12 Ways to Use Stale Bread

From the simple toasted breadcrumbs or French toast to a fabulous apple Betty dessert or bread pudding, there are plenty of ways to use that stale or day-old bread.

  • 01 of 12

    Homemade Stuffing Mix

    Homemade Stuffing Mix
    Diana Rattray

    This easy stuffing mix is similar to that famous, convenient top-of-the-stove mix. It's an excellent use for day-old bread, and you probably have most of the herbs and seasonings on hand. 

    To give the prepared stuffing more chicken flavor, use homemade or low sodium chicken broth instead of water, or add 1 teaspoon of chicken bouillon granules or base to the water.

  • 02 of 12

    Stuffing Muffins

    Baked stuffing muffins on parchment paper

     The Spruce / Leah Maroney

    The cute factor of these individual stuffing muffins is through the roof. Not only are they great for portion control, but kids also love having, what seems to them to be, a serving made just for them. They freeze and reheat well in a conventional oven or microwave.

  • 03 of 12

    Cajun Style French Toast

    Lost Bread - Pain Perdu - Cajun French Toast
    Diana Rattray

    This Cajun-style French toast is also known as "Pain Perdu," or "Lost Bread." This oven version is particularly convenient for a large breakfast because it's baked all at once instead of in batches. 

  • 04 of 12

    Classic Apple Betty Dessert

    Apple crisp recipe

    The Spruce

    Stale breadcrumbs are used to create this delicious apple dessert casserole.

    Serve this yummy dessert warm with a big scoop of pecan ice cream, or top it with freshly whipped cream or whipped topping.

    Continue to 5 of 12 below.
  • 05 of 12

    Seasoned Croutons

    Homemade Croutons
    Diana Rattray

    Croutons are so easy to make and so versatile, and they're an excellent way to use day-old bread

    Use these croutons to top salads or soup, or sprinkle them over a casserole just before baking. They make a deliciously crunchy snack, too!

  • 06 of 12

    Easy Spiced Peach Bread Pudding

    Peach Bread Pudding
    Diana Rattray

    This easy, flavorful bread pudding is made with sweetened condensed milk and diced peaches. Serve this bread pudding dessert with a caramel or butterscotch sauce.

  • 07 of 12

    Panzanella Salad

    Panzanella salad in serving bowls

    The Spruce / Anita Schecter

    Panzanella salad is an Italian salad made with stale or toasted bread cubes that are tossed with an olive-oil vinaigrette and an assortment of raw vegetables like onion, tomatoes, peppers, and fresh basil. The bread soaks up the garlicky dressing for a tasty first course or side dish.

  • 08 of 12

    Parmesan Stuffed Mushrooms

    Stuffed Mushrooms
    Diana Rattray

    These tasty stuffed mushrooms make an excellent appetizer or snack for a party or game day gathering. The mushroom caps are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, chopped peppers, and onions.

    Continue to 9 of 12 below.
  • 09 of 12

    Make-Ahead Breadcrumbs

    Make Ahead Breadcrumbs
    Diana Rattray

    We love a crunchy topping on our casseroles, so we always have breadcrumbs on hand in my freezer, They're also great to use in meatloaf or hamburger steaks, and if you have enough, you can make basic stuffing or dressing

  • 10 of 12

    Pizza Crostini

    Pizza crostini on a plate.
    Diana Rattray

    These little pizza crostini appetizers are easy to prepare and bake, and they make a tasty, crunchy party snack. They are very versatile, and can be made with your favorite toppings; omit the onion or use bell pepper or sausage in place of the pepperoni, or make them vegetarian, with cheese and vegetables.

  • 11 of 12

    How to Make Buttered Bread Crumbs

    Carrot Casserole with Buttered Bread Crumbs
    Diana Rattray

    Here's how to make perfect buttered breadcrumbs to top that baked macaroni and cheese or au gratin casserole.

  • 12 of 12

    Blueberry French Toast Bake

    Blueberry French Toast Bake
    Diana Rattray

    This French toast bake can be served as a breakfast or brunch dish, or serve it as a bread pudding dessert with a scoop of ice cream.