Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Yum...corn chowder in cheese bread bowls...what a great idea! Did you use small individual ones and where did you get them...or did you make them?? I'm making a mock chicken noodle soup tonight - got some dried cappellini type egg noodles I'm going to use in it - will serve it with challah/egg bread. Last night I made bread pudding with dinner...something I do frequently in the cooler months. My family doesn't care for the " butt " ends of bread & I hate to throw anything away...including that day old leftover hunk of french bread or the odd hot dog buns or the bread I know wont be finished before mold starts... I toss all these odds and ends in the freezer. Then at least once a week I pull some out (trying to match flavors) and cube it and use it for bread pudding. I don't have a set recipe & use fruit as I have it on hand, but here is sort of what I do. I have a casserole dish that I always use and cube enough bread to fill it...but first I put the bread in a big bowl. Then I add: moist fruit (chopped fresh apples or pears, applesauce, frozen berries, canned peaches, whatever I've got); dried fruit like raisins or dried cranberries; about 1/4 cup brown sugar; cinnamon & /or nutmeg to taste. Mix it well and then I pour on some juice (usually apple) to moisten the bread...maybe 1/4 cup...then it goes in the buttered casserole. Next I pour over (drizzling over as much as possible) about a cup and half of milk with an egg beaten into it...you can use more milk if you like it moister and less if not. I cover it and bake it at 350 for at least a half hour...more won't hurt it. It never tastes the same, but always seems to turn out...they love it warm plain or with whipped cream...and if there are leftovers they like having it warmed and in milk the next morning. Last night I used blackberries, pears, raisins and cinnamon...there were no leftovers! m Quote Link to comment Share on other sites More sharing options...
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