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You are here: Home » Recipes » Mexican Desserts

Day Old or Stale Bread

Published: Jan 27, 2012 · Updated: Oct 24, 2019 by Mely Martínez

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If you are one of those people who decided that as a new year resolution will live a frugal life, then this recipe is for you and your sweet tooth. I always marvel at the many ways our previous generations avoided wasting food, and this is just one example of it. Bakers will use the unsold bread of the day to make bread pudding, and these tasty, can’t get enough of them breads called “Piedras” (Stones).

Day Old or Stale Bread? Use it to make a new bread called Stones

Day Old or Stale Bread | Easier Than You Think

They are a mix of a cookie and a bread. If you like scones or biscuits then you will enjoy this versatile recipe. After several times baking them in the past 2 months and experimenting with the recipe, it allows for many variations: you can add raisins, dried cranberries, frozen blueberries and even chocolate chips.  However, in México they are sold plain.

Although I had this recipe for many years, it was until recently that after a fellow blogger girlichef mentioned it in her blog that this is one of her husband’s favorite Mexican pastries at their local bakery, and since this is also one of my favorites breads, I decided to make them at home.

Try it yourself next time you have some day old bread or stale bread, you will be surprised of how easy they are to prepare. You can even freeze the dough after mixing it for later use.

How to make Day Old or Stale Bread

JUMP TO FULL INSTRUCTIONS

Day Old or Stale Bread | Mexican Recipes

Please check notes below if you are using sweetbreads or a mix of breads.

Instructions:

Day Old or Stale Bread | Cook all your favorite dishesDay Old or Stale Bread | enjoy this traditional recipe with a step by step photo tutorial.

Making the breadcrumbs

  • After a few days of buying the bread and when it starts to look sad, I usually cut it in cubes and freeze it in a plastic bag to be used for bread crumbs, croutons, bread pudding and the like. When it is just sweet bread like challah, croissants, or biscuits they are frozen in a separate bag from the plain or salty bread. In this case, the one in the pictures is day old sweetbreads. (Please check the ingredients list below)
  • The breadcrumbs are placed in the food processor and processed until they become fine crumbs.
I hope you enjoy this delicious recipe
  • Preheat your oven to 350 degrees.  In a medium bowl, mix together the dry ingredients, then add the margarine and knead. Gradually mix in the milk until you form a smooth dough.
  • Knead the dough until it is soft. If the dough seems hard to add more milk. The dough should resemble cookie dough.
Day Old or Stale Bread | Authentic Mexican Recipes
  • Using a  2 ⅓ inch ice cream scoop place the dough on your greased baking sheet. Arrange them one inch apart. Sprinkle with sugar and bake until the bread is golden at edges but firm, about 20 minutes.  Let cool completely.

Let me know if you try this recipe, I will love to hear about your own version.

¡Buen provecho!
Mely,

More recipes:

Concha Recipe
Strawberries and Cream
Cassava Fritters

📖 Recipe

Stale Bread

Mely Martínez
Bakers will use the unsold bread of the day to make bread pudding, and these tasty, can’t get enough of them bread called “Piedras” (Stones). They are a mix of a cookie and a bread. If you like scones or biscuits then you will enjoy this versatile recipe. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Desserts
Cuisine Mexican
Servings 12 Piedras /stones
Calories 303 kcal

Ingredients
  

Please check notes bellow if you are using sweet breads or a mix of breads.

  • 4 ½ cup 500 grams plain bread crumbs, made out after processing your bread in the food processor or blender
  • 1 ¾ cup 250 grams All purpose flour
  • ½ cup 100 grams sugar
  • 100 grams margarine
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 ½ cup whole milk add slowly
  • Flour as needed to work the dough
  • Sugar to decorate the topping

Instructions
 

Making the bread crumbs

    After a few days of buying the bread and when it starts to look sad, I usually cut it in cubes and freeze it in a plastic bag to be used for bread crumbs, croutons, bread pudding and the like. When it is just sweet breads like challah, croissants, or biscuits they are frozen in a separate bag from the plain or salty bread. In this case the one in the pictures is day old sweet breads.

    • The bread crumbs are placed in the food processor and processed until they become fine crumbs.
    • Preheat your oven at 350 degrees. In a medium bowl, mix together the dry ingredients, then add the margarine and knead. Gradually mix in the milk until you form a smooth dough.
    • Knead the dough until it is soft. If the dough seems hard add more milk. The dough should resemble cookie dough.
    • Using a 2 ⅓ inch ice cream scoop place the dough in your greased baking sheet. Arrange them one inch apart. Sprinkle with sugar and bake until the bread is golden at edges but firm, about 20 minutes. Let cool completely.

    Notes

    If using sweet breads reduce the amount of sugar to 4 Tablespoons. The same applies to milk, reduce the amount to 1 cup. Since sweet breads tend to be on the moist side. Just add the milk little by little.

    Nutrition

    Serving: 1gCalories: 303kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 500mgPotassium: 176mgFiber: 2gSugar: 10gVitamin A: 347IUVitamin C: 1mgCalcium: 105mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    1. Chris Michelsen

      April 14, 2020 at 11:33 am

      To make this recipe more moist, I added 2 eggs and 1/4 cup of olive oil. Skip the sugar if you’re using sweet bread. Make sure you melt the butter and add 2Tsp of vanilla.

      Reply
      • Mely Martínez

        April 14, 2020 at 12:31 pm

        Hello Chris,
        Thank you for trying the recipe and for sharing all the additions.

        Reply
    2. Anonymous

      October 19, 2015 at 1:43 pm

      I have to make an authentic dish for spanish class and this is perfect! Thank you so much for doing this! This help so much.
      And it looks delicious!

      Reply
    3. Carolyn Soto

      July 17, 2013 at 4:26 pm

      Can I use store bought Progresso bread crumbs?

      Reply
      • Mely

        July 18, 2013 at 8:03 pm

        Hello Carolyn,

        They could work to make a salty version, maybe adding some herbs and Parmesan cheese. Something like that. Not sure how good will they work since those crumbs are completely dry. I will go ahead and try, maybe adding a little bit of flour to form the dough.

        If you try it, please let me know.

        Happy cooking.

        Reply
    4. Mexico in my kitchen

      May 05, 2012 at 4:22 pm

      Hello Mademoiselle,

      That is an excellent idea way to used the bread.Thanks for sharing it. I will try to make your recipe for Sunday Brunch.

      Happy cooking and Provecho!

      Reply
    5. Mademoiselle D

      May 04, 2012 at 5:47 am

      Bonjour ,

      Dans le Nord de la France , où je suis née , lorsque nous avons du pain rassis ... pour ne pas le jeter , nous faisons du " pain perdu " ...
      la baguette , nous la coupons en tronçons pas très gros ... tout dépend du pain ...
      nous le trempons dans le lait froid que l'on peut vanillé ... qu'il soit bien empreignez de lait , mais pas détrempé , puis nous faisons la même chose dans des oeufs battus ...
      nous cuisons les bouts de pain à la poêle dans un peu d'huile ...

      puis le dégustons , chaud ou froid , meilleur tiède , avec du sucre glace ou toute forme de sucre en poudre ...
      généralement , les mamans font cela pour le goûter !
      Bon appétit !

      Reply
    6. Candace

      February 05, 2012 at 3:17 am

      Mely, this is fantastic! We have access to the greatest deals locally on stale bread. I can't wait to give these a try. Hope you are enjoying a wonderful weekend!

      Reply
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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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