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Thursday, March 23, 2017

Surplus of Bread, Surplus of Milk, Surplus of Frozen Blackberries

We were gifted 3 loaves of bread over the weekend. That combined with my family suddenly drinking far less milk than anticipated, and I needed to do something quick with ingredients. I froze part of the milk and bread, which will come in handy in another week. But the rest I needed to begin using.

Last night, I made a blackberry bread pudding to go with a dinner of semi-vegetarian chili (there's chicken cooking liquid in the chili, just no meat). It was very delicious, and made good use of these items that I have in abundance.

One of the aspects of making bread pudding that I appreciate is how un-hands-on this dessert is. Cube up some bread, and combine with egg, milk, sugar and salt. Maybe add some fruit. And bake. It takes about five minutes to get the whole thing into the oven. That's a time-bargain for me.


live and learn said...

Anything with blackberries is a hit in my book. :)

CTMOM said...


Jayne said...

I love making bread pudding. It is so versatile, quick to make, and uses up any kind of bread-like ingredient, such as muffins, scones, bagels, etc. I just keep adding the bits and pieces of leftovers in a bag in the freezer, and then mix them all up when I get a significant enough amount. Truly frugal and truly delicious.

Anonymous said...

I love making bread pudding, since it is so easy. I hadn't thought about adding fruit. I will try that sometime. Your bread pudding with blackberries looks delicious!

Have a wonderful day!

Alice said...

We love caramel pecan bread pudding! But we like regular bread pudding also. Mom used to save all the bread ends and on a cold morning would make a similar pudding in a saucepan. It wasn't called bread pudding and it didn't have fruit and it wasn't baked either. We kids loved that but mom wouldn't make it very often because it took too much time and she didn't like getting up so early.


Kris said...

Mmm! This would also make a great "fancy" breakfast. It looks like something you would be served at a B&B.

Anonymous said...

Thank you for another great meal idea!

Yesterday morning, after reading your post about chicken cordon bleu, I made my quasi grilled chicken/ham/cheese sandwich for breakfast. I had leftover ham from a previous meal, and a piece of rotisserie chicken breast in the freezer. The grandkids loved it!! Next month, when they are over again, I want to make bread pudding for breakfast. I'm sure they will love it! Bread pudding is my thee favorite dessert since I was a kid. At buffets, I will bypass all the fancy desserts for a bowl of bread pudding.

I like the idea of adding fruits to it. Would any fruit work, like canned peaches? Or fresh bananas? I have never made bread pudding before.

Have a great day!!


Lili said...

Hi live and learn,
Blackberries grow wild in my area, so to us they seem "common". Doesn't that sound spoiled of me?!
Have great day!

Lili said...

Hi Carol,
I was too tired and lazy last night, but this is also delicious when topped with blackberry syrup made from thinned down blackberry jam.
Have a lovely day, Carol!

Lili said...

Hi Jayne,
and it can be as fancy or simple as you like. With a sauce poured over, and baked in ramekins, it feels fancier. A caramel sauce is amazing on pain bread pudding. Or a scoop of ice cream.
Have a great day, Jayne!

Lili said...

Hi Angie,
Fruit is especially nice in bread pudding, I think. It adds to the flavor and texture. Thank you.
Have a wonderful day, yourself, Angie!

Lili said...

Hi Alice,
Your caramel pecan bread pudding sounds decadent! The dish your mom used to make sounds like a sweetened version of stove-top stuffing. I bet as a child that it was a favorite breakfast.
Have a wonderful day, Alice!

Lili said...

Hi Kris,
I think it does, too. I imagine baked in individual custard cups or ramekins, then served with fruit and eggs it would be a wonderful weekend or holiday breakfast. It's easier than making cinnamon rolls or other breakfast bread.
Have a wonderful day, Kris!

Lili said...

I think the canned peaches would be wonderful in bread pudding. Bananas would also be good, and give it a banana bread taste. Mostly it would depend on if you like the texture of baked bananas (some people don't like that). I think adding bananas and then topping with caramel sauce would be so delicious. Bread pudding is so easy. It's just egg, milk, sugar, salt, bread and whatever you ant to flavor it with, like vanilla extract, or fruit.
Have a wonderful day, YHF!

Anonymous said...

Lili, what a great triad of excess to have! So versatile! The bread pudding looks delicious, and all the ladies' ideas and memories this morning have my cooking idea wheels spinning! :) We've done like Jayne and stored leftover/dry bread cubes in the freezer for stuffing or croutons or bread pudding. Another "convenience food" ingredient gleaned from possible waste!

We got less-versatile free food yesterday, but now I have enough grapefruit juice in the freezer to last us most of the year, at the rate we drink it. Home-grown, organic, and SO refreshing! Hooray for free food! :)

PS... Banana bread pudding sounds yummy to ME, YHF. Canned peaches or pears ARE tasty, too.

live and learn said...

They grow wild around here and I much prefer them to the cultivated ones. Those are larger berries with larger seeds that sometimes could be a problem.

Belinda said...

That blackberry bread pudding looks delicious!!

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