Hacks Recipes

7 Genius Ways To Use Leftover Bread

Photo: So Delicious

Leftover bread can be a real treasure these days when you don’t feel like leaving the warmth of your home to get outside in the cold and get something to eat. There are many dishes – both sweet and savory – you can make with your leftover bread! Check them out!

When we get ready for the holidays, we usually buy a lot of foods and different types of bread. After New Year’s Eve (or any other holiday that includes too much food) passes, you may end up with too many leftovers. Wheater you decide to donate the remaining food or even throw away some perishable goods, think twice when it comes to leftover bread!

Whether you’re left with half a loaf or two whole loaves of bread nearing their expiration date, know that you can use them in so many dishes. Some of them are listed below.

7 ideas to wisely use your leftover bread

1. Tarts

Bread slices – even the stale ones – can easily turn into tart crusts if you soak them in water, milk, or eggs. You can make both savory and sweet tarts using your leftover bread. Just place bread slices or crust into a tart pan, then fill with the chosen ingredients. For savory tarts, you can add eggs, spinach, mushrooms, cheese. If you decide to make a sweet one, fill it with melted chocolate, fruit, or different types of custard.

2. French toast

A classic favorite, French toast is a great idea you can use to make sure you don’t throw away a bit stale leftover bread – don’t be afraid to use it. Soaking the bread in a milk and egg mixture softens up stale slices! Also, French toast is a great idea for the first meal of the day, especially if you didn’t get a chance to shop for groceries.

After you learn how to make it the classic way, you can experiment with many different French toast ideas.

3. Croutons

Croutons are perfect in soups and salads! Instead of buying them, make them at home! Instead of throwing away your remaining bread, use it to make croutons! It’s so simple! Croutons are cubes of bread that have been toasted, either in a frying pan or the oven, until they are crisp and golden brown. Removing the crust is up to you! As for the spices, you can add garlic, rosemary or other dried or fresh herbs while baking the croutons. You can also make them with a bit of olive oil or parmesan. When the croutons are done to your liking, remove them from the oven and let them cool in the pan.

If you’re not using them right away, store them for a few days in an airtight container. Just make sure to add your croutons at the very last moment to your soup or salad, so they don’t become soggy.

4. Strata

Strata or stratta is a layered casserole dish, similar to a quiche or frittata. It’s made in a large dish, from a mixture which mainly consists of bread, eggs, and cheese. You can also make it with meat or vegetables. Layer your bread and fillings, in order to produce layers (strata).

For making a strata, you should use 1 part milk, 1 part eggs, 1 part cheese, and 2 parts bread. Plus – optional – 1 part other toppings such as asparagus, onion, sausage pieces, ham, spring onion, cherry tomatoes, mushrooms, and bacon.

When you assemble your strata, start with a buttered baking dish. Bake in it your bread pieces just until they become crisp on the outside, 5 to 10 minutes. Let cool completely before assembling. Then, add layers of cheese (think of Monterey Jack, mozzarella, cheddar, fontina, gruyere, goat cheese, blue cheese, or grated parmesan), your extra toppings, and a mixture of equal parts eggs and milk (it’ll soak the bread).

5. Breadcrumbs

Another way to use your leftover bread is to make breadcrumbs. Pop them in a freezer bag and grab a handful when you need them. Cut the bread into cubes, then spread it in a single layer on a baking tray. Move to the oven and bake for 10 minutes at 350 degrees F (177 degrees C). When the time’s up, check and stir. If the bread cubes are not sufficiently dry, continue baking and checking at 10-minute intervals until most of the cubes are hard and crunchy.

When ready, remove from the oven, and allow the croutons to cool slightly, then transfer the dry cubes to a food processor and process until you get breadcrumbs. You should store the breadcrumbs in the fridge, in a sealed container. Use them in puddings, fish or meat crusts, casseroles, gratins, or in pasta toppings.

6. Panzanella

Panzanella is a Tuscan chopped salad of bread and tomatoes. It doesn’t matter that it’s popular in the summer, you can also eat it during the winter, especially now, since – we can assume – you’re kind of sick of all that meat dishes.

Panzanella is made with pieces of soaked stale bread and tomatoes, olive oil, vinegar, salt, and pepper. Onions and basil are often added. You can also add other ingredients like lettuce, olives, mozzarella, capers, anchovies, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.

7. Bread pudding

Leftover bread really does make the best pudding. This is a classic dessert very easy to make. How do you make bread pudding? Just break bread into small pieces and place them into a baking pan. Then mix eggs, milk, sugar, cinnamon, and vanilla and pour everything over the bread. Bake in the oven. You can also add your raisins, jam, nuts, dried fruits, or chocolate pieces.

Related Links:

Article by Raluca Cristian from So Delicious. View the original article here.


How To Make Stale Bread Taste Delicious Again

Shutterstock / Lithiumphoto

Welcome to my worst nightmare: I prepared my favorite dip for a potluck party. As I’m getting ready to leave, I discover my beautifully soft baguette became rock hard overnight. My mind is racing with all the ways I can repurpose a stale loaf of bread by making croutons or breadcrumbs, but I need ready-to-eat slices of bread now!

This nightmare scenario doesn’t have to end with buying a new loaf on my way to the party because we know a hack for how to fix stale bread. It really couldn’t be easier! This simple technique will soften even the crunchiest of bread, reviving that foregone loaf into like-new slices of bread again. Once you know how, you’ll want to tell your friends—you’ll be the lifesaver of the party!

How to Soften Stale Bread

You’ll need:

  • One loaf of rock-hard or stale bread


  • An oven

Step 1: Wet the Loaf

I know this seems counterintuitive – won’t wet bread be soggy? – but trust us: You actually do want to stick that loaf of bread underneath the kitchen faucet. Turn the water on so it’s running in a slow, steady stream (it doesn’t matter if the water is hot or cold). Position the cut side of the loaf away from you and run the stale loaf of bread under the running water. The goal is to moisten the crust without getting too much water on the interior.

Step 2: Bake It

Set the oven to 300-degrees F and place the moistened loaf directly on the rack. The low temperature will heat the water, causing the bread to steam inside the crust. After 5 minutes, give the loaf a gentle squeeze. You’re looking for a crunchy-crusted bread that has some give when you compress it. You may need to bake the bread for up to 15 minutes, depending on the size of the loaf and how much water it absorbed.

Step 3: Enjoy Your Like-New Bread!

Just like that, your bread is crunchy on the outside and soft on the inside!

Now that you know how to refresh bread, you’ll never have to throw away a stale loaf of bread again! Use your revived bread to make lunch sandwiches, slice it and use it for bread appetizers, or serve it up with your favorite compound butter or spread.

Related Links:

 Article by Lindsay D. Mattison from Taste of Home. View the original article here.

The Terrifying Complications That Eating Moldy Bread Can Cause

I probably don’t have to do much to convince you to stay away from moldy bread, but if you did somehow get into the habit of being “OK” with eating that spotty, green and white bagel, there are some pretty scary effects.

Digg consulted with Professor of microbiology Randy Worobo, and he said that there are different types of mold that can latch on to your bread, and unless you’re a microbiologist, you can’t really tell which type is on your bread.

In some instances, the mold could be toxic enough to screw up your respiratory system. There is a house mold called stachybotrys that can stick to your bread, and if you ingest enough of it, your mouth, throat and nose can get irritated and can even make you go into shock.

Even sniffing the mold can lead you to inhale mold spores and screw up your respiratory system, according to NY Times.

Another terrible occurrence, if you decided to eat moldy bread on a regular basis, is cancer. There are certain molds that create mycotoxins which carry cancer-causing carcinogens. But don’t get too scared because that’s one of the least likely scenarios.

When your friend is as broke as you are #mold #moldybread

A post shared by Kurtis Lawler (@kurtisllawler89) on

Those are the absolute worst-case scenarios, though, and  Professor Worobo said that most of the time, the “risks are minimal.”

While you’re probably fine if you accidentally eat some moldy bread, keep an eye on it, and throw it the hell out if it looks remotely sketchy.

Health News

Four Facts To Know About Acrylamide, The Carcinogen In Your Toast And Fries


Photo: Kingdom of Style

My dad loves to have a toasted bagel for breakfast. For as long as I can remember, he’s always toasted it to the point where it’s slightly blackened. Several of us in the family have told him that blackened baked goods aren’t good for his health and can potentially cause cancer.

This is due to a compound called acrylamide, a concerning carcinogen that caused the UK Food Standards industry to publish guidelines on how to toast bread and fry potatoes to avoid the compound.

Acrylamide has definitely been a compound of concern around the world, and is a well-known carcinogen. What exactly is this compound, though, and why is it present in our food? Here are some interesting facts on acrylamide to familiarize you with this cancer-causing compound:


Acrylamide isn’t added into foods, but can be produced by cooking foods.


Acrylamide is formed when sugars naturally found in food reacts with asparagine, a common amino acid that is also found in our foods. Some specific foods, such as potatoes, grain products, and coffee beans, tend to be higher in asparagine content. These foods tend to produce higher amounts of acrylamide as a result when cooked. Higher temperatures (above 250 degrees Fahrenheit) and longer time periods of cooking will affect the level of acrylamide present, so toasting your bread for a shorter period of time or lower temperature will decrease acrylamide production.


Gentle cooking methods like boiling will help prevent acrylamide production.

Mashed Potatoes

Microwaving and steaming are also gentle cooking methods that won’t lead to the production of acrylamide. Boiling potatoes and steaming desserts are great ways to get your starch without the acrylamide that follows. Considering the British have both of these (mashed potatoes and puddings), they know what they’re doing when it comes to lowering cancer risk.

Starchy foods are more likely to form acrylamide, but meats can as well.


High temperatures, long cooking times, and free asparagine are the key things you need to produce acrylamide. Grilled and smoked meats will definitely be higher in acrylamide as a result — especially when barbecue sauces and marinades are brushed on to add the sugars needed to produce more acrylamide.

The FDA recommends a healthy diet to combat acrylamide intake.


Fried, roasted, and baked foods definitely have acrylamide and can cause cancer, but a healthy diet contains many cancer-fighting compounds that can combat the effects of acrylamide. Following the dietary health guidelines from the FDA is helpful in combating cancer. Of course, cancer can come from a one-time tiny dose or long periods of consumption of acrylamide, depending on the person. But, it’s always good to have a healthy diet to combat it regardless.

Hopefully, this sheds some light on the mysteries of acrylamide and why its such a taboo compound. And maybe, after my dad reads this, he’ll burn his bagels a little bit less in the morning.

Features Restaurants

Buffet Workers And Patrons Recall The Biggest Displays Of Gluttony They’ve Ever Seen


People are known to go ham when it comes to all-you-can-eat buffets and restaurants. I mean, that’s the point right? You roll in with your family and friends and go to town on as much grub as you can before your body tells you to shut it down and go home.

But have you ever wondered how far some people go when the option of endless food is placed before them?

A question was extended to buffet employees and patrons regarding what was the most gluttonous thing they’ve seen. As with everything you read on the Internet, especially Reddit, make sure to take these tales with a grain of salt.

In the meantime, we’re gonna cruise through Yelp and see what buffets we can hit up for lunch. Wonder if Hometown Buffet is still around?

A night at Sizzler’s

Once I went with my mom’s then-boyfriend to Sizzler’s. He got the steak and all-you-can-eat shrimp. He was crazy high, and had the munchies. After the seventh refill of shrimp, the manager came to our table, and said if we left now he would refund his dinner.

I was so embarrased.

He did this every day


Old Country Buffet. I saw a guy eat breakfast, lunch, and dinner. He just rested, read the newspaper, and wouldn’t leave the fucking booth. He was there for 7 hours. He did this every day. He was probably 400 lbs.

The Innovator

Not an employee but I had the honor of sitting across the table from a friend who pulled this one. First he went up and got a huge plate of crab legs and a bowl of clarified butter. Then made a second trip for prime rib. 2 huge slices. He sat there and cracked all the crab legs into the bowl of butter. Then dumped it onto the first piece of prime rib, slapped the second piece on top and ate the first breadless sandwich I had ever seen.

Mongolian feast

Not a restaurant worker but a patron at Mongolian BBQ in Lansing, MI, a few years back. I saw a family of about seven, all heavy set over 300 pounds each eat six plates and the waitress that was assigned to their table told me that they ate three before I got there.



Chinese tourists in gambling cities go truly Olympic on casino buffets. It doesn’t even make me mad; it borders on the superhuman how much food a tour bus parked in Reno will put away. I’m certain that at least one species of crab has gone completely extinct because of the seafood buffet at the Atlantis meeting with twenty camera-toting slot junkies from Hong Kong.

No disrespect intended towards Chinese tourists, of course. They’re a very important gear in the ever-turning machinery of the gambling community.


He died right there

A couple of years ago we had this small “soul food” all you can eat buffet: The Southern Smoke House. Decent place, always smelled like a sweaty ham, though, and served RC Cola. Some guy came in, ate till he would pass out wake up and start it all over again. Guy had a heart attack and died right there in booth.

Can’t stop the beet

Saw a guy eat the entire bin of pickled beets off an Asian buffet in Lakewood, CO. Huge mound, like 5 inches tall of beets.

The brûlée vacuum

I was at the buffet at The Bellagio in Las Vegas.

An extremely obese man was sitting at a table by himself and not eating.

Until the kitchen staff refilled the the rack of creme brulee. The obese guy immediately got up, grabbed a tray and proceeded to take every single bowl in the rack. Once back at his table, he ate one after another like he was a vacuum. I am guessing he consumed at least 50 of them in less than five minutes.


The difference between Americans and Canadians

I’m from Canada and made a visit to Texas. There I noticed something I’ve never seen before. The real tangible difference between Americans and Canadians.

I went to a Chinese buffet near Houston. Sitting down I noticed to my right a couple eating full plates filled with crawfish.

They must have had three full plates stacked underneath the ones they were currently working on.

I decided to watch and see how much crawfish they could manage and if they could stand up and go for more. They found a good solution, their kids were at the serving area carying more crawfish to their table.

Half an hour later they must have eaten 10 pounds of crawfish between them.

No Chinese food, no… Only plates and plates of crawfish served by their kids.


No pizza for you

I witnessed this at a pizza buffet.

Group of five guys in their late teens/early 20s sat right by the buffet and would dump entire pizzas onto their plates as soon as the pizzas came out. They also cleaned out the dessert bar and emptied the ice maker.

After 45 minutes of this, and having had no chance of getting to the pizza before they did, I asked for a refund and left. The staff wasn’t doing anything to stop these pigs.

Prime Rib & Seafood Night

I work at a small town buffet. Saturday nights is prime rib and seafood (shrimp). We have a regular that eats on average 6-7 lbs of prime rib and 2 lbs of shrimp.


“Gotta live with your mistakes…”

We went to a breakfast buffet for my birthday at The Machine Shed in Des Moines, Iowa. I highly recommend it btw, great food. My friend got a Belgian waffle and started putting what he thought was whipped cream on them. I look at him and say “Dude, that’s whipped butter.” He gets this concerned look on his face and says “Oh…well gotta live with your mistakes.” He proceeds to eat a Belgian waffle with 6 spoonfuls of whipped butter on it.

