Tuesday, December 1, 2015

A Recipe (for saving bread scraps)

When I make bread stuffing, I end up with crusts and loaf ends leftover, so I make this bread pudding. Easy, yummy, and keeps food out of the garbage.

Preheat oven to 275 degrees F.
Put bread scraps and about 1/4 cup of raisins per loaf's worth of scraps in a casserole dish.

In a saucepan warm about 1 cup of milk or cream per loaf's worth of scraps over low heat. Add a heaping tablespoon of brown sugar and stir until dissolved.  Add cinnamon, nutmeg and vanilla to taste (about 1/2 teaspoon of each works well.)

Pour milk over scraps and raisins.

Put in oven for about 45 Minutes.


What's your favorite recipe for saving scraps and leftovers?

1 comment:

  1. Bread pudding. Yummy. Except my husband would make it without raisins.