Stale buns become a vehicle for summer vegetables in this bread salad. You'll toast the buns until crisp, then let them soak up a sharp vinaigrette with whatever tomatoes and herbs you have on hand. It's a weeknight way to use up bread before it goes hard.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 27 g protein, 18 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Cut 4 hot dog buns into half-inch chunks and scatter them on a sheet pan. Drizzle with 1 tablespoon oil, season with salt and pepper, and broil 4 inches from the heat until they begin to turn golden at the edges, about 3 minutes.3 min
2. While the buns toast, chop 1 pound of tomatoes into large chunks and put them in a large bowl. Mince 1 garlic clove and finely chop 1/4 medium onion, then add both to the bowl.
3. Whisk together 2 tablespoons red wine vinegar and 2 tablespoons oil in a small bowl until emulsified. Pour the vinaigrette over the tomatoes and stir in a pinch of salt and pepper.
4. Transfer the hot bun cubes to the tomato bowl while they're still warm and toss gently until the bread begins to soak up the dressing, about 2 minutes. Taste and adjust salt and pepper.2 min

Note Swap the onion for shallot if you have it, or leave it out entirely. Leftovers keep in the refrigerator for one day; the salad softens further as it sits. Serve with a green salad or alongside grilled fish or chicken.

Stale hot dog buns transform into crispy garlic bread in minutes. This is the perfect use for those half buns languishing in the cupboard, and it turns pantry staples into something that tastes like you planned it.

Serves 2. 15 minutes, 5 at the stove.

About 360 calories a serving, 12 g protein, 3 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Slice 2 or 3 hot dog buns in half lengthwise, then cut each half into three or four pieces to make rough sticks.
2. Mince 2 garlic cloves fine. Melt 3 tablespoons butter with 1 tablespoon oil in a small pan over medium heat, then add the garlic and cook until it just starts to turn golden, about 1 minute, stirring as it cooks.
3. Toss the bun pieces with the garlic butter and 1/2 teaspoon salt on a baking sheet, spread them in one layer, and bake until golden and crisp at the edges, about 8 to 10 minutes, shaking the sheet halfway through.9 min

Note Swap fresh garlic for 1/4 teaspoon garlic powder if you prefer. Store leftovers in an airtight container for three days and reheat briefly in a 350°F oven to restore crispness. Serve alongside soup, stew, or scrambled eggs for dinner, or as a snack with hummus or cheese.

Hot dog buns turn into a savory bread pudding, soaked in egg and cheese. Half a bun stretches across two plates when you turn it into something warm and substantial. Serve this with a side salad and you have dinner.

Serves 2. 25 minutes, 8 at the stove.

About 230 calories a serving, 12 g protein, 1 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat your oven to 375°F [190°C]. Cut the half bun into half-inch cubes to get roughly 1 cup and spread them on a small baking sheet.
2. Toast the cubes in the oven for 5 minutes while you whisk together 2 eggs, 1/4 cup water, 1/4 teaspoon salt, and a pinch of pepper in a small bowl.5 min
3. Butter a small baking dish or two small ramekins. Pour the egg mixture over the toasted bun cubes and let them soak for 2 minutes, stirring gently once halfway through.
4. Pour the bun and egg mixture into the prepared dish and scatter 2 ounces [55 grams] of grated sharp cheddar over the top.
5. Bake until the pudding is set and the top is golden, about 12 minutes; it should jiggle just slightly in the center when you shake the dish.12 min

Note Swap the cheddar for gruyere or any aged cheese you have. Store leftovers covered in the refrigerator for up to two days and reheat gently in a 350°F [175°C] oven. Serve with a green salad dressed in vinaigrette and crusty bread on the side.