Cooking Recipes

Stale bread recipes: hacks to use up that leftover loaf

24th February 2021

Real Bread Week runs from the 20th-28th February this year with the aim to encourage people to bake their own real bread, or buy bread from bakers making it the good old fashioned way – with no additives and using traditional techniques.

Have a go at baking your own sourdough and making a starter with our handy guides, or keep it simple and shop our sourdough range with delicious loaves from local expert bakeries.  

Of course sourdough is delicious simply slathered with salted butter, in a sandwich or toasted,, but this year we’ve also got some great ideas for cooking with bread and using up stale slices, from a twist on a classic roast to a seriously indulgent chocolate bread and butter pudding. 

Garlic Butter Sourdough Roast Chicken


Serves 4

This delicious twist on a classic roast chicken with stuffing is a great way to use up stale bread slices. During roasting they soak up the tasty roast chicken juices and become soft and fragrant in the middle and crispy at the edges. 

  • 1 organic chicken, 1.6kg 
  • 40g unsalted butter, room temperature
  • 10g thyme
  • 10g rosemary
  • 1 head garlic plus 2 large cloves 
  • 3-4 large slices stale sourdough


  1. Preheat the oven to 200℃/190℃ fan/400℉ and take the chicken out of the fridge, pat dry. 
  2. Mix the butter with the chopped leaves of 1 sprig of rosemary and a few sprigs of thyme, the 2 garlic cloves, peeled and crushed, a big pinch of sea salt and fresh black pepper.  
  3. Spread a third of the garlic butter on the sourdough slices then cut them in half.
  4. Gently loosen the skin over the breast of the chicken and press the rest of the butter underneath. Sprinkle sea salt over the top of the chicken.
  5. Cut the whole head of garlic in half through the equator.
  6. Arrange the slices of bread to cover the base of a roasting dish, a little bigger than the chicken, and top with sprigs of thyme and rosemary. Add the garlic halves and place the chicken on the top of the bread. 
  7. Roast the chicken in the oven for 40 minutes per kg, plus an extra 20 minutes, or until the juices on the thickest part of the leg run clear. Rest for 10 minutes before serving. 

Tip: keep an eye on the bread and if the pieces not covered by the chicken are browning too quickly cover with a little foil. 

Spaghetti with Sundried Tomato Pangrattato 

Serves 2


Sundried Tomato Pangrattato

  • ½ cup stale sourdough bread crumbs – 1 slice, approx 40g
  • 4 large sundried tomatoes in oil
  • Zest of ½ lemon


  • 200g dried white spaghetti
  • 4 anchovies, chopped 
  • 2 tbsps drained capers
  • ¼ tsp dried chilli flakes
  • 2 large garlic cloves, sliced
  • 2 tbsps olive oil
  • 5g flat leaf parsley, chopped  
  • Zest of ½ lemon


  1. Make the breadcrumbs by blitzing the sliced bread (crusts included) in a food processor. 
  2. Finely chop the drained sundried tomatoes, reserve. 
  3. Cook the spaghetti in salted water for 2 minutes less than the pack instructions  
  4. While the pasta is cooking, add 1 tbsp oil from the sundried tomatoes to a frying pan and fry the breadcrumbs until golden and crisp. Add the chopped sundried tomatoes and fry another 1-2 minutes. Off the heat, add the lemon zest and freshly ground black pepper. Remove from the pan and wipe it out.
  5. in the wiped out pan, lightly fry the sliced garlic in the olive oil until it’s just starting to turn lightly golden, then add the anchovies, capers and chilli flakes. Tong the cooked pasta into the pan – toss well and add a spoonful of pasta water to cook the ingredients together for 1-2 minutes. Stir the chopped parsley through.
  6. Divide between two warmed bowls, top with the sundried tomato pangrattato, a little more lemon zest and parmesan cheese if you like.

Chocolate Sourdough Bread & Butter Pudding 

Serves 2


  • Approx 8 slices stale white sourdough bread, crusts removed 
  • 150ml organic double cream
  • 150ml organic whole milk 
  • 80g 70% dark chocolate, finely chopped
  • 1 medium organic egg yolk
  • 20g caster sugar
  • 20g soft unsalted butter 
  • Zest of ½ orange (optional)


  1. Butter the bread and trim off the crusts. Arrange in an oven safe dish (we used a 24cm Falcon Enamelware), overlapping the slices and shaping to the dish – you can cut them in half if that helps.  
  2. Put the cream and milk in a small pan. Bring to just below boiling point, then take off the heat and stir in the chopped chocolate until it dissolves (put back on a very gentle heat if needed to fully melt the chocolate).
  3. Mix the egg yolk and sugar thoroughly in a medium heat proof bowl then gradually add the chocolate cream, mixing well with each addition. Stir the orange zest through. 
  4. Pour the custard over the bread, making sure all the dry bits are covered. Leave to soak for a few hours, but overnight if possible. 
  5. Preheat the oven to 160℃/fan 140℃/gas 3 and bake for 30 minutes. 


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