Thursday, August 18, 2011

leftover bread, 1

Do you have a bunch of bread leftover? Gluten free breads, having a
different sugar structure than normal wheat breads, will start to stale
almost immediately after being baked. If you can gobble down your
loaf when it is still warm, it will be quite delicious and crusty. But two
days later it can often be a little hard to swallow. I'll be posting a series
of recipes for your leftover bread!

Bread Pudding

Preheat your oven to 350.

Cut your leftover loaf into little cubes, and cover with a mixture of
cinnamon, milk or rice milk, and honey or agave. Let this soak while
you do everything else.

Slice whatever fruit you have around and arrange it on the bottom of a
loaf pan. Bake for 15 minutes.

Remove the pan from the oven and pour in the bread and milk mixture.
If you want an extra sweet crust, sprinkle some sugar on the top of the
bread. Return the pan to the oven and bake for 45 minutes to 1 hour.

Serve warm.

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