Stale bread dishes: 23 recipes

If you have stocked up on a versatile product for the future, and it began to get stale quickly, do not rush to throw away the bread. From dried loaf you can prepare many dishes that will save the family budget, satisfy the most demanding taste.

Why bread becomes stale so quickly

As soon as the product comes out of the oven, the redistribution of moisture from the crumb to the crust and further evaporation begins. Rapid cooling minimizes shrinkage. In a warm and air-conditioned room, the volatilization of water vapor is faster.

The weight of the cooled bread is reduced to four percent of the original weight of the hot bread. Further moisture evaporates evenly.

Faster stale bread molded and low weight. Baked products contain less moisture, so they take longer to dry out.

Other causes of stale bread are starch aging, oxidation of volatile substances, accompanied by deterioration of smell and taste. This process starts 10 hours after baking.

Affects the rate of drying and the type of flour from which the bread is made. Because of the increased acidity of the product made from wheat flour gets stale faster than rye flour.

Shelf Life and Storage

On average, bread does not lose its consumer properties three days in a package and two days without it. Optimal storage conditions for the product - the temperature 20-25 ° C, humidity 75 percent.

After the expiry date the bread becomes unfit for food, because moldy fungi develop in it, a musty taste appears.

The shelf life is shortened by temperature fluctuations, high humidity, non-compliance with sanitary norms of technological processes in production.

Bread products that are placed in wooden or ceramic ventilated loaves or wrapped in a linen towel retain longer aroma, taste and softness.

Factory packaging is not perforated, so at home it is advisable to put the product in a cellophane bag with holes made.

Mouldy bread should be disposed of, stale bread is used to prepare various dishes.

How to make stale bread soft

Dried product is reanimated in several ways:

In a microwave oven.

Just before eating, sprinkle the slices with water and place them on a large flat plate. Place a glass of water in the center and cover with a plastic cap. Turn the microwave on in the warm-up mode for 1 minute.

In a skillet.

Cut bread into slices, moisten with water. Place in a dry frying pan. Heat for 1-5 minutes over low heat, turning occasionally.

Steam.

Put a saucepan with a small amount of hot water to boil on the stove, fix a colander of stale slices on top. Turn off the stove when the water steamed bread has softened.

In a steamer, this process will take 1-2 minutes.

In the oven

Preheat the oven to 140°C. Arrange small stale slices on a baking tray lined with parchment paper. Cover the top of the product with a damp cotton towel. After 2-3 minutes in the oven, the baked goods will be soft.

Lifehack! Before you send the stale bread for 20 seconds in the microwave, place the slices in a paper bag. Place the package with the contents in the refrigerator for 5 hours. The main condition is to keep the bag tightly closed. This method of softening reduces the risk of over drying, the product retains its freshness longer.

What to make with white stale bread

Stale bread without mold is quite suitable for further use. In addition, for the implementation of some recipes you need exactly dried white loaf.

With the day before yesterday's bakery product prepare sweet French toast, thick Italian soup with tomatoes, vegetable salad, sweet or meat pudding and many other delicious, healthy dishes.

Pan fart French Toast

To toast "Pan Perdue" or in Russian "Forgotten Bread," prepare the base (Japanese milk, brioche, toast bread or regular store-bought bread) and additional ingredients:

• 20 g of heavy cream;
• 2 eggs;
• 3 g vanilla;
• 1.5 g cinnamon;
• 8 g cane sugar;
• A pinch of salt;
• vegetable oil, butter for frying.

How to prepare:

1. Slice the loaf into 1.5 cm thick slices.
2. Combine all the ingredients. Process with a blender.
3. Heat a frying pan over medium heat with the oil mixture.
4. Dip each slice into a bowl of egg and butter mixture and place immediately in the pan.
5. Fry for half a minute on each side.

Serve the dish with honey, syrup, fresh berries.

Tip! Toast can be baked in the oven, replace the cinnamon with nutmeg.

Italian Panzanella Salad with Bread

Salad with stale bread Italians make more often on hot summer days. Each family has its own secret ingredients. The classic recipe provides the following set of products:

• 0.5 kg of ciabatta;
• 5 large ripe tomatoes;
• 1 turnip of red onion;
• bunch of basil;
• 60-80 ml of first cold-pressed olive oil;
• black pepper, salt;
• Balsamic or wine vinegar.

