Sliced bread can become far more than a sandwich foundation. With a few pantry staples, you can turn it into crisp croutons, golden French toast, savory breakfast cups, pizza toast, bread pudding, stuffing, panzanella, crostini, and even a comforting bowl of bread soup.
These 15 sliced-bread recipes cover breakfast, lunch, dinner, snacks, and dessert. Soft sandwich bread works especially well for custardy dishes and pizza toast, while dry or day-old slices are ideal for croutons, breadcrumbs, stuffing, salads, and soup.
Jump to RecipeWhy You’ll Love These Bread Ideas
A package of sliced bread is one of the most useful ingredients in the kitchen. It can provide crunch, absorb flavorful custard, thicken soup, carry melted cheese, or turn into a crisp base for fresh tomatoes.
The best part is that these recipes help prevent food waste. A few dry slices that no longer seem appealing for toast can become golden croutons, savory dressing, coarse breadcrumbs, or a rustic dessert.
If you enjoy baking your own loaves, compare the texture of these recipes with our guide to homemade white bread. For a lower-carbohydrate option, our garlic butter keto bread can also be used in several savory applications.
Choose the Right Bread for Each Recipe
Fresh, soft sandwich bread is perfect for French toast, egg-in-a-hole, breakfast cups, and pizza toast. Its tender crumb quickly absorbs egg custard and gives baked dishes a soft center.
Day-old bread is better when you want structure. Use it for croutons, breadcrumbs, panzanella, stuffing, and bread soup because it absorbs butter, dressing, or stock without immediately collapsing.
- For crisp results: Choose dry bread and toast or bake it until golden.
- For custard dishes: Use slightly stale bread and avoid soaking thin slices for too long.
- For salads and soup: Firm bread gives the best texture.
- For richer desserts: Combine ordinary sandwich bread with brioche when available.
15 Creative Ways to Use Sliced Bread
1. Homemade croutons: Cut 6 slices into 3/4-inch cubes and toss with 3 tablespoons melted butter or olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Bake at 350°F for 15-20 minutes, stirring once, then cool completely before storing.
2. Fresh breadcrumbs: Tear 4 slices into pieces and pulse them in a food processor. Remove the crusts for fine crumbs, keep them for a more rustic texture, and bake the crumbs at 300°F for 15-20 minutes if you need dry breadcrumbs for breading or casseroles.
3. Classic French toast: Whisk 4 eggs, 1 cup whole milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of salt. Briefly dip 8 slices and cook them in 2 tablespoons butter for 3-4 minutes per side until browned.
4. Overnight French-toast casserole: Cube 8 slices into a greased 9-by-13-inch baking dish. Pour over a custard made with 6 eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 1/3 cup sugar, vanilla, cinnamon, salt, and melted butter, then chill for 8 hours and bake at 350°F for 40-50 minutes.
5. Comforting bread pudding: Arrange 8 cubed slices in a greased 2-quart baking dish. Pour over 4 cups milk, 4 eggs, 3/4 cup sugar, vanilla, cinnamon, salt, and melted butter; let it stand for 10-15 minutes, add optional raisins, and bake at 350°F for 45-55 minutes.
6. Savory breakfast strata: Layer 8 cubed slices with 1 cup cooked diced ham, sausage, or vegetables and 1 cup shredded cheddar or Gruyère. Add a seasoned mixture of 8 eggs and 2 cups milk, refrigerate overnight, and bake at 350°F for 45-55 minutes.
7. Bread-and-egg breakfast cups: Flatten 6 slices with a rolling pin and press them into a greased muffin tin. Fill with 1/2 cup cheese and 1/2 cup cooked bacon, ham, spinach, or mushrooms, crack in an egg, and bake at 375°F for 18-22 minutes.
8. Pizza toast: Spread 4 slices with 1/2 cup pizza sauce, keeping the layer thin so the bread stays crisp. Add 1 cup mozzarella, 12-16 pepperoni slices if desired, oregano, and Parmesan, then bake at 400°F for 8-10 minutes.
9. Garlic bread: Stir together 4 tablespoons softened butter, 2 finely minced garlic cloves, 1 tablespoon parsley, and 1/4 teaspoon salt, adding 2 tablespoons Parmesan if you like. Spread over 8 slices and bake at 375°F for 8-12 minutes, or broil briefly while watching carefully.
10. Egg-in-a-hole: Cut a 2 1/2-inch circle from the center of each of 4 slices. Toast the bread and cut-out centers in 2 tablespoons butter, crack one egg into each opening, and cook over medium-low heat for 3-5 minutes per side.
