Use it up
What to Do With Stale Bread: Easy French Toast
Stale bread makes better French toast than fresh. Turn a drying-out loaf into breakfast in 10 minutes and stop wasting bread.
- TIME
- 15 min
- SERVES
- 2
- ENERGY
- 350 cal
Bread is one of the most wasted foods in the house, usually because it goes stale a day before we get to it. But stale isn’t spoiled — and the classic answer to what to do with stale bread actually depends on it. French toast is better with day-old bread, because the drier slices soak up the eggy custard without turning to mush.
In ten minutes, four sad slices become a proper breakfast. Whisk together an easy custard, give each slice a quick dip, and fry until golden. It’s the kind of small rescue that feels a little bit magic: something you were about to throw out becomes the best part of the morning.
If the loaf is past even that — rock hard but not mouldy — it still isn’t rubbish. Cube it for croutons or blitz it into breadcrumbs and freeze them; both drop straight into the soups and pastas elsewhere on this site. Between French toast, croutons, and the freezer, a loaf never has to hit the bin.
From fridge to table
How to make it
- 01
Whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish.
- 02
Melt a little butter in a pan over medium heat.
- 03
Dip each slice of bread in the egg mixture, letting it soak for a few seconds a side — stale bread drinks it up without falling apart.
- 04
Fry 2–3 minutes per side until golden and set.
- 05
Serve warm with syrup, jam, or whatever fruit needs using up.
