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15 Creative Ways to Use Sliced Bread Beyond Sandwiches

15 Creative Ways to Use Sliced Bread Beyond Sandwiches

This flexible roundup transforms ordinary sliced bread into 15 sweet and savory dishes, from homemade croutons and French toast to bread pudding and tomato bread soup. Choose fresh bread for soft recipes and day-old bread for crisp or absorbent preparations.
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Prep Time 5 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

Croutons
  • 6 slices Sandwich bread, cut into 3/4-inch cubes
  • 3 tablespoons Melted butter or olive oil
French Toast
  • 8 slices Bread
  • 4 Large eggs
  • 1 cup Whole milk
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
Savory and Sweet Bakes
  • 8 slices Bread
  • 6 Large eggs
  • 1 1/2 cups Milk
  • 1/2 cup Heavy cream
  • 1/3 cup Granulated sugar
  • 1 cup Shredded cheddar or Gruyère
Fresh Toppings and Savory Dishes
  • 2 cups chopped Ripe tomatoes
  • 3 tablespoons Olive oil
  • 4 cups Chicken or vegetable stock

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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

Use dry or slightly stale bread for croutons, breadcrumbs, panzanella, stuffing, and bread pudding. Store cooled croutons and dry breadcrumbs in an airtight container for 1-2 weeks or freeze for longer storage. Most baked egg and custard dishes should reach at least 160°F in the center.