11. Cinnamon toast: Mix 2 tablespoons sugar with 1 teaspoon cinnamon and a pinch of salt. Spread 3 tablespoons softened butter over 4 slices, sprinkle evenly, and bake at 375°F for 5-8 minutes, finishing under the broiler for 30-60 seconds if you want a bubbling crust.
12. Panzanella: Toast 4 cubed slices at 375°F for 10-15 minutes. Toss them with 2 cups chopped tomatoes, 1/2 chopped cucumber, 1/4 sliced red onion, 1/4 cup basil, and a dressing of olive oil, red wine vinegar, salt, and pepper; rest 15-20 minutes before serving.
13. Bruschetta crostini: Brush 8 slices with 2 tablespoons olive oil and toast at 400°F for 8-10 minutes. Combine 2 diced tomatoes, basil, minced garlic, balsamic vinegar, salt, and pepper, drain excess liquid, and spoon the topping over the warm toast.
14. Stuffing or bread dressing: Dry 8 cubed slices at 300°F for 15-20 minutes. Toss them with sautéed onion and celery, butter, sage, thyme, 1 1/2 cups stock, and one egg, then bake covered at 350°F for 25 minutes and uncovered for 10-20 minutes.
15. Tomato bread soup: Sauté a diced onion and 2 minced garlic cloves in 2 tablespoons olive oil. Add 4 cups stock, 2 cups chopped or crushed tomatoes, salt, and pepper; simmer for 10 minutes, add 4 torn slices and 1 cup kale or spinach, and finish with 1/4 cup Parmesan.
How to Make It Step-by-Step
Step 1: Begin by checking the bread’s texture and deciding whether you want a crisp, soft, or absorbent result. Set aside day-old slices for croutons, breadcrumbs, salads, stuffing, and soup, while reserving softer slices for egg-based dishes.
Step 2: Prepare your oven and baking sheet before assembling anything. Use 350°F for croutons, custard bakes, and stuffing; 375°F for breakfast cups, garlic bread, cinnamon toast, and panzanella; and 400°F for pizza toast and crostini.
Step 3: Cut or tear the bread according to the recipe. Uniform cubes brown more evenly, while torn pieces create appealing rustic edges in soup, stuffing, and bread pudding.
Step 4: Add fat before baking crisp preparations. Toss cubes with butter or oil for croutons, brush slices with oil for crostini, and spread softened garlic butter evenly so every bite has flavor.
Step 5: Keep wet toppings controlled. Pizza sauce, tomato juices, and salad dressing should be used shortly before serving or in thin layers to keep the bread from turning soggy.
Step 6: For French toast and custard bakes, whisk the eggs, dairy, sugar, spices, and salt until smooth. Dip slices briefly for skillet French toast, but allow cubed bread to soak overnight for the casserole.
Step 7: Press bread into muffin cups for breakfast cups, leaving enough room for the egg and fillings. Grease the tin thoroughly because baked egg can stick firmly to bare metal.
Step 8: Cook skillet recipes over medium or medium-low heat. This gives the bread time to brown while the egg sets, preventing a burned exterior and undercooked center.
Step 9: Bake open-faced recipes in a single layer. The air circulating around the slices helps the edges crisp while cheese melts and toppings warm.
Step 10: For overnight strata or French-toast casserole, press the bread into the custard before covering the dish. Refrigerate for 8 hours so the center becomes tender and flavorful.
Step 11: Bake custard dishes until puffed and set, with the center reaching at least 160°F. Let a casserole stand about 10 minutes after baking so the interior can finish setting.
Step 12: For panzanella and bruschetta, prepare the vegetables while the bread toasts. Drain watery tomatoes and add dressing close to serving time for the best balance of crunch and tenderness.
Step 13: Add bread to soup near the end of cooking. A short simmer lets it thicken the broth while retaining some texture instead of disappearing completely.
Step 14: Taste savory mixtures before baking and adjust seasoning carefully. Stock, cheese, cured meat, garlic, and herbs all add salt, so a final tasting helps prevent an overly salty dish.
Step 15: Serve each preparation at its ideal moment. Croutons and crostini are best once cooled slightly, French toast is delicious straight from the skillet, and bread salad should be eaten before the dressing softens the cubes too much.
Chef Tips for Better Results
Fresh bread can be dried in the oven for several minutes before making croutons or stuffing. Cool baked croutons and breadcrumbs completely before sealing them, since trapped steam can soften their texture.
For bread pudding, remove the dish while the center still has a slight jiggle. Overbaking dries the custard, while a gentle rest after baking produces a tender, creamy middle.
Cooked meat and vegetables should cool before going into strata. Adding hot fillings can create uneven cooking and make the egg mixture set before the bread has absorbed it properly.
For a richer dessert, combine ordinary white bread with brioche. You can also serve savory bread creations alongside creative russet potato dishes for a hearty family meal.
Storage, Serving, and Make-Ahead Notes
Store homemade croutons and dry breadcrumbs in an airtight container for about 1-2 weeks. Freeze them for longer storage, and use them straight from the freezer in soups, salads, casseroles, or breading.
French-toast casserole and strata are excellent make-ahead choices because they benefit from overnight chilling. Cover leftovers and refrigerate them promptly, then reheat until hot throughout.
Keep panzanella and bruschetta components separate when possible. Store toasted bread away from juicy tomatoes and dressing, combining them just before serving for a more satisfying bite.
Sweet bread dishes pair well with fresh fruit, yogurt, maple syrup, or powdered sugar. For additional baking inspiration, try the bright citrus flavor of buttermilk lemon bread or the indulgence of triple chocolate banana bread.
15 Creative Ways to Use Sliced Bread Beyond Sandwiches
Ingredients
Method
- Make croutons by tossing 6 slices of cubed bread with 3 tablespoons melted butter or olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried Italian seasoning. Bake at 350°F for 15-20 minutes, stirring once.
- Make breadcrumbs by tearing 4 slices of bread into pieces and pulsing them in a food processor. Bake at 300°F for 15-20 minutes if dry crumbs are desired.
- For French toast, whisk 4 eggs with 1 cup milk, 2 tablespoons sugar, vanilla, cinnamon, and salt. Dip 8 slices briefly and cook in butter for 3-4 minutes per side.
- For French-toast casserole, cube 8 slices into a greased 9-by-13-inch dish. Cover with a mixture of 6 eggs, 1 1/2 cups milk, 1/2 cup cream, sugar, vanilla, cinnamon, salt, and melted butter; chill 8 hours and bake at 350°F for 40-50 minutes.
- For bread pudding, place 8 cubed slices in a greased 2-quart dish, pour over the milk, egg, sugar, vanilla, cinnamon, salt, and butter mixture, rest 10-15 minutes, then bake at 350°F for 45-55 minutes.
- For breakfast strata, layer 8 cubed slices with 1 cup cooked ham, sausage, or vegetables and 1 cup cheese. Pour over 8 whisked eggs with 2 cups milk, chill overnight, and bake at 350°F for 45-55 minutes.
- For breakfast cups, flatten 6 slices, brush with 1 tablespoon melted butter, press them into a greased muffin tin, add cheese and cooked fillings, crack in an egg, and bake at 375°F for 18-22 minutes.
- For pizza toast, spread 4 slices with 1/2 cup pizza sauce and top with 1 cup mozzarella, optional pepperoni, oregano, and Parmesan. Bake at 400°F for 8-10 minutes.
- For garlic bread, mix 4 tablespoons softened butter with 2 minced garlic cloves, parsley, salt, and optional Parmesan. Spread on 8 slices and bake at 375°F for 8-12 minutes.
- For egg-in-a-hole, cut a 2 1/2-inch hole from 4 slices. Toast the bread in butter, crack an egg into each opening, and cook over medium-low heat for 3-5 minutes per side.
- For cinnamon toast, spread 3 tablespoons softened butter over 4 slices and sprinkle with a mixture of 2 tablespoons sugar, 1 teaspoon cinnamon, and a pinch of salt. Bake at 375°F for 5-8 minutes.
- For panzanella, toast 4 cubed slices at 375°F for 10-15 minutes. Toss with tomatoes, cucumber, red onion, basil, olive oil, red wine vinegar, salt, and pepper, then rest 15-20 minutes.
- For bruschetta crostini, brush 8 slices with olive oil and bake at 400°F for 8-10 minutes. Top with diced tomatoes, basil, garlic, balsamic vinegar, salt, and pepper just before serving.
- For stuffing, dry 8 cubed slices at 300°F for 15-20 minutes. Toss with sautéed onion, celery, butter, sage, thyme, stock, egg, salt, and pepper; bake covered at 350°F for 25 minutes, then uncovered for 10-20 minutes.
- For bread soup, sauté onion and garlic in olive oil, add 4 cups stock, 2 cups tomatoes, salt, and pepper, and simmer for 10 minutes. Add 4 torn slices and greens, simmer until thickened, and finish with Parmesan.
Notes
Final Thoughts
Sliced bread is a remarkably flexible kitchen staple. Whether you need a fast breakfast, a crunchy salad topping, a cozy dessert, or a practical way to use stale bread, one of these 15 ideas will fit the moment.
Start with the recipe that matches the bread you have on hand, then adjust the toppings with seasonal vegetables, fresh herbs, cheese, fruit, or pantry spices. A humble slice can become crisp, creamy, cheesy, sweet, or deeply savory with very little effort.