Home baked bread rarely survives a week, but in the event there is any left over that goes stale, here are some handy ways to make use of it.
Bread pudding has been a culinary staple for more than a century, but this version that comes compliments of Kristine Quattrone, owner of Q Events Catering adds pumpkin to the mix. Not only does the pudding look beautiful, it tastes like pumpkin pie.
Pumpkin Bread Pudding
Cubed dry bread (white, wheat or sourdough) to cover bottom of a 9 x 9 baking pan.
1-1/4 cup pumpkin pie filling
3/4 cup NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
1-1/2 cup milk
3 large egg yolks
2 Tbsp. granulated sugar
1 Tbsp. pumpkin pie spice
Preheat the oven to 350 degrees F. Combine your leftover coffee creamer and milk in a small saucepan over medium heat and bring to a simmer. Scoop remaining pumpkin pie filling into a separate bowl and whisk in yolks, sugar and pumpkin pie spice. Slowly whisk in hot cream mixture until combined. Strain the custard into a clean bowl and set aside.
Take leftover bread loaf or dinner rolls and cut into cubes. Scatter bread cubes in a buttered 9 by 9-inch baking dish or pan. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard.. Top with sprinkle of pumpkin pie spice. Let sit for about 15 minutes to allow the bread to soak in the custard.
Place the pan in the oven and bake about 50 to 60 minutes. Remove from the oven and cool for at least 30 minutes before serving.
The following recipe was designed with thick slices of crusty bread in mind.
Fluffy French Toast
1/2 c. all-purpose flour
1 1/2 tbsp. sugar or heat-stabilized sugar substitute
1/4 tsp. salt
2 c. milk
6 eggs
1 tsp. vanilla extract
18 slices dry bread, sliced 1" thick
Butter for frying, as needed
Beat flour, sugar, salt, milk, vanilla extract and eggs together with electric mixer. Soak bread slices until saturated.
Heat butter by the tablespoonful in nonstick skillet. Carefully transfer each bread slice to skillet - do not overcrowd. Cook over medium heat 12 minutes per side or until golden brown.
Serve with honey, syrup, fruit spread or agave nectar.
Other uses for dry bread
Croutons
Remove crusts and cut bread into cubes. Toast to dry thoroughly in 300 degree oven. Melt butter in microwave-safe bowl, add choice of seasonings (optional). Add toasted bread cubes to butter and toss to coat. Store croutons in a resealable plastic food storage bag in refrigerator.
Bread crumbs for coatings
Remove crusts from bread and dry slices in 300 degree oven; watch closely to keep from browning. Crumble bread into bowl of food processor, then pulse until bread is crushed into medium-sized crumbs. Process on high until crumbs are fine. Store in rigid food storage container in refrigerator.
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