Comments on: Uses for Stale Bread

By: Megan

Megan — Tue, 05 Jan 2010 00:27:29 +0000

I made the croutons tonight and can’t wait to have them with a spinach salad.

By: Lindsay

Lindsay — Thu, 16 Oct 2008 19:43:50 +0000

Indeed! You can find an array of recipes online for using stale bread to make stuffing. The combination with other wet ingredients would keep it moist.

By: Sara M.

Sara M. — Thu, 16 Oct 2008 18:32:00 +0000

Could you get this to work for stuffing? I’m just wondering how one would go about making stuffing crumbs? Maybe the same approach as croutons except with a few more spices?

By: Janie

Janie — Wed, 11 Jun 2008 06:23:13 +0000

Hi there! Came across your blog and I love it! I am linking you, hope that’s ok! thanks!
In Him,
Janie

By: Sarah

Sarah — Wed, 09 Apr 2008 19:26:01 +0000

I DVR the FoodNetwork show “Jamie at Home” and just randomly watched one of his show from a few weeks ago that had another Italian bread soup! Here’s the link . . . it looked awesome!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_131346,00.html

It is his Italian Bread and Cabbage Soup”

Best,
Sarah

By: Tia

Tia — Tue, 08 Apr 2008 09:00:09 +0000

Oh ok,

I’ll tell you what tempuring is, in the event you have to do it in the future.

Basically you take some of the hot mixture, and add it to the eggs a little at a time, until the eggs are about the same temperature as the hot mixture.

By: Ann at mommysecrets

Ann at mommysecrets — Tue, 08 Apr 2008 01:24:49 +0000

Like you, I keep stale bread or the end pieces of the loaf in a freezer bag on the bottom shelf of the freezer (so I know where it is). I use them for bread crumbs in recipes, but usually I use them to make breakfast casserole.

If you’re looking for a good breakfast casserole, I have one posted on my blog – just search for “breakfast casserole” in the search bar.

By: Lindsay

Lindsay — Mon, 07 Apr 2008 23:27:10 +0000

Tia, I am not sure what you mean by tempur the eggs. I have never heard of curdling being a problem. I guess you would just have to try and see. Sorry to not be of much help here.

By: Tia

Tia — Mon, 07 Apr 2008 23:14:26 +0000

Lindsay, the bread pudding doesn’t mention it, but do you tempur the eggs, so they don’t curdle from the hot milk?

I only had bread pudding once in my life, and I never liked it, but my dh loves it.

By: Sarah

Sarah — Mon, 07 Apr 2008 17:01:16 +0000

Great ideas! I also keep a bag of frozen ends, pieces, insides (if I’m making bread bowls for dip or soup), leftover buns, etc. and when it gets full, I pulse it up for bread crumbs. I use the breadcrumbs in everything from meatloaf to baked chicken tenders.

Another idea (that was previously mentioned) is using stale pieces in a breakfast casserole (which also makes a tasty dinner) and there are several Italian soups that utilize stale bread as well – Pappa al Pomodoro – basically a tomato soup that is thickened through the use of old bread. We made it for Lent and it was tasty!

Have a great week!

Sarah