If I’m buying bread, it’s probably because I’m planning to make bread pudding, and stale bread is best for that anyway. Otherwise, it depends on whether I find something I want at the “we want it gone” price and if I think I can eat it all before it goes bad.
I always do. The bread I am most likely buying to make croutons or bread pudding. Cakes and other junk like that I am always up for as well, I can honestly not tell the difference between made that day and day old.
And French toast. That works better with stale bread. Although I guess French toast is related to bread pudding. It’s like quick individual bread pudding. For breakfast.
Jimmy John’s day old bread is great, and half the time isn’t even old.
Day old doughnuts, not so much. Unless you want to make bread pudding with them. A local fancy-pants steakhouse has arranged with a legendary local donut shop to buy their day old glazed, and they make their bread pudding with them. It’s not my favorite (my grandma and my cousin’s wife made/make better) but many people around here rave about it. BTW those local donuts are so good they not only took on the challenge of Krispy Kreme when it came to town, they put it out of business here after a few years.
I haven’t eaten a baked good in a few years and I am not intolerant either, so I don’t have to explain why in the comments.
If you do eat baked goods, go at least a day old and refrigerate/freeze them before eating. Frozen brownie or cookie was/is 10x than one fresh out of the oven in my opinion.
I worked at a little grocery store as a bagger for my first job. I was the only one who would choose to close, and it meant that I got first pick of our “day-old” stock before it was really a day old. And the bakery folks would help me load up a bag, mark it down another half, and then apply my 10% employee discount. Paying only 22.5% of the usually price for a load of baked goods got me through college.
The only bread I semi-routinely buy is “Italian” bread that is assuredly lacking in nutrients. I eat it too slowly for real bread to last (we are talking 3-5 weeks for a loaf, sometimes).
And I don’t like nuts, seeds, and dirt (all classic ingredients in wheat bread). And I’m allergic to at least the nuts and some of the seeds.
I just think of a slice of bread as a kind of candy bar.
I buy my bread at Big Lots, which is effectively the day old bread retailer for my area. They have the premium bread, the kind with the crackly plastic wrapping inside the regular soft plastic bag, for $1.90 per loaf. Pepperidge Farm, Cobblestone Mills, etc. These run $4-5 at the supermarket. Rye, pumpernickel, sourdough, oatmeal, and potato breads are among my favorites and rarely affordable at the supermarket. The nice thing about these premium breads is that they stay fresh for several weeks if left unopened and a week or two after opening if well sealed. So I can pick up a couple of leaves once a month for lunch sandwiches.
This poll totally reminded me of this article:
There Could Be a Crazy Health Benefit to Eating Stale Bread
nearby bakery, very nice bagels, 1/2 price for 1/2 dozen
Day old doughnuts at the nearby chocolatier
If I’m buying bread, it’s probably because I’m planning to make bread pudding, and stale bread is best for that anyway. Otherwise, it depends on whether I find something I want at the “we want it gone” price and if I think I can eat it all before it goes bad.
I always do. The bread I am most likely buying to make croutons or bread pudding. Cakes and other junk like that I am always up for as well, I can honestly not tell the difference between made that day and day old.
Almost always. Except it’s not day old but at least a day before its expiration date. And it better be under a $1.
And French toast. That works better with stale bread. Although I guess French toast is related to bread pudding. It’s like quick individual bread pudding. For breakfast.
@craigthom I make french toast a couple times a week, but I usually use hawaiian bread.
Jimmy John’s day old bread is great, and half the time isn’t even old.
Day old doughnuts, not so much. Unless you want to make bread pudding with them. A local fancy-pants steakhouse has arranged with a legendary local donut shop to buy their day old glazed, and they make their bread pudding with them. It’s not my favorite (my grandma and my cousin’s wife made/make better) but many people around here rave about it. BTW those local donuts are so good they not only took on the challenge of Krispy Kreme when it came to town, they put it out of business here after a few years.
@djslack I didn’t know JJ’s sold their bread, that’s amazing.
@trisk For 50 cents each!
I still can’t figure out why there isn’t week old bread.
@TheCO2 there is you just have to pick off the fungus to identify that it’s bread and not a rock w/ moss covering both the north and south ends.
@elimanningface I guess I will have to check out what I thought was the rock section, by the bread aisle, next time.
You’ll always find me stalking the overbake shelves at the local supermarket. $1.50 for a box of muffins? Hell, yeah!
I rarely buy baked goods. A few times a month I’ll get a scone or pastry on my way to work. They’re always freshly baked.
I haven’t eaten a baked good in a few years and I am not intolerant either, so I don’t have to explain why in the comments.
If you do eat baked goods, go at least a day old and refrigerate/freeze them before eating. Frozen brownie or cookie was/is 10x than one fresh out of the oven in my opinion.
I worked at a little grocery store as a bagger for my first job. I was the only one who would choose to close, and it meant that I got first pick of our “day-old” stock before it was really a day old. And the bakery folks would help me load up a bag, mark it down another half, and then apply my 10% employee discount. Paying only 22.5% of the usually price for a load of baked goods got me through college.
The only bread I semi-routinely buy is “Italian” bread that is assuredly lacking in nutrients. I eat it too slowly for real bread to last (we are talking 3-5 weeks for a loaf, sometimes).
And I don’t like nuts, seeds, and dirt (all classic ingredients in wheat bread). And I’m allergic to at least the nuts and some of the seeds.
I just think of a slice of bread as a kind of candy bar.
I buy my bread at Big Lots, which is effectively the day old bread retailer for my area. They have the premium bread, the kind with the crackly plastic wrapping inside the regular soft plastic bag, for $1.90 per loaf. Pepperidge Farm, Cobblestone Mills, etc. These run $4-5 at the supermarket. Rye, pumpernickel, sourdough, oatmeal, and potato breads are among my favorites and rarely affordable at the supermarket. The nice thing about these premium breads is that they stay fresh for several weeks if left unopened and a week or two after opening if well sealed. So I can pick up a couple of leaves once a month for lunch sandwiches.
I buy day-old baked goods when they call to me and won’t let me alone.