A great way to use up stale bread is to make Italian canederli dumplings. This might not be a light dish but it is filling comfort food when bathed in brown butter or served in a bowl of broth. The better the bread, the better the dumplings. I’ve adapted Ann Hicks’s recipe from The Old Farmer’s Almanac.
1. Break the bread into chunks and mix in the milk; soak for about 10 minutes. Squeeze out any excess milk and place the bread in a mixing bowl.
2. In the meantime, bring the stock to the boil in a pot.