Make breadcrumbs out of your stale bread
Here’s a neat trick I picked up from Fast Food My Way by Jacques Pepin (an awesome cookbook, by the way).
Whenever I have some leftover white bread that’s getting old, just chop it up (ff it’s still relatively fresh, I’ll take the crust, too), mix it with some fresh rosemary (I always have fresh rosemary—it’ll last essentially forever if you water it, if you plant it in the garden it can grow really big), dried thyme, salt, pepper, and a good splash of olive oil. And then just put it in the oven at 200 C for about 10-15 minutes.
Let it cool, put it in a plastic bag, and you have some delicious bread crumbs that you can use as croutons for salad, beat up with a rolling pin to make it more fine grained and roll your fish or meat in it, serve over pasta dishes, and whatnot. And the best part is it’ll keep for 2 weeks in the fridge, so your bread really gets a long and rich after-life.
It’s smells and tastes great.