How To Use Bread Heels

How to use bread heels from

Knowing how to use bread heels can help stretch your grocery dollars. Sure, you can use them to make sandwiches but, surprisingly, many people don’t. In fact, many people throw them away! Crazy, right?

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We’re so used to a surplus of foodstuff that it seems old-fashioned if not downright silly to save things no one wants to eat. Silly, that is, until your budget gets out of control and you suddenly need to stretch every penny until it screams. Then it suddenly makes perfect sense to use every edible morsel of the food you buy. Knowing how to use bread heels and other kitchen scraps can extend your grocery budget several times over.

How To Use Bread Heels

Breadcrumbs Whether you use breadcrumbs in your meatloaf, as thickener in a soup, or sprinkled over vegetable dishes, it makes no sense to pay for them. Tear bread heels and crusts into small sections, dry them for 20 minutes or so in a 200°F oven, then run them through the food processor. Want seasoned breadcrumbs? Toss in a tablespoon of Italian seasoning for every cup of breadcrumbs. Store them in an airtight container in the freezer and you’ll always have some on hand.

Panzanella: Although you can certainly use fresh bread in a Panzanella Salad it’s actually a traditional Italian housewife way to use leftover bread heels and crusts. It’s also one of the most delicious salads imaginable!

Croutons: Leftover heels and crusts can also be cut into cubes then brushed with seasoned butter (minced garlic, a little basil, oregano and dried parsley) and baked in a low oven until golden brown for delicious homemade croutons. Toss them on salad, scatter them over a nice tomato soup, or just eat them plain like my son. (Yes, the very same one who ordinarily won’t eat heels or crusts.)

Save them for stuffing: Why pay for that box of stove top stuffing mix which is nothing more than dried bread crumbs, seasoning, and dehydrated stock? Make your own with 2 cups of leftover bread crumbs dried in the oven for 20 minutes at 200°F. Season with 1 teaspoon each sage, thyme, marjoram, and savory, and add enough chicken broth to moisten.

Bread pudding: A simple, microwaveable treat like this bread pudding becomes economical when you use bread heels you’ve saved in your freezer.

Soften brown sugar: Next time you buy brown sugar, toss a bread heel in the bag after you’ve opened it. The bread will absorb any moisture and prevent your sugar from turning into rock hard lumps.

Keep cookies soft: A particularly handy trick to know around the holiday involves tossing a piece of bread in your cookie jar to keep homemade cookies as soft as the day you baked them.

Get smudges off walls: Strange as it sounds, a piece of white bread (even the heel) does an amazing job of getting greasy fingerprints off walls. Just rub the smudge, then wipe it with a soft cloth. (Like that tip? You’ll love the other 1,000 nifty tips in my book, 1,001+ Housewife How-To’s!)

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  1. says

    They can also be used as hamburger buns when you have a parent who grew up during the depression and wastes nothing and won’t buy hamburger buns for the rare occasions he actually cooks hamburgers. 😉

    Ok, I have done that as an adult too because I didn’t want to buy a whole pack of gluten free hamburger buns when I am the only one who has to eat gluten free. Though I will buy gluten free sandwich bread for toasted omelette sandwiches.

  2. Kymberlee says

    Thanks for the ideas! I work in a school kitchen and we throw away bags and bags of heels! I felt bad so I started saving them in the freezer. Now I can make use of them at home. Saves me $$! :)

    And by the way…I genuinely like my sandwiches made with heels. 😉

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