stale bread

Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.

Each serving provides 372 kcal, 19g protein, 47g carbohydrate (of which 3g sugars), 12g fat (of which 2g saturates), 3g fibre and 1.3g salt.

Eggy bread

milk

vegetable oil

bread,

salt and black pepper

tomato ketchup

The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish.

This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of which 8g saturates), 0.6g fibre and 0.9g salt per portion.

Roast cod with a lemon, garlic and parsley crust

tbsp finely chopped fresh flatleaf parsley

garlic cloves, crushed

lemon,

60 grams/2¼oz butter, melted

lemon juice

lemon

If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese toastie to new heights.

Croque monsieur

200 milliliters/7fl oz milk

grams/⅔oz plain flour

butter

salt and pepper

white bread

Dijon mustard

carved ham

cheese slices,

cheddar, grated

Up your cheese toastie game as Hersha Patel shows you how to make a croque monsieur.

Make It Easy: Croque Monsieur

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Bread pudding

white or wholemeal bread

500 grams/1lb 2 ounces mixed dried fruit

mixed peel

1½ tbsp mixed spice

eggs,

light muscovado sugar

lemon (optional)

butter, melted

tbsp demerara sugar

Tear 500g white or wholemeal bread into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.

Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.

Add 2 beaten large eggs, 140g light muscovado sugar and <a href="https://www.bbcgoodfood.com/content/top-graters">zest</a> of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.

Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).

Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert! 

Apple Cinnamon Bread Pudding

bread pieces (1.98)

milk (0.80)

eggs (0.84)

applesauce, divided (0.89)

tsp vanilla extract (0.28)

sugar (0.11)

cinnamon (0.10)

raisins (optional) (0.36)

Preheat the oven to 325ºF. If your bread is not already in pieces, tear or cut the bread into one-inch pieces.

Spread the bread pieces out on a baking sheet and bake in the preheated oven for about 10 minutes to slightly dry the bread. After baking, let the bread cool for a few minutes to allow the remaining steam to evaporate.

While the bread is drying in the oven, prepare the apple cinnamon custard. In a medium bowl, whisk together the milk, eggs, 1 cup of applesauce, vanilla extract, sugar, and cinnamon.

Transfer the par-baked bread to a large bowl, add the raisins, then pour the apple cinnamon custard over top. Stir to combine and allow the bread to soak for at least 15 minutes to absorb all of the custard.

Meanwhile, use 1 teaspoon of the butter to grease the inside of a two-quart casserole dish. Transfer the soaked bread to the casserole dish and spread it out evenly. Cut the remaining butter into chunks and sprinkle it over the bread pudding.

Bake the bread pudding for 45 minutes, or until the internal temperature reaches 160ºF.

After removing the bread pudding from the oven, add the remaining ½ cup applesauce in dollops on top of the bread pudding. Serve warm.

These delicious cookies are an excellent way to use up bread crusts or stale bread crumbs.

Bread Crumb Cookies Recipe with Chocolate Chips

bread

flour

tsp salt

tsp baking powder

butter, softened

white sugar

brown sugar

vanilla

chocolate chips

Preheat oven to 350 degrees.

Toast the bread lightly and then use a...

Toast the bread lightly and then use a food processor or blender to cut into crumbs.  Add in the flour, salt and baking powder.

In another large bowl, cream together the butter...

In another large bowl, cream together the butter and sugars.   Add in the egg and vanilla.

Add the dry mixture into the wet mixture...

Add the dry mixture into the wet mixture and mix well.  Stir in the chocolate chips

Drop cookies (about a tablespoon each) onto an...

Drop cookies (about a tablespoon each) onto an ungreased baking sheet.  Bake 10-12 minutes or until golden brown.

Make your holiday appetizer table extra festive with these cute star bread chips! Insanely easy to make, they will be a great addition to any cheeseboard or a fun base for canapés.

Star Bread Chips

extra virgin olive oil

salt

sandwich bread (stale is best)

Preheat oven to 350 degrees F.

Combine the olive oil, herbs and salt in...

Combine the olive oil, herbs and salt in a small bowl. Reserve.

Place the bread slices on a cutting board....

Place the bread slices on a cutting board. Using a star cookie cutter, cut two stars out of each slice.

Place the stars on a parchment paper lined...

Place the stars on a parchment paper lined baking sheet.

Brush the stars on both sides with the...

Brush the stars on both sides with the reserved herb oil.

Bake, rotating the baking sheet halfway through, until...

Bake, rotating the baking sheet halfway through, until the stars are golden brown and crispy, about 10-12 minutes.