Method of preparation:

1. Preheat the oven to 220 degrees.
2. Put the pieces of ciabatta in a bowl. Pour in cold water, let it rest for 10 minutes.
3. Squeeze out the bread with your hands, drizzle with extra virgin oil and place on a baking tray. Place in the oven for 4 minutes.
4. Chop the roasted slices and put them in a bowl.
5. Cut washed, peeled vegetables, tomato slices, onion rings. Shred the greens with your hands.
6. Combine vegetables, basil and ciabatta, season with oil, pepper and salt.

Serve the Italian Panzanella salad with a splash of balsamic vinegar.

Bread Pudding

This pudding, suitable for both holiday tables and weekdays, tastes like a bun with a creamy filling.

Ingredients for 6 servings:

• 300 g white loaf;
• 2 eggs;
• 150 ml of heavy cream;
• a glass of milk;
• 50 g raisins;
• 150g granulated sugar;
• 10 g vanillin;
• 20 ml of cognac

Preparation steps:

1. Cut the bread first into thin slices, then into squares with sides of 3 cm.
2. Rinse washed raisins in a container with cognac for a quarter of an hour.
3. Combine the eggs, milk, cream and sugar. Whisk with a whisk.
4. Grease a baking dish with butter. Place the bread squares, mixed with raisins. Pour over the egg and milk mixture.
5. After the bread has absorbed the liquid, put the form in an oven preheated to 180°C.
6. Bake for 30-35 minutes until crust is crispy.

The sweet casserole turns out fragrant, tender inside and crispy outside.

Tip! Adjust the amount of sugar to your taste. Eggs should be large, milk 2.5% fat. Butter must not be replaced with spread or margarine.

Tomato soup Pappa al pomodoro

A dish from Tuscany - a classic rustic soup made with simple, affordable ingredients.

Start making a thick first course by dicing a third of a stale loaf. Drown the bread in a liter of tomatoes in their own juice.

Slice 2 onions in thin half rings, fry in a thick-walled pan with olive oil (100 ml) until golden.

Crumble the soaked loaf. Combine the onions with 0.5 l of tinned tomatoes. After 5 minutes of boiling, put the tomato mixture and soaked bread into the pot. Add the pressed garlic, pepper and salt. Reduce heat to minimum. Cook for 15 minutes.

Whisk the contents of the pan to a purée, put on the stove, bring to a boil. Shred 0.5 bundle of fresh basil, dill, parsley and celery herbs. Place in soup, boil for a couple of minutes, remove from heat.

Before serving, sprinkle the potpourri with grated Parmesan or any other hard cheese.

Pasta with Bread Crumbs

For the Italian pasta recipe, it is best to use yesterday's bread.

Product set:

• 400 g of any pasta;
• A handful of capers;
• 150g bread crumbs;
• salt, pepper;
• 100 ml of olive oil.

How to prepare:

1. Chop the capers.
2. Put a pot of salted water on the stove, bring to a boil, throw in the pasta. Cook until half cooked, 8 to 12 minutes.
3. Fry capers and bread crumbs in a skillet over medium heat. Season with pepper. Continue cooking until bread is browned.
4. Add the contents of the pan to the pasta and stir to combine.

Serve hot.

That's interesting! There's a Salvador Dali museum in Montmartre, Paris, one of whose rooms is filled with furniture made from bread.

Herring Forschmak with White Bread

The traditional Jewish dish is herring pâté with flavorful additions.

Ingredients for one serving:

• 200 g herring (fillets);
• 50 g white bread (2 slices);
• 2 boiled eggs;
• 1 half of a red onion;
• 1 apple;
• 50 g of butter;
• salt, dill greens.

Cooking algorithm:

1. To make the butter soft, get the product in advance from the refrigerator.
2. Remove the skin from the apple, peel from the onion. Remove the core and seeds from the fruit.
3. Dice the apple, divide the eggs into 2 halves. Shred the onion and herring in slices.
4. Cut crusts from bread. Pour cold water over slices of bread and mash.
5. In the bowl of a blender, put all the prepared ingredients, whisk until smooth.
6. Taste. Taste and season with salt if needed. Put the herring mixture into a bowl and sprinkle with slices of green onion.

