25+ Delicious Sourdough Bread Leftover Recipes To Warm Your Soul

Sourdough bread, with its tangy flavor and chewy texture, is a beloved staple in many households.

However, like any delicious bread, it can sometimes go stale before we can finish it.

Rather than tossing out those leftover slices or crusts, why not turn them into something extraordinary?

In this article, we’ll explore over 25 creative and mouthwatering sourdough bread leftover recipes that not only help reduce food waste but also elevate your meals.

From savory dishes like cheesy toasts and hearty salads to sweet treats like bread pudding, you’ll discover just how versatile stale sourdough can be.

Get ready to embrace your leftovers and transform them into culinary delights that your family and friends will rave about!

25+ Delicious Sourdough Bread Leftover Recipes To Warm Your Soul

With these 25+ sourdough bread leftover recipes, you can take your culinary creativity to the next level while minimizing food waste.

From hearty breakfasts and satisfying lunches to delightful snacks and indulgent desserts, there’s a recipe for every palate and occasion.

So the next time you find yourself with leftover sourdough, don’t hesitate to whip up one of these tasty dishes.

Embrace the flavors and textures that stale bread can bring to your kitchen and enjoy the satisfaction of transforming what could have been waste into something wonderful.

Sourdough Bread Panzanella Salad

A traditional Italian salad, Panzanella is a perfect way to repurpose stale sourdough into a flavorful, refreshing dish. This salad combines juicy tomatoes, fresh basil, crunchy cucumbers, and red onion with chunks of sourdough that soak up all the flavors. Tossed in a zesty dressing, it’s an ideal side for any summer meal or a light stand-alone dish.

Ingredients:

• 3 cups of stale sourdough bread, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 bell pepper, diced (optional)
• 1 clove garlic, minced
• ¼ cup fresh basil leaves, torn
• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for about 10 minutes, or until they are crisp but not too hard. Set aside to cool.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
4. Add the bread cubes to the salad and pour the dressing over. Toss everything together until well coated.
5. Let the salad sit for 15-20 minutes before serving to allow the bread to absorb the flavors.

Panzanella is a beautiful way to transform leftover sourdough into a fresh and vibrant dish. The bread takes on a new life, absorbing the juicy flavors of the tomatoes and dressing, while the veggies and basil keep everything crisp and refreshing. Enjoy this salad as a perfect side for grilled dishes, or simply as a delightful light lunch.

Savory Sourdough Bread Pudding

Sourdough bread pudding is a delicious twist on the classic dessert, but in this recipe, we’re going savory. This dish combines the tangy notes of sourdough with a creamy custard base, vegetables, cheese, and herbs, creating a satisfying and comforting meal. It’s perfect for breakfast, brunch, or even dinner paired with a fresh side salad.

Ingredients:

• 4 cups sourdough bread, cubed
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup spinach or kale, chopped
• ½ cup mushrooms, diced
• ½ cup cooked bacon or sausage (optional)
• Salt and pepper to taste
• 1 tsp fresh thyme or rosemary, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8 baking dish or similar-sized casserole dish.
2. In a large bowl, whisk together the milk, cream, eggs, salt, and pepper until smooth.
3. Add the bread cubes, spinach, mushrooms, and bacon (if using). Gently fold the mixture to evenly distribute the ingredients.
4. Pour the mixture into the greased baking dish and top with shredded cheese and herbs.
5. Bake for 30-35 minutes, or until the pudding is golden on top and set in the center. Let it cool for a few minutes before serving.

This savory sourdough bread pudding is a comforting, wholesome meal that brings a creamy texture, cheesy flavor, and satisfying richness. Perfect for using up bread and making a dish everyone will love, it’s sure to become a staple when you have leftover sourdough on hand. Serve it warm and enjoy the savory depth of flavors.

Sourdough Croutons with Garlic and Herbs

Crunchy, flavorful croutons are an excellent way to use up stale sourdough, adding texture and taste to soups, salads, or snacks. Homemade sourdough croutons are quick and easy to make, and you can customize them with your favorite herbs and seasonings to suit any dish.

