What do you do with a whole bag of bread crusts? Croutons? Bread crumbs? Bread pudding! When we ran out of Ziploc bags earlier this month and decided not to replace them, the sandwich containers we have turned out to be too small for the sandwich bread. Cutting off the crusts solved that problem, but I didn’t want to throw the crusts away so kept them in a bag in the refrigerator thinking I’d come up with some way to use them. By yesterday I had around 4 cups of crusts, and while I was looking for another recipe I discovered this one for bread pudding which I think came from Laurel’s Kitchen. I made the pudding up yesterday evening and let it sit overnight in the refrigerator, then popped it into the oven this morning. The girls had never had bread pudding before and LOVED it! One daughter ate it topped with yogurt, the other two with maple syrup.
Note: The recipe calls for 1/2 cup cottage cheese, but I don’t think it adds anything to the pudding other than some more protein so it can be left out. Other dried fruit or fresh blueberries could be substituted for the raisins.
4 cups bread (or crusts!), cut or torn into 1″ pieces
2 cups grated apple
1/2 cup cottage cheese
1/3 cup raisins
1/2 tsp cinnamon
2 cups milk
1/4 cup brown sugar
1 tsp vanilla
1 TBSP butter
Blend together the milk, egg, brown sugar and vanilla and set aside. Layer 1/3 of the bread into a buttered or oiled 8″ baking dish; cover with 1 cup grated apple, half the cottage cheese, half the raisins, and 1/4 tsp of cinnamon. Pour half of the milk mixture over the layers in the baking pan, then repeat the layers again finishing with a layer of bread. Pour the rest of the milk mixture over the top and dot with butter. Cover the baking dish, and let sit for at least 1/2 hour or longer. Bake covered at 350 degrees for 45 minutes, then let stand for 20 minutes at room temperature before serving.