Tip! For a spectacular serving make canapés with forshmak. Cut slices of rye bread into small squares. Fry in a pan without oil. Place herring pâté on top. Garnish with dill, red onion rings. Sprinkle with ground black pepper.

Scrambled eggs with stale bread

To make this dish, you will need:

• half a glass of milk or 200 g of sour cream;
• 4 eggs;
• 150 grams of bread;
• salt;
• 50 g of butter or bacon.

How to make and fry:

1. Whisk the eggs with milk, salt.
2. Melt butter or bacon in a frying pan.
3. Roast diced black bread. Pour in whisked egg and milk mixture.
4. Fry until cooked, remembering to stir.

Decorate the eggs on a plate with green onions, dill, grated cheese.

Croutons for baby

Crunchy sweet toast with cinnamon takes only 15 minutes to make and kids love it.

Ingredients:

• Z slices of white loaf;
• 100 ml milk;
• 2 eggs;
• 20 grams of sugar;
• 0.5 tsp. cinnamon;
• 1 tbsp. butter;
• 2 tsp. cocoa powder;
• chocolate, condensed milk.

Combine eggs with cocoa, sugar, cinnamon. Pour in milk, stir to combine. Heat a frying pan with butter. Put the slices soaked in egg and milk mixture in it. Fry the bread for 3 minutes on each side.

Decorate the croutons with a grid of condensed milk, chocolate chips.

Casserole

To make a sweet casserole for tea, you'll need a set of available products:

• 8 slices of dried bread;
• 350 ml of milk;
• 4 eggs;
• 200 ml of sweet syrup;
• 20 g of granulated sugar;
• 80 g of butter.

How to prepare:

1. Break the bread, put it in a bowl. Pour warm milk, leave for half an hour. Knead into mush.
2. Beat eggs, add melted butter, mix.
3. After 30 minutes, place the mass on a baking tray lined with parchment.
4. Bake in an oven heated to 180 ° C for 1 hour.

Pour syrup over the casserole, then cut it into portions as it cools.

Hot sandwich

Stale bread and foods that are in the fridge can be used to make hearty hot sandwiches for a snack.

For 6 slices of the base you will need 2 tomatoes, 50 g of hard cheese, 4 tsp of butter, parsley greens.

Cut the tomatoes into rings, grate the cheese, chop the herbs. Slices of bread, fry 2 minutes on each side in butter. Spread tomatoes on them, sprinkle with cheese, place on a baking tray. Bake for 10 minutes in an oven preheated to 180 degrees.

Before serving hot sandwiches sprinkle chopped parsley.

Shangi

If mashed potatoes are left over from the evening, you can make lazy shangi from the side dish and stale bread.

For the base you will need a white or gray whole-grain loaf, bran. Rye will not make the dish.

Cut the loaf into 1 cm wide slices. From each one cut out as large a circle as possible. Arrange the pieces on a baking tray lined with parchment and drizzle with vegetable oil. Bake until browned on the top heat of the oven or grill, 7-8 minutes.

Toss mashed potatoes with onions fried in lard, along with scallions, and mash.

Remove the baking tray from the oven, invert the circles with the bottom side up. Spread the filling evenly over the surface.

Mix the egg with a couple of spoonfuls of sour cream, salt, pepper, and your favorite spices. Spread the mixture over the filling, return the billets to the oven. Continue baking for 5 minutes.

Shangi is served with tea, cold drinks, eaten with salted fish, meat slices.

Stale bread pizza

To make 3 mini pizzas prepare:

• 3 slices of stale bread;
• 3 slices of cheese;
• 1 sweet bell pepper;
• 5 slices of sausage;
• 1 tomato;
• 5 olives;
• 60-80 ml of olive oil;
• red pepper, herbs.

Method of preparation:

1. Arrange the bread in a baking tray.
2. Mix the oil and pepper and coat the slices.
3. Place one slice of cheese each.
4. Finely dice sausage, pepper, black olives, tomato. Combine ingredients, spread on top of cheese.
5. Bake in oven until browned.

This is interesting! According to statistics, the most bread is eaten by the French. The consumption of the product in this country is 67 kg per year per person.

Charlotte from an old loaf

To make charlotte with stale bread you will need:

• 200 g of loaf;
• 2 eggs;
• a glass of milk;
• 1 apple;
• 50 grams of sugar;
• pinch of salt.

How to bake:

1. Chop the loaf in a blender into crumbs.
2. Peel the apple, cut out the core and dice it. Sprinkle the cinnamon over the fruit.
3. Grease a baking dish with butter.
4. Place a third of the bread crumbs, top with half of the apples.
5. Sprinkle in the second third of the bread crumbs and the second half of the fruit. The last layer is the remaining loaf.
6. Combine eggs, milk, salt, sugar. Beat with a whisk.
7. Pour the egg and milk mixture over the pie.
8. Bake the charlotte for 20 minutes in an oven heated to 160 degrees.

The dish not only saves the family budget, giving bread a second life, but also diversifies the menu.

Bread cutlets

The cutlets, which take only 30 minutes to prepare, are consumed as a snack or served for lunch.

Ingredients:

• 3 Tbsp. 10% cream;
• 3 eggs;
• 250 g loaf;
• 2 tbsp. vegetable oil;
• 60 g of bread crumbs;
• Black pepper, salt.

Instructions for cooking cutlets:

1. Pour the cream on the broken loaf into pieces.
2. Boil, peel and chop 2 eggs in large pieces. Add boiled eggs and one raw egg to the bread.
3. Beat the mass with a blender into a mince, pepper, salt, and mix.
4. With wet hands form cutlets. Roll in breadcrumbs.
5. Fry for 3 minutes on each side in a pan with vegetable oil.

Did you know that in India disrespectful attitude towards bread is punished by long ban on eating this product?

Stale loaf potato cakes

To make a brownie out of breadcrumbs, prepare:

• a glass of milk;
• 300 ml of loaf;
• 100g each of butter and sugar;
• 4 tbsp. cocoa;
• coconut shavings, vanillin.

How to prepare:

1. Crush the loaf with a blender to a crumb. Add cocoa, butter.
2. Boil milk with sugar, vanilla. Let cool, pour over bread mixture, mix until smooth.
3. Form cakes, sprinkle with coconut shavings. The dessert is ready.

Let the "Potato" cool in the fridge before serving.

Recipes for dishes with stale black bread

Black bread makes excellent croutons, toast, and croutons. The product makes delicious desserts and refreshing drinks.

Chowder with breadcrumbs

The russified version of the American soup uses black bread croutons instead of crackers.

Products:

• 4 tubers of potatoes;
• 1 liter of chicken broth;
• 0,5 l of 10% cream;
• 350 g of sauerkraut;
• 200 g cheese;
• 150 g of boruda bread;
• 300 g bacon;
• 200 g Gruyere cheese;
• 2 tbsp. flour;
• 1 tsp. vegetable oil;
• Salt, pepper, bay leaf.

Method of preparation:

1. Dice the bacon. Fry in a pan with vegetable oil. Remove on a paper towel.
2. Place chopped onion and 2 bay leaves in a saucepan and sweat over low heat until softened.
3. Peel and slice potatoes into strips. Add them to the pot, pour the broth over them.
4. Cook for a quarter of an hour.
5. In a blender, whisk the contents of the pot. Pour in cream mixed with flour, stir, and pepper.
6. Add sauerkraut, bacon. After boiling, pour in three quarters of the grated cheese. Continue to simmer on low heat for 30 minutes.
7. Dry borodino bread, cut into cubes in the oven.
8. Pour the first dish into clay (ceramic) pots. Add breadcrumbs, leftover cheese.
9. Place the pots in the oven. Heat the soup in the "Grill" mode until cheese crusts form.

This is interesting! In England for 6 centuries there was a law regulating the weight of a loaf. Loaves smaller than 600 grams began to be baked only after 2008.

Stale bread kissel

To boil the kissel, prepare:

• 0.5 liters of water;
• 100 grams of dried fruit;
• 250 grams of wheat bread;
• 60 g of starch;
• 120 grams of granulated sugar.

How to prepare:

1. Dry bread in the oven, soak it in water. Soak the dried fruit in another container.
2. Combine the products in a pot, pour water, put on the fire.
3. Pour in the sugar. When it is boiling, add the starch dissolved in water. Bring to a boil. Remove from heat.

Serve the kissel in creams, sprinkled with cinnamon or powdered sugar.

Cottage cheese cake

Baking from rye bread with cottage cheese filling is delicious, easy to prepare.

