If I ever let you peek inside my refrigerator, you’d see several bread sleeves piling up on the bottom shelf. It never feels right throwing them away because it is food and I know others would love to have them. On top of that, I just try to waste as little as possible. It’s not always easy, though. Anyway, I used to tell myself that I would make my own bread crumbs or use them for toast, but that never happened.
Now, I save them for homemade bread pudding and believe me, it’s so worth the wait.
What you will need:
– two eggs
– 1 cup of milk
– 1/3 cup of raisins
– 1/3 cup or craisins
– seasoning: cinnamon, nutmeg, ginger, vanilla extract
– 6 TBSP of margarine
– 1 decored and chopped apple (optional)
– 1/2 cup of granulated sugar
– 1/2 cup of brown sugar
Preparation: Preheat the oven to 350 degrees. Crumble all of the bread into bite size pieces and sprinkle with all of the seasonings. Then pour warm margarine over it in a mixing bowl and set aside. Warm the apple (optional) raisins, craisins, sugars and more seasonings all together on low heat for approximately 8 minutes.
Pour the warm contents over the buttered and crumbled bread crumbs and mix well. You may have to add more milk at this step to ensure it isn’t too dry. Unless of course, you prefer it that way. Also, scramble the two eggs and mix into the mixture and bake for 10 to 20 minutes. You’ll want to watch it carefully so that it doesn’t burn.
Once the bread pudding is cooked to your liking, sprinkle a little more sugar and cinnamon on the top and let cool. I personally like to eat mine warm with a side of ice cream, but it’s just as good served cold for a decadent breakfast. Enjoy!
Happy Hump Day!
