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Cooking With Bwog: Pandemic Bread Pudding

Here’s how to make sure none of the leftover bread in your house goes to waste.

It’s no secret that everyone is baking bread in quarantine. Whether folks can’t find any at the grocery store, or have been bitten by the creativity bug, everyone seems to be taking to the kitchen and embracing the wonders of yeast and gluten. It’s really a wonderful silver lining to this difficult period.

That being said, it’s always disappointing when your family doesn’t make it through the whole loaf before the ends turn dry and hard. At this point, you may be tempted to bake a fresh loaf and toss the old. If you find yourself in this situation, eliminate food waste by storing your heals and dried-up remains in the freezer for the perfect reuse later on: Bread Pudding!

Pandemic Bread Pudding 

Ingredients

  • 3 large eggs
  •  1 1/2 cups granulated sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 cup (1/2 stick) butter, melted and cooled slightly
  • 3 cups milk, preferably whole-fat
  • 10-12 slices (roughly 6 cups) of old bread *see note about bread types
  • optional: 1 cup raisins

Directions

  • If bread has been frozen, remove from freezer a few hours before baking to allow it to defrost. Cut into cubes
  • Grease an 8″ or 9″ square baking dish and preheat oven to 375° F
  • Melt the butter in a small saucepan over medium-high heat or in the microwave, allow to cool slightly
  • Meanwhile in a medium bowl, whisk together eggs, both sugars, cinnamon, nutmeg, vanilla, and salt
  • Pour in milk and melted butter and whisk to combine
  • Fold in cubed bread and raisins, if using
  • Pour mixture into prepared pan, making sure to evenly distribute bread cubes and liquid
  • Bake in preheated oven until set in the middle, about 50-55 minutes. Cover with foil to prevent burning when top reaches desired level of browning, about 30 minutes into baking
  • Serve warm. Great with ice cream

*note on bread types: Most types of bread should work well in this recipe. Enriched breads such as challah and brioche are best, but hearty breads like farmhouse and sourdough are great too. The only type of bread I would avoid is banana bread and similar cakey breads because they absorb too much moisture, and the outcome would be soggy. I encourage you to mix types of bread as per what you have available!

recipe inspired by Gail Cobile 

photo via Bwogger 

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1 Comment

  • Mimi 💕 says:

    @Mimi 💕 It was delicious and so beautiful topped with edible flowers!!🌸

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