Stale bread may be dry and tough, but it’s usually safe to eat—as long as there’s no mold. Staleness results from moisture
loss and starch retrogradation, making bread firm but not spoiled. Although it’s less appetizing plain, stale bread can
be revived or repurposed in the kitchen. To refresh it, warm it in foil at 350°F or toast it. It’s also
perfect for cooking—ideal in recipes like French toast, bread pudding, stuffing, panzanella, croutons, or breadcrumbs.
However, moldy bread is a different story. If you see mold—no matter the color—discard the whole loaf. Bread is porous,
and mold can spread beyond what’s visible. Eating moldy bread poses serious health risks, including allergic reactions and mycotoxin exposure.