Tuesday, November 8, 2011

Secondhand Bread Pudding

Secondhand you say? That sounds gross you say. Well my friends it is by no means gross.  Bread pudding, by nature, is a foodie way of recycling old crusty bits of bread into something warm and tasty.  So things that would have been tossed in the trash, or in some cases to the birds, can have a new and yummy life as hearty dessert worth savoring.  The Secondhand comes in with the wealth of bread items you can use to make this tasty treat.  This last batch I made had french toast sticks, apple cider doughnuts, hot dog buns, and pumpkin bread in it.  We store up all of our bread bits in the freezer until we have enough.  Any little bits of this in that from the bread kingdom will make this dish a welcome addition to any meal.

Secondhand Bread Pudding


6 cups of dry bread cubes of any sort, doughnuts work great, left out to dry over night
2 cups milk
1/2 cup sugar
dash salt
1stick butter
1 tsp cinnamon
2 eggs
1/2 cup raisins

Heat the butter and the milk over a low heat until the butter is melted.  In the mean time, mix the sugar, cinnamon, salt, and eggs until combined. Then stir in your bread and raisins.  Make sure to mix this step until all the bread cubes are coated with the wet ingredients.

Pour the warm milk mixture over the coated bread cubes and mix very gently and very slightly.  Pour this into an 8 x 8 inch square pan.  Place that pan into a 13 x 9 inch pan and place into the oven.  Before you close that oven door fill the 13 x 9 inch pan halfway with water.  Now bake that goodness at 350 for 45 minutes.

If you would like a warm Whisky Sauce to top it off with, simply melt 1/2 cup butter with 1 cup packed brown sugar and 3 tbsp Bourbon in a saucepan over low heat.  Serve this dessert after cold day of leaf raking and you will be a hero.

I hope you are having a wonderful season of baking! Let us know what you've been up to.
Keeping it cinnamony,
Kelly, the origami ninja


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