8 Great Ideas For What To Do With Stale Bread

We've all been there - that once-soft loaf of bread on the counter slowly turning hard and crusty. Or maybe it's just the end pieces, the ones nobody ever seems to want for sandwiches. Too often, those stale slices or lonely crusts end up in the trash, which is such a waste of good food (and money).

The truth is, stale bread and those crusty ends can actually be kitchen gold. From crispy croutons to sweet bread puddings, there are so many ways to give them a second life. Once you see the possibilities, you might even start hoping for leftovers.

In this collection of 8 great ideas for what to do with stale bread, I'm sharing some of my favorite ways to turn those dry slices into something crave-worthy. Whether you're in the mood for something savory or sweet, or just need a clever way to stretch your grocery budget, you'll find plenty of inspiration here.

Jump to:

• Homemade Breadcrumbs
• Homemade Croutons
• French Toast or Bread Pudding
• Panzanella Salad
• Panade
• Bread and Butter Pudding
• Learn More
• Meatball or Meatloaf Binder
• 8. Savory Bread Crumb Topping
• 💬 Reviews and Comments

Homemade Breadcrumbs

Making your own breadcrumbs is quick, tasty, and a great way to use up bread that's past its prime. I love to use breadcrumbs in my Air Fryer Turkey Meatball recipe!

Ingredients:

• Stale bread (any kind: sandwich bread, baguette, rolls, or loaf ends)
• Optional: garlic powder, onion powder, dried herbs, salt, and pepper

How I Make It:

1. I cut or tear the bread into pieces. For fine crumbs, I pulse in a food processor; for coarse crumbs, I tear by hand.
2. If seasoning, I mix in spices now.
3. To store long-term, I spread the crumbs on a baking sheet and bake at 250 degrees F (120 degrees C) for 10-15 minutes, stirring once or twice, until dry. Cool completely before storing.

Penny-Pinching Tip: Store plain, dried breadcrumbs in an airtight container in the pantry for a few weeks, or in the freezer for up to 3 months. This way, you always have a cheap, homemade staple on hand.

Homemade Croutons

Crispy, flavorful, and so much cheaper than store-bought! I love to make a salad using my homemade Caesar Salad Dressing and then top it with these yummy croutons.

Ingredients:

• Stale bread or loaf ends, cut into 1-inch cubes
• 1-2 tablespoons olive oil or melted butter
• Optional: garlic powder, onion powder, dried herbs, salt, and pepper

How I Make It:

1. I preheat the oven to 375 degrees F (190 degrees C).
2. I toss the bread cubes with oil or butter and seasonings, then spread them on a baking sheet.
3. I bake for 10-15 minutes, tossing halfway, until golden and crisp. Cool before storing.

Penny-Pinching Tip: These are amazing on salads, in soups, or even just as a crunchy snack! Make a big batch and store them in an airtight container for a week or two.

French Toast or Bread Pudding

Stale bread soaks up flavor beautifully for these comforting classics.

Ingredients:

• 4-6 slices stale bread, thick slices or cubes
• 2 large eggs
• ½ cup milk (any kind)
• 1-2 tablespoons sugar (or maple syrup/honey)
• ½ teaspoon vanilla extract
• Pinch of cinnamon or nutmeg
• Butter or oil for cooking

How I Make It (French Toast):

1. I whisk the eggs, milk, sugar, vanilla, and spices.
2. I dip bread slices quickly so they soak up some liquid but don't get soggy.
3. I cook in a buttered pan over medium heat for 2-3 minutes per side until golden.

How I Make It (Bread Pudding):

1. I whisk the eggs, milk, sugar, vanilla, and spices.
2. I cube the bread, toss with the egg mixture, and let it soak for 15-30 minutes.
3. I bake in a dish until set and golden.

Penny-Pinching Tip: This is a wonderful breakfast-for-dinner option, turning simple ingredients into a comforting, cheap meal.

Panzanella Salad

A fresh Italian salad that makes the most of stale bread and seasonal veggies.

Ingredients:

• 2-3 cups stale bread, torn into 1-inch pieces
• 2-3 tablespoons olive oil
• 1-2 ripe tomatoes, chopped
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• Optional: bell pepper, fresh basil, olives
• Dressing: 2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt, pepper

How I Make It:

1. I toss the stale bread pieces with 1-2 tablespoons of olive oil and a pinch of salt and pepper. Sometimes I toast them lightly in the oven for 5-7 minutes for extra crispness, or sometimes I just use them as is.
2. In a large bowl, I combine the chopped tomatoes, cucumber, red onion, and any other veggies or herbs.
3. In a small bowl, I whisk together the dressing ingredients.
4. I add the bread cubes to the vegetables, pour the dressing over everything, and toss gently to combine. I let it sit for 10-15 minutes to allow the bread to soak up the flavors before serving.

