10 Ways to Upcycle Stale Bread

Stale bread is perfect for this job! (Just about any bread can be made into bread crumbs except for sweet breads.) Simply follow these steps:

1. Cube your dry, stale bread and place it in a food processor.

   If your bread is stale, but not very dry, try slicing it, placing it on a baking sheet, and putting the baking sheet in the turned-off oven overnight. The natural warmth of the oven will speed up the drying process, without you even having to turn it on.

2. Pulse the crumbs until they resemble (wait for it) fine bread crumbs.

To make the bread crumbs savory, add in dried spices and herbs, like garlic powder, onion powder, oregano, and parsley. To make them sweet, add in cinnamon, nutmeg, allspice, or cardamom.

You can use bread crumbs in lots of ways. For example, mix them into your meatballs, toss them on top of a pasta dish, or use them to bread chicken fingers. Try rolling banana slices in sweet bread crumbs, drizzling them with chocolate sauce, and freezing for a simple dessert.

The key to great croutons is to make them the same size, about 1/2-inch to 1-inch squares. When your bread has begun to stale, follow these steps:

1. Preheat the oven to 375 degrees F.
2. Cube the bread in equal pieces.
3. In a large bowl, toss together 6 cups of cubed bread with 1/2 cup extra-virgin olive oil; 1/2 teaspoon garlic powder; 1 tablespoon crushed dried parsley, thyme, oregano, or basil; and 1 teaspoon sea salt.

   If you’re using a flavored bread, toss with extra-virgin olive oil and skip the seasonings.

4. Line a baking sheet with parchment paper, and spread the bread evenly on top.
5. Bake for 10 to 15 minutes or until golden brown and crisp, but not too dark.

Stale bread browns faster, whereas fresher bread needs a bit more time to dry out.

Cubed, stale bread gets a savory facelift with eggs, sausage, and cheese to make for a hearty breakfast addition. Any bread will work, but try the Sun-Dried Tomato and Olive Bread, Onion Bread, Rosemary Bread, or Swiss Gruyère Bread for some variety. Just follow these steps:

1. Cook 1/2 pound breakfast sausage and drain off the excess fat.
2. Cube enough stale bread to make 4 cups.
3. In a large bowl, mix together the 4 cups of cubed bread with 6 eggs, 2 cups milk, 1 cup grated cheddar cheese, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, 1/4 teaspoon paprika, and the cooked sausage.
4. Spray a 9-x-13-inch casserole dish with cooking spray and pour the strata mixture into the baking dish.
5. Cover with foil and refrigerate overnight.
6. Remove from the refrigerator and preheat the oven to 350 degrees F.
7. Bake the strata, covered, for 20 minutes. Uncover and continue baking for 20 to 25 minutes or until golden brown and the strata is set, not jiggling.
8. Cool for 10 minutes before serving.

Panzanella is an Italian bread salad and the epitome of summer! Crusty white or whole-grain breads work beautifully in this dish. Just follow these steps:

1. Preheat the oven to 400 degrees F.
2. Cube enough stale bread to make 4 cups.
3. On a baking sheet, toss the bread with 2 tablespoons extra-virgin olive oil and roast for 10 minutes.
4. Meanwhile, cut up 3 large, vine-ripe tomatoes; 1/2 red onion, thinly sliced; 1/4 cup fresh basil, thinly sliced; and 1/2 cucumber, chopped.
5. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon cracked pepper, and 1/4 cup chopped parsley.
6. In a serving bowl, toss together the tomato mixture with the toasted bread and the dressing.
7. Let the salad sit at room temperature for at least 30 minutes (or up to 6 hours) before serving.

Challah and sweet breads are simply decadent in this recipe, but you can also stick with a plain white or wheat bread, too. You mix this dish, refrigerate it, and bake it in the morning. Follow these steps:

1. Start with 350 grams of crusty, stale bread. Slice it about 1-inch thick.
   If your bread is not completely stale or dry, slice the bread and let the bread sit out to dry or dry it in the oven on 200 degrees F for 30 minutes.
2. In a medium bowl, whisk together 5 eggs, 2 1/2 cups milk, the zest of 1 orange, 1/4 teaspoon ground nutmeg, 1 teaspoon cinnamon, and 1/4 cup sugar.
3. Place the bread slices, slightly overlapping, in a 9-x-13-inch casserole dish.
4. Pour the milk mixture over the bread.
5. Cover with foil and refrigerate overnight.
6. In the morning, in a small bowl, crumble together 1/2 cup brown sugar, 3 tablespoons flour, and 1/4 cup butter.
7. Sprinkle the sugar mixture over the French toast.
8. Bake the French toast, covered for 20 minutes.
9. Uncover and continue baking for 20 to 25 minutes or until golden brown and it’s set, not jiggling.
10. Cool for 10 minutes before serving with fresh fruit, powdered sugar, or maple syrup.

