5 Ways to Use Old Bread in a New Way
Have you ever had a loaf of bread sitting around that has gone unused, forgotten on the shelf? I too have often been guilty of letting perfectly good bread go to waste and turn moldy. I always feel horrible for wasting food. Today, I noticed I had two loafs of bread out and a full freezer and not enough mouths eating bread fast enough, sure I could throw it out in the yard and let the birds have a feast but I feel like I should do more. I stand there staring at the bread thinking...."What would mom do?" My mom is fantastic at recycling everything she can in the kitchen to whip up an amazing meal in a pinch! With that in mind I have begun this list of how to use up and repurpose bread.
5 ways to Reuse Bread
- Bread Crumbs
- Bagel Chips
- French Toast
- Bread Pudding
If you have bagels sitting around Bagel chips are perfect to make a nice little snack-able item that stores well and will most likely be quickly devoured! No bagels no problem! You may use regular bread, a mix of any bread you have hanging around or a mix of bread and bagels!
- 1/2 cup olive oil (or any preferred oil)
- 1/4 teaspoon of pink himalayan salt (or table salt)
- 1/2 teaspoon ground pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Italian seasoning
- 1/2 teaspoon of paprika
- 1/2 teaspoon of Bagel seasoning
In this particular recipe I used pink himalayan salt becuase it is said to be healthier, plus it's pink! The bagel seasoning is called Slug Slime bagel seasoning, however Amazon stopped carrying it at this time. I would recommend a second favorite called Olde Thompson Everything Bagel Seasoning. I recommend this option because it is the perfect balance and blend of bagel seasoning. Of course you may use any bagel seasoning you like!
- Cut bagels into thin bite sized pieces place into large bowl to toss
- Drizzle some of the oil
- Add some of the seasoning mix & toss
- Repeat until bagel pieces are beautifully and wonderfully tossed
Drizzle oil. season. toss. repeat.
Bake at 250 Degrees for about 20 minutes. Check to see if they are crisping up and give another 10 minutes if needed.
Croutons or Bread Crumbs
Croutons are a nice crunch to any salad, I love to use them with Cesar salad and even in homemade chicken salad wraps and they are incredibly easy to make! All you need is some of that unused bread that is laying around!
Bread Crumbs are easy to make and can be used in some delicious recipes! Bread crumbs can be used as a binder in your burger patties or meatloaf!
- Tear up bread into pieces (or chop into neat little squares)
- Toss bread pieces in olive oil, salt, pepper, garlic to taste Or leave plain
- Scatter bread pieces onto a cookie sheet
- Bake at 325 for 15 to 20 minutes until crisp Now you have Croutons, to make bread crumbs...continue on...
- Follow above steps for croutons
- Put in food processor to make a fine crumb, or crumble by hand whichever is more fun, of course the food processor will get more of a bread crumb consistency.
- Store in airtight container when completely cooled
- If your bread is already stale and hard you may first put in food processor to crumble
- spread on cookie sheet, you may drizzle with oil, salt, pepper, garlic for added seasoning or leave plain and season upon use.
- Bake in oven on 325 Degrees for 15 to 20 minutes until crispy, Boom! Croutons, for bread crumbs put in food processor as above.
Who doesn't love French Toast! It is one of my childhood favorites and my kids love it just as much. It makes a nice little breakfast treat to add to any breakfast as a side or an entree!
- Bread (the thicker the better but it does not matter what kind of bread you use!)
- 4 Eggs
- 1/2 cup milk
- 2 tablespoons of butter (any oil for pan)
- 1/4 teaspoon cinnamon
- 1 tablespoon powdered sugar
- 1/4 teaspoon nutmeg (optional)
Scramble eggs, add 1/2 teaspoon of cinnamon and nutmeg and a splash of milk and vanilla in bowl
Soak each side of bread in mixture to coat evenly
Cook on greased hot pan for a couple minutes each side until a nice golden brown and yellow crisp.
Repeat steps 2 and 3 until all cooked
Top French Toast with butter, powdered sugar and syrup, or any desired toppings such as strawberries and blueberries, whip cream etc etc.
Bread what? Pudding? Yes. Bread Pudding, you read that right. This is an older recipe, maybe you saw it at a potluck and kept moving, maybe your grandma made it for you once and you had no idea! Bread Pudding is actually pretty tasty and highly adaptable and is a great way to use any variety of bread laying around.
- 2 cups Milk
- 2 tablespoons butter
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cinnamon
- 1/2 to 1/3 cup of sugar depending on how sweet you like
- Pinch of salt
- 1/2 Loaf (approx) of bread you have laying around. A sweet bread will taste sweeter of course, but tear up any mix you have.
- 3 eggs
- Fruit and Nut mix (optional)
- Caramel (optional)
- Preheat oven to 350 Degrees
- Add Milk, Butter, Cinnamon, Sugar and Vanilla together and heat up in a pan or bowl in microwave and blend together.....
- Let Cool
- Tear up bread (or cut) into bite sized pieces and place in dish
- Sprinkle your fruit and nut mix on bread (optional)
- Mix eggs into milk mixture
- Pour over bread
- Let bread soak up mixture for 15 minutes
- Bake at 350 Degrees for 30 to 45 minutes until your bread pudding does not jiggle in the middle when given a good shake. Edges will be a nice golden brown.
- Drizzle with caramel (optional)
- Serve fresh out the oven or at room temperature. This can be served at any meal, breakfast, lunch, dinner, dessert. Maybe even add a scoop of ice cream!