When it comes to saving money in this era of ever increasing food prices, the scraps matter. Making use of every last scrap of food, from bones, to vegetable peels, to stale bread, these little bits and bobs can be remade into something tasty and save some pennies in the grocery budget.
Some frugal habits are timeless. This is something my grandmother did and her mother before her. They saved stale bread slices to make bread pudding or French toast.
When the week's baking
leads to a bulging baggie of bread ends and stale half-slices stored in the freezer, we make it useful in a breakfast bread pudding.
Since the scraps are non-uniform in size and shape, I find it easiest to dice all of the bread substances. In this batch, I had a half bran muffin, one mini heart-shaped waffle, a tiny square of cornbread, numerous half slices of bread, and several loaf ends too skinny to toast without burning to a crisp. I stirred these cubed bits together with a sweetened egg and milk mixture to bake for a tasty treat at breakfast time. My family thinks it's a special breakfast. I know it's a thrifty breakfast.
But this is nothing new. My grandmother did this and yours probably did too. Some frugal tips save us money as much today as they did a century ago.