Ingredients:

• 4 cups sourdough bread, cubed
• 3 tbsp olive oil
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the bread cubes with olive oil, garlic powder, oregano, thyme, salt, and pepper until they are evenly coated.
3. Spread the seasoned bread cubes in a single layer on the baking sheet.
4. Bake for 10-15 minutes, turning once halfway through, until the croutons are golden and crisp.
5. Let the croutons cool completely before storing them in an airtight container.

Homemade sourdough croutons add a delightful crunch and a hint of garlic and herb flavor to any dish, and they’re surprisingly simple to make. These croutons can be stored for up to a week, making them a versatile and tasty way to use leftover bread in many meals. Enjoy them as a crispy topping or as a snack on their own!

Sourdough French Toast Casserole

This sourdough French toast casserole is a simple, crowd-pleasing dish that turns leftover sourdough bread into a rich, custardy delight. Prepared in a baking dish and easily assembled the night before, this make-ahead casserole is perfect for brunch, holidays, or cozy weekend mornings.

Ingredients:

• 6 cups sourdough bread, cut into cubes
• 5 large eggs
• 1 ½ cups milk
• ½ cup heavy cream
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup brown sugar (for topping)
• ¼ cup melted butter (for topping)

Instructions:

1. Grease a 9×13-inch baking dish and arrange the cubed bread evenly in the dish.
2. In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg until well combined.
3. Pour the egg mixture over the bread, pressing down to ensure all pieces are saturated. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat the oven to 350°F (175°C).
5. In a small bowl, mix the brown sugar and melted butter, then drizzle this over the top of the casserole.
6. Bake for 45-50 minutes, until the top is golden and the casserole is set. Let cool slightly before serving.

This French toast casserole is a wonderful way to use up sourdough and bring warmth and sweetness to your morning. The custard-soaked bread develops a tender, creamy texture with a caramelized, crisp topping. Serve with fresh fruit or a drizzle of maple syrup for an unforgettable breakfast or brunch dish.

Sourdough Bread & Butter Pudding with Berries

This dessert-style bread and butter pudding features layers of sourdough bread soaked in a creamy custard and topped with mixed berries. The natural tartness of the berries complements the tang of sourdough, creating a balanced sweetness and satisfying dessert that’s also perfect for breakfast.

Ingredients:

• 4 cups sourdough bread, sliced
• 3 tbsp unsalted butter, softened
• 2 cups milk
• ½ cup heavy cream
• ½ cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen mixed berries (such as blueberries, raspberries, or strawberries)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and butter a baking dish.
2. Spread softened butter on each slice of sourdough and layer them in the prepared baking dish, adding berries in between slices.
3. In a mixing bowl, whisk together milk, cream, sugar, eggs, and vanilla until smooth.
4. Pour the custard mixture over the bread, pressing gently to soak the bread fully. Let it sit for 10 minutes.
5. Bake for 40-45 minutes, or until the pudding is golden and set. Dust with powdered sugar before serving if desired.

This sourdough bread and butter pudding with berries is a delightful dessert or special breakfast that makes good use of leftover bread. The custard creates a creamy, satisfying texture, and the berries add a refreshing pop of color and flavor. It’s an easy recipe that’s sure to be a favorite for anyone with a sweet tooth.

Sourdough Bruschetta with Roasted Vegetables

Sourdough bruschetta is a delicious way to use up slices of stale bread and make a satisfying, savory appetizer or snack. Topped with roasted vegetables and herbs, this bruschetta offers a medley of flavors that pairs well with soups or pasta, or can even stand alone as a light meal.

Ingredients:

• 1 loaf sourdough bread, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 clove garlic, halved
• 1 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange bell peppers, zucchini, and eggplant on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
3. Meanwhile, lightly toast the sourdough slices in the oven for 5-7 minutes, until crisp. Remove from the oven and rub each slice with the halved garlic clove.
4. Arrange the roasted vegetables on top of each toasted sourdough slice, drizzle with balsamic vinegar, and garnish with fresh basil.

