25+ Easy and Delicious Leftover Sourdough Recipes to Savor

Sourdough bread has become a beloved staple in many households, renowned for its tangy flavor and crusty texture.

However, as much as we love this artisanal bread, it can sometimes lead to a surplus of leftovers.

Instead of letting that delicious sourdough go to waste, why not transform it into mouthwatering dishes?

From savory croutons to decadent bread puddings, leftover sourdough offers endless culinary possibilities.

In this article, we’ll explore over 25 creative recipes that will not only minimize waste but also elevate your meals to new heights.

Get ready to discover how to turn your leftover sourdough into delightful treats that your family and friends will love!

25+ Easy and Delicious Leftover Sourdough Recipes to Savor

Leftover sourdough bread doesn’t have to be a burden in your kitchen; instead, it can be an opportunity for creativity and deliciousness.

Whether you choose to whip up a batch of cheesy straws for a gathering or indulge in a comforting bread pudding for dessert, these recipes offer something for everyone.

By incorporating these ideas into your cooking routine, you not only reduce waste but also enhance your culinary repertoire.

So the next time you find yourself with extra sourdough, remember that the possibilities are endless.

Embrace the art of using every crumb, and enjoy the delicious results that come from your kitchen!

Sourdough Bread Stuffing

Turn your leftover sourdough into a rich, savory stuffing perfect for any holiday meal or as a side dish. The tangy flavor of sourdough pairs wonderfully with herbs and vegetables, making this a crowd-pleaser.

Ingredients:

  • 5 cups leftover sourdough bread, cubed
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 cups vegetable or chicken broth
  • 1/4 cup butter, melted
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cubed sourdough bread on a baking sheet and toast in the oven for 10-15 minutes, until crisp and golden.
  3. In a large pan, melt the butter over medium heat. Add the onion, celery, carrot, and garlic, sautéing until softened (about 5-7 minutes).
  4. Stir in the thyme, sage, and parsley, cooking for another minute.
  5. Remove from heat, and add the toasted bread cubes to the pan. Toss to combine.
  6. Gradually pour in the broth, stirring gently until the bread absorbs the liquid but still holds its shape.
  7. Season with salt and pepper to taste.
  8. Transfer the mixture to a greased baking dish and bake for 30 minutes, until golden and crispy on top.

This sourdough stuffing is a wonderful way to repurpose old bread, giving it new life in a flavorful and hearty dish. Perfect for festive gatherings or as a comforting side.

Sourdough Bread Pudding

This dessert-style bread pudding transforms leftover sourdough into a sweet, custardy treat. The tang of the sourdough complements the sweetness of the sugar and vanilla, making each bite irresistible.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 3 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup raisins (optional)
  • 2 tbsp butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
  2. Spread the cubed sourdough bread evenly in the dish.
  3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg.
  4. Pour the custard mixture over the bread cubes, ensuring all pieces are soaked. Add raisins if desired.
  5. Let the mixture sit for 15-20 minutes to allow the bread to absorb the liquid.
  6. Drizzle melted butter over the top.
  7. Bake for 40-45 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.

This rich, custardy bread pudding is a fantastic way to give your sourdough leftovers a sweet makeover. Serve it warm with a drizzle of caramel or a scoop of ice cream for an indulgent dessert.

Sourdough Croutons

Homemade sourdough croutons are a delicious addition to soups, salads, or simply for snacking. The leftover sourdough becomes crispy and flavorful with just a few simple ingredients.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 1/4 cup olive oil
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sourdough cubes with olive oil, garlic powder, thyme, oregano, salt, and pepper.
  3. Spread the bread cubes in a single layer on a baking sheet.
  4. Bake for 10-12 minutes, tossing halfway through, until the croutons are golden and crispy.
  5. Let the croutons cool before serving or storing.

These sourdough croutons are quick and easy to make, adding crunch and flavor to any dish. They store well in an airtight container, making them a handy snack or topping for meals throughout the week.

Sourdough French Toast Casserole

This overnight sourdough French toast casserole is the ultimate breakfast treat, using up your leftover sourdough bread in the most delicious way possible. The bread absorbs a creamy, sweet custard and bakes into a golden, fluffy breakfast casserole perfect for serving a crowd.

Ingredients:

  • 5 cups leftover sourdough bread, cubed
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butter, melted
  • Powdered sugar, fresh fruit, or syrup for serving (optional)

Instructions:

  1. Grease a 9×13-inch baking dish and place the sourdough cubes evenly in the dish.
  2. In a mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg until fully combined.
  3. Pour the custard mixture over the bread, making sure all pieces are coated.
  4. Cover the dish and refrigerate overnight or for at least 4 hours to allow the bread to absorb the liquid.
  5. When ready to bake, preheat your oven to 350°F (175°C).
  6. Drizzle melted butter over the top and bake for 45-50 minutes, or until the top is golden and the custard is set.
  7. Let the casserole cool for a few minutes before serving. Top with powdered sugar, fresh fruit, or extra syrup.

This French toast casserole makes mornings easier and tastier. Simply assemble the night before, and in the morning, you’ll have a warm, comforting breakfast ready to enjoy with minimal effort.

Sourdough Bread Crumbs

Leftover sourdough bread can be transformed into versatile homemade bread crumbs. These bread crumbs add a satisfying crunch to various dishes, from casseroles to breaded chicken, and can be seasoned to suit your tastes.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the sourdough bread cubes in a single layer on a baking sheet.
  3. Bake for 15-20 minutes, or until the bread is completely dried out but not browned.
  4. Allow the bread to cool completely, then place it in a food processor.
  5. Add the olive oil, garlic powder, parsley, salt, and pepper to the food processor, and pulse until the bread turns into coarse crumbs.
  6. Store the bread crumbs in an airtight container for up to two weeks or freeze for longer storage.

Homemade sourdough bread crumbs add a unique depth of flavor to your dishes, elevating everything from simple pasta bakes to fried chicken. Plus, they’re a great way to prevent food waste!

Sourdough Panzanella Salad

Panzanella is a rustic Italian salad that makes brilliant use of stale or leftover bread. The sourdough soaks up the flavors of the juicy tomatoes and tangy vinaigrette, while maintaining a delightful chewy texture, creating a perfect mix of freshness and heartiness.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 2 large ripe tomatoes, chopped
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil, torn
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the sourdough cubes on a baking sheet and toast in the oven for about 10 minutes, until lightly crisp but not too hard.
  2. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
  4. Toss the toasted sourdough cubes with the vegetables and drizzle the vinaigrette over the top. Mix until the bread soaks up the dressing.
  5. Let the salad sit for 20-30 minutes before serving to allow the flavors to meld.

This sourdough Panzanella salad is a refreshing yet filling dish, perfect for summer lunches or light dinners. The contrast of fresh vegetables with the soaked, flavorful sourdough creates an unforgettable taste experience.

Sourdough Pizza Crust

Give your leftover sourdough a second life by turning it into a delicious pizza crust. This easy recipe allows you to create a flavorful and chewy base that’s perfect for any toppings you desire, making pizza night even more special.

Ingredients:

  • 3 cups leftover sourdough bread, torn into small pieces
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour (more for dusting)
  • Cornmeal (for dusting)

Instructions:

  1. In a bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly.
  2. In a large mixing bowl, combine the torn sourdough, olive oil, salt, and flour. Pour in the yeast mixture and mix until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
  6. Punch down the dough and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel dusted with cornmeal or a greased baking sheet.
  7. Add your favorite sauce, cheese, and toppings.
  8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

This sourdough pizza crust not only makes great use of leftover bread but also adds a delightful tangy flavor to your pizza. Experiment with different toppings to create a personalized pizza that the whole family will love!

Sourdough Pancakes

Start your day off right with fluffy sourdough pancakes that utilize your leftover bread. These pancakes are easy to whip up and pack a delightful tangy flavor, making breakfast a bit more special.

