Thursday, April 28, 2011

Cooking with the Hamlin's

At our house when we get to the end of a loaf of bread and all we have left is ends we save them. We pop them in the freezer in whatever bag they were in and there they sit. Every week or so when another loaf is polished off we add it to the others on the door of the freezer. When we have enough of these unwanted pieces of bread we know it is time to make some Bread Pudding. We toast the bread in the oven until it is dry, that way it will soak up all the milk and eggs, but not browned.

My Grandmother Blidberg made her Bread Pudding with raisins, but since Jason doesn't like rasins I'm trying it a little different today.

Fruit Bread Pudding:

  • 12-20 slices of bread dried in the oven but not toasted.
  • 3 cups of milk
  • 3/4 cup of sugar
  • 6 eggs
  • 1tsp vanilla
  • 1tsp cinnamon
  • 1 cup of sliced fruit (try peaches, blue berries, strawberries, apples) or 1/2 cup raisins
  1. Break up bread into chunks and put in 9x13 pan. 
  2. In a big bowl combine milk and eggs and beat with whisk. 
  3. Add remaining ingredients and stir. Dump over the top of bread and stir, making sure all the bread is sopping wet.
  4. Bake 350degrees for 45mins or until top springs back when lightly tapped.
  5. Serve hot with milk, maple syrup, whipped cream, ice cream, and/or strawberry sauce

Strawberry Sauce:

  • 1/2 cup whole strawberries
  • 1/2 cup sliced strawberries
  • 2Tbs water
  • 2Tbs sugar
  • 1Tbs maple sugar

Simmer for 45mins or until thick while Bread Pudding bakes.

I hope to post pictures, if it lasts long enough for me to buy some batteries.

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