Stale bread might not be the tastiest, but in most cases, it’s still perfectly safe to eat—just make sure there’s no mold in sight. Staleness happens when bread loses moisture and the starches crystallize, giving it that dry, firm texture. While it may not be ideal for sandwiches, stale bread can actually shine in the kitchen if you know how to use it.

To revive it, try wrapping it in foil and warming it in the oven at 350°F for a few minutes, or simply toast it to bring back some of that original crunch and flavor. Even better, stale bread is a fantastic base for a variety of dishes. Think French toast, bread pudding, Thanksgiving stuffing, Italian panzanella salad, homemade croutons, or even breadcrumbs for coating and crunch.

That said, be cautious—if you spot mold on your bread, even just a little, toss out the whole loaf. Bread is porous, so mold can spread deeper than what’s visible on the surface. Eating moldy bread isn’t just unappetizing—it can also be dangerous, potentially causing allergic reactions or exposing you to harmful mycotoxins.

Bottom line: stale bread is fine, moldy bread is not. When in doubt, throw it out.