Another friend took the entire pan of Crab Rangoons when it was brought out at our local Chinese buffet. But he’s a monster tipper so the owners only got mildly annoyed.

The Twilight Hour

As a customer, watching my nephew throw a fit in the middle of a buffet because he thought he could show up at the tail end of lunch and stay through dinner and not have to pay for the dinner portion.

“Just leave already”

I had an ex who got totally shit faced and then went to Sizzler’s with friends for all-you-can-eat shrimp years ago. He ate nine plates of shrimp before the manager came and offered him a $20 gift card to just leave already. He was a super loud, happy, cheeky drunk, and was clapping and cheering loudly for himself with each plate of shrimp he finished.

bacon-stk-2016-oct-01The Bacon Bandita

Used to work at an upscale buffet Sunday mornings at a golf course. We had a “bacon bandita” who would come and stuff trays full of bacon in her purse wrapped in one thin napkin.

Poor server never had a CHANCE

Sat a table away from a family of three with a clear view of their food. This is a pretty nice place (white tablecloth, $75-100 per person) The lady was heavier, but not quite grotesque, and the son was a pretty normal-looking teenager.

The father, or eldest male at the table was this gargantuan, lumbering, slightly British humanoid. Probably 450 lbs at 6’5″ and, I’m not shitting you, I could HEAR his salivary glands kick into gear when they put the bread down. The poor server never had a CHANCE. Immediately upon placing the bread on the table, Gargantos shot his hand into the folded linen and put the entire loaf on his appetizer plate and requested another loaf… and a Coke.


Now, this bread is damn good. I can understand the enthusiasm. But HEARING this man’s breathing rate change (from around 12-15 feet away) and listening to his voice start quivering like he was trying to hold off an impending orgasm alerted me that we’d have to keep notes on this encounter.

The server was also ours, and impressively, we never lacked for attention, though that may be because of what must have been 60 trips to the table nearby. We were able to ask at the end of the meal what the counts were for bread and Cokes.

Gargantos alone had put down 11 loaves, a total of 18 loaves to the table. Around 10 ramekins of butter, and 20!!!! Cokes.

This fucker had an entire four-course meal IN ADDITION to that nonsense. And this food is RICH food.

By my calculations, I put him at nearly 7000 calories before factoring in his goddamn dinner.

That poor server…

Stories have been edited for spelling and flow.


Twitter Had A Field Day With The Deli Meat Truck That Crashed Into The Bread Truck


Bread and deli meat were spewed across several lanes of a New Jersey Freeway Friday morning after two delivery trucks collided. The crash resulted in a pile up of deli meat and hamburger buns, which scattered across the freeway in the accident, covering all but one southbound lane.

The collision caused backups for several miles, spanning multiple exits. The accident on Interstate 287’s Southbound Lanes occurred just before 6am. First responders on the scene cleaned up the sandwich ingredients. Most of the cleanup was contained by 7:30am.

The irony of the crash was not lost to the many Twitter users who took full advantage of the delicious collision.

Even T-Mobile’s CEO took part in the fun.

No one was injured, but somewhere sandwich lovers may be going without some key ingredients.


This Instagram User Became Popular By Smashing Bread In Her Face

If you’re prone to spending hours following Instagram hashtags down the rabbit hole, then perhaps you’ve seen something stranger than @BreadFaceBlog. The BreadFaceBlog is an Instagram account operated by an anonymous woman that posts videos of herself “smooshing” her face into and against different types of bread, just for the fuck of it.

It’s something you really have to see to believe. Here’s the most recent post, during the time this article was written.

Behold, the “#BreadFacing” trend.

Accompanied by the clever tagline, “Giving people what they didn’t ask for,” you could say the BreadFaceBlog has quickly become more popular than sliced bread. The account is currently entertaining more than 78K followers.

The young lady behind the @BreadFaceBlog account has been recognized by noteworthy publications like Maxim, The New York Times and Munchies. She still, however, chooses to remain anonymous.

