1 Stale bread, sliced 1/3 inch (8 mm) thick, crusts removed
1 Unsalted butter, softened, enough to spread thinly (approximately 1–2 tbsp / 14–28 g for a standard loaf slice batch)
Instructions
1. Heat the oven to 350°F (175°C).
2. Cut stale bread into slices 1/3 inch (8 mm) thick and remove the crusts.
3. Spread each slice thinly and evenly with softened butter.
4. Cut the buttered slices lengthwise into strips 1/3 inch (8 mm) wide.
5. Arrange the strips in a single layer on a rimmed baking sheet (approximately 13 × 18 inches / 33 × 46 cm, a standard half-sheet pan).
6. Bake at 350°F (175°C) for 12–16 minutes, until the sticks are delicately golden brown on the surface and feel dry and crisp when lifted with tongs. Rotate the pan once at the halfway point. Watch closely in the final few minutes, as thin bread strips brown rapidly.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.