Penny-Pinching Tip: Panzanella is incredibly flexible! Use whatever fresh veggies you have on hand that are nearing their end - it's a perfect "clean out the crisper" meal.

Panade

If you've never tried panade, think of it as a comforting, savory bread pudding. Chunks of stale bread soak up flavorful broth, melted cheese, and seasonings, turning into a soft, almost creamy casserole. It's a great way to stretch ingredients, use up leftover veggies, and make a filling, budget-friendly dish the whole family will love.

Ingredients:

• 1-2 tablespoons olive oil
• 2-3 cups stale bread, torn
• 3-4 cups vegetable or chicken broth
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• Optional: cooked greens or roasted vegetables
• Salt and pepper

How I Make It:

1. I sauté onion in olive oil until soft.
2. Add the garlic, then pour in the broth.
3. Then I stir in bread and any veggies, cooking until thick and stew-like, and season well.

Penny Pinching Tip: This is a great way to use up odds and ends in your fridge - wilted greens, bits of leftover meat, or small amounts of cheese all work perfectly in a panade.

Bread and Butter Pudding

On the sweeter side, bread and butter pudding is a cozy dessert that's perfect for using stale bread. Just layer buttered bread slices in a dish, pour on top a mixture of eggs, milk, sugar, and spices, and bake until golden. Add raisins, berries, or even a drizzle of caramel sauce for an extra treat. It's proof that day-old bread can be the star of a truly decadent dessert.

Ingredients:

• 6 slices stale bread (white or brioche works well)
• 3 tablespoons butter, softened
• 3 large eggs
• 2 cups milk (or a mix of milk and cream)
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ½ cup raisins or other dried fruit (optional)

How I Make It:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a medium baking dish.
2. Butter each slice of bread, then cut into halves or quarters.
3. Arrange the bread pieces in the baking dish, sprinkling raisins or fruit between layers if using.
4. In a bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon until well combined.
5. Pour the mixture evenly over the bread, pressing down lightly so the bread soaks up the liquid.
6. Let it sit for about 10 minutes, then bake for 30-40 minutes, or until the top is golden and the custard is set.

Penny Pinching Tip: Use whatever bread you have on hand-white, whole wheat, or even leftover dinner rolls. You can also swap some of the milk for powdered milk reconstituted with water to save money without sacrificing flavor.

Meatball or Meatloaf Binder

A simple trick for moist, tender results without buying breadcrumbs.

Ingredients:

• 1-2 slices stale bread, torn
• Splash of milk or water
• 1 pound ground meat (beef, turkey, or chicken)
• 1 egg
• seasonings, like garlic powder, onion powder, salt, pepper

How I Make It (Meatballs):

1. I soak the bread pieces in milk or water until soft, squeeze out excess liquid, then mix into the meat with egg and seasonings.
2. After shaping the mixture into 1.5 to 2-inch meatballs, I place them on a parchment-lined baking sheet.
3. I bake them in a preheated oven at 400 degrees F (200 degrees C) for approximately 20-25 minutes, or until they are cooked through and have reached an internal temperature of 165 degrees F (74 degrees C).

How I Make It (Meatloaf):

1. I soak the bread pieces in milk or water until soft, squeeze out excess liquid, then mix into the meat with egg and seasonings.
2. Then I shape the meat mixture into a loaf on a parchment-lined baking sheet (this helps the loaf get a nice crust on all sides).
3. I bake it in a preheated oven at 350 degrees F (175 degrees C) for about 60-75 minutes, or until the internal temperature reaches 160 degrees F (71 degrees C). If you are using ground turkey or chicken, the internal temperature should be 165 degrees F (74 degrees C).

Penny-Pinching Tip: This is a fantastic way to stretch your meat further while keeping it moist and flavorful, making your meat dishes even more budget-friendly.

8. Savory Bread Crumb Topping

A crunchy, flavorful sprinkle for pasta, veggies, or salads. These taste great sprinkled on top of my One Pot Broccoli Mac and Cheese!

Ingredients:

• Very dry, hard stale bread
• Salt and garlic powder to taste
• Optional: nutritional yeast for cheesy flavor

How I Make It:

1. I break the bread into small pieces and pulse it all in a food processor until it becomes crumbs.
2. Then I mix in the seasonings and nutritional yeast if using.

Penny-Pinching Tip: If your bread is still a little soft, you can toast it in a low oven until completely dehydrated before processing for the best results.

I hope you find a few ideas in this list that are helpful! Instead of tossing that stale loaf or those forgotten ends, it's great to put them to good use. With just a little creativity, you can stretch your grocery budget and turn leftover bread into something tasty and satisfying.