Bread is delicious! But even so, sometimes we leave it a little too long and by the time you get back to it, it has gone slightly stale. It's not completely inedible, but not entirely appetizing either. When that's the case, it seems like a shame to just throw it out, but what are you supposed to do with it?
Whether your bread has sat out for too long, or you just have a bunch of heels you don't want to eat, there are many ways to use leftover bread. And once you discover them, you might find that you're excited any time you realize that your bread isn't as fresh as it once was because you get to use it for other purposes.
1. Bread crumbs Many of us grew up with a big bowl of bread slices on the counter, or on top of the fridge. Whether you saw this bowl in your own home or at your grandparent's, it may have seemed like an odd thing to do. But it's not.
The reason for putting older bread slices into a big bowl and letting them sit is because the air will dry out the bread, turning them hard and brittle. Once that has happened, all that bread can just be broken up and tossed into a food processor. Whir those pieces up until they've broken down into fine bread crumbs and then use them as breading, as a topping, or for any other dish that calls for bread crumbs.
Just remember to store the bread crumbs in an airtight container and they'll be good for at least a couple of weeks.
2. Thicken sauces This can be done with that same hard, brittle bread in tip #1, or you can use larger pieces of bread that have just gone slightly stale. Just tear the bread into larger pieces and place those pieces in a sauce that needs some help thickening. As the sauce continues to cook, the bread will completely fall apart and disappear into the sauce. The only way you'll know it's there is by the thick, delicious sauce you're left with.
3. Bread pudding Pieces of bread that are slightly stale but still have softness to them are perfect for bread pudding. And you can make that bread pudding sweet or savory, whatever you're craving!
To make it, tear or cut the bread into bite-sized pieces and place them in a 9" x 13" casserole dish. Add anything you'd like including raisins, vegetables, and even meats like sausages, depending on what type of bread pudding you're making. In a large bowl beat six to eight eggs (depending on the size of your pudding) with some heavy cream to make a custard. To this custard you can add spices and herbs to infuse more flavor into the dish. Pour the custard over the ingredients in the casserole dish and let it sit for about 15 minutes so the bread can absorb some of the custard.
Pop the entire thing into a 350 degree Fahrenheit oven and let it cook for 45 - 50 minutes until the top is set. Again, the time will depend on how large of a bread pudding you have.
4. Croutons To make croutons with older bread, you'll again need to use bread that is slightly stale but is still soft enough to cut into uniform pieces.
To make them, cut the croutons into one-inch pieces and place in a big bowl. Drizzle melted butter over top and season with garlic powder, onion powder, salt, and whatever other seasonings you like. Pour the croutons onto a baking sheet and place in a 350 degree Fahrenheit oven for 10 - 15 minutes, until they are crisp and golden brown.
5. French toast When making French toast, it's best to use bread that's just a day or two past its prime. Leave it out, uncovered, on a plate overnight to make it slightly stale. In the morning whisk together two eggs with just a couple of tablespoons of milk. Add in a teaspoon of cinnamon, a dash of nutmeg, and a pinch of salt.
Heat a skillet over medium-high heat and melt in a couple tablespoons of butter. While the pan is heating, soak the bread in the egg and milk mixture, allowing the bread to sit in the custard for a few minutes to absorb it on both sides, turning it as you do. When the skillet is hot and the bread has sat in the custard for a minute or two, lift the bread out of the custard and let the excess drip off. Then place it in the hot skillet and fry on one side until browned. Flip and cook the other side for another minute or two, until that side is also crispy and golden.
6. Rejuvenate it Losing bread is never a good thing, but it can be especially disappointing when a beautiful French baguette or Italian loaf has gone stale on the counter. The good news is that if you still want to enjoy it in its original form, you can rejuvenate it.
Start by laying out a piece of aluminum foil large enough to wrap around the entire piece of bread you're working with. Place the bread in the middle of the foil. Sprinkle just a few drops of water along the top of the bread. You don't want to saturate it, or even really get it too moist; it just needs a little bit of moisture to refresh the bread.
Wrap the aluminum foil tightly around the bread and place it into a 350 degree Fahrenheit oven for about ten minutes, until it's softened. Slice, and spread butter on it while it's still warm!