Let them cool completely before serving.

A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical – just delicious! Ideally use a rectangular dish simply because the bread fits it better. If you are not keen on sultanas, just leave them out.

Mary Berry’s bread and butter pudding

75 grams/3 ounces caster sugar

½ tsp mixed spice

white bread,

100 grams/4 ounces butter, melted

free-range eggs

300 milliliters/½ pint double cream

150 milliliters/¼ pint milk

This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish.

Nigel Slater's gazpacho 

½ cucumber, peeled, roughly chopped

yellow pepper, de-seeded, roughly chopped

red pepper, de-seeded, roughly chopped

tomatoes,

banana shallots, roughly chopped

garlic cloves, roughly chopped

grams/3½oz stale white bread,

olive oil

tbsp sherry vinegar

Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy.

Pizza on toast 

pasta sauce, pizza topping, tomato salsa or passata

chorizo, salami, ham, mushrooms

cheese,

These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food.

Glamorgan sausages

115 grams/4 ounces leeks, trimmed, finely sliced (prepared weight)

breadcrumbs

parsley

tbsp chopped fresh thyme

150 grams/5 ounces Caerphilly cheese

tsp English mustard

sea salt

sunflower oil

black pepper

red onions,

red chilli, finely chopped

75 grams/2½oz light brown muscovado sugar

tbsp white wine vinegar

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Bread and butter pudding

double cream

vanilla pod,

golden caster sugar

white crusty bread

slightly salted butter,

mix sultanas and currants or other dried fruit

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.

https://static01.nyt.com/images/2023/11/10/multimedia/LH-easy-herb-stuffing-bzkl/LH-easy-herb-stuffing-bzkl-videoSixteenByNineJumbo1600-v2.jpg

Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.

Easy Herb Stuffing

unsalted butter

(1-pound) day-old loaf white bread,

celery (5 to 7 ribs)

yellow onion (1 large)

chopped fresh thyme, rosemary, sage

kosher salt (such as Diamond Crystal)

chicken (or vegetable) broth

eggs

NYT Cooking

https://static01.nyt.com/images/2023/11/10/multimedia/LH-easy-herb-stuffing-bzkl/LH-easy-herb-stuffing-bzkl-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2023/11/10/multimedia/LH-easy-herb-stuffing-bzkl/LH-easy-herb-stuffing-bzkl-mediumSquareAt3X-v2.jpg

https://static01.nyt.com/images/2023/11/10/multimedia/LH-easy-herb-stuffing-bzkl/LH-easy-herb-stuffing-bzkl-facebookJumbo-v2.jpg

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a very large bowl.

Melt the remaining 1/2 cup butter in a large (12-inch) skillet over medium heat. Add the celery and onion and cook, stirring occasionally, for 10 to 12 minutes, until the celery is crisp-tender. (Lower the heat slightly if the vegetables begin browning.) Add the thyme, salt and black pepper, and cook until the herbs are fragrant, about 1 minute. 

Transfer the vegetable mixture to the bowl with the bread cubes. Add the parsley and toss well. Combine the broth and eggs in a large glass measuring cup and whisk until smooth. Pour the broth mixture over the bread and toss until the liquid is absorbed.

Transfer the mixture to the prepared baking dish and smooth into an even layer. Cover the pan with foil and bake for 40 minutes. 

Remove the foil and bake until the bread is crisp and browned on top, 30 to 35 more minutes. Set aside for 10 minutes to cool slightly, then serve. 

First time trying stuffing this year. I wanted something more on the bready side and this was it. I love sage and celery. Perfect.

This was very easy and flavourful. I winged it on the herbs - 3 tablespoons of thyme and rosemary. It was still delicious

I used fennel instead of celery and added a chopped apple. My sister said it was the best dish at our friends Thanksgiving.

I followed the recipe except using a mixture of fresh sage and thyme. This dressing holds up really nicely; it doesn’t get mushy. The flavors are perfect.

I used half the butter in the recipe, i.e., half a stick and the mix was fine. One and one-half cups broth seemed dry, so I added almost one more cup (and some drippings as the turkey roasted). The family all enjoyed and the dish and of coruse we have leftovers for tomorrow with extra gravy.

This was good. I made this with Canyon Glute-free bread. I chopped a loaf and a half and baked ahead for day-old bread. If you do this, you may need at least a half cup more broth as mine was a little dry.

I love this simple and traditional recipe, it’s a lot like Mom’s. Just a note for T-Day, but maybe everyday we roast whole fowl: USDA (and CDC and many state extension services) recommends not washing the poultry (to avoid cross contamination from splashing) and cooking dressing OUTSIDE the bird, because salmonella was found in up to 50% of the products tested. It tasted just as good… more crispy bits to go around!!

