Dip'n Coffee Or: How to Use Stale Bread

Recipe by Mia in Germany
READY IN: 25mins
YIELD: 2 1/2 cups


  • 12
    lb stale bread
  • 2
    cups hot coffee
  • 12
    cup milk, heated
  • 4
    teaspoons sugar
  • 1
    tablespoon butter, melted (optional)
  • 2
    teaspoons brown sugar (optional)
  • 12
    teaspoon cinnamon (optional)


  • Preheat oven to 350 degrees F.
  • break the bread into chunks suitable for dipping into hot liquid.
  • place the bread chunks onto baking tray lined with non stick baking parchment.
  • optionally mix melted butter with sugar and cinnamon, brush the bread chunks with the mixture.
  • toast bread chunks in the oven until light brwon and crisp (depending on your liking - as you will soften them by dipping, every stage of crispness before burning is okay).
  • let toasted bread chunks cool.
  • you can make some Knabbeln ahead and store them in a cookie container.
  • when bread chunks are completely cooled, stir together hot coffee, hot milk and sugar (you may use non dairy creamer instead of milk or artificial sweetener or no sweetener at all, according to your taste).
  • dip bread chunks into hot coffee and enjoy :-).