Tuesday, November 2, 2010

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.

Easy Bread Pudding.
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


Robin Larkspur said...

Great advice and reminder, wonderful recipes! How can we take for granted such a basic necessity as bread, especially when millions are starving. I am going to visit oldgraymare, and read more. Thanks!

Bettyann said...

Thanks for the reminder...my Grannie came from a culture where bread was sacred and you used every bit....will visit oldgreymare

oldgreymare said...

I never can use up an entire baguette unless company is here and it's true, it becomes rock hard. I have ground some up for bread crumbs and made croutons but once I have a small supply of those I do not need more. I never even considered making eggy bread...so this idea is now filed away for my next bread leftovers.

In the winter, I have taken slices, smeared edges with peanut butter and rolled in bird seed and pierced onto my pyracantha bush. That went over well with a few bird varieties.

Now, question? Can I freeze the leftover, thaw and then make? Is that possible? (I'm not freezer advanced)



Madame DeFarge said...

I adore eggy bread. Can't eat enough of it. I used to let bread go stale deliberately just to make it.

Maureen said...

Great ideas. I must say you are the first person other than me that eats French Toast without sweet topping. You may just faint when you read this but I like it with salt, pepper and....are you ready for this.......warmed tomato (or V*8) juice. One of my favorite breakfasts!

shirley said...

Your recipes sound yum..I used to make what we called bread and butter pudding..which had the bread spread with jam before adding the milk egg mix, and i sprinkled coconut over the jam. Haven't made it for years.
Have never thought of using a baguette for this

Sandy and Joe/rhubarb reign said...

YUM! I could eat some right now! Thanks for your nice comments on our post -- come see me again soon. xo

Jacque said...

Good morning Witch! Haven't been to visit in awhile and wanted to stop by and say "Hello"!

I love your new header...yellow and zebra--two of my favorite things!

Hope all is well with you and yours, will try to catch up on my reading while I am here.

Have a great Sunday!

Kathleen said...

I love bread pudding. Well, I love all bread, actually. I hope to be a regular visiter once again. Loved your trip to Georgia, that garter belt caught my eye....I uysed to have one...that was before panyhose was invented. LOL
Hugs, Kathleen

cyn said...

hello I am a new follower of your posts. I just finished readig the recipe for bread pudding with rum sauce, soundswonderful . I do have a queston ...on the ri=m sause how much puwdered sugar is needed??

wounderful blog,