Used about 4T fresh sage, thyme, and rosemary. Tore the bread with Pip.

This stuffing turned out delicious. I like how simple it is. I got my four year old involved by having him tear up the bread.

If you leave out eggs, do you add more broth?

Big question: If this is prepared ahead, but cooked in the bird, at what step should it go in? Thank you.

I used 1.5 fresh baguettes (about a pound) instead of a loaf of sliced bread. I followed the tip to dry it out in the oven, but I think because they are so crusty it turned out too dry in the end. If using a crunchy bread instead of sandwich bread, I recommend adding another egg or two!

I have been using a similar recipe for years, with these differences:  add chopped apple but no eggs.  The apple provides moisture and a little special flavor.  Also, as someone else noted, you need a huge bowl for all the bread cubes.  Worth the effort.

Pepperidge Farm makes prepared bread and cornbread stuffing which we use as a base, but still add all the other ingredients as these. 
We also make what we call stuffing muffins, loosely putting heaping spoons of stuffing in greased muffin tins which produces individual servings crispy on the outside, moist on the inside. Delicious with turkey gravy.

This recipe is pretty much same as our family's traditional and beloved Thanksgiving stuffing.  We don't use eggs or finely chop the onions or celery - bigger chunks give the stuffing heft and interest.  Also use 1 to 2 TBSP each of rosemary, thyme,& sage.  We also add a few dashes of nutmeg and a TBSP of majoram.  Delicious - esp. after a couple of days, when the herbs really bloom in the stuffing.  Perfect all by itself as a left over with a glug of gravy and cranberry sauce.

To make ahead: make through Step 4 (the first bake), cool and refrigerate overnight, then continue with Step 5 (the second bake) the next day.

This is the best basic stuffing recipe.  Recipe should state 2 TBS each of the spices (as written it's not clear if you want a total of 2 TBS or 6).

You may think you have a very large bowl. Then you fill it with a pound of bread, and you realize it’s not very large. Consider using a tub instead. Otherwise you can’t adequately mix in the other ingredients without everything overflowing onto the counter.

I like chopped apple sauteed with the celery.  You could add veggies like parsnip (kind of sweet root veg with peppery flavor, which also goes well with apple).  Use turkey broth, if not vegetarian, MUCH better than veg or chicken imo - can easily make ahead from a couple extra store bought drumsticks, roasted. Cranberries add a nice tart bright touch. I personally dislike the flavor/texture of added egg

@Cook from Chapel Hill I never put eggs in my stuffing and it tastes better.

This recipe is quite similar to a delicious stuffing from Gourmet magazine, 1988, that I have made every Thanksgiving for over 30 years.  Gourmet’s recipe is based on homemade cornbread (simple to make the day before, and easy to render no-gluten by using oat flour rather than white along with the yellow corn meal).  Gourmet’s recipe adds 2 cups of chopped chestnuts and 3 Granny Smith apples, and omits the eggs, which seem odd here.

Be sure to use Pepperidge Farm herb seasoned stuffing cubes.  This is one time to skip the fresh herbs which don’t blend as well.  Crumble and cook 1lb of Jimmy Dean’s regular bulk sausage and add to mixture.  Skip the eggs which make the texture more like bread pudding. I make turkey broth from the neck and supplement with chicken broth.

This was easy yet delicious.  I used fatter soft bakery French bread.  One loaf made 12 cups bread

Simple and was a crowd pleaser. Used one egg instead of two and tossed in some garlic. Will be making again at Christmas.

Top 13 stale bread recipes from across the web

The most viewed stale bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggy bread

Roast cod with a lemon, garlic and ...

Croque monsieur

Bread pudding

Apple Cinnamon Bread Pudding

Bread Crumb Cookies Recipe with Cho...

Star Bread Chips

Mary Berry’s bread and butter puddi...

Nigel Slater's gazpacho

Pizza on toast

Glamorgan sausages

Bread and butter pudding

Easy Herb Stuffing

Top 13 stale bread recipes from across the web

The most viewed stale bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggy bread

Roast cod with a lemon, garlic and ...

Croque monsieur

Bread pudding

Apple Cinnamon Bread Pudding

Bread Crumb Cookies Recipe with Cho...

Star Bread Chips

Mary Berry’s bread and butter puddi...

Nigel Slater's gazpacho

Pizza on toast

Glamorgan sausages

Bread and butter pudding

Easy Herb Stuffing

The most viewed stale bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine