NEVER Throw Out Stale Bread Again — Try This Old LOGGING CAMP Trick

There's a loaf of bread on a counter somewhere right now, three days old, hard as a shingle, about to go in the trash. It isn't spoiled, and it isn't even dry. Almost all the water it had on Monday is still in it. For nineteen years I ate at a logging camp cookhouse where the cook baked twenty loaves a day and never once threw out a heel. Not once. And the last thing he did with a hard loaf takes a kitchen faucet and ten minutes. In this video: - how to tell stale from spoiled - the one place bread should never be kept - French toast, the old "lost bread" - camp bread pudding - bread crumbs and the meatloaf trick - a pan of dressing - the slice in the bottom of the soup bowl - the water and the oven: bringing a hard loaf back If there's any mold on the loaf, throw the whole thing out. Bake the pudding until the center reaches 160°F. Raisins in the bread pudding or no raisins? Syrup or powdered sugar on the French toast? And what did your mother call the end of the loaf? Tell me in the comments, and give me her name. Eat it hot, friend. It keeps you.