Once a month, we’re going to look at ways to reduce food waste and keep our planet happier by using all those scraps that often end up in landfills and contribute to our environmental problems. The worldwide statistics are sobering, over a third of everything we produce is tossed out, but we’ve rolled up our sleeves before to save these resources, and now’s the time to do so again.
Growing up, I remember well all the ways in which my mother used stale bread. It was indeed my first lesson I think in not wasting a crumb of food. I don’t think a single crust of bread was ever thrown out unless somehow it happened to get moldy, and that rarely happened in our crowded little house. Thinking back, using these leftover bits was a matter of routine, something not given much thought to, but important whether we were making a weeknight meal or a feast at a holiday.
Milk Bread?
As kids, we all loved to eat “milk bread,” often on a Saturday morning when we watched cartoons in our pajamas, that was back in the olden days when cartoons were aired only once a week, except for a few odd special cartoons like the Flintstones or Jetsons which aired on prime time. Mom would take a mug, add tear up pieces of stale bread, cover them with milk, and sprinkle with cinnamon and sugar. We loved it all, the sugary bread, and the last fun part was slurping the sweetened milk. If it was summer, she’d toss in some wild berries. We thought it was a treat, especially because we got to eat it in front of the TV, and also because it was different than the usual morning cereal or toast.
Who can resist French toast?
On weekends, the magic continued with French toast sometimes if there was enough. A simple coating of egg and milk, a quick fry in the cast-iron skillet, and a drizzle of maple syrup to finish it off. Who could ask for anything more? Well, we could. If we were really lucky, there would be maple baked egg cups with a bit of bacon and runny yolk egg nestled in a maple drenched nest and baked in the oven. It’s still delicious.
Or bread pudding?
I also remember mom tucking the heels of bread, both homemade and store bought, in a bread bag in the freezer. When she had enough, we were treated to a bread pudding for dessert, and sometimes for special, a little hard sauce or maple syrup to top. In berry season, she would also make summer pudding, a delightful molded dessert that was made by lining a large bowl with slices of stale white bread (nothing fancy, think store-brand Wonder Bread) and ladled berries and their juices inside. It sat in the refrigerator overnight, and what a vibrant and colorful site when it was unmolded the next day! If you want to try a really great bread pudding recipe, stroll on over to Comfort de Jour and try Terrie’s gram’s recipe, it’s worth every bite!
A use for breadcrumbs nearly every day
She also made her own breadcrumbs and croutons, and used the bread in soups and stew. One of my dad’s favorites was stewed tomatoes, a simple dish of chopped up canned tomatoes with large chunks of homemade bread stewed into it. It was one of his favorite side dishes, really simple to make, and equally delicious with home canned tomatoes or those from the store.
A world of stale bread!
My goodness, I believe I grew up surrounded by stale bread and all its wonderful creations without really realizing it!
Let’s start simple, we all can make toast
The first, most common use, obviously, is making toast. It doesn’t matter if the bread is a little stale as often the toast will taste even better and have a nicer texture if the bread is not fresh from the oven. When I bake bread, once cooled, I cut the loaf in half and tuck one side in the refrigerator for toast all week. The other, I keep out fresh, wrapped in a linen towel which keeps it nicely for a few days and the bread will be must less likely to mold as when it is wrapped in plastic. The homemade has no preservatives, so its shelf life is limited. I’ve had great luck storing bread in Bees Wrap, an organic beeswax coated fabric, made in Vermont, that works nicely and is reusable, made of only compostable materials when the coating finally wears off. They last forever!
Liven up stale bread
However, it you want to revive your bread to serve up at a meal, I learned a trick from Bon Appetit. This works for a whole or partial loaf, not sliced bread. Take your loaf and run cold water over it. Yes, it sounds frightening, but stay with me. Make sure the whole loaf has been wet, avoiding the cut surface but even that will be work out. Place the loaf in a 300-degree oven for about six minutes, an you’ll have a nice fresh loaf of bread. This crazy method really works! If you’ve ever looked sadly at that rock-hard but beautiful looking baguette, weep no more. Just try this trick and you’ll have a fresh loaf of bread and a smile on your face. If the only hint you take away from this post is this, it will be worth it!
