 grated carrots & some chopped celery (both optional), 1 pkg. dry onion soup mix and sage or poultry seasoning to taste to about 6 cups of torn up bread. Add 1 or 2 eggs and enough water to moisten. Pour in about 2 tbsp. melted fat (butter, oil or any kind you want). Mix well and stuff bird, or just bake at 350 F. until slightly browned. Chopped onion and dry chicken stock like Chicken-In-A-Mug may be substituted for the soup mix.

  2. Pat says:

    thank you so much for these tips! My neighbor always comes home from church with tons of bread and shares with us. Now I know what to do with some of it.

  3. Linda Pries says:

    I never have leftover bread. I buy several loaves in the store and put it in the freezer until needed. I take out one loaf and use it until it’s gone, be it a week or more, keeping it in the fridge while it’s being used. Then I start over with a new loaf out of the freezer.

  4. kcjmc says:

    I crumble mine up and toss it outside to the birds. It’s worth more to me to be able to enjoy watching the birds in my yard than saving that tiny bit of money.

  5. MaryM says:

    Toast till dry (I use a dehydrator), grind up in food processor or blender, ta-da! Bread crumbs! I seal in a canning jar using a Foodsaver vac, but you could store in freezer.

  6. Jackie says:

    I always use my extra bread for bread crumbs and croutons I don’t buy those things. If I end up with something I can’t use or I have too much I do give it to the birds in our desert home so they can also live and flourish.

  7. June Neigum says:

    The heels (ends) are my downfall. I usually freeze them and when I have enough I make bread pudding. Using different kinds of bread make it so much more flavorful.

  8. Mark B says:

    We got this recipe from Valentino’s Pizza in Lincoln, NE, many years ago: Take slices of french bread, butter on both sides, sprinkle garlic salt on one side. Put under the broiler; turn over when one side is crispy. Add Salad Supreme seasoning and shredded Romano cheese and return to the broiler till the cheese melts. Yum!


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