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.
Enjoy!
What's your favorite recipe for saving scraps and leftovers?
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.
Enjoy!
What's your favorite recipe for saving scraps and leftovers?
Bread pudding. Yummy. Except my husband would make it without raisins.
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