For sliced bread, wrap it in a damp towel, no need for the bath, and place in the oven and you should have similar success.
But there are so many possibilities
Or, just use the stale bread in one of its many possibilities in addition to those I’ve already mentioned above, here are just a few thoughts. It’s interesting to note that just about every culture has its own uses for stale bread, we’ve spent thousands of years trying not to waste this precious staff of life.
Breadcrumbs:
There are always breadcrumbs in my house, or almost always. Once the bread is stale, I grind it in the food processor using the steel blade, and spread it out over a rimmed baking sheet. Sometimes, I use them fresh as is in recipes, such as coating fish or crab cakes, where I might want a fluffy and crunchy texture. Sometimes I sauté them with olive oil and maybe an anchovy or garlic clove, and top vegetables or pasta. But usually, I just let them leave them out until completely dry and then store them in a canning jar. You can also speed the process up by putting them in a slow oven. They keep a long time, and you can season them as you like or leave them plain.
Anchovy (or Garlic) Breadcrumbs (or Croutons)
Croutons:
My favorite use of stale bread. Tear the bread into the size pieces you want. Sauté them in a little oil, and, like above, you can also add garlic and anchovies, both will make these memorable. You can also bake them in a hot oven, 400 degrees, but keep a watch over them. Season them up any way you like, with herbs and spices. They are delicious so many ways, and they keep a long time in a tin. You can also leave them out in a bowl for snacking, but expect them to disappear quickly.
A close cousin in the Spanish migas, very small cubes of stale bread which are fried in oil and added to dishes for extra crunch and texture. This is delicious as a stuffing for vegetables, scattered over pasta or as a garnish on soups and stews.
Stuffing:
You probably just made some at Thanksgiving if you live in the U.S.! There are so many recipes that not only use stale bread, but you actually need the bread to be stale or at least toasted up to dry somewhat so they will soak up other ingredients without dissolving. When I was a kid, mom put the stuffing in the turkey, but most folks I know now cook the turkey outside the bird so they have lots of crispy top. All stuffing really is is stale bread, eggs, milk, onions, maybe celery, and lots of seasonings. You don’t have to use poultry seasoning either, you can make stuffing any old time with whatever flavors you like.
Panzanella:
Cubes of quite stale bread added to a salad in summer are a delight. They add texture and flavor, and will soak up the dressing beautifully. Cube the bread and leave it out overnight covered with a kitchen towel. You will want the texture the next day to be quite firm, but with a wee bit of softness when broken open, in this way it will soak up all the juices and dressing, but not fall apart. Traditionally made with tomatoes, onions, and cucumbers, all nice and juicy, but you can use whatever you like. I made a spring panzanella this year with lots of early vegetables and some cherry tomatoes for moisture, along with a zesty lemon vinaigrette.
Ribollita:
The Italians have lots of ways to use stale bread, and one of the most delightful is a ribollita, a simple Tuscan white bean soup that makes use of not only day-old toasted ciabatta or other hearty bread, but also leftover beans and other vegetables, a food waste hero!
Gazpacho:
While I love a gazpacho without the bread, traditionally this chilled Spanish soup of tomatoes, peppers, and cucumbers uses breadcrumbs to thicken and add body to the broth.
Romesco Sauce:
Another Spanish delight, this roasted sweet pepper sauce with tomatoes and often nuts is thickened with stale bread. It’s delicious and can be used on anything from fish to vegetables, or just smeared on, you guessed it, slices of toasted stale bread!
You can thicken any number of other sauces with breadcrumbs, as well as soups and stews.
Meatless balls:
Another Italian use for breadcrumbs is to make meatless balls of equal parts breadcrumbs and Parmesan cheese, with all the other little meatball enhancements – garlic, onion, eggs, and milk, plus some seasonings. Fry them like a regular meatball, and simmer in red sauce. A vegetarian meal that saves not only bread from being wasted, but also some money as well.
