5 Delicious Recipes to Repurpose Leftover Bread

Ever stared at a stale loaf of bread and wondered what to do with it? Don't throw it away just yet! Leftover bread can be a goldmine in the kitchen, offering a variety of opportunities for creative and delicious recipes. Whether you've got a crusty baguette, a soft sandwich loaf, or even the remnants of a sweet brioche, there's a way to repurpose that bread into something delectable. Here are five delightful recipes to turn your stale bread into a culinary treat.

Bread Puddings

Bread pudding is a classic comfort food that transforms day-old bread into something sweet and sumptuous. Here’s how you can make it:

• Bread Type: White, brioche, challah, or any sweet bread works best.
• Ingredients:
  • 6 cups of cubed day-old bread
  • 2 cups of milk
  • 4 eggs
  • 1 cup of sugar
  • 1 teaspoon vanilla extract
  • ¹⁄₂ teaspoon cinnamon
  • A pinch of nutmeg
  • Butter for greasing the dish
  • Optional: raisins, nuts, or fruit
• Method:
  1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
  2. Place bread cubes in the dish. If you’re using add-ins, mix them in at this stage.
  3. In a separate bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Pour over the bread, ensuring all pieces are soaked. Let it sit for about 20 minutes to absorb the liquid.
  4. Bake for 45-50 minutes until the top is golden brown and the pudding has set.

🍞 Note: Bread pudding can be served warm or cold, and pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

French Toast Casserole

For a brunch that’s both easy and impressive, consider making a French Toast Casserole. This dish allows you to assemble everything the night before for a stress-free morning.

• Bread Type: French bread, brioche, or challah are ideal for this recipe.
• Ingredients:
  • 10-12 slices of day-old bread, torn into pieces
  • 6 eggs
  • 2 cups of milk
  • ¹⁄₂ cup of heavy cream
  • ¹⁄₄ cup of sugar
  • 1 teaspoon vanilla extract
  • ¹⁄₂ teaspoon cinnamon
  • ¹⁄₄ teaspoon nutmeg
  • Topping: Butter, brown sugar, cinnamon, and pecans
• Method:
  1. Layer bread pieces in a greased baking dish.
  2. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg. Pour over the bread.
  3. Combine the topping ingredients and crumble over the top. Cover and refrigerate overnight.
  4. Next morning, bake at 350°F (175°C) for 45-55 minutes until it’s golden and the custard is set.

By preparing this dish ahead of time, you ensure a delicious breakfast or brunch with minimal morning effort.

Strata

A strata is a savory bread pudding, perfect for using up leftover bread along with any odds and ends in your fridge. Here’s a simple recipe:

• Bread Type: Any crusty bread will do.
• Ingredients:
  • 5-6 cups cubed bread
  • ¹⁄₂ pound sausage, cooked and crumbled (optional)
  • 1 ¹⁄₂ cups shredded cheese (cheddar, Swiss, or a mix)
  • 6 eggs
  • 2 cups of milk
  • 1 teaspoon Dijon mustard
  • Season with salt, pepper, and herbs like thyme or parsley
• Method:
  1. Layer half the bread, then sausage, followed by cheese, and repeat.
  2. Whisk together eggs, milk, mustard, and seasonings. Pour over the layers.
  3. Cover and refrigerate for at least an hour, or overnight.
  4. Bake at 350°F (175°C) for 45-55 minutes until puffy and golden.

The beauty of a strata is its versatility; you can substitute almost any filling you have on hand.

Croutons and Breadcrumbs

Simple yet effective, turning your leftover bread into croutons or breadcrumbs can elevate any dish. Here’s how:

• For Croutons:
  • Cube stale bread into 1-inch pieces.
  • Toss with olive oil, salt, pepper, and your choice of spices like garlic powder, oregano, or thyme.
  • Bake at 375°F (190°C) for 10-15 minutes, tossing occasionally, until crispy and golden.
• For Breadcrumbs:
  • Grind or pulse bread in a food processor until fine or coarse, depending on your preference.
  • Toast in a pan or oven until dry but not browned for plain breadcrumbs, or bake as croutons then grind for seasoned breadcrumbs.

These can be stored for later use, enhancing salads, soups, or as a breading for fried foods.

Panzanella Salad

Panzanella is a refreshing Italian bread salad, perfect for summer when tomatoes are at their peak. Here’s a traditional recipe:

• Ingredients:
  • 4 cups day-old bread, cubed
  • 3 ripe tomatoes, chopped
  • 1 cucumber, sliced
  • 1 red onion, thinly sliced
  • Basil leaves, torn
  • 3 tablespoons olive oil
  • 1 tablespoon vinegar
  • Salt, pepper, and oregano to taste
• Method:
  1. If bread isn’t very stale, lightly toast it to dry it out.
  2. In a large bowl, combine tomatoes, cucumber, onion, and basil.
  3. Add bread cubes, drizzle with olive oil and vinegar, then season. Mix well and let sit for 20 minutes before serving to allow flavors to meld.

Panzanella is a fantastic way to enjoy the textures and flavors of fresh vegetables with the hearty crunch of bread.

These recipes highlight just how versatile and valuable leftover bread can be. Instead of tossing that last loaf, consider these creative and delicious options to repurpose it. Not only do you reduce waste, but you also get to enjoy some delightful dishes. From sweet to savory, bread's transformation from stale to spectacular is nothing short of magical.

Can I use any type of bread for these recipes?

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Yes, most of these recipes are quite versatile. However, consider the texture of the bread when choosing. For bread pudding, a softer or sweeter bread like brioche works wonderfully. For croutons, you might want something with a bit more structure like a baguette or sourdough.

How long will these dishes last in the fridge?

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Most of these dishes can be stored in the fridge for 3-4 days. However, croutons and breadcrumbs can be stored in an airtight container at room temperature for up to a week or longer if kept in the fridge or freezer.

Can I freeze these dishes?

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Absolutely! Bread puddings and casseroles freeze well. Allow them to cool completely before wrapping tightly and freezing. Thaw overnight in the fridge before reheating. Croutons and breadcrumbs can also be frozen; just be sure they’re thoroughly dried out before freezing to maintain their crispness.