Stale Bread Cookies
Crispy, coconut-coated cookies made from stale bread, sweetened with condensed milk—perfect for using up leftover bread and offering a delightful treat for snack time.
Ingredients
Instructions
- Cut slices of bread into fine strips.
- Dip bread strips into condensed milk.
- Drain excess milk from the strips.
- Roll the dipped bread strips in shredded coconut.
- Place the coated strips on a greased cookie sheet.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until browned.
Tips & Substitutions
For best results, ensure your bread is stale but not moldy; day-old bread works well. You can substitute shredded coconut with finely chopped nuts or oats for a different texture. If you prefer a sweeter cookie, add a sprinkle of cinnamon or nutmeg to the coconut. Experiment with flavored condensed milk for a unique twist, which could elevate this American recipe.
Serving Suggestions
These stale bread cookies are delightful served warm with a cup of tea or coffee. They pair beautifully with Icebox Oatmeal Crisp Cookies for a mixed dessert platter. Consider adding a scoop of vanilla ice cream on the side for an indulgent treat. For a more festive presentation, dust them with powdered sugar before serving.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply pop them in a preheated oven at 300°F (150°C) for about 5-10 minutes, allowing them to regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Stale Bread Cookies contains roughly 683 calories, with 8g protein, 72g carbohydrates, and 43g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (34% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein and vitamin A. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of stale bread?
Using fresh bread will result in a different texture, as it may not hold up as well when dipped in condensed milk. Stale bread is essential for achieving the desired crunch and chewiness. If you have fresh bread, consider toasting it lightly before cutting it into strips.
What can I substitute for Eagle Brand milk?
If you don’t have Eagle Brand milk, you can use any sweetened condensed milk as a substitute. Alternatively, for a dairy-free option, try coconut cream mixed with a bit of sugar, although it may alter the flavor slightly. Adjust the sweetness as needed.
Can I add other flavors to the cookies?
Absolutely! You can enhance the flavor by adding vanilla extract or almond extract to the condensed milk before dipping the bread. For a chocolate twist, consider rolling some of the cookies in cocoa powder or drizzling melted chocolate on top after baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).