Waste Not, Want Not
One of the important things that we as homesteaders learn to do, is to reduce what we waste in order to save money. Not just in the garden or while raising livestock for meat, but also in the kitchen. One of the ways I like to do that is with bread pudding.
For example, have you ever had bread dry out, but not go moldy? Some people automatically feed that to their livestock. It’s not a bad use for that bread. But did you know that you could use that bread to make one of my favorite breakfast foods, bread pudding?
It’s a great way to use up older bread that isn’t so palatable, but is still edible. It’s a recipe that has been around since the 11th century because people were trying to use up their old bread rather than waste precious food. Here is an article that I read that I thought was fascinating on that. The recipe isn’t really all that hard to make. Here’s my favorite recipe for bread pudding.
3-5 cups of bread diced
3 cups milk
1/4 teaspoon salt
1 teaspoon vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup sugar
Mix all together in a pan and bake at 350 until fork comes up clean when you test it.
After you bake it, I would set it on a safe counter to cool slightly before you eat it. There’s not much like starting your day with a sweet and warm serving of bread pudding that has been cooled enough to no burn your taste buds. You can increase sugar amounts if you prefer a sweeter bread pudding, or some of my friends like to switch out the sugar for honey or a different sweetener Another tip that one of my friends told me is that she like to use pumpkin spices when she makes her bread pudding. Another thing that you can use your bread for before it goes stale is French Toast. Here’s the blog post on french toast.
I hope you enjoy this recipe for many years to come just like I have.
Until next time,
Homestead in health y’all!