No need to waste a single slice of bread, and if that’s all you have in one slice to deal with, do what my mom did and tuck it in the freezer until it has a few more for company.
So many wonderful dishes, we could fill a banquet! Tell me, what stale-bread dish would you bring to the feast?
Maple Baked Egg Cups
A dish I made with my kids, and now my grandkids. This makes use of not only stale bread, but leftover veggies as well. A little sweet, a little savory, and always delicious no matter how you make it, yes, even vegan!
Use the best free-range eggs you can find, the taste really is better, and avoid large or jumbo eggs in this particular recipe ––you might have trouble fitting everything in the cups! The eggs I get from my friends vary greatly in size because their flocks have all ages of chickens. This is a great use for the smaller ones.
The bread needs to be sliced uniformly, nothing to thick. I use a stale whole wheat or oatmeal bread and press it as flat as I can get it with a rolling-pin so it will fit nicely in folds in the muffin cup.
At the risk of being considered a maple snob from Vermont, which I am, please don’t even think about using “pancake syrup” which is just sugar, water, chemicals, preservatives, and artificial flavor. No real maple at all. Just sayin’. Real maple syrup does have tons of carbs and should be used sparingly, but unlike pancake syrup has some nutritional benefits.
To make six breakfast cups:
- 3 strips turkey or vegan bacon or sausage, OR
- Leftover veggies such as corn, minced broccoli, or chopped spinach
- ¼ cup melted unsalted butter or vegan butter
- ¼ cup dark amber maple syrup
- 6 slices wheat or soft oatmeal bread, you can use a soft gluten-free as well
- 3 ounces Gruyère cheese
- 6 small or medium organic free-range eggs
- 1/3 cup crème frâiche, or coconut cream
- 1 tbsp. chives or minced parsley
Preheat your oven to 375. Butter muffin cups well.
If using, cook your bacon or sausage until crisp and drain on a paper towel. Crumble, and set aside. Chop any vegetables finely.
Flatten the bread slices with a rolling-pin. You’ll want them thin. I used to take the crusts off, but I rarely do now, why waste?
Mix the melted butter and maple syrup together, and spread liberally on both sides of the bread. This is messy, you are forewarned!
Place the prepared bread slices into the prepared muffin tins, with the pointed edges sticking up. Sprinkle the savory items evenly on the bottom and sprinkle that with a little cheese.
Crack the eggs into the bread cups. If your eggs are really large, it will overflow, and the whites might not cook all the way before the yolk gets overcooked. I’ve tried many baked egg recipes, and this is a perennial problem, so removing some of the whites is usually the answer; crack your egg with the smaller side up, letting some of the white run out. Save this for another purpose of course! If your eggs are really fresh, dividing the whites might be a bit more difficult, but it is worth the couple of minutes effort.
Sprinkle with some salt and pepper, then top with a tablespoon or so of the crème frâiche or coconut cream; this is optional, but will make the whole dish a bit creamier. Bake for 10 minutes and check, you will probably need more time. If you want the whites to be set, but the yolk soft and runny, this should be about the right time but everyone’s oven is different. If you want firmer yolks, cook them longer, but check at five-minute intervals.
Embellish with a few chives or parsley, and perhaps a little sliver of hot red pepper.
Vegan Alternative:
Use some chopped spinach, or broccoli as the bottom layer, and frozen (or fresh corn when in season) for the middle layer. Cream the corn slightly in the food processor, and spoon over the veggies, Top off with some coconut cream and some shredded vegan cheese if you like.
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” Gandhi
And don’t forget that little bits of whole grain stale bread are well received by our wild feathered friends.
Copyright 2024– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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This is a great idea to help with food waste. And stale bread makes the best stuffing!
Thanks! It sure does, the very stuffing!
My mom (who was an LVN) gave me milk bread whenever I was sick. Personally, I LOVE cheesy toast for breakfast – sometimes with tomato and avocado. Hearty.
