But never fear! There are some great things you can do with stale bread. I have learned to relish the far end of the loaf going stale, because it opens up a whole new world of options.
CROUTONS
Well, sure, there's always croutons. You know 'em, you love 'em, you probably need to eat more salad anyway. I try to eat one "big salad with lots of stuff on it" every day. Croutons are a valuable weapon in this effort, not just because of their texture, but because their saltiness lends a new dimension to the salad's overall taste.
Cut your stale bread into small cubes. If I'm going to make croutons, I will often slice the bread before it goes stale, then let the cubes sit out for a while.
Toss them with oil, and salt and pepper to taste. Add garlic salt, seasoned salt, or red pepper flakes for a little extra zing. Bake in a single layer on a cookie sheet for about 15 minutes at 400 degrees, or until well toasted.
FRENCH TOAST
I always hated French toast when I was a kid. That's before I learned that my mother was making it wrong. If you try making French toast with fresh bread, you get something soggy and sloppy. Only stale bread can stand up to the vigors of being battered and sautéed.
French toast works best with thick-cut French bread, or with thick-cut stale bakery items like cinnamon rolls, cinnamon raisin bread, or challah.
Basic French toast batter:
4 eggs
1 C milk
1 T sugar
1 t salt
Splash of vanilla (optional)
1 t cinnamon (optional)
Whisk ingredients together until blended. Soak one side of the bread, then the other. Put it straight into the preheated pan, and cook for about 3 minutes per side.
BREAD PUDDING
This is the ultimate comfort food! There are as many bread pudding recipes as there are bakers, but this is one of my favorites.
BREAD SALAD (Panzanella)
Never had bread salad, you say? This Tuscan classic is a standard lunch item during summer - no cooking involved! It's a delicious and filling side dish, and it's a great way to get your daily ration of vegetables.
Bread salad also works well as a casserole dish for a potluck, if you time it right. Prepare all the ingredients on the night before, and bring the dressing separately. Toss everything together right before serving. You will be a hit!
Bread salad works best with a hearty Italian loaf. Here's a basic recipe, which you can customize based on whatever you happen to have on hand at the time.
Photo credit: Flickr/jpellgen's egg nog bread pudding