Ingredients:

  • 1 cup leftover sourdough bread, torn into pieces
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cooking oil or additional butter for frying

Instructions:

  1. In a blender, combine the torn sourdough, milk, eggs, sugar, and melted butter. Blend until smooth and well combined.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Pour the sourdough mixture into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
  4. Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 2-3 minutes until golden brown.
  6. Serve warm with maple syrup, fresh fruit, or yogurt.

These sourdough pancakes are not only a fantastic way to reduce food waste but also bring a unique flavor to your breakfast table. Their fluffy texture and slight tanginess will make them a new family favorite!

Sourdough Bread and Cheese Fondue

Transform your leftover sourdough into a warm, gooey cheese fondue that’s perfect for gatherings or cozy nights in. This interactive dish is fun to prepare and even more enjoyable to share with family and friends.

Ingredients:

  • 1 loaf of leftover sourdough bread, cut into bite-sized cubes
  • 2 cups shredded cheese (Gruyère, Emmental, or a mix)
  • 1 cup dry white wine (or vegetable broth)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 tablespoon lemon juice
  • Fresh herbs (like thyme or chives) for garnish (optional)
  • A splash of brandy (optional)

Instructions:

  1. In a small bowl, toss the shredded cheese with cornstarch to coat.
  2. Rub the inside of a fondue pot or a heavy saucepan with the garlic halves.
  3. Add the white wine (or broth) and lemon juice to the pot and heat over medium heat until it simmers.
  4. Gradually stir in the cheese mixture, stirring continuously until melted and smooth. If desired, add a splash of brandy for extra flavor.
  5. Keep the fondue warm over a low flame, stirring occasionally.
  6. Serve with the cubed sourdough bread, using fondue forks or skewers to dip into the cheesy goodness. Garnish with fresh herbs if desired.

This sourdough bread and cheese fondue is a delightful way to use up stale bread while enjoying a rich, comforting dish. It invites creativity and sharing, making it a perfect choice for gatherings where everyone can partake in the fun!

Sourdough Croutons

Transform your leftover sourdough into delicious homemade croutons that add crunch and flavor to salads and soups. This simple recipe allows you to customize the seasonings to suit your taste, making these croutons a versatile addition to any meal.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: grated Parmesan cheese for extra flavor

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the sourdough cubes with olive oil, garlic powder, oregano, thyme, salt, and pepper. Toss until the bread is evenly coated with the oil and seasonings.
  3. Spread the seasoned bread cubes in a single layer on the prepared baking sheet.
  4. Bake for 15-20 minutes, or until golden brown and crispy, stirring halfway through to ensure even browning.
  5. Let the croutons cool completely before storing in an airtight container for up to a week.

These sourdough croutons not only reduce waste but also enhance the texture and flavor of your dishes. Sprinkle them over salads, soups, or even enjoy them as a crunchy snack on their own!

Sourdough Bread Pudding

Sourdough bread pudding is a comforting dessert that makes use of leftover bread in a sweet and decadent way. This recipe combines custard, spices, and your choice of mix-ins to create a rich, creamy treat that’s perfect for any occasion.

Ingredients:

  • 6 cups leftover sourdough bread, cubed
  • 4 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup raisins or chocolate chips (optional)
  • Powdered sugar for serving (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Place the sourdough bread cubes in the greased baking dish and scatter the raisins or chocolate chips on top, if using.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Pour the custard mixture over the bread, pressing down gently to ensure the bread absorbs the liquid.
  5. Bake for 40-45 minutes, or until the top is golden and a knife inserted into the center comes out clean.
  6. Let the bread pudding cool slightly before serving. Dust with powdered sugar if desired.

This rich and satisfying sourdough bread pudding makes for an indulgent dessert or a sweet breakfast treat. It’s perfect for using up stale bread while providing a cozy, comforting dish that everyone will love.

Sourdough Stuffing

This savory sourdough stuffing is perfect for holiday meals or family gatherings, taking full advantage of leftover bread to create a flavorful side dish. The combination of herbs, vegetables, and broth ensures each bite is filled with warmth and comfort.

Ingredients:

  • 8 cups leftover sourdough bread, cubed
  • 1/2 cup unsalted butter
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 tsp dried sage)
  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 cups vegetable or chicken broth
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped nuts or dried fruit for added texture

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a large baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until softened, about 5-7 minutes. Stir in the garlic, sage, and thyme, cooking for an additional minute.
  3. In a large bowl, combine the sourdough cubes, cooked vegetables, and any optional nuts or dried fruit.
  4. Gradually pour in the broth, stirring until the bread is moistened but not soggy. Season with salt and pepper to taste.
  5. Transfer the stuffing mixture to the greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, until the top is golden and crispy.

This sourdough stuffing is a fantastic way to repurpose leftover bread while adding a homemade touch to your meal. It pairs beautifully with roasted meats or can be enjoyed as a vegetarian main dish, showcasing the wonderful flavors and textures of the ingredients.

Sourdough French Toast

Transform your leftover sourdough into a delightful breakfast treat with this simple and delicious French toast recipe. The tangy flavor of the sourdough adds a unique twist to the classic dish, making it a breakfast favorite that’s perfect for weekends or special occasions.

Ingredients:

  • 6 slices of leftover sourdough bread
  • 3 large eggs
  • 1 cup milk (or a non-dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar (optional)
  • Butter or oil for cooking
  • Maple syrup, fresh fruit, or powdered sugar for serving

Instructions:

  1. In a mixing bowl, whisk together the eggs, milk, vanilla, cinnamon, and sugar until well combined.
  2. Preheat a skillet or griddle over medium heat and add a little butter or oil.
  3. Dip each slice of sourdough bread into the egg mixture, allowing it to soak for a few seconds on each side.
  4. Place the soaked bread on the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
  5. Repeat with the remaining slices, adding more butter or oil as needed.
  6. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

This sourdough French toast not only minimizes food waste but also elevates your breakfast game. The crusty exterior and soft, custardy interior create a delightful contrast, making every bite a delicious way to start the day.

Sourdough Bread Salad (Panzanella)

Make use of your leftover sourdough with a vibrant and refreshing bread salad, known as panzanella. This Italian dish highlights the flavors of ripe tomatoes and fresh basil, turning stale bread into a delicious summer salad that’s perfect as a side or light meal.

Ingredients:

  • 4 cups leftover sourdough bread, cubed
  • 4 ripe tomatoes, chopped
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a baking sheet and bake for about 10-15 minutes until crispy and golden brown.
  2. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  4. Add the toasted sourdough cubes to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
  5. Let the salad sit for about 10-15 minutes to allow the bread to absorb some of the juices and dressing before serving.

This sourdough bread salad is not only a fantastic way to use up leftover bread but also a bright, fresh dish that’s packed with flavor. The crunchy bread absorbs the juices from the vegetables, creating a delightful texture and taste, perfect for warm days or as a side dish for grilled meats.

Sourdough Cheese Straws

Elevate your snacking game with these savory sourdough cheese straws. This recipe is an excellent way to use up leftover sourdough while enjoying a crunchy and cheesy snack that’s perfect for parties or casual gatherings.

Ingredients:

  • 2 cups leftover sourdough bread, processed into fine crumbs
  • 1 cup shredded cheese (cheddar, gouda, or a mix)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the sourdough crumbs, shredded cheese, flour, paprika, cayenne pepper, and salt. Mix until well combined.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. Gather the mixture into a dough and roll it out on a floured surface to about 1/4-inch thickness.
  5. Cut the dough into thin strips or desired shapes and place them on the prepared baking sheet. Brush the tops with the beaten egg.
  6. Bake for 15-20 minutes or until golden brown and crisp.

These sourdough cheese straws are a delightful way to utilize leftover bread while providing a crunchy, cheesy treat that’s hard to resist. Perfect for entertaining or as an afternoon snack, these straws will surely impress guests and satisfy cravings!

Note: More recipes​ are coming soon!