Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Stale white bread has a similar nutritional profile to fresh white bread, providing quick energy through carbohydrates. However, it is beneficial for reducing food waste and, when toasted, can develop resistant starch which may support gut health.
A 100g serving of stale white bread contains approximately 265 calories and 49g of carbohydrates. It also provides about 9g of protein and 3g of fat, making it a calorie-dense source of energy.
Stale bread has a dry, porous texture that is ideal for absorbing liquids without becoming mushy. This makes it the preferred choice for dishes like bread pudding, French toast, stuffing, and panzanella salad.
Most basic white breads are vegan, but some varieties contain milk, butter, or honey. You should check the original ingredient list of the bread to confirm it aligns with a vegan diet.
No, standard white bread is made from wheat flour and contains gluten. Unless the bread was specifically manufactured as a gluten-free product, it is not suitable for those with celiac disease or gluten intolerance.
While stale bread is naturally hard and dry, it is spoiled if you see any visible mold (fuzzy spots of green, white, or black) or notice a sour, fermented smell. If mold is present, the entire piece should be discarded.
To dry out bread without encouraging mold, leave it in a paper bag or on a wire rack at room temperature. Avoid plastic bags, which trap moisture and can cause the bread to rot rather than dry out.
stale white bread is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 2 recipes featuring stale white bread with step-by-step instructions.
Browse recipes →Yes, stale bread is perfect for breadcrumbs. Simply pulse the dry bread in a food processor until fine, then toast the crumbs in the oven at a low temperature to ensure they are completely dry and shelf-stable.
When bread stales or is toasted, some of its starches convert into resistant starch. This type of starch functions similarly to fiber, passing through the small intestine undigested and potentially feeding beneficial gut bacteria.
You can temporarily soften stale bread by lightly sprinkling the crust with water and heating it in a 350°F (175°C) oven for 5-10 minutes. This restores moisture to the crumb, though it should be eaten immediately before it hardens again.