Stale Bread? Don't Waste a Bit with These 4 Recipes

Delicious ways Spaniards use up their leftover bread

Every afternoon Spaniards throughout the country rush off to their neighborhood bakery for a fresh loaf of bread. Hot off the shelves, bread is used in Spain to soak up savory sauces and to accompany just about any dish that graces the Spanish table. People often eat with their fork in one hand, and their slice of bread in the other! But with all that bread buying, there's a lot of waste. Left over bread is a problem every Spanish cook has to deal with, as the typical Spanish barrita will go...MORE stale overnight. But stale bread is no reason to waste a thing in the Spanish kitchen.

Here are five Spanish dishes that use stale bread as a key ingredient. So the next time you find yourself with a leftover loaf, don't even think about throwing it away! Try these traditional Spanish ways to use up stale bread and enjoy the results!

  • 01 of 04
    Salmorejo soup photo by Spanish Sabores
    Creamy salmorejo with ham and egg. Lauren Aloise/Spanish Sabores

    Salmorejo is my favorite quick and healthy meal. A cold tomato soup, this recipe's success depends upon the freshness of the ingredients used. Juicy tomatoes, a clove of garlic, stale bread, Sherry vinegar and the best extra virgin olive oil you can find combine to make an incredibly simple, but satisfying, cold Spanish soup. 

  • 02 of 04
    Romesco Sauce (c) 2008
    Romesco Sauce (c) 2008 Licensed to Inc. Lisa Sierra (c)

    This nutty and delicious Spanish sauce is seriously addictive. I've been known to eat it by the spoonful, and to cut up raw vegetables only to be able to eat more! Made with almonds, hazelnuts, stale bread, ñora peppers, tomatoes, garlic, Sherry vinegar and extra virgin olive oil, it's the type of sauce you need to make plenty of to avoid running out!

  • 03 of 04
    Ajo Blanco soup by Spanish Sabores
    Delicious ajo blanco with caramelized onions. Lauren Aloise/Spanish Sabores

    Another cold Spanish soup recipe, it's believed that ajo blanco came before the popular tomato based gazpacho and salmorejo soups (remember, Spain didn't have tomatoes until they brought them back from the Americas!). This creamy and delicious soup is perfect topped with sliced grapes, or caramelized onions. 

  • 04 of 04
    Chicken and langoustines by Spanish Sabores
    Delicious free range chicken and langoustines. Lauren Aloise/Spanish Sabores

    Another hearty meal from Catalonia, this chicken and langoustine dish (surf and turf) is another recipe that uses the picada to thicken the sauce. It comes together as a filling and satisfying plate, perfect for a special occasion!