Friday, February 26, 2016

Honey of a Bread Pudding!

What to do, what to do??  I hate to waste so this recipe was conceived out of leftover honey wheat bread and dried apricots...It's as simple as that.  I cut down on sugar and used 1% milk to make it Rosebud friendly...(Healthy option)

Note:  you too can create so many meals using ingredients you have in your refrigerator or freezer.  All you need to do it stop, think what you would like to make, bake or cook.  Is it a meal or is it dessert?  You can do it!  You just may surprise yourself how creative you can be too! 

Happy Baking from my kitchen to yours,


1/2 loaf of honey wheat bread torn in pieces
3 eggs
pinch salt
1 heaping tsp. cinnamon
2 cups 1% milk
1/3 cup sugar or use Splenda's conversion chart
1/3 cup or *less chopped dried apricots ( I sliced them in thin strips)
1/3 or *less cup dried cranberries
1/4 chopped walnuts
1 T honey (optional) for topping or
light cream (optional)

**you can add whatever dried fruit you would like and adjust the amount to your desire.

Bake 350 for approximately 45 to 50 minutes.

Place eggs, cinnamon, salt and milk in large bowl. Whisk well.  Add broken honey wheat bread and toss well as to coat all bread. When bread is completely submerged with milk mixture add apricots and cranberries.Stir....  Place in lightly buttered or spray with cooking spray oven proof dish, top with chopped nuts.    Bake 350 for approximately 50 minutes or until center is almost set.  Take out of oven and cool slightly and serve.  Drizzle with honey while warm  if desired.

Note:   I didn't have any honey but I think it would be really good with a light drizzle..

Refrigerate any remaining bread pudding..

Be creative...Basic ingredients win with recipes all the time..

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