What Can I Do With Leftover Bread?
- Apr 22
- 4 min read
I bake bread every week. When I was learning to bake bread, I would make several loaves a week. You can imagine the extra bread I had lying around that needed to be used up. I hate to waste things, and you can only give so many loaves of bread away!
I’m sure you’ve been there too. The end of the week arrives, and that once-crusty sourdough or fluffy brioche has lost its luster. Before you even think about the compost bin, there’s so much more you can do with your leftover bread
A Brief History of the "Second Life" of Leftover Bread
Making something out of leftover bread isn't just a modern "zero-waste" trend. It’s a survival tactic. For centuries, bread was the primary source of calories for the working classes. Throwing it away was considered nearly sinful.
Did you know…in medieval Europe, thick slices of stale bread called trenchers were used as edible plates to soak up meat juices. Once the meal was finished, the gravy-soaked bread was either eaten by the diner or given to the poor. I learned this while visiting Hampton Court, the castle of Henry the Eighth (and more) in England.
From the French pain perdu (lost bread) or what we would call French Toast to the Middle Eastern fattoush, every culture has a legendary dish designed to rescue a hardened loaf. Here are some great ideas of what to do with your leftover bread.
Homemade Croutons & Breadcrumbs
If you are still buying bagged croutons, your salads are missing out. Homemade croutons, sautéed or roasted in olive oil with a smashed clove of garlic and a sprinkle of sea salt and herbs, are a revelation. They offer a textural contrast that store-bought versions simply can’t mimic. I love making these for snacks too!
Pro-Tip: Don't just stop at salads. Blitz your dried-out heels into breadcrumbs. Store them in the freezer and use them for breading chicken, topping a mac and cheese, or as a binder for meatballs. The jagged, irregular texture of hand-crushed crumbs provides a superior "crunch factor." So now you’ve turned your leftover bread into croutons, and your leftover croutons into breadcrumbs!
If you don’t want the olive oil in your breadcrumbs, cut your bread into cubes, toast in the oven, and then, when they are dried out, you can grind them up into breadcrumbs.
If you want lighter dried breadcrumbs, take your leftover bread, cut off the crust, cut into cubes, and chop them up in your food processor. Then spread on a baking tray, and bake at 350°F for only about 5-8 minutes. Watch them so they don’t burn.
I like to store my homemade breadcrumbs in an airtight container in the winter or a plastic bag in the freezer in the winter.
The Italian Masterpiece: Panzanella Salad
Perhaps no dish celebrates old bread more beautifully than the Tuscan Panzanella Salad.
Traditionally, this was a way for farmers to use up garden vegetables and rock-hard bread. Unlike a standard salad where bread is an afterthought, in Panzanella, the bread is the star.
The secret lies in the hydration. You take cubes of stale bread and let them soak up the juices of ripe tomatoes, balsamic vinegar, and high-quality olive oil.
The bread softens but retains a "chew," creating a dish that is refreshing, filling, and deeply savory.
This is a perfect summer salad to take to a barbecue because it gets better the longer it sits, and because it doesn’t have mayo, it can sit out.
Other Quick Ideas for Your Stale Loaf
Bread Pudding
Soak cubes in custard for a dessert that feels like a hug. Some of my favorites include Apple Cider Bread Pudding and Breakfast Bread Pudding.
Ribollita
A hearty Tuscan bean soup thickened with—you guessed it—bread.
Breakfast Casserole
Think of this as a savory bread pudding. This recipe for a Sunday Morning Breakfast Casserole is perfect for two.
Romesco Sauce
Use toasted bread to thicken this vibrant Spanish pepper sauce.
Similar to the romesco sauce, this dip uses breadcrumbs and walnuts to thicken it.
Leftover bread makes the perfect stuffing. You actually don’t want to use fresh bread if you want a bit of texture to your stuffing.
Take your loaves of bread and make your own pizza. When you add the toppings, the bread comes back, and it is a delicious way to use up your bread.
This is the perfect way to use up stale bread. You roast your chicken right on some sourdough. The juices from the chicken seep into the bread and are delicious!
Next time you find a forgotten crust in the bread box, don't see a waste—see a Panzanella, a crunchy topping, or a piece of culinary history.
Frequently Asked Questions
Can I use fresh bread for croutons?
You can, but stale bread works better. Fresh bread contains more moisture, which means it takes longer to crisp up and can sometimes become oily rather than crunchy. If you only have fresh bread, toast it in a low oven for 10 minutes before frying.
What is the best way to store homemade breadcrumbs?
To keep them fresh, store them in an airtight container or a freezer bag. They will last about 2 weeks in the pantry or up to 6 months in the freezer.
Is Panzanella salad supposed to be soggy?
There is a fine line! It should be moist and infused with dressing, but the bread should still have some structural integrity. Using a hearty, crusty bread like sourdough helps prevent it from turning into mush.
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