One of my favorite things to make in the winter is my variation on a bread pudding. I take stale bits of bread that we haven’t eaten throughout the week, some fruit, milk, eggs, sugar and spices and make something that is good enough for dessert and healthy enough for breakfast.
There is no rhyme or reason to this bread pudding. It really is ripping apart pieces of stale bread (2 rolls) and placing them in a 9×9″ baking dish. I then blend a mixture of milk (maybe 1.5 cups?), 2 eggs, 2-4 tablespoons sugar, healthy pinches of cinnamon and allspice and maybe a few tablespoons of plain yogurt if we have some, a small pinch of salt and a tablespoon or less of oil. I pour this over the bread, mash in 2 bananas (with clean hands), mix in some blueberries and slivered almonds, make sure everything is soaked, top with some brown sugar and bake at 375F until the top is golden brown. You can use any type of fruit, lesson the sugar, use honey or maple syrup instead and I’m sure it will turn out just fine. Experiment! It’s just stale bread. This is great to make ahead – just let the bread soak in the milk mixture over night and then bake in the morning.