Ultimate Leftover Makeover recipe: Second-Life Bread Pudding with Fruit

Second Life Bread Pudding and Fruit

Second Life Bread Pudding and Fruit

 

So what do you do with the leftover egg mixture after making that French toast?

Throw it away, you may say.  But what if I say you can easily make a dessert out of it, by adding an extra cup of milk.

You can make a delicious bread pudding out of it!  You can even save some French bread and use that in it.  One effort, two different recipes.  Ultimate cooking optimization!  Gotta love it! (Or is it just me?)

I’m assuming you have already made some Freezable French Toast, and have about a cup of egg mixture left.  You don’t?  No worries!  You can still make this recipe from scratch, following the instructions underlined below. (Or you can choose to make both at once, starting from the French toast recipe, and freeze it all.)  This amount should be enough for a family of 4 for a little dessert after dinner.

Second-life Bread Pudding with fruit

  1. Add 1 cup milk and 1 TBS melted butter into leftover egg mixture from Freezable French Toast. (You should have about 2/3 – 1 cup left).  Alternatively, mix 2 beaten eggs, 2 cup milk, 1/4 cup sugar, and 1 TBS melted butter and cinnamon in a bowl if you are starting from scratch.
  2. Add peeled, grated and drained apple and 1/4 cup chopped dried fruit and/or raisins into the egg mixture.
  3. Break white bread into bite-size pieces and place them in a buttered 5 to 6” baking dish or individual ramekins. (Remove the crust if it’s very thick) Pour the egg mixture and let it soak completely.  Sprinkle sugar and cinnamon on top.
  4. Place the baking dish into a larger baking pan, and pour hot water into the outer pan to about half of the height of the pudding.  Bake in a 375-400F oven until set, and top is golden brown.  Serve warm or cold, with whipped cream or vanilla ice cream, or without.

Optional: Omit apples/raisins/dried fruit if you don’t have any.  Or use melted bitter or semi-sweet chocolate instead.

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7 thoughts on “Ultimate Leftover Makeover recipe: Second-Life Bread Pudding with Fruit

    • Hi Robert, Thanks for your comment.
      Just curious, why I’m becoming French? (which is a good thing, I wish I were French, speaking English with French accent!!!)
      Is it because of bread pudding or because of giving “second-life” to things that people may throw away?

  1. LOL
    Dear Mari!
    Greetings again!
    Thank you so much for commenting on my blog!
    Actually saying “you are becoming French” was a hidden compliment!
    The French acquired their their reputation not for the grand cuisine they would concoct on Sundays or big occasions, but fortheir knack for “reprocessing” leftovers after such meals. French gastronomy has its roots in family cooking more than the gastronomic revolution which happened during the Renaissance or under Louis XIV’s reign!
    Cheers and all that!
    番場ってね!
    Robert-Gilles
    ロベル・ジル

  2. Hi Robert,
    Thank you for the food history. I thought it might be the case, I’ve seen Jacques Pepin sharing many “leftover” recipes on his shows. As you know, so are Japanese (“もったいない” thing.) I’m really hoping more Americans will start doing that. Hey, maybe my blog will help, one step at a time. : )

    • ロベルさん、励ましの言葉ありがとう!
      Please click “Subscirbe to Kitchen Wizard via E-mail”, right above the calendar. Then you’ll receive all of the Kitchen Wizard posts in your mail box. Please let your other English-speaking friends too.

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