Stale Bread

Eco

13 Ways to Breathe New Life Into Stale Bread

Photo: Sarah Lipoff When you get to the last slice of bread and it's not as fresh as you'd like it to be, instead of tossing it, there are ways to transform that crumbling mess into something useful.


Photo: Sarah Lipoff

When you get to the last slice of bread and it's not as fresh as you'd like it to be, instead of tossing it, there are ways to transform that crumbling mess into something useful. After all, why throw away the old when you can upcycle it into something new?

You might be surprised at the various things you can do with stale bread, ensuring you get every penny out of your favorite loaf. Here are several cool uses for stale bread:

  • Artisan bread crumbs: Cube stale bread, and season it for delicious bread crumbs that can be used for topping soups, stews, or fresh salads.


Photo: Anna Monette Roberts
  • Happy plants: Dry stale bread in the oven, and then grind in the blender, creating fine bread crumbs. Simply mix with your potting soil or rake into your garden. The crumbs will add nutrients and moisture to your happy plants. While you're at it, throw in some crushed egg shells for a nutrient-happy plant.


Photo: Sarah Lipoff
  • Special bird treats: Instead of tossing dry chunks of bread to the birds, grind stale bread in the blender and leave out in small dishes for your friendly birds. Or mix together equal parts bread crumbs, birdseed, peanut butter, and lard, and roll into rounds. Place in bird feeders for a really special bird treat.


Photo: Sarah Lipoff

Read on for more smart ways to use stale bread.

Tips

Burning Question: Why Do Recipes Call For Stale Bread?

Many recipes — from French toast to bread pudding — call for leftover bread.

Many recipes — from French toast to bread pudding — call for leftover bread. But why would anyone want to cook with old bread that's hard and dry?

Eaten out of hand, day-old bread may taste inferior to its fresh counterpart. But stale bread actually has virtuous characteristics that can make it preferable to cook with. According to food science authority Harold McGee, when freshly baked bread cools, its starches reorganize to form bonds that are even firmer and stronger than they were before. This means that if the bread is soaked in a wet substance — such as eggs for French toast or milk for bread pudding — it will still retain its sponge-like structure rather than falling apart. Bread crumbs are an ideal binding agent in cooking for the same reason: even when wet, they will maintain structure.

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