The BFB posts have reoccurring similarities: there’s always a musical soundtrack playing in the background and the “face” always seems to enjoy rubbing her entire face on the particular bread of choice, albeit with guarded pleasure.

New York magazine profiled her recently, trying to figure out if there was some underlying meaning to her mesmerizing obsession with BreadFacing. Unfortunately, the answer is no. Not really. If there is some profound reasoning behind her program, she’s not certainly not telling.

From our perspective, we’ll just keep watching her videos and continue to be completely confused as to why anyone would be smashing their face into bread. Here’s a few more of her posts.


There’s a link also a link to the BreadFacer’s Paypal account, in case people feel inclined to give this girl some “bread” for some bread. No pun intended.


PASSOVER: How To Have Your Bread And Eat It Too

Passover is coming up and it is coming up fast. By fast, I mean now. Passover means something different for everyone. On the most superficial level, this year Passover meant shelling out more money to attend weekend 1 of Coachella so you could appease your family and attend the Passover festivities.

On a foodie level, Passover means planning how you will keep Kosher while still satisfying your craving for well, anything and everything. Some people see Passover as an excuse to shy away from carbs. To that I say “Aw, cute, but thats a firm no for me, thanks.”

Now is the time for your best Matzo meals to shine! Grocery stores practically smack you in the face with it as you walk in so why not embrace it. We have suffered enough, I am putting my foot down on giving up carbs.

Here are some ideas for how to incorporate matzo bread into every meal.



Matzo Avocado Toast

Jews who also identify as hipsters, Los Angelenos, Avocado-fiends, and honestly people who just like a simple breakfast rejoice! A simple subsititution of the “toast” part of your beloved avocado toast will not only make your lovely Jewish grandma proud but it will start your day off in a healthy, Instagram-worthy way. Who says this keeping kosher thing is hard. Psh, we got this.

Pro tip: If you feel it won’t fill you up because of the unleavened bread, try adding a hard boiled egg to your toast.



Open-faced sandwich

For lunch try an open- faced sandwich. The fact that it isn’t topped with another piece of matzo is great for two reasons. 1. Without the extra matzo on top,  it won’t crumble into a mess on your lap after the first bite 2. Too much matzo can mean too much of a good thing and Passover is a marathon not a sprint.

The inner child in you can now relax, a grilled cheese on matzo bread will still be delicious. The college kid on a budget can still make the ultimate whatever-is-in-the-fridge sandwich and the more sophisticated palate can still indulge. From a simple peanut butter and jelly to a more sophisticated meal such as goat cheese, tomato and arugula, there is sure to be an option for everyone. A simple chicken salad on matzo is a delicious classic that comes highly recommended by me

Snack time



Cheese and Fruit platter (with Matzo)

Cheese and fruit compliment each other so beautifully you won’t even miss the yeast in your bread. The Matzo cracker simply acts as a vehicle in which to deliver this delicious (and healthy) snack.

The snack gets even better because there is so much variety in one. I mean, do you go with the apple and asiago or the grape and brie? Do you put your cheese on the matzo and forgo the fruit or switch it up and just do fruit and cheese? The possibilities are endless!  It’s the little things in life.




Stolen by skinny recipe cookbooks time and time again, it is time for us Jews to reclaim what is rightfully ours: MATZO BREAD PIZZA!

If you are a major fan of the crust part of your pizza you may be bumming a little at this alternative but any pizza is better than no pizza: FACT! Up your cheese ratio to make up for the lack of bread, add on some extra toppings, dip in your favorite sauce, and sit back and enjoy.




Chocolate Matzo Bark

In case you really just can’t get enough of unleavened bread and want to indulge in its sweeter side. Chocolate dipped Matzo is a classic and it is so easy to make. Add some sea salt and any other topping your beautiful, keeping-kosher, heart desires and it’s basically a gourmet chocolate dessert for a portion of the price.

Happy Passover!