Seven clever ways to use up stale bread

Telegraph

02-06-2025

While we might all be aware of the need to minimise kitchen waste, there are some everyday foods which, despite our best intentions, still end up hitting the bin more often than we'd like.
According to London's largest food redistribution charity, The Felix Project, bread tops the charts of Britain's most wasted foods with an astronomical 24 million slices of bread tossed out every day.
There's plenty we can do to prevent it turning mouldy. Jason Geary, master baker at Jason's Sourdough, says that storing bread correctly is key to keeping it fresh: 'Bread bins or paper bags are the best options, allowing the loaf to breathe while keeping excess moisture at bay.' He explains that keeping bread in plastic bags, as many of us do, isn't ideal as it traps moisture and 'encourages condensation, leading to a sad, soggy loaf or an unwelcome bout of mould'.
Staleness can be swerved, too. If you do discover your loaf has lost its bounce, Geary suggests a simple way to revive it: 'Sprinkle the crust with water and warm it in the oven at 180C for five-to-10 minutes. This reinvigorates the crust and softens the interior, giving your bread a second lease of life.'
And as for those old slices at the end of a loaf (be it sourdough, seeded, or good old white sliced) that need saving from the bin, give them a delicious new purpose with these resourceful ideas.
Flavoured croutons
While plain croutons are great for adding crunch to soups and salads, there are plenty of ways to make them more exciting. Cut thick, sliced stale bread into cubes (or tear up pieces of flatbread or pitta) and toss with oil, spices and herbs, then bake at 180C for 10-15 minutes until crunchy and golden brown.
Try using shop-bought infused herb oils or make your own – sprinkle some olive oil with cumin seeds and chilli flakes, say, or rosemary and lemon zest, and warm in the microwave for one minute. Leave to sit for a few minutes before using.
Panzanella
A classic Italian bread salad is a wonderful way to use up open-textured leftover bread such as ciabatta or sourdough. I like to lightly toast the torn bread under the grill for a few moments first, before tossing with lots of roughly chopped tomatoes, some black olives and maybe some caper berries or red onion, along with lots of seasoning, olive oil and red wine vinegar, finishing with soft herbs, such as basil or parsley. Make it more of a main meal by adding some prawns or mozzarella, or try this sardine panzanella recipe.
Tear-and-share garlic bread
This is my favourite way to use up the off-cuts of any bread including the heels of baguettes and the random rolls that always seem to be clogging up the freezer. Many supermarkets take a similar approach – slicing end-of-the-day bakery baguettes and ciabattas and stuffing them with garlic and butter to resell as frozen garlic breads.
Begin by stirring together a mix of grated or torn cheese (another chance to use up those leftover nubs and ends) – I like a blend of mozzarella and a flavourful cheese such as mature cheddar or comté – along with some crushed garlic and chopped soft herbs such as parsley and chives. The bread pieces don't need to be a regular size or thickness, but cut them to roughly the same height as the ovenproof dish you're using. Butter the bread, then sandwich pieces together into the dish, sprinkling the cheese mix between the slices. Cover with foil and bake at 200C for around 30 minutes, removing the foil for the last 10 minutes, so the top can become golden and crusty.
Muhammara
A mezze platter staple, this Middle Eastern dip of roasted red peppers and breadcrumbs is easy to make by whizzing up 50g of stale white bread, torn into pieces, with a garlic clove, a handful of walnut halves and half a jar of roasted peppers, until coarsely blended. Add olive oil, salt, ground cumin and lemon juice to taste. Swirl the mixture into a shallow bowl and serve with a sprinkle of pomegranate seeds or crumbled feta, and toasts or flatbreads for dipping.
Cheesy bread and butter pudding
Bread and butter pudding is a satisfying way to use up half a sliced loaf – but it doesn't have to always be served for dessert. I love a savoury cheesy version with grainy mustard for lunch or dinner. Make up simple cheddar sandwiches with a generous spread of mustard (or Marmite); ham, sliced tomato and finely sliced spring onion all make welcome additions, too. Cut the sandwiches into triangle quarters and arrange in a heatproof dish before pouring over eggs beaten with milk and a splash of cream. Top with a little extra grated cheese and leave to settle for a few minutes before baking at 180C for 40 minutes or so, until golden and set.
Cinnamon toasts
Butter slices of tired white, wholemeal or fruit bread and cut them into quarters. Cook in a non-stick frying pan for two to three minutes on each side until crisp and golden. Stir a little ground cinnamon into some icing sugar and sift this liberally over the top. Eat immediately. Fabulous with sliced strawberries or some lavender, or flowering thyme from the garden.
Trifle sponge fingers
Run out of sponge fingers for your trifle or tiramisu? Brioche, with its gentle sweetness, makes a good alternative, stale or otherwise. I like to give it a light toast first for a little extra flavour or, if you're making individual portions, slice brioche finger rolls into discs; they look pretty in glass dishes.