He’s, my mom gave it to us when we were sick too! I’d forgotten that. Maybe that’s why I think of it as a comfort food.
Beautiful! I’m a crouton girl!
Oh, me too! I don’t even need the soup or salad!
Lots of interesting ideas here! I do love bread pudding, so thank you for the link to Teri’s Gram. Sounds wonderful!
She made it for me when she visited here last year and it was fabulous!!!
I love that you are looking for ways to use up leftover or stale bread and reduce food waste. We are thinking similarly as I just posted about using leftover pearl barley to make cheesy veggie fritters.
The Maple Egg cups look deliciously decadent and perfect for a Sunday breakfast! Thanks for the inspiration.
Oh, so many of us across the world are looking at this very large problem Amanda and making the little steps that will add up to big change!
Big yes to all of the above I never ever waste bread like you Dorothy and I learnt the wet bread trick from my mother and yes it works every time just as if you have freshly baked the bread….Love the egg cups I make one-eyed sandwiches from stale bread like your cups a good use for day old bread 🙂
I knew you would have all these tricks up your sleeve too Carol!
We had good teachers, Dorothy x
You are so right about that Carol, and I am grateful for this every day of my life.
❤️
As am I , Dorothy <3
Brava, my friend! I love this incredible, invaluable post. And that photo of the Maple Baked Egg Cup … never has a runny egg looked so delicious!
Thank you N.! I’ll make you one when you visit, or even two!
Lovely! 😊
I make all of our bread and when it’s cold from the oven I slice it and place pieces of parchment paper between the slices. I then bag it up and put it in the freezer only taking the amount of slices you need each time. No wastage.
My mum used to dampen the loaf but would then put it in a brown paper bag before putting in the oven. Apparently that made the loaf more crusty. Who knew?!
Thank you Mary! I am definitely going to try the brown paper bag trick! That would be perfect for a stale baguette because they get so rock hard and when you revive them sometimes they are not terribly crusty!
I too try not to waste anything and am fond of making many of the dishes you mentioned above.
We all do our part, and we’ll get a handle on this waste. Thank you Sheree!
Pleasure
Another fantastic post, Dorothy, I love this series and it is so important. I hope your message is reaching plenty of people and inspiring them to try these great dishes. I could dive into that maple baked egg cup! 😊 We use every scrap of bread, making our own helps to bring it home just what a wonderful food it is, worthy of honour and respect. Stuffing is one of my favourite foods of all time!
It is good to know you are using every scrap as well! You are so right, we need to honor that loaf of bread, a food that has fed us for thousands of years.
Yes, definitely! I’m very excited that I can source good quality organic grain now we’re back in the UK so once we’re in our new home, we will be able to mill all our own flour, too. I love that connection with food and ancient human activities, it’s so important. 😊
Wonderful! I’ve never milled my own flour, but we have a wonderful grain company here in my town that offers a wide variety of locally grown and milled grains that are quite wonderful.
I just yesterday made a mountain of croutons from stale bread that I helped along to dry by leaving the bread out overnight.
Great job Misky! Not only do those homemade croutons save waste, they taste so much better than what you buy!
Panzanella and Ribollita are my go to for leftover bread but I’ll make dressing/stuffing on occasion. I love this series, by way and wish more people focused on it, so thank you.
Another thing I love to use leftover or stale bread for is dips. Spray it with water, toast it and run it through your favorite dip or sauce.
btw, I am so intrigued by these cups!!!
Yes, little crostini arranged ’round the dip bowl! Nothing is better, especially if there is tapenade on the table!
Once again, Dorothy, you hit the ball out of the park on this post. P.S. I. Love. Bread. 🥖 🍞🥯🥐
Thank you Gail, I love bread too! A loaf of crusty sourdough is one of my desert island foods!
You make a lot of good points, and the maple baked egg cups sounds more than delicious. I am lucky that my daughter has chickens so I always have a dish of scraps with their name on it. Our town also does food composting at our local recycling center.
Thanks Judy.