Coconut, pineapple, and macadamia nuts are the perfect addition to a bread pudding. White breads, croissants, brioche, or sweet enriched breads work well with this recipe. Serve with coconut ice cream or whipped coconut cream for an elegant dessert. To prepare, follow these steps:

1. Preheat the oven to 350 degrees F.
2. Cube enough stale bread to make 4 cups.
3. Butter a 9-x-9-inch casserole dish and pour the bread into the dish.
4. In a microwave-safe dish, combine 1 cup whole milk with 1 1/2 cups half-and-half and microwave on high for 3 minutes.
5. In a double boiler (where you have a stock pot with water on the bottom and an empty bowl on top), whisk together 3 eggs and 1/3 cup sugar.
6. Over medium heat, heat the water to a low boil, whisking the eggs and sugar mixture constantly.
7. When the eggs slightly thicken, whisk in the heated milk, and continue to whisk for 3 minutes. Then remove from the heat.
8. Stir in 1/2 cup chopped and drained, canned pineapple and 1/4 cup dried, unsweetened coconut.
9. Pour this mixture over the bread. Press the bread down to submerge it in the liquid.
10. Top the bread pudding with 1/2 cup chopped macadamia nuts and 1/4 cup brown sugar.
11. Place the bread pudding casserole dish inside a larger roasting pan or high-edged baking sheet.
    You’ll create a water bath around the casserole dish.
12. Pour water in the outer pan, about halfway up the side of the 9-x-9-inch casserole dish.
13. Bake the bread pudding for 45 minutes to 1 hour, or until golden brown and the internal temperature reaches 160 degrees F.

Throughout Europe, you will find these savory bread dumplings served in broth or steamed and pan-fried in butter. They’re similar to gnocchi (potato dumplings), but much bigger in size. I serve these spinach dumplings with a sage butter and fresh Parmesan cheese. They’re a family favorite!

Any savory or plain bread can be made into dumplings. In Europe, they stockpile their stale breads and mix whatever they have on hand for this dish. Just follow these steps:

1. In a saucepan, cook 1 chopped onion and 3 minced garlic cloves in 1/4 cup olive oil for about 5 minutes on medium heat.
2. In a bowl, mix together 1/2 cup milk, 2 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon ground nutmeg.
3. In a large bowl, place 40 grams grated Parmesan, 250 grams frozen and thawed spinach, and 250 grams finely chopped stale bread.
4. Pour the milk mixture over the bread and spinach mixture and stir. Let the mixture rest for 15 minutes.
5. With wet hands, form into 3-inch round dumplings (like baseballs).
   If the dough is too wet, add in more bread crumbs until you can form a dumpling and they hold together.
6. Steam for 35 minutes or braise in chicken stock until they rise to the surface, about 15 minutes.
   Braising is where little bubbles form, not a full boil.
7. Serve in broth or in a buttery sage sauce with grated Parmesan cheese.

If you have fresh tomatoes, you’ll want to make this with your next batch of stale bread. French bread, crusty sourdough, ciabatta, or baguettes all work wonderfully here. Just follow these steps:

1. Thinly slice a crusty bread into 1/4- to 1/2-inch slices.
2. Broil the bread for 2 to 3 minutes or until golden slightly.
3. Rub a raw garlic clove onto the surface of the toasted bread and set onto a serving platter.
4. In a small bowl, mix together 2 chopped tomatoes with 1/4 cup thinly sliced basil, 2 teaspoons balsamic vinegar, and 1/4 cup extra-virgin olive oil. Season with salt, to taste.
5. Serve garlic toasts with a couple tablespoons of the tomato mixture.

A good bread stuffing is a holiday favorite. Often, this dish is overcomplicated, and I’m definitely of the mindset that simple is best. Here’s my family’s favorite stuffing recipe:

1. Butter a 9-x-13-inch baking dish.
2. Cube enough stale bread to get 8 cups.
   A mixture of white, wheat, and even rye breads can be delicious as stuffing. This mixture also works beautifully using up leftover buns and rolls.
3. Add the bread to the baking dish and bake for 15 minutes to dry out the bread if it isn’t already dried out.
4. In a large skillet, heat 1/4 cup olive oil with 1/4 cup butter over medium heat.
5. Add in 2 cups chopped onion and 1 cup chopped celery and cook for 6 minutes.
6. Add in 1/4 cup chopped parsley and 1 tablespoon chopped thyme leaves and sauté for 1 minute.
7. Remove from the heat and whisk in 1 cup chicken stock and 1/2 cup half-and-half. Season with salt and pepper.
8. Whisk together 1 cup chicken stock with 2 eggs and 1 cup grated Parmesan cheese. Add this mixture to the vegetables and stir.
9. Pour the vegetable mixture over the bread cubes. Make sure all the bread is coated. Press down on bread to submerge. Let this mixture rest for 30 minutes.
10. Preheat the oven to 350 degrees F.
11. Bake the stuffing for 40 to 45 minutes or until it reaches 160 degrees F internally.