Awesome Bread Pudding Using Leftover Sandwich Crusts Preheat oven to 350 degrees f (175 degrees c). put chopped bread crusts into an 8 inch square baking pan. drizzle melted butter over bread. top with raisins. in a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. stir until well mixed. Butter a 2.5 quart baking dish and add bread. set aside. in a saucepan over low heat, warm butter, milk, and sugar. stir until butter melts. add cinnamon and vanilla. set aside and let cool. once mixture is cool, whisk in eggs. pour evenly over cubed bread. let sit for 30 minutes.
Awesome Bread Pudding Using Leftover Sandwich Crusts Bread Pudding Add milk & egg mixture: in a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. pour the mixture evenly over the bread, getting all the bread wet from the mixture. let soak: let the bread sit for 20 25 minutes to soak up the milk and egg mixture. bake: meanwhile, preheat the oven to 350°f. Preheat oven to 180c 350f. cut crusts into 3cm 1.5" pieces. place bread crusts in a large bowl. drizzle over butter, tossing the bread crusts as you go (with your other hand) to evenly distribute as best as possible. sprinkle over 4 tbsp of sugar and cinnamon, and toss through. spread out over 2 baking trays. Preheat the oven to 350f degrees. spray a 2 quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray. cut or rip 1 long loaf of french bread into bite size pieces. in a large skillet over medium heat, melt ½ cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.). Step 1 make the bread pudding: preheat the oven to 325˚. beat together the eggs, melted butter, vanilla and milk. add the sugar and mix until dissolved. arrange the bread cubes tightly in a 9 inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. pour the liquid over the bread.
Awesome Bread Pudding Using Leftover Sandwich Crusts Bread Making Preheat the oven to 350f degrees. spray a 2 quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray. cut or rip 1 long loaf of french bread into bite size pieces. in a large skillet over medium heat, melt ½ cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.). Step 1 make the bread pudding: preheat the oven to 325˚. beat together the eggs, melted butter, vanilla and milk. add the sugar and mix until dissolved. arrange the bread cubes tightly in a 9 inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. pour the liquid over the bread. Open your buns and place each half brown side up in a 9×13 baking dish. in a medium bowl, whisk together all the other ingredients. pour this egg mixture over the hamburger buns, pressing down to make sure they get saturated. place in a 350 degree oven and cook for about 20 to 30 minutes, until golden brown and puffy. Instructions. preheat oven to 350°. tear up or cut stale bread into small pieces. use 1 2 of bread pieces to form two layers in the bottom of the skillet or baking pan. if using baking pan, lightly spray with cooking oil. sprinkle the cinnamon over the layers and evenly sprinkle raisins over the mixture.
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