We are lucky here in the north. Every transfer station in Vermont has collection for food scraps, in fact, in Vermont it is mandatory. We are severely limited in landfill space, so there really is no other alternative.
We always gave our scraps to our chickens too, makes beautiful golden yolks!
Lots of great ideas. I think I’ll now look forward to letting our bread go stale! Totally agree with your views on food waste btw.
Thank you Kevin! I agree, let that bread get stale, we have plans for it!
Great pot and tips! Some of the best recipes started with all kinds of “this and that” leftover ingredients. The egg cups look so very tasty. 🙂
Thank you Ronit! All those little deliberate actions become habits before you know it.
All great ideas! Yum! Yum! Yum!
Thank you Nancy! Every little thing helps.
This is such an important post, Dorothy. We shouldn’t waist anything. And yes, our parents were frugal. They knew what it was to feed a family on so little. My dad was half Italian. He mad a dish with cabbage, bread, and ham. I’m a bread maker and have found many options for leftover bread.
Thank you Mary! We’ve had good lessons, but our whole world needs to do better.
Informative post!
Thank you so much June!
You had me at French Toast and Bread Pudding! So many great ideas Dorothy!
Thanks Diane! A world of possibilities.
Two or three times per week we bake our own bread. We turn the last slices into breadcrumbs. They keep very well in the freezer. Thanks for highlighting the need to reducing food waste!
Thanks Michiel and Jeen! So many of us are trying to help make a difference, and every little step counts.
All good ideas, many that I adopted from my frugal mother. She never wasted anything which has stuck with me. Thanks for reminding us of some of the easy ways to make bread go further with tasty recipes!
Thanks Jan! We were very lucky to have thrifty mothers. I always say that mine taught me how to spin gold out of straw!
So many good and creative ideas for using bread Dorothy, thank you!
I have done the water trick to refresh bread and it really does work~
Jenna
Thank you! The water trick is pretty amazing, isn’t it Jenna!
This is so good Dorothy! You had me remembering my childhood and how my mom could stretch a loaf of bread down to the crumbs. That egg dish looks amazing and I think I can maybe pull it off. We’ll see. Anyway, I love how you share such wonderful stories and information that helps us and in doing so helps the world. Hugs, C
Thank you Cheryl! There are so many memories we have, and many are shared with others. It’s fun to tickle those memory banks!
Breading pudding – the very best!
Oh absolutely! Brings back lots of memories for me!
Awesome!👍. The true American, large family sustenance!
Yes, nothing wasted!
T
I enjoyed reading this. I’ve been thinking of making bread pudding for a while and this inspired me. A great article!!
Thank you! There really is no reason to waste a crumb of bread is there? I’ve got some stale sitting on my counter that will be transformed into breadcrumbs before supper.
Sorry I’m late, Dot! I love all your practical uses for stale bread, and I can boast that I’ve seen you do almost all of them when I showed up at your place last summer with a carload of it. 😂 Thank you for the shout out on my Gram’s bread pudding recipe. It really is such a simple way to use up stale bits of this and that, and very flexible to accommodate whatever other ingredients are on hand.
It was my favorite Bread Time of my life! I lost count over how many loaves we had accumulated, from your trip to KA and my weekly jaunt to the bakery. But the highlight was that bread pudding.
I was just talking with a friend last week about stewed tomatoes. My mother would cook canned tomatoes with pieces of torn white bread and just a pinch of sugar. It was a great way to stretch a small can of tomatoes to serve 4 people as a side.
Yes, that’s how my mom made them! They were really good.
Wonderful! Recipes like yours can save the world from hunger. I must say, I am scrap happy!
I’m glad to have so many scrap happy friends! Thank you!
Stale bread for a banquet indeed! Growing up I always enjoyed the milk bread too 😋☺️ what an easy and delicious way to enjoy it! There are endless possibilities of using the stale bread! I love your options 😋
Great looking photos and recipes Dorothy, you are making me so hungry.
Thanks Kevin!
Happy New Year!
Happy New Year to You Too!