i think stale bread is not necessary but fresh bread
You can transform stale bread into a delicious dish by making bread pudding, croutons, or breadcrumbs.
because it used old stale bread and was an effective use for leftovers.source- i like to cook!
Bread pudding is most commonly made with regular white bread, although almost any type of bread can be used. Some people use bread that is almost stale to make bread pudding.
Stale bread is better for French toast. Fresh bread makes the finished product too mushy. Alisa
Yes
Although I was only a baby at the time Bread Pudding has always been there. It was another way of using what you had and bread would go stale very quickly and cooking a Bread Pudding was another "something to eat" during the war.
Nothing. Stale bread is perfectly safe to eat because it is simply not as moist as fresh bread.
I would think so. Bread pudding has been around since the middle ages and is very popular in Europe. It is also a go-to thing to do with stale bread. Bread pudding can be made with just a little sugar, dried milk and dried egg and can be made sweet or savory so it would be a prefect go-to food during wartime when rationing of food is common, fresh food is difficult to find and every bit of food would need to be used. The men in the front lines were probably eating MREs (meals ready to eat) a lot of the time though.
Stale brioche can often be found in bakeries or grocery stores that sell baked goods, particularly those that have a high turnover of fresh products. You might also find it at specialty shops that sell day-old bread at a discount. Additionally, some home bakers may have leftover brioche that has gone stale, which can be repurposed in recipes like bread pudding or French toast.
To prevent bread from going stale, store it in a sealed plastic bag or airtight container at room temperature. You can also freeze bread to keep it fresh for longer periods of time.
A bread box helps to keep bread fresh longer by protecting it from air and moisture, preventing it from becoming stale or moldy.
Stale bread is NOT heavier than fresh bread. Stale bread is caused by age, light, and lack of moisture, none of which contribute to the bread's weight; if anything, they will cause the bread to lose weight, thanks to the loss of moisture. Even when bread gets moldy, it does not gain weight, since the molds consume the ingredients. My guess is that the asker is confusing weight with the hard feel of stale bread, which, BTW, is used in many recipes, including bread pudding, onion soup, etc. In other words, "stale" does not mean "bad".