Last week I lamented the horrible state of my house. In addition to having lost my Housekeeping Mojo, I hadn’t been to the store and we were low on all sorts of groceries, especially bread.
What is it about the heels on a loaf of bread? (Or as they are sometimes referred to here: the butts.) No one will eat them, not even for toast.
You know what I do with all of those bread butts…?
I make bread crumbs. (I even throw in crackers when some of the people in this house don’t close up the box properly.)
Toss in the crackers into a food processor, along with the heels of bread….
Pulse until you have crumbs.
I store them in a bag, in the freezer. You can toast them on a cookie sheet in a low temperature oven if you want, but I rarely end up doing that.
Someone suggested that you can make bread pudding out of them too, and I may have to give that a try. Anyone have a good bread pudding recipe to share?
***Updated: Suzan, who writes My Little Nest and The Reluctant Quilter shared this bread pudding recipe in the comments: Best bread pudding ever! 5 c. bread cubes, 1 can sweetened condensed milk, 3 eggs, 3 c. hot water, 2 T. melted butter, 2 tsp. vanilla, 1 tsp of cinnamon. Cut up bread and place in a buttered casserole dish. In a large bowl whisk the rest of the ingredients. Pour over the bread cubes and let the bread absorb. Bake at 35o for 50 to 55 min. If the top starts getting dark, throw a piece of foil over it. Done when a knife in center comes out damp but not sloggy!