The Best Thing to Do With Leftover Bread Crust
Updated: Nov. 02, 2023
Go ahead—cut off the crusts! We promise they won't go to waste.
Turns out Grandma was right: the best part of the bread is the crust. It’s loaded with antioxidants, says a group of scientists in Germany. But “unwanted” crusts also make the world’s best bread pudding! It’s classic comfort food, with chewy edges, a gooey center and cinnamon-brown sugar flavor throughout.
Keep making crustless PB&Js for the kiddos. You’ll want to keep the crusts all for yourself—here’s why.
That old crust matters
You don’t have to make bread pudding with all crusts, but more than average crusts definitely helps. Having a greater crust-to-bread ratio makes for a more substantial bread pudding. It will have a more interesting texture and chew, and more fully absorb the pudding’s sticky caramel sauce!
When making any bread pudding, we recommend going for a similar crust-to-bread ratio as you’d find in a dinner roll. If you’re using regular sandwich bread, you’ll definitely want to supplement with extra crusts.
(Here are more timeless cooking tips we learned from Grandma.)
How to save and use bread crusts
We recommend saving your bread crusts in a zipper storage bag in your freezer until the next time you plan to make bread pudding. If the crust is fresh when you freeze it, you’ll want to take it out of the freezer a day in advance to let it get stale. (Stale bread works best.) When it’s time to make your bread pudding, simply substitute the crusts for bread in any of these gooey bread pudding recipes, ounce for ounce.
Our Best Bread Pudding Recipes
Bread Pudding with Nutmeg
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri Also, if you're using pudding mix, learn how to make instant pudding better and homemade.
Over-the-Top Blueberry Bread PuddingThis delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It’s a favorite for our summer celebrations. —Marilyn Haynes, Sylacauga, Alabama
Cinnamon-Raisin Bread PuddingThis rich bread pudding recipe goes together in minutes. There’s plenty of old-fashioned flavor, so it’s sure to become a favorite! —Edna Hoffman, Hebron, Indiana
Pumpkin Bread PuddingOld-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin
Cherry Upside-Down Bread PuddingI've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! —Ronna Farley, Rockville, Maryland
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Coconut Mango Bread Pudding with Rum SauceAll the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
Apple-Nut Bread PuddingTraditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
Caribbean Bread PuddingA completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
Bread Pudding with Bourbon SauceThere's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
Slow-Cooker Cinnamon Roll PuddingA slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
Cranberry Bread PuddingThis down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Pumpkin Cranberry Bread PuddingSavor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Croissant Pudding with Chocolate Kahlua SauceThese custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
French Toast CasseroleTopped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the night before, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
Raisin Date Bread PuddingAll my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Dark Chocolate Croissant Bread PuddingCroissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Maple French Toast BakeThis yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin
Spiced Pumpkin French Toast CasseroleWhat a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana
