I have become almost obsessed with not wasting food, including leftovers. Once upon a time, I couldn't have cared less about leftovers but Neil has gradually made me see the light. If I don't want to heat them up and have them again, I'll find a way to turn them into something else. Once a French baguette begins to harden, I throw it into the food processor and make bread crumbs. These keep really well in the freezer, BTW. If making Neil's favorite key lime pie, I freeze the leftover egg whites for something else later. Leftover pork chops? I make "house" fried rice out of them...and whatever else I can find in my fridge.
Recently, we had purchased some of those cute mini-croissants from the bakery. These little guys are the perfect sandwich size for my daughter. But, we had a few left in the container and they were just staring at me every time I walked into the kitchen. A few days had gone by and I realized it was time to change them into something else. After a bit of thought, I opted for a simple bread pudding.
I just tore the croissants into pieces. I placed them into an 8" baking dish and drizzled about 1 Tbs melted butter over. Next, I mixed 2 beaten eggs, 1 cup milk, about 1/3 cup sugar, 1/2 tsp cinnamon and 1/2 tsp vanilla. I sprinkled some raisins over the bread, then poured the egg mixture over. You'll want to press down on the bread a bit so it soaks up the egg mixture. Bake at 350 for about 40 minutes until the top springs back when tapped.
Neil and Vivi went crazy over this. It was ridiculously easy to put together and it baked while we had our chicken enchiladas for dinner. And, no croissants went to waste!
Recently, we had purchased some of those cute mini-croissants from the bakery. These little guys are the perfect sandwich size for my daughter. But, we had a few left in the container and they were just staring at me every time I walked into the kitchen. A few days had gone by and I realized it was time to change them into something else. After a bit of thought, I opted for a simple bread pudding.
I just tore the croissants into pieces. I placed them into an 8" baking dish and drizzled about 1 Tbs melted butter over. Next, I mixed 2 beaten eggs, 1 cup milk, about 1/3 cup sugar, 1/2 tsp cinnamon and 1/2 tsp vanilla. I sprinkled some raisins over the bread, then poured the egg mixture over. You'll want to press down on the bread a bit so it soaks up the egg mixture. Bake at 350 for about 40 minutes until the top springs back when tapped.
Neil and Vivi went crazy over this. It was ridiculously easy to put together and it baked while we had our chicken enchiladas for dinner. And, no croissants went to waste!
