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Best use for stale bread?

Olive123 Nov 27, 2007 11:29 AM

I baked a loaf of bread and realized the next day that the zip loc bag I placed it in to keep fresh was not closed all the way. Now I have a loaf of stale bread. Anyone have a delicious strata recipe or a suggestion for some other preparation? Thanks in advance!

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  1. c
    CurlieGlamourGirlie RE: Olive123 Nov 27, 2007 11:57 AM

    What about bread pudding? The recipe in the red checkered Better Homes and Gardens always works nicely for me.

    1. v
      violabratsche RE: Olive123 Nov 27, 2007 12:18 PM

      French toast for breakfast tomorrow...or as a dessert, tonight! French toast bakes just as easily as it is fried.


      1 Reply
      1. re: violabratsche
        lupaglupa RE: violabratsche Nov 28, 2007 12:35 PM

        Vote number two for french toast - it is so perfect with stale bread.

      2. c
        chazzerking RE: Olive123 Nov 27, 2007 12:28 PM

        1. Bread Pudding(Commander's Palace recipe)
        2. Bread Pudding(Paul Prudhomme's recipe)
        3. Bread Pudding (make up a recipe, with lots of eggs, cream, vanilla and sugar)

        1. m
          melly RE: Olive123 Nov 27, 2007 01:16 PM

          I make garlic croutons..or grind it up for breadcrumbs and freeze until I need em.

          1 Reply
          1. re: melly
            purple goddess RE: melly Nov 27, 2007 01:20 PM

            yup. That's what I would do. Cube it, Flavour it. Bake it. Store it.

          2. Den RE: Olive123 Nov 27, 2007 01:21 PM

            Use it to make meatballs...stale bread works great. Soak it in a little milk and drop it into the meatball recipe.

            1. k
              katecm RE: Olive123 Nov 27, 2007 01:54 PM

              One think I like to do is a savory bread pudding. Cube up your bread and divide into ramekins (you can do a big one, too, of course). Caramelize a good amount of onions and top the bread crumbs with a heaping spoonful in each ramekin. Beat your eggs, some cream or milk, plus salt, pepper, dry mustard (just a smidge) and thyme, and pour into your ramekins or baking dish. Top with some grated gruyere, fontina, or what have you, and bake.

              It's wonderful, and a nice change from the usual starchy side dishes.

              1. t
                tendinners RE: Olive123 Nov 27, 2007 06:46 PM

                We make panzanella style salad - cubed bread, chopped tomatoes, scallions, greens(sometimes), and garlic-y vinaigrette. Tasty taste! There are tons of more specific recipes out there...

                1 Reply
                1. re: tendinners
                  chowser RE: tendinners Nov 28, 2007 09:23 AM

                  That's what I was thinking, too. The Zuni chicken bread salad is good, too.


                2. k
                  Kagey RE: Olive123 Nov 28, 2007 12:38 AM

                  I put my stale bread in the food processor and make crumbs. Then I sieve the crumbs so that I have fine ones and coarse ones (yes, so I'm crazy). Then, if I don't need them right away, I freeze them.

                  The coarse crumbs go into things like meatloaf and meatballs. There was also a Bittman recipe in the Times recently for pasta with chorizo, chickpeas, and breadcrumbs, and I want to try that.

                  The fine crumbs can also go into meatballs/loaf, but I also use them to make treacle tart.

                  1 Reply
                  1. re: Kagey
                    houndlover RE: Kagey Nov 28, 2007 07:57 AM

                    Homemade croutons are the best and easy. I am even making some to give as gifts for the holidays. I used Olive Oil and Butter both and season however you'd like.

                  2. thew RE: Olive123 Nov 28, 2007 08:02 AM

                    works great as a thickener / ingredient in soups. i used to amke a garlic soupe with sausage and bread in it thatw as so potent it was actually mind altering, of course you would still smell like u had just eaten garlic for lunch 2 days later....

                    1. Amber in Norfolk RE: Olive123 Nov 28, 2007 08:18 AM

                      Homemade croƻtons or breadcrumbs!

                      1. graffitipassion RE: Olive123 Nov 28, 2007 12:09 PM

                        I'm glad someone mentioned soup. Gazpacho was my first thought!

                        1. j
                          jzerocsk RE: Olive123 Nov 30, 2007 12:39 PM

                          Meatballs or look up Rachael Ray's "Papa Al Pomodoro" which is good by itself of can easily be jazzed up in all sorts of ways.

                          1. g
                            gourmaniac RE: Olive123 Nov 30, 2007 12:54 PM

                            Panzanella in the summer when tomatoes are good and ribolitta in the winter to fill and warm the belly.

                            1. Will Owen RE: Olive123 Nov 30, 2007 01:11 PM

                              I grew up in a household with a paper sack of stale bread permanently on top of the fridge. Breadcrumbs for meatloaf, meatballs or breading, bigger chunks for stuffings. I've done the same off and on, though nowadays I just stock up before I know I'm going to need them, since they do get to tasting kinda old after they've sat in the sack for a few months...

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