Project Genesis - Bread

I'm a day late, but not a dollar short as they say.  I advocate Project Genesis, courtesy of "oldgreymare" who started this several months back.  A way to be kinder to our mother earth and use what she has given us with thankfulness and thoughtfulness. 

So this month I write...I don't care how big or how small the household is, bread will often wind up getting old and tossed.  Growing up, in our house my mother never, ever threw out bread unless it was rock hard and then she ground it up for the birds.  We used our leftover bread for bread pudding, "eggy bread" (the family term for french toast) and croutons.  So I am sharing two easy recipes for you to repurpose your bread into additional meals...all good comfort food and an easy and affordable way to expand your food budget.

Eggy Bread is the easiest to make and I love the way day old baguettes cook up so tender and light after getting rock hard the night before.

Slice remaining baguette (or use leftover bread) about 1/2 inch thick. Beat one or two eggs until well mixed.  Dip bread in egg and drop in a frying pan using real butter or a little flavored olive oil.  Cook until both sides are done and serve.  I actually like this with a little cracked pepper and salt but my sons always covered it with syrup or powdered sugar.  It is a quick meal we ate any time of the day and we still enjoy.

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Easy Bread Pudding.
Ingredients 
3 Cups scalded milk 
8-10 slices of  leftover bread or about a half baguette of french bread
1 3/4 Cups sugar
1 T butter
1/4 teaspoon salt
4 eggs slightly beaten
1 teaspoon vanilla


rum Sauce:
2 egg yolks
1/2 stick butter
1/3 cup dark rum
Soak bread in 2 cups of hot milk for 5 minutes
Put in greased pan and sprinkle raisins or crushed nuts on top
In bowl, mix remaining cup of scalded milk, butter, eggs, and sugar
Add vanilla, Mix well and slowly pour over bread mixture
Bake 350 degrees for 45 min to 1 hour


You don't need to add the rum sauce, but it is worth it in my book.  A nice scoop of French Vanilla gilds this lily if you choose not to want to add the rum sauce.

Rum Sauce:
In a sauce pan add butter, rum and powdered sugar
stir until sugar melts over heat
slowly add beaten egg yolks
cook until desired thickness
 
Blessings to you and those you love.  Sea Witch