Don’t let a failed batch of bread go to waste: use these ideas to reinvent them!
You had high hopes for that batch of bread. Maybe you tried a new technique or a new recipe.
But for whatever reason, it didn’t rise. Or it became a brick worthy of a doorstop. Or the flavor just wasn’t quite right.
If you’re just learning to use fresh milled flour in bread, it’s even more likely you’re going to have some flops from time to time.
Learning to make any kind of bread can just be tricky at first.
But, no need to fret; you can actually reinvent that flavorless brick of dough into something new (and actually quite edible).
This site contains affiliate links to products. As an Amazon associate, I earn from qualifying purchases. Please read my disclosure for more info.
8 Ways to Use a Failed Loaf of Bread
Below are some of the best ways to turn a failed loaf of homemade bread into another recipe.
Many of these ideas are also excellent ways to use up stale bread you might have sitting on the counter for too long.
1| French Toast
French toast is a family breakfast favorite here.
If you have a loaf of fresh milled flour bread that is a little too dense (you’ll probably have several at first!), it will make excellent french toast.
The moisture from the eggs and milk helps to rehydrate it and soften dense bread.
2| Baked French Toast
This is something we usually make for the holidays. It can be refrigerated the night before baking, which is great when you want a quick Sunday breakfast before church.
This is the recipe we like to use for Baked French Toast (you might know it as french toast casserole).
3| Croutons
Croutons couldn’t be easier to make!
Simply cut up bread into tiny squares and toss with:
- Butter or olive oil
- Seasonings such as: garlic powder, or cinnamon & sugar; maple syrup & pecans, or your favorite seasoning mixes.
- Sweet mixes can be used as a dessert topping or eaten like trail mix. Savory toppings can be used for salads or in a savory snack mix (with pretzels, nuts etc).
Bake at 350 degrees until browned and crispy.
4| Stuffing (Dressing)
Depending on where you’re from, at holidays you might have stuffing – or “dressing”. (We call it stuffing).
Stuffing might be stuffed into a turkey at Thanksgiving, or made as a separate dish.
We like to save up the bread in the freezer (failed loaves or ends that didn’t get used); then cube up and place in a buttered casserole dish.
Toss with diced apples, diced celery, poultry seasoning, salt & pepper to taste, and about 2-3 cups of chicken broth to start with.
Bake at 350 until stuffing is crispy on top and slightly soft in the center (around 30-40 minutes, depending on size of pan and amount of stuffing). You can add more broth as it bakes, if it seems too dry.
The texture of stuffing is generally per your preference, so add as little or as much broth as you like!
5| Garlic Toast
Italian food is synonymous with garlic bread! But you don’t have to make a fancy baquette every time.
Slice up your dense or stale bread; brush with butter, garlic powder (or fresh pressed garlic) and/or shredded cheese, and bake at 375 for about 8-10 minutes.
If you want to fancify your garlic toast- try it on the barbeque grill!
6| Bread pudding
Bread pudding honestly reminds me of a sweet version of stuffing! It’s not something I’ve made many times, but I do love it.
If you’re not a fan of raisins, you could substitute another dried fruit, or even nuts.
This recipe is a traditional southern version of bread pudding that looks delicious.
7| Bread Crumbs
Like croutons, bread crumbs are one of the easiest ways to use homemade bread that didn’t rise.
Cube or tear bread into pieces and toss with olive oil and spices or seasonings of your choice.
Bake on a large baking pan until toasted and quite dry at 400 degrees for approximately 8-10 minutes.
Once cooled, transfer to a food processor or blender and mix until it resembles fine crumbs. Store in an airtight container.
We frequently use our bread crumbs as a coating for meat, in meatloaf, meatballs, and as a topping on baked macaroni and cheese.
8| Birds in a nest
This is a dish we have for breakfast and lunch quite often. You might call it eggs in a hole…it goes by many names.
Slice bread (not too thin) and use a cookie cutter or a drinking glass to cut a hole in the center of the slice.
Add bread to a hot buttered skillet and crack an egg in the hole. Add salt and pepper and cook to desired doneness on each side.
Don’t forget to brown the circles, too! Those are the kids’ favorite part.
Uses for Homemade Bread…That Didn’t Turn Out
There are probably more creative uses you can find for those times your bread simply flops.
Even after making hundreds of loaves of bread, I still have flops and failures. The one below is just one of many examples!
But instead of feeding it to the birds (which is still a useful option!), I try to find ways we can turn our proverbial lemon into lemonade – and feed our family.
It’s nice when we can save money by using bread we already have in dishes we already make, versus throwing it away.
Feel free to add your ideas for dense or stale bread in the comments! I’d love to hear them.
You might also like: