Here’s an awesome sandwich crust recipe to make bread pudding!
So… I’m a crust cutter. I’m tempted to hang my head in shame about this, except that I don’t have time for all that. The kids will actually eat their sandwiches just fine with the crusts on, they just leave an abundance of perfectly good non-crusty sandwich left uneaten in an effort to avoid the crust. So I just started cutting the crusts and that was that.
Until the other day when I made 3 kids peanut butter and jelly sandwiches and saw the crusts sitting in a big pile and thought a dog could subsist on our crusts. Then my grandmother chimed in, “We need to make bread pudding with that.”
Ding ding ding.
She lived during the Great Depression and told us that people couldn’t afford flour for bread and flour for cake, so they made bread. Then, if it was too stale to eat or extra, they’d turn it into a cake! Genius.
So I adapted this recipe from this one and used bread crusts instead of whole pieces of bread.
- 5 cups of chopped bread crusts
- 2 tablespoons melted butter
- 1/2 cup raisins
- 4 eggs, beaten
- 2 cups milk (I used rice milk and it worked just fine)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Put chopped bread crusts into an 8-inch square baking pan. Drizzle melted butter over bread. Top with raisins.
- In a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Stir until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 40 minutes, or until the top springs back when lightly tapped.
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