Just today I looked in the fridge and there were six, yes six bags of bread butts sitting there mocking me. I feel like a complete failure in my ability to use bread butts effectively. Am I alone? We also happen to have five hens who have gotten the memo that it’s spring. They are laying so many eggs that some days it’s hard to keep up.
So I did what anyone would do and asked my friends what to do with all the bread. Here are a few things they suggested… homemade croutons, don’t feed to ducks because it’s bad for them, bread pudding, eat the butts first (not gonna happen in this house …lol) With all those beautiful eggs and since we also have a pretty good amount of raw milk in the fridge, I knew what was about to go down in my kitchen.
Bread Pudding- preheat oven 350′
- 6 bags bread butts cubed (we use Rudi’s gluten free multigrain)
- 1 cup raisins
- 2-3 T vanilla
- 1/2 cup granulated maple sugar
- 3 1/2 cups whole milk with cream (or 1 cup heavy cream & 2 1/2 cups milk)
- 1/2 tsp Himalayan salt
- 1 tsp cinnamon
- Optional addition 5 drops cinnamon bark vitality eo & 3 drops orange vitality eo (grab yours here)
Place bread and raisins in buttered lasagna dish. Mix remaining ingredients in a bowl and pour over bread. Place in the oven with a pot of water to create a moist cooking environment. Bake until the top is puffed and brown…. about 40 minutes.
Serve with butter, cream, maple syrup or your favorite way to eat bread pudding.