Monday, November 30, 2009

Put that Old Bread to Good Use!

French Toast Bread Pudding

The old & Wise Ways of a Farm Kitchen....
By Kim Cooper

Don't you remember your grandparents saving everything from bread sacks to sour milk? Nothing went to waste on the farm where I was raised. My grandmother made the most delicious pies from sour milk! Nowadays, if bread is remotely dry, we have the tendency to immediately toss it. There are so many wise learning tools we can use from the teachings of our ancestors and one of these handy tactics is a delicious twist on breakfast. Below, you will find the most scrumptious recipe of French Toast Bread Pudding. Live-in things up in the kitchen while putting your old Village Baking Co. bread to yummy use. Enjoy!

French Toast Bread Pudding
1 white bread of any kind
8 large eggs
3 tbs honey
1 tbs orange zest
5 cups of 2% milk
1 tsp vanilla extract
1/4 tsp salt
Confectioner's sugar
Pure Maple syrup

Place sliced bread in two layers in a baking dish, cutting to fit the dish and set aside. In a large mixing bowl, whisk eggs, milk, honey, orange zest, vanilla and salt. Pour the mixture over the bread and soak bread completely. Place the baking dish in a large roasting pan. Add hot water, about an inch up the side of baking dish. Cover the roasting pan tightly with aluminum foil. Make sure the foil does not touch the pudding. Make a couple of slashes in the foil to allow steam to escape. Bake for 45 minutes at 350. Remove the foil and bake for another 45 minutes. When the pudding puffs up and the custard is set, remove from the oven and cool slightly. Sprinkle confectioner's sugar and serve in squares with maple syrup.

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