Don’t throw out your stale bread! 🍞

Make “homemade” croutons with me 💛

Ingredients:

• bread of choice (I used 6 slices)

• 3tbsp olive oil

• seasonings

Directions:

1. Preheat oven to 375°F.

2. Cut bread into even square shapes. I removed the edges but it’s not required.

3. Put bread into a bowl and add olive oil and a generous amount of Italian spices. Mix well. Add more olive oil if the spices aren’t sticking.

4. Place on a greased parchment sheet. Bake for 10-15 minutes, mixing them halfway. Cook until light golden. Remove from the oven and let sit for a few minutes.

Let cool completely before you store.

@Lemon8 Food #homemaderecipes #breadrecipes #cheaprecipes #nofoodwaste #leftoversrecipe

2025/10/8 Edited to

... Read moreOkay, so we all know how amazing homemade croutons are – seriously, once you try them, you'll never go back to store-bought! But what if you don't have stale bread when you're craving them or want to make that perfect French toast? Or what if you have a ton of dried bread and want more ideas than just croutons? Trust me, I've been there! I used to dread finding a forgotten loaf, but now I see it as an opportunity. Here are my favorite ways to purposefully make bread stale and some other fantastic recipes to use up every last crumb. First things first, if you're looking to make bread stale on demand for something like a killer bread pudding or truly absorbent French toast (stale bread soaks up custard so much better!), it's actually super easy. My go-to method is simply leaving it out on the counter. I usually cut bread into even squares or slices, depending on what I'm making. For quick drying, just spread it out on a baking sheet. In a day or two, especially if your kitchen isn't too humid, you'll have perfectly stale bread. If you're in a hurry, you can pop it in the oven. I've found a low temperature, like 200-250°F (90-120°C), for about 20-30 minutes, works wonderfully. Just keep an eye on it – you want it dry and firm, not toasted brown. This is a similar process to drying out bread for croutons, where you might bake at 375°F for 10-15 minutes, but here we aim for just dryness. Once it's dry, let it cool completely before storing if you're not using it immediately. Once your bread is perfectly stale, the possibilities are endless! Beyond the glorious homemade croutons we just talked about (which are amazing, especially when you add olive oil & seasonings before baking!), here are some other ways I love to give old bread new life: Heavenly Bread Pudding: This is a classic for a reason. Sweet or savory, bread pudding is incredibly comforting. Just imagine chunks of that dried bread soaking up a rich custard, baked until golden. It’s perfect for breakfast or dessert, and truly a zero-waste hero. Best-Ever French Toast: Forget soggy French toast! Stale bread is the secret to a perfectly crispy exterior and a custardy interior. It absorbs the egg mixture without falling apart. A quick dip, a pan-fry, and you’ve got a gourmet breakfast. Homemade Breadcrumbs: Seriously, why buy them? Take your dry bread, break it into pieces, and pulse it in a food processor until you get crumbs. You can toast them first for extra flavor. These are fantastic for topping casseroles, binding meatballs, or coating chicken. I love knowing exactly what's in my breadcrumbs. Fresh Panzanella Salad: This Italian bread salad is a revelation! Cubes of stale bread (like those even squares you might cut for croutons) absorb all the delicious vinaigrette and tomato juices, softening just enough to be tender but still have texture. It’s a fantastic summer dish. Savory Strata: Think of it as a savory bread pudding, often made with eggs, cheese, meat, and vegetables. It’s an ideal make-ahead breakfast or brunch dish, perfect for using up leftover bits and bobs from your fridge alongside your stale bread. Garlic Bread or Toasts: This is probably the simplest. Slice your stale bread, spread with garlic butter (or just olive oil and minced garlic, maybe some parsley), and toast until golden. Instant appetizer or side for any Italian meal! It’s truly amazing how a little creativity can transform something destined for the bin into something absolutely delicious. So next time you have a loaf that's seen better days, don't despair! Embrace the stale bread magic and enjoy creating something wonderful. Happy cooking!

5 comments

Lisa Miller's images
Lisa Miller

I make homemade croutons often. Usually make up five gallons or so at a time as I buy a variety of day old bakery bread. I’ve made homemade croutons, bread crumbs, and even made homemade stovetop stuffing mix last time. I store in freezer, to pull out as needed. Top salads, soups, crush into meatloaf and even to top casseroles. Don’t be surprised if you catch me grabbing a handful to just snack on too. lol.

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