What do you do with biscuits that have suddenly gone stale overnight, but you still want to enjoy their yummy goodness?
Make bread pudding if course!
Bread pudding can be made either sweet or savory and dressed up with all sorts of add-ons—whatever you can imagine.
The base is the same: milk and eggs and stale biscuits. ;)
To find the appropriate ratio, tear up your leftover biscuits into pieces—kind of hunks or chunks of bread. Then, for every cup of chunks, use one egg.
Crack the eggs into a mixing bowl and whisk. Add milk until it is a pale yellow. Place the biscuits chunks into a casserole pan, and pour the egg and milk mixture over it. Fold the biscuits and mixture together.
Preheat your oven to 375°F. Bake for 30 minutes, or until eggs are set.
Now, if you want savory bread pudding, grate your favorite cheese on top about 10 minutes before baking time is done. You can also mix spinach and sun-dried tomato into the egg and milk mixture before baking. Adding fresh herbs, garlic powder, and red-pepper flakes is also yummy. The options are limitless.
For sweet bread pudding, add honey or maple syrup, to taste, on the bread/egg/milk mixture that is already in the casserole pan. I don’t measure. I just do spiral swirls on top until it looks like enough. If I had to guess, I’d say about 2 tsp per cup of bread, but I’m not exactly sure. Guesstimate. I also like to add cinnamon to the sweet bread pudding, so it tastes kind of like a cinnamon roll when finished! Very yummy! Chocolate chips are also good. Let your imagination run wild!
If you have any great bread pudding add-on ideas, be sure to share!
For point #5, I’ve been really happy with the deja pillowcase. I was doing the towel method before, but got too annoyed with laundry! And satin pillowcases seemed to make me breakout. Cutting sugar out of my diet was another game changer.
At Christmas time I like to add crushed candy canes to the sweet pudding or the chunks of Andes Candies.