Ingredients:

• 400 g of black bread (rye, borodino);
• 300 g of cottage cheese mass of cottage cheese, sour cream, powdered sugar;
• 100 ml of thick jam;
• 40 g of sugar;
• 1 tbsp. cinnamon.

How to make:

1. Finely crumble bread without crusts.
2. Transfer the crumbs to a pan, sprinkle with half the sugar and cinnamon. Heat for 15 minutes over medium heat.
3. Once cool, divide the crumbled bread into 3 parts, two of which are equal in volume, the third is smaller.
4. Divide the cottage cheese mass in half.
5. In a baking dish, place the first third of the crumbs, half of the cottage cheese. The next layers are the second third of the bread, the rest of the curd mass, the last part of the crumbs. Between the cottage cheese and bread, make sweet layers of three spoonfuls of jam.

The cake is considered ready after 5 hours in the refrigerator.

Did you know that bread goes stale six times faster in the refrigerator than at room temperature?

Kvass from stale rye bread

Stale black bread makes a refreshing homemade kvass.

Products:

• 2.5 liters of water;
• 30 g raisins;
• 400 grams of stale rye bread;
• 150 grams of sugar.

How to prepare:

1. Preheat the oven to 180 degrees. Dry in it bread, cut into cubes.
2. Put the product in a saucepan, add half of the sugar, pour boiling water over it. When the water has cooled, pour in the raisins.
3. Pour the contents of the pot into a jar, cover with a cotton cloth, put the container in a dark place.
4. After 3 days filter the kvass, add the remaining sugar. Stir until the sweetener has dissolved.
5. Close the jar with a lid, put it in the fridge.

The shelf life of the drink is 5 days.

How else to use stale bread

The easiest way to use stale black bread is to make breadcrumbs in different flavors. They are served with beer, first courses, added to salads.

Onion croutons for salads and soups

To make croutons with green onions you will need:

• a whole loaf;
• 30 ml of olive oil;
• salt;
• 2 tsp. dried green onions.

Grind the onions in a mortar with the rock salt. Cut the crusts off the loaf, cut into slices, then into squares. Place the squares in a bowl one row high, sprinkle with salt and onion, drizzle with oil. Transfer to a baking tray. Season the next batches of bread. Toast in the oven until browned.

Crunchy Black Bread Croutons for Beer

Yummy salted croutons with garlic are a great appetizer for a foamy drink.

Ingredients:

• Half a loaf of rye bread;
• 3 garlic cloves;
• 100 ml of refined olive oil;
• 1 tbsp. dried dill;
• 0.5 tsp. of ground black pepper, salt.

Cooking steps:

1. Pour oil into a large bowl. Add spices, pressed garlic, dill.
2. Cut the bread into small slices. Place in a bowl. Stir so that each slice is soaked in aromatic oil. Place on baking tray lined with parchment.
3. Place in an oven preheated to 180 degrees for a quarter of an hour. Stir occasionally.

Transfer the croutons to a container to store them. Serve in plates lined with paper napkins.

Breadcrumbs.

breadcrumbs hold the shape of cutlets, slices, and chops, form a crispy crust, and retain the juice inside.

Cut 200g of loaf into slices, then into small cubes. Heat a dry skillet, place the bread in it. Toast it, stirring continuously.

When cool, grind into crumbs in a coffee grinder, the bowl of a blender or a food processor. Pour into a clean, dry bowl with a tight lid.

Lifehack! If you don't have kitchen utensils, put the breadcrumbs in a bag and roll them with a rolling pin.

Bread Sauce.

A simple but delicious sauce suitable for meat and fish dishes.

Ingredients:

• 3 slices of white bread;
• 40g butter;
• quarter of an onion;
• 300 ml of milk;
• black pepper, salt.

How to make:

1. Break the slices by hand into pieces, put them in a bowl. Fill with milk.
2. Melt butter in a saucepan, fry diced onions.
3. Add onions to the bowl.
4. Stir in salt, pepper and any other desired seasonings. Bring to a boil.
5. Whisk the mixture with a blender for at least two minutes.

Serve sauce in a saucepan warm. Keep in mind that it gets thicker as it cools.

If you keep to a healthy diet, choose wholemeal or sprouted grain bread. Gluten-free breads can be an alternative to a product made of refined flour.