This roasted vegetable bruschetta makes an irresistible appetizer that’s also a fantastic way to use leftover sourdough bread. With vibrant colors and a mix of textures and flavors, these bruschetta slices are as appealing to the eyes as they are to the taste buds. Serve them warm and enjoy a hearty, Italian-inspired snack.

Sourdough Pizza Crust

Transform your leftover sourdough into a delightful pizza crust! This easy recipe combines sourdough with simple ingredients to create a crispy, chewy base for your favorite toppings. Perfect for a fun family dinner or a casual gathering with friends, sourdough pizza offers a unique flavor that will impress everyone.

Ingredients:

• 2 cups sourdough starter (discard or fed)
• 1 ½ cups all-purpose flour (plus more for dusting)
• 1 tsp salt
• 1 tbsp olive oil
• ½ tsp garlic powder (optional)
• Your choice of pizza toppings (sauce, cheese, vegetables, meats, etc.)

Instructions:

1. In a large mixing bowl, combine the sourdough starter, flour, salt, olive oil, and garlic powder. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes, until smooth.
3. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour at room temperature.
4. Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
5. Roll out the dough to your desired thickness on a floured surface. Transfer it to a piece of parchment paper.
6. Add your favorite sauce, cheese, and toppings. Carefully transfer the pizza (with parchment) onto the hot stone or baking sheet.
7. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.

Sourdough pizza crust is a delicious and creative way to utilize leftover sourdough starter, resulting in a unique flavor and texture that will elevate any pizza night. The crispy crust holds up well under your favorite toppings, making it a fun and customizable dish for everyone to enjoy. Experiment with different toppings and enjoy a slice of homemade goodness!

Sourdough Stuffing with Sausage and Herbs

This hearty sourdough stuffing is a perfect side dish for holiday meals or family gatherings. The combination of savory sausage, aromatic herbs, and tender sourdough bread creates a comforting and flavorful stuffing that complements roasted meats beautifully. It’s also a fantastic way to use up leftover bread in a satisfying dish.

Ingredients:

• 8 cups stale sourdough bread, cubed
• 1 lb Italian sausage, casing removed
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried sage
• ½ cup fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 large eggs, beaten (optional for binding)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. In a large skillet, heat olive oil over medium heat. Add sausage, breaking it up with a spatula, and cook until browned.
3. Add onion, celery, and garlic to the skillet and sauté until softened.
4. In a large mixing bowl, combine the sautéed mixture with the sourdough cubes, broth, thyme, sage, parsley, salt, and pepper. If using, mix in the beaten eggs to help bind the stuffing.
5. Transfer the stuffing mixture to the prepared baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the top is golden and crispy.

This sourdough stuffing with sausage and herbs is a rich and flavorful dish that elevates any meal. The combination of textures and flavors makes it a comforting addition to your table, perfect for holiday feasts or family dinners. It’s a wonderful way to use up leftover sourdough while creating a dish that everyone will love.

Sourdough Crustless Quiche

A crustless quiche is a fantastic way to utilize leftover sourdough while creating a wholesome, hearty meal. Packed with eggs, cheese, and your choice of vegetables, this quiche is versatile and can be enjoyed for breakfast, lunch, or dinner. The sourdough adds a delightful tang and depth of flavor to this savory dish.

Ingredients:

• 4 cups sourdough bread, torn into pieces
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup mixed vegetables (spinach, bell peppers, onions, etc.)
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika or Italian seasoning (optional)
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a pie dish or round baking dish.
2. Spread the torn sourdough pieces evenly in the bottom of the dish.
3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and optional spices until well combined.
4. Stir in the cheese and mixed vegetables, then pour the egg mixture over the sourdough.
5. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
6. Let cool for a few minutes, then slice and garnish with fresh herbs before serving.

This crustless sourdough quiche is a quick and easy way to create a nutritious and satisfying meal using leftover bread. With its fluffy texture and hearty flavor, it makes for a great breakfast or light dinner option. Enjoy it warm or at room temperature, and feel free to customize it with your favorite ingredients for a truly personalized dish!

Sourdough Breakfast Strata

Sourdough breakfast strata is a versatile, layered casserole that makes a wonderful brunch dish. Combining the tangy flavor of sourdough with eggs, cheese, and various vegetables or meats, this dish is easy to prepare in advance and bake just before serving. It’s a great way to use up stale bread while creating a filling, comforting meal.

Ingredients:

• 6 cups stale sourdough bread, cut into cubes
• 8 large eggs
• 2 cups milk
• 1 cup shredded cheese (cheddar, Gruyère, or your choice)
• 1 cup cooked sausage or bacon (optional)
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup spinach or kale, chopped
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. In a large skillet, sauté the onion and bell pepper in a bit of oil until softened. Add the spinach or kale and cook until wilted. If using, add the cooked sausage or bacon.
3. In a separate bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Layer half of the bread cubes in the greased baking dish, followed by half of the vegetable mixture and half of the cheese. Repeat the layers with the remaining bread, vegetables, and cheese.
5. Pour the egg mixture evenly over the top, pressing down to ensure all the bread is soaked.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and set. Let cool for a few minutes before serving.

This sourdough breakfast strata is a fantastic way to turn leftover bread into a hearty and satisfying brunch option. With layers of flavor and texture, it’s perfect for gatherings or cozy mornings at home. Make it ahead of time, and you’ll have a delicious, effortless meal ready to impress family and friends.

Sourdough Cheese Toasts with Tomato and Avocado

These sourdough cheese toasts are a quick and delicious snack or light meal that highlights the unique flavor of sourdough. Topped with melted cheese, fresh tomatoes, and creamy avocado, these toasts make a perfect appetizer for gatherings or a satisfying lunch option. They’re easy to customize with your favorite toppings!

Ingredients:

• 4 slices sourdough bread
• 1 cup shredded cheese (mozzarella, cheddar, or a mix)
• 1 large tomato, sliced
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the sourdough slices on a baking sheet and drizzle with olive oil.
3. Top each slice with a generous amount of shredded cheese, followed by tomato slices. Season with salt and pepper.
4. Bake in the preheated oven for 10-12 minutes, until the cheese is bubbly and slightly golden.
5. Remove from the oven and top with sliced avocado and additional herbs if desired.

These sourdough cheese toasts are a simple yet satisfying way to enjoy leftover sourdough. The combination of melted cheese, fresh tomatoes, and creamy avocado creates a delightful flavor profile that’s both comforting and refreshing. Perfect for a quick snack or light meal, these toasts are sure to please any crowd!

Sourdough Apple Cinnamon Bread Pudding

This dessert takes sourdough to a whole new level with the combination of sweet apples, warm cinnamon, and a custardy bread pudding texture. Perfect for utilizing stale bread, this apple cinnamon bread pudding makes for a comforting dessert or a delightful breakfast treat. Serve it warm with a scoop of ice cream or a drizzle of caramel sauce for a delicious finish.

Ingredients:

• 6 cups stale sourdough bread, cubed
• 3 cups apples, peeled and diced (Granny Smith or Honeycrisp work well)
• ½ cup sugar (or brown sugar for deeper flavor)
• 1 tsp cinnamon
• 4 large eggs
• 2 cups milk
• 1 tsp vanilla extract
• ¼ cup melted butter
• ½ cup raisins or nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. In a large bowl, combine the cubed sourdough bread, diced apples, sugar, cinnamon, and optional raisins or nuts. Mix well and pour into the prepared baking dish.
3. In another bowl, whisk together the eggs, milk, vanilla, and melted butter until smooth. Pour the egg mixture over the bread and apples, pressing down to ensure all pieces are soaked.
4. Bake for 45-50 minutes, or until the top is golden and the pudding is set in the center. Let cool slightly before serving.

This sourdough apple cinnamon bread pudding is a delightful way to enjoy leftover bread while indulging in the comforting flavors of fall. The combination of tender apples, warm spices, and creamy custard creates a dish that’s perfect for any occasion. Enjoy it as a sweet dessert or a special brunch treat, and savor every bite of this comforting classic.

Sourdough Croutons

Homemade sourdough croutons are a fantastic way to utilize leftover bread while adding a crunchy texture and rich flavor to salads and soups. Seasoned to perfection, these croutons are easy to prepare and can be stored for later use. Whether you like them garlicky, herby, or spicy, you can customize the seasonings to suit your taste!

Ingredients:

• 4 cups sourdough bread, cut into cubes
• ¼ cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• Optional: grated Parmesan cheese for extra flavor

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cubed sourdough bread with olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper. Toss until the bread is evenly coated.
3. Spread the seasoned bread cubes in a single layer on the prepared baking sheet.
4. Bake for 15-20 minutes, stirring halfway through, until the croutons are golden brown and crispy. If desired, sprinkle with grated Parmesan during the last 5 minutes of baking.
5. Let cool before storing in an airtight container for up to one week.

Sourdough croutons are a simple yet effective way to enhance your meals. Their crunchy texture and flavorful seasoning can elevate salads, soups, or even snacking. With endless customization options, you can create croutons that suit any dish. Keep a batch on hand to add a delightful crunch to your favorite recipes!

Sourdough Pancakes

Turn your leftover sourdough bread into fluffy pancakes for a delicious breakfast or brunch option. This easy recipe takes advantage of the sourdough starter’s tangy flavor, resulting in pancakes that are light, airy, and packed with flavor. Serve them with syrup, fresh fruit, or yogurt for a satisfying meal.

Ingredients:

• 1 cup sourdough starter (fed or unfed)
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter or vegetable oil
• 1 tbsp sugar (optional)
• 1 tsp baking soda
• ½ tsp salt
• Additional butter or oil for cooking

Instructions:

1. In a large bowl, mix the sourdough starter, milk, eggs, and melted butter until well combined.
2. In another bowl, whisk together the flour, sugar, baking soda, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter may be slightly lumpy; do not overmix.
4. Heat a skillet or griddle over medium heat and grease with butter or oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. Serve warm with your choice of toppings.

These sourdough pancakes offer a delightful twist on a classic breakfast favorite. Their unique flavor and fluffy texture make them a crowd-pleaser for anyone who enjoys pancakes. Perfect for weekend brunch or a quick breakfast, they’re an easy way to utilize leftover sourdough starter while treating yourself to a delicious meal!

Sourdough Panzanella Salad

Panzanella is a refreshing Italian bread salad that makes great use of stale bread, and sourdough adds a delightful tang to the dish. Tossed with fresh vegetables and a zesty vinaigrette, this salad is a perfect summer meal or side dish. It’s versatile, allowing you to use whatever seasonal produce you have on hand.

Ingredients:

• 4 cups sourdough bread, cubed and toasted
• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, diced
• ¼ cup fresh basil leaves, torn
• ½ cup olives (black or green)
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed sourdough bread on a baking sheet and toast in the oven for about 10-15 minutes, until golden brown and crunchy.
2. In a large bowl, combine the diced tomatoes, cucumber, red onion, bell pepper, olives, and toasted sourdough.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine. Let the salad sit for about 15 minutes to allow the flavors to meld before serving. Garnish with fresh basil leaves.

Sourdough panzanella salad is a delightful and vibrant dish that showcases the flavors of fresh vegetables and the unique texture of sourdough. It’s an excellent way to enjoy seasonal produce while minimizing waste. Perfect as a side dish or a light lunch, this salad is a refreshing option that will satisfy your taste buds.

Note: More recipes are coming soon!