We've all experienced it: seeing a crusty loaf of bread on the kitchen counter and wondering if it was really bad, or if it was just old.
Although bread can go stale quickly, it is usually still safe to eat.
The bread has only lost moisture through a natural process called retrogradation, when it is hard and dry but shows no signs of mold. While it may not be the best choice to eat as is, it is still safe to eat and is even used in many recipes.
Stale bread is easy to salvage. You can toast it for a crispy crust, or wrap it in aluminum foil and reheat it in the oven to soften it again. Because it absorbs moisture without becoming soggy, light and dense bread is suitable for a variety of recipes, including bread pudding, stuffing, croutons, and French toast.
Consider stale bread a multifunctional culinary ingredient that can be used in both savory and sweet recipes, such as panzanella or bread pudding, or mashed into breadcrumbs or diced into croutons. Its firm texture allows it to absorb sauces, stocks, and dressings well without crumbling.
