Any good uses for almost a whole loaf of bread before it goes bad?

Question

The best by date has recently passed and I would rather use it somehow than have to throw it away.

Answer 1

Bread pudding.
Croutons.
Put it in the freezer and save it for french toast or any of the above ideas.
Please don't feed it to the birds or ducks. Bread is very unhealthy for ducks and birds.

Answer 2

!!! FREEZE IT IMMEDIIATELY !!! The Whole Loaf

Then, you can in time use any of the great suggestions listed by other responders -- toast, french toast, croutons, bread pudding, etc.

If you've not frozen bread before, you will be amazed how little in freshness is lost with freezing.
It freezes well, it defrosts well. It will defrost out of the fridge in under 5 minutes.

As I like some variety in my meals, bread is not a daily staple. For fear it will get moldy on me, I place it in the freezer immediately, or the next day, after purchase, and pull what I need.
Again, surprisingly fresh. And bread is not dictating my meals.

Answer 3

Bread Pudding

Answer 4

Make a bread pudding---toast the bread-crumble into buttered casserole,then mix 3 cup milk-1 teas.vanilla,2eggs(raisins if you like)1cup brown sugar---pour over the toasted bread and bake at 350 for 45mins.It will be golden on top.You can put a can of drained fruit in to stretch this recipe.(pineapple is great)-Or...Take the bread and make croutons out of it--- cut into little squares & toast in oven --now take italian seasonig pack,olive oil,and some seasoning salt and mix well.Take the bread and mix it with the oil mixture, then spread on a baking pan and put in a oven on 299 for as long as it takes for it to dry out.Then put DRY croutons in a zip lock or canister---Now the bread has been saved...

Answer 5

Make some stuffing!

Herb Stuffing

1 large onion, minced
6 celery stalks, minced
1 Tbsp. chopped fresh parsley*
1 Tbs. chopped fresh sage*
1 Tbsp. chopped fresh thyme*
6 Tbsp. light olive oil
1 small loaf wholegrain bread, diced
3 Tbsp. chopped pecans**
3 Tbsp. chopped cashews**
3 Tbsp. chopped Brazil nuts**
2 ts.p soy sauce or to taste
Vegetable broth to bind

Combine all of the ingredients except the broth in a medium bowl. Mix well, adding a little of the vegetable broth to moisten the mixture and bind it together.

Press the mixture into an oiled loaf pan.

BAKE: 350 degrees for 30-40 minutes.

Allow the stuffing to cool a little before turning it out onto a plate.

Slice and serve.

*May use 1 tsp. dried instead of 1 Tbsp. fresh.

**May use 9 Tbsp. of one nut instead of 3 Tbsp. of each.

Answer 6

Make your own croutons or stuffing:
brush both sides with a litle of either olive oil or butter, sprinkle with a small amount of garlic powder, or herbs of your choice, bake at 250 til the bread is hard and completely dried out.

Answer 7

Make a bread pudding,Soak the bread in water for 10 Min's,Squeeze the water out of the bread,mix in 1lb of mix dry fruit, add 1 tub of glace Cherry's add half a cup of sugar 3oz of butter 1 teaspoon of mix spice 1 teaspoon of nutmeg stir all of the mixture together,divide into 3 Pyrex's pie dishes,sprinkle top with sugar cook in microwave for 14Min's.Enjoy

Answer 8

Make crutons. www.bhg.com click foods and look under uses for breads. You could also use it to make a meat loaf.

Better yet, pack a sack lunch and take the bread to the park..go feed the ducks.

Answer 9

Tear each piece of bread into quarters.

Dip in sweetened condensed milk.

Roll in dry sweetened coconut.

Drop onto cookie sheet and bake at 350 until the tops become golden.

Drizzle with chocolate afterwards, if desired.

VERY YUMMY!

Answer 10

The first idea that comes to mind is to pop the loaf into the freezer.

You can use it for french toast and or breakfast toast. You don't have to thaw the bread for either of those.

You could also set your oven to its lowest temperature and dry the bread and use it for quick stuffing.

best,

cez