How to Use Stale Bread in the Kitchen

Common ways to use stale bread include turning it into breadcrumbs or making croutons. Bread goes stale as its starch recrystallizes. This change makes it harder to chew, but baking or frying can give it a different texture.

How do you make breadcrumbs and croutons?
Slice stale bread and dry it in the oven at 150°C / 300°F for 15–20 minutes, then grate it to make homemade breadcrumbs for coating meatballs, schnitzel, and similar dishes. Pass the crumbs through a fine sieve for a more even texture and coating. Coarser pieces can be used for toast or croutons. Make sure the breadcrumbs are completely dry before putting them in a jar, since any remaining moisture can lead to mold during storage. Breadcrumbs made from whole-wheat or rye bread are darker and have a more pronounced flavor than breadcrumbs made from white bread; take this into account when a light-colored coating is desired. To make croutons, cut bread into cubes, toss them with olive oil and spices, and bake for about 10 minutes until crisp. Croutons can be served with salads or soups. For each of the 2 methods, let the bread cool completely before storing it in an airtight container so it does not absorb moisture and soften.

How can you use bread in recipes that call for soaking it?
Stale bread can be soaked in water, milk, or egg and reshaped. This method is used for ekmek kadayıfı (Turkish bread pudding), stuffed bread, and some meatball mixtures. Do not let the bread absorb too much liquid; squeeze out the excess so the mixture holds together. Adding small pieces of bread to soup at the last minute can thicken it and help use up stale bread.

Can you refresh bread without baking it from scratch?
Sprinkle a few drops of water over a whole loaf or large piece of stale bread, wrap it in foil, and warm it in the oven at 180°C / 355°F for 10 minutes. The crust may crisp up while the inside softens briefly. This will not make the bread fully fresh again, but it can improve its appearance and texture if you plan to serve it at the same meal. The bread will harden again as it cools, so this method is for bread that will be eaten right away, not stored. Leaving the foil slightly open at the top during the last few minutes can help the crust become crisper; if the foil is fully closed, the bread may stay soft as if steamed.

Can you keep bread from going stale?
Slicing bread and freezing it largely stops the staling process. Take out slices as needed and toast or warm them directly in a toaster or oven. Bread stored at room temperature usually starts to go stale within 2–3 days. After that, use one of the methods above rather than wasting it.