A site for sore tastebuds and a woeful wallet

Don’t let it go to waste!

A recent subscriber requested that I put more recipes out that make us use the last scraps of the kitchen.  My motto in life is a quote about thrift from the year 20-bc by Horace, in The Epistulae:  “He will never be a slave who learns to live upon a little.”  Even back then, over 2000 years ago, people had to economize!  This Earth keeps on giving to us no matter how much of her resources we waste, but I’m afraid that one day she’s going to say ENOUGH!  When we’ve taken too much we will be belched out of existence from her very bowels.  I never want to see that day or for my kids and grandkids to see that day.  It is my mission to show people how to live like a king on things that many people dismiss as useless.  

Above is a picture of some stale buns, waffles, bread ends, and a pancake left from breakfast.  This became a rich and delicious dessert in about an hour’s time.  For the cost of 4 eggs, a tablespoon of cinnamon, three and a half cups of milk (two for the instant pudding that makes the topping), a half cup of light cream, and a package of instant vanilla pudding…eight servings of yumminess for about 50¢ each.  Here is what you do to achieve this:

In the pictures below you will see the steps to making a really good bread pudding.  Take the leftover bread things you might have around.  Bagels will also work even if they’ve been around a while.  Be sure and inspect everything that it isn’t old enough to have mold on it.  You certainly won’t enjoy the taste of that!  Crumble everything in a greased and floured pan to fit the amount of bread you have.  Measure 1 and 1/2 cup milk and 1/2 cup cream in a mixing bowl and add the 4 eggs and 3/4 cup sugar.  The baking dish I used was about 9″x 7″.  This recipe would work as well for in a 9″x 9″ pan.  If  you use a 13″ x 9″ dish increase the eggs to 6 and add an extra cup and one-quarter of milk  and an extra 1/2 cup of sugar.

 

Now we will make the sauce from a box of vanilla pudding and two cups of cold milk.  Reserve about 3/4 cup of pudding and add 1/4 cup cream to thin it a bit for sauce. Have the other two servings of pudding another time.

So in the end I didn’t have time to fuss with making a creme Englese sauce, separating egg yolks and heating over the double boiler.  But the instant pudding gave me instant results.  Maybe not as smooth as the genuine article but it got gobbled up anyway and saved time and money.

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