I don’t like to waste anything, so after I made the Salmon Tartines (see January 20, 2018 post), I had to figure out what to do with the bread crusts. I put them in a container in the fridge for a few days until it came to me. I could cut them up and use them in bread pudding! It’s delicious for breakfast or as a snack anytime.
4 beaten eggs
2 cups milk
1/3 cup sugar (I substituted agave syrup)
½ tsp. ground cinnamon
½ tsp. vanilla
3 cups (4 slices) dry bread cubes (To dry the bread cubes, bake them in a 300 degree oven for 15 minutes)
1/3 cup raisins or other chopped dried fruit
In a mixing bowl, beat together eggs, milk, sugar, cinnamon and vanilla. Place dry bread cubes in a 8 x 1 ½ inch round baking dish. Sprinkle raisins or dried fruit over bread. Pour egg mixture over all. Bake in a 325 degree oven for 35 to 40 minutes, or until a knife inserted in the middle comes out clean. Cool slightly and serve warm.