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  • Writer's pictureDawn Hames

Apple Bread Pudding

Sometimes we end up with a few extra groceries, and instead of wasting them, they can be used up by turning them into a yummy dish. When you end up with bread that is stale or a bit on the dry side, you can turn it into a classic bread pudding. In this case, I had both some bread and apples that needed to be used up. After a meal, I ended up with leftover hotdog buns. Leftover bread and buns can also be refrozen for turkey stuffing, or cut into cubes and dried out before it is frozen. I have also buttered bread then sprinkled it with spices, salt, pepper, and parmesan cheese, cut it into cubes, and roasted it in the oven until dry, for amazing croutons.

Bananas are another food item that sometimes I find that I get left with a few overripe ones. Overripe bananas are great for turning into Banana Bread, but I also want to try to use them up, making a Banana Bread Pudding.

Bread pudding is a classic, with home cooking. It stems from a waste not, want not mindset. This history of Bread Pudding goes back to the 11th century in England, as a way to use up stale bread. There are similar versions in the Middle East that add both slivered almonds and raisins. Another popular aromatic is using 1/4 teaspoon nutmeg, with or without the cinnamon. Farm pantries without dairy cows are often stocked with canned evaporated milk, and do find that using evaporated milk for baking yields very good results. You can use packed brown sugar instead of white sugar for this recipe. You can use white bread and buns, whole wheat or even sourdough to make bread pudding.

Apple Bread Pudding

1 can of evaporated milk

3 eggs

1/2 cup sugar

1 teaspoon vanilla

2 teaspoon cinnamon

1/2 teaspoon ginger

4 cups bread pieces

3 cups sliced apple

2 tablespoons melted butter

Preheat oven to 350 degrees. In a large bowl mix together the milk, eggs, sugar, vanilla, and spices. In a buttered 3-quart casserole dish, add the bread, apple and pour the melted butter over top, and stir to mix. Pour the egg/milk mixture over the bread, and stir lightly to be sure all the bread is covered. Bake for 40 minutes. Serve warm with ice cream or cold with whipped cream or caramel sauce.

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