Rhubarb Bread Crust and Butter Pudding

It was only recently when we were trying out a bokashi bin to allow us to compost cooked food waste that I truly realised how many bread crusts we were throwing away, and how much of the bread was still attached to that crust.  It is such a waste to throw it away, and feels even more so when the bread is homemade.  From time to time I would cut off the crusts to use for breadcrumbs for example but we don’t use those a great deal so I just kept hoping that my son would eventually start eating them if I left them on.

Anyhow, I have now resigned myself to the fact that it is much lest wasteful if I just cut off the crusts beforehand.  Now I have almost a whole shelf in the freezer full of breadcrusts so had to come up with something to use them for.  I have been blitzing some up with cheese to make a crispy topping for lasagne and other pasta bakes, and found a recipe for brushing the crusts with butter, sprinkling with cinammon and sugar and baking until crispy which was a great success – my son and his friend polished that lot off pretty quickly.

We also have a lot of rhubarb so I wanted to come up with a dessert to make use of some of that as well as incorporating the bread crusts.  So here it is – bread and butter pudding (although this recipe doesn’t actually include butter but is not like British bread pudding) made with bread crusts and rhubarb.

Ingredients:

  • Rhubarb ( approx 3 stalks)
  • Bread crusts (equivalent to approx 4 slices of bread – you could of course use slices of bread instead)
  • 1tbsp brown sugar
  • 3 eggs
  • Approx 500ml milk
  • 1 tbsp vanilla essence
  • Ginger and cinammon to taste.

Method:

  • Wash and chop the rhubarb and place it with the sugar into a glass jug or  microwaveable bowl – microwave for a minute or 2 until it starts to soften.
  • Spread out the bread crusts and cooked rhubarb in a shallow dish. Add some ginger to taste (this can be fresh, ground, crystallised or stem ginger – I used crystallised ginger which I chopped up and scattered amongst the bread and rