Our daily bread

Stale slices don’t have to be the bane of the breadbox. Instead, think of them as an opportunity to cook up some incredible dishes. There are cucina povera classics from Italy such as panzanella and ribollita. Then there’s panade from France, which transforms a dried-out baguette into a divine cheesy casserole. With Thanksgiving around the corner, stockpile bread ends in the freezer for croutons, stuffing and crispy crumb toppings.

And remember to take advantage of discounted day-olds at bakeries, such as a loaf of challah for this fabulous Vanilla Cinnamon Baked French Toast (recipe at foodanddrink.ca).