Here’s the fun part. Stale bread is not a tragedy. It’s a culinary opportunity. Slightly hard bread is the best bread for French toast, breadcrumbs, or croutons. It absorbs custard like a sponge. It gets perfectly crispy in the oven.
Did you know that crusty artisanal bread is meant to go stale? That’s how you make panzanella salad. Or ribollita soup. Or a killer bread pudding. The ancients celebrated stale bread. They made it into survival food. You are being ancient and wise by eating it.
