What To Do With That Loaf of Stale Bread

Written by: Ben Orkin


Don’t you hate it when you are left with a loaf, or half a loaf, or a third of a loaf of stale bread? It used to bug me so much. It’s such a waste. If only you knew how much time and love goes into making a loaf of bread (that is unless you are buying it from the grocery store) and then for it to just be thrown away. What a waste!

Well if only there was something we could do with that stale bread?


Hang on a second friends, there is! Thanks to some research, I’ve come up with a post: What To Do With That Loaf Of Stale Bread.

Well there are three very simple options. Each one is different and performs different tasks. Two are savoury and one is sweet. Here is the solution to the ‘What To Do With That Loaf Of Stale Bread’ problem.


No. 1 Make croutons

Croutons are actually so simple to make yet at the same time are super delicious to eat. They are the perfect topping to any salad, soup, or stew. They add the perfect amount of crunch and flavour where it is always needed. All you need to do to make them is: Cut up your loaf of stale bread (good quality white bread, ciabatta, sourdough, challah, or any bread similar to these) into small bite size chunks. Place them into a roasting pan along with a good drizzle of extra virgin olive oil and a sprinkle of salt. Then simply add some flavourings of your choice – I chose crushed garlic, rosemary and a little chili. Place them into a preheated oven of 180 degrees Celsius or 360 degrees Fahrenheit and leave them to crisp and cook for 10-15 minutes. Move them around occasionally so that they don’t burn. Once golden brown, remove from the oven and you’ve got croutons. They can last up to a week if stored correctly in an airtight container or jar.

You Should Also Read: Let’s Talk Substitutes | The Healthiest Beet & Barley Risotto | How to Make the Perfect Flourless Chocolate Cake


No. 2 Breadcrumbs

Breadcrumbs can be used for multiple dishes. You can make meatballs with them, crumb chicken to make schnitzel, or even to top a baked casserole dish. To make them is super easy. Simply place however many slices of bread you have (good quality white bread, ciabatta, sourdough, challah, or any bread similar to this) onto a wire rack in the oven at 180 degrees Celsius or 360 degrees Fahrenheit. Dry out the bread and crisp it up slightly. Once the bread is dry (this takes about 5 minutes in the oven on both sides), place it into a food processor and add some salt and a few other flavourings, if you like. I used some garlic, chili, rosemary, and oregano. Then, blitz it up until fine and resembles crumbs. The bread crumbs can last at least two weeks in a sealed container or jar.

breadcrumbs-side breadcrumbs-above

No. 3 Bread and butter pudding

Now this has got to be the definition of comfort food. I mean life can’t get any better than a warm squidgy pudding with a crispy golden crust on top. There’s a recipe on (my blog) hit the link here.


By the way friends, I have the best news ever! I just recently launched my new and improved blog. I’d love for you to have a look at it yourself. I spent the past month working on it and it would be awesome if you could check it out HERE – the new and improved Ben’s Kitchen Blog!

Happy eating!
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