Bread crusts or stale bread is not a problem to the resourceful Amish cook. Said one, “I just turn the crust to the inside when I’m making sandwiches and it doesn’t make a difference to anyone!” But when bread passes its prime for eating as fresh slices, it is often dried to a crisp, then rolled into bread crumbs, or cubed and fashioned into Bread Filling. A watchful cook can make this successfully on top of the stove. In fact, as one experienced Amish woman explained, “You don’t even need gravy with it if you have it real moist.” The dish is less likely to scorch, however, if it is baked in the oven.