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
*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