Welcome to a series where we’ll explore creative ways to use ingredients lingering in your kitchen – from stale bread to overripe produce.

My background includes a degree in culinary arts and growing up in a food-loving household where dad cooked and mom baked. My grandmother catered for decades, creating some of my most treasured food memories. I also learned that experimenting pays off – who puts mustard in tuna salad? I do, and it transforms that boring spread into something special.

This series was inspired by our time as a food pantry client during lean financial periods. I often dealt with weird ingredient and stuff my kids didn’t want to eat, like the hundredth ramen dish or random can of salmon. I had to get creative to make meals my kids would actually eat.

Today’s focus: those bread ends and stale pieces your family ignores. Here are three ways to transform them:

Finished croutons last for about a week in a air-tight container.

Easy Croutons

Perfect for salads, bread salad, or ground into breading for fried foods.

Ingredients:

  • 1 loaf savory bread (12 oz), cut into ¾-inch cubes
  • ¼ cup olive oil
  • 4 tsp seasoning blend (I use Ranch)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Toss bread cubes with oil and seasoning in a large bowl
  3. Spread in single layer on baking sheet
  4. Bake 20-25 minutes until golden, turning once halfway through
  5. Cool completely before storing in airtight container (keeps 1 week)

French Toast Casserole

Great for breakfast or make-ahead meals. I’m a fan of breakfast for dinner.

Ingredients:

  • 5 cups bread cubes (sweet bread like brioche works best. I have added bagels and muffins but you need bread for best results.)
  • 1½ cups milk
  • 4 large eggs
  • ¼ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon or pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F and grease 8×8 pan
  2. Layer bread cubes in pan
  3. Whisk remaining ingredients and pour over bread
  4. Bake 45-50 minutes until golden
  5. Serve hot with syrup or refrigerate for later

Bread Salad (Panzanella)

This Italian favorite celebrates stale bread. You can make with your croutons if your family isn’t a fan of salads.

Ingredients:

  • 2½ lbs mixed ripe tomatoes, chopped
  • 2 tsp kosher salt, plus more to taste
  • 6 cups savory bread like ciabatta or sourdough, cubed
  • 10 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • ½ tsp mustard
  • 2 tbsp wine vinegar
  • Black pepper, to taste
  • ½ cup fresh basil, chopped

Instructions:

  1. Salt tomatoes in colander with a bowl underneath. Drain for at least 15 minutes to get the liquid out. We’ll use the liquid for the dressing.
  2. Toss bread with 2 tbsp oil, toast at 350°F for 15 minutes until crisp to make croutons
  3. Whisk garlic, mustard, vinegar, and remaining oil with tomato juices
  4. Combine bread, tomatoes, dressing, and basil
  5. Let rest 30 minutes before serving, tossing occasionally

Note: I cook by sight, so adjust seasonings to taste. These measurements are guides, not gospel.

Next time, we’ll tackle those almost overripe vegetables hiding in your crisper drawer!