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Most of us end up with scraps of bread – heels, stale slices, broken pieces, etc. What do we usually do with them? They probably get tossed in the trash or fed to the MANY geese we have here in CO!
Did you know you can use those undesirable pieces of bread to make something delicious?
This is my go-to potluck dish. Whenever I take it to the office, it disappears in a snap! I keep a bag in my freezer and whenever I collect enough scraps, I’ll make a batch of this. It’s a great way to make sure nothing goes to waste!
Even though I don’t eat a lot of bread, I still end up with enough scraps to make this a couple times a year. It is a comforting, rustic dessert that anyone can make, no matter your skill level in the kitchen.
Delicious Obsessions Product Recommendations
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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Easy Bread Pudding
- Old, stale gluten-free bread (doesn’t matter what kind, just need enough to pack into a 9×13 glass baking dish – roughly 12 cups)
- 4 1/2 cups whole milk, cream, or coconut milk (I love Aroy-D coconut milk)
- 1/2 cup Grade B maple syrup (or more if you want it sweeter)
- 6 large pastured eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon (plus a little more for the top)
- 1 tsp. sea salt
- Preheat the oven to 350. Grease a 9×13 glass baking dish with butter or coconut oil. Tear or cut (tearing is easier) the scraps of bread up and pack it into the dish. Really pack it in there. Once you add the liquid, it will really soak in and settle. Set aside.
- In a saucepan, heat the maple syrup with about 1 cup of milk and whisk until combined – keep over very low heat so that the milk doesn’t heat up too much. Remove from heat.
- In a separate bowl, beat the eggs and then add the rest of the milk. Add the vanilla and cinnamon and then slowly whisk in the milk/maple syrup mixture. NOTE: Be careful that you check the temperature of the milk/sugar mixture before adding it to the egg mixture. If it’s too hot, you’ll end up with scrambled eggs. You want it barely lukewarm.
- Pour the egg/milk/maple syrup mixture slowly over the bread, making sure that all of it gets covered. Sprinkle a little cinnamon over the top. Cover the pan with foil and bake for 45-60 minutes. You want the liquid to be soaked up and the bread to be springy, but not dry. It might seem a little underdone when you take it out of the oven, but it will set up as it cools.
- You can serve this warm or cold. You can also add some fresh whipped cream or vanilla ice cream. In my opinion, this tastes much better the day after making it. It also freezes well, so you can portion it up and store in the freezer for several months.
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).