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Instead of tossing stale bread, think of it as a versatile ingredient. Pulse it into breadcrumbs, cube it for croutons, or use it in savory or sweet dishes like panzanella or bread pudding. Its sturdy texture makes it perfect for soaking up sauces, broths, and dressings without falling apart—making stale bread a hidden gem in your kitchen.
However, moldy bread is a different story. If you spot green or black spots, even on a small area, throw out the whole loaf. Bread’s porous nature allows mold to spread invisibly throughout, making it unsafe to consume. Mold can cause allergic reactions or serious illness due to toxins called mycotoxins.
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