BY CHRISTINE SERRANO
If you’re looking for easy ways to reduce food waste, bread pudding is a delicious place to start. You can collect heels and extra slices of breads in the freezer.
When you’ve got enough to measure six cups, thaw the slices then pull together this warm and comforting dessert.
- Leftover bread/stale bread
- 5 large eggs (lightly beaten)
- 1 cup, granulated sugar
- 3 cups, whole milk
- 1 tspn, vanilla extract
- 1 tspn, ground nutmeg
- 1 tspn, ground cinnamon
- Spray your bread pan/baking dish with oil/cooking spray/butter.
- Cut the old bread into cubes, place the cubed bread into the prepared baking dish and spread it around into an even layer. Set aside.
- In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until all are well combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is fully coated.
- Allow the batter to sit and soak for at least 15 minutes.
- While the bread is soaking, preheat your oven to 350°F.
- After the 15 minutes is over, put the bread pudding in the oven and bake at 350°F for 60 minutes. After 60 minutes, check to make sure it is evenly cooked, if it isn’t, place back in the oven, and check on it every 10 minutes, till it is.
- Remove from the oven and allow to cool before serving.