Wondering what to do with stale bread? Instead of making more croutons, try this Pane Cotto recipe with cherry tomatoes for a delicious and easy side dish!

Bread is one of my favorite foods. Every time I’m in the store and smell the warm baguettes fresh from the oven, I can’t help but buy one and plan my dinner around it.

But what do you do the next day when you still have half a loaf left over? Only now it’s hardened and stale?

If you’re anything like me, and you’re tired of making croutons (as yummy as they are!), and you’re seeking something new to try, this Pane Cotto recipe is for you! It uses fresh, juicy, cherry tomatoes so it’s perfect to make in the springtime when tomatoes are in season. However, you can adjust the ingredients and make it anytime of year!

This post is all about what to do with stale bread and how to make the most delicious Pane Cotto with cherry tomatoes.

What To Do With Stale Bread

There are so many recipe ideas floating around the web using stale bread. Yes, you could attempt crispy garlic bread, or try your hand at homemade croutons, and these would be lovely ideas. You could process them with spices and make your own bread crumbs, which would be a delicious coating on chicken cutlets. You could even turn it into something sweet and make a french toast casserole! However, one of my new favorite ways to salvage days-old stale bread is to make a dish called Pane Cotto!

What Is Pane Cotto?

Pane Cotto is a dish found in different regions across Italy. It is said to have originated from Bernalda, a town in the southern Italian region of Basilicata. It was considered a peasant dish, but today it is enjoyed by anyone with stale bread looking for a recipe that is old-but-new-again.

Pane Cotto is literally translated as cooked bread. Since the dish is so widely found across the country, it seems that no two families make it in quite the same way. However, the main idea is the same. Stale bread that is moistened and cooked. The very basic peasant dish was made with bread, water, and garlic. However, today’s cooks add an assortment of vegetables, beans, different cheeses, and sometimes swap in broths for water.

what to do with stale bread — *This image can be found on Wikipedia here.*

Pane Cotto Ingredients

The Bread

Every Pane Cotto starts with stale bread, but not just any bread. You have to use a hearty bread with crust such as a round Italian country bread or French baguette.

The Liquid

Traditionally, water was used to moisten the bread. However, if you want to add another layer of flavor, you can use broth instead. A nice chicken or vegetable broth would work nicely, especially if you want to add extra liquid and turn your Pane Cotto into more of a soup. I prefer my Pane Cotto to be moist, but crispy on top, similar to a Thanksgiving Day stuffing.

The Cheese

This recipe uses provolone to hold the bread together, but you can really substitute any cheese you like. I’ve even made a lighter version of this using Laughing Cow spreadable cheese to make it less calories! I’ve also used a mixture of Parmigiano-Reggiano and Pecorino Romano. A smoked mozzarella would add a nice flavor to this dish, too.

The Tomatoes

There are so many variations of this recipe. I absolutely love incorporating cherry or grape tomatoes because they roast beautifully in the oven and add a layer of sweetness. Pane Cotto would make an excellent side dish to any chicken main entree. (Perhaps a roasted chicken while your oven is on?)

I know that many people may think of Pane Cotto as winter comfort food on account of the bread and cheese. Contrarily, I recommend making this dish in the springtime, when tomatoes are in season. Tomatoes are officially in season from May through October, but are still pretty accessible in grocery stores throughout the year. As opposed to the stuffing you make for Thanksgiving Day that uses milk and autumn herbs like sage, Pane Cotto is typically a touch lighter because of the water or broth, and the tomatoes just add that touch of spring/summer, making this the perfect comfort food for the warmer months! This would even be a great side dish for an Easter supper (especially if you decide to serve that roasted chicken).

FUN TOMATO FACT: in 1893, the U.S. Supreme Court actually declared the tomato to be a vegetable. However, scientifically speaking, tomatoes are considered to be a fruit because they are technically a reproductive part that grows on the plant (the ripened flower ovary) and contain seeds. In the same way that an egg is not part of a chicken, a tomato is not part of the plant itself. Vegetables are considered to be the actual plant itself, or parts of the plant, like the roots, the stems, and the leaves.

Other fruits that are commonly considered vegetables are avocados, eggplants, zucchinis, and peppers. Check out this list of fruits that walk the vegetable line!

Now, onto the recipe!

Pane Cotto With Cherry Tomatoes

This Pane Cotto ("Cooked Bread") is a fabulous way to utilize stale bread and sweet, ripe, tomatoes. It makes an excellent side dish, especially to any chicken entree like roasted chicken!

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Course Side Dish

Cuisine Italian

Ingredients

1 loaf day-old Italian country bread or French baguette, torn into bite size pieces The bread should be a durum wheat bread with a hard crust. Tearing bread is faster and feels more rustic!
5 ounces provolone cheese, cut into 1-inch cubes
2 cups cherry tomatoes (or grape tomatoes), sliced in half
4 cloves garlic, minced If you prefer a milder garlic flavor, try 2 smashed cloves instead.
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp red pepper flakes Add these to taste, or feel free to omit if you don't like spiciness.
1/4 cup extra virgin olive oil
sea salt
1/2 cup broth This is optional if you want to add an extra layer of flavor. I like to use chicken broth, but you can also use vegetable.
Parmigiano-Reggiano or Pecorino Romano These cheeses are optional, but they melt and brown to make a nice crusty top! Just be aware of how much salt you add if you plan to use these, as they are salty. Especially the Pecorino.

Instructions

Preheat the oven to 475 degrees Fahrenheit.
Place the torn pieces of bread into a colander. Quickly rinse with warm water, just enough to moisten the bread, but try not to make it soaking wet.
You can also choose to moisten the bread with broth if you prefer, but using water still results in a flavorful dish and is a bit quicker.
In a large bowl, combine the tomatoes, cheese, and garlic. Add the paprika, oregano, and red pepper flakes. Pour the 1/4 cup of olive oil over the mixture and add a sprinkle of sea salt to taste. Mix well.
Once the bread has softened, squeeze out any excess liquid and add the bread pieces to the large bowl with the tomatoes. Mix to incorporate.
Grease a baking dish with a little bit of olive oil. Pour in the bread and tomato mixture and spread evenly. If you want, you can top the mixture with a sprinkle of cheese (if not more provolone, try Parmigiano-Reggiano or Pecorino Romano). Drizzle a little olive oil on top.
Bake for about 20 minutes, or until the top is browned and the cheese has melted. Serve warm. Buon appetito!

Keyword casserole, italian meal, one dish, recipe, side dish, spring dish, stale bread

What To Do With Stale Bread: Make Pane Cotto With Cherry Tomatoes

What To Do With Stale Bread

What Is Pane Cotto?