3 Ways to Use That Sourdough Loaf That’s Started to Go Stale (Plus One Bonus That Feels Fancy)
We’ve all been there.
You’ve been happily enjoying your bread, but then life happens. A last-minute invite to dinner. A rainy day that demands soup instead of a sandwich. Or maybe it just slipped your mind.
Life separated you from your sourdough. And now… it’s a little stiff. A little dry. A shadow of its former chewy, crackly self.
Before a single tear rolls down your cheek and the camera pans out—rain pouring, fists clenched in anguish, Toni Braxton’s “Unbreak My Heart” swelling in the background—please hear me:
Your sourdough is not lost. It just needs a new chapter.
Here are 3 (okay, 4) easy, delicious ways to give that loaf a second life:
1. French Toast: The Morning Glory Comeback
French toast is basically stale bread’s victory lap. In fact, slightly dry bread is ideal—it soaks up the custard without going mushy.
How to:
Whisk eggs, milk, a splash of vanilla, and a pinch of cinnamon. Dunk your sourdough slices and let them sit a little longer if they’re really dry. Then pan-fry in butter until golden on both sides.
Top with berries, syrup, yogurt, or whatever joy looks like on your plate.
2. Garlic Bread: Because Butter Is a Love Language
Take that crusty loaf, slice it, and slather it with a mix of butter, minced garlic, and a sprinkle of salt (plus parsley or parmesan if you're feeling it). Wrap in foil and bake at 375°F until it's warm and soft inside, crisp on the edges.
Real talk: If someone tells you garlic bread can’t fix everything… you may need to reconsider the relationship. (Kidding! Mostly.)
3. Soup Thickener: Old School, Zero Waste
In traditional European kitchens, cooks would toss stale bread into soup to thicken it—and not just to avoid waste. It adds body, richness, and a satisfying texture.
Try it with:
Tomato soup
Vegetable purées
Brothy stews that need a bit more comfort
Just tear the bread into small chunks, let it simmer in the pot, then blend or stir it in until creamy.
Bonus: Savory Bread Custard (a.k.a. Strata, But Fancier)
This is the dish that makes your old bread feel like it’s wearing a silk robe and sipping espresso.
Basic recipe:
Cube the bread and place it in a buttered dish. Whisk 4 eggs with 1½ cups milk, salt, and pepper. Pour over the bread and let it soak for 15–30 mins. Add cheese and toppings. Bake at 350°F for 35–45 minutes until golden and puffed.
Variations to try:
Spinach + feta + red onion
Roasted mushrooms + gruyère + thyme
Bacon + cheddar + scallions
Serve warm with a simple salad and you’ve got brunch (or dinner) magic.
So fear not, bread lovers.
Your beloved sourdough may be slightly past its prime—but it's not past its potential. In fact, its next act might just be its best.
Now go forth and revive that loaf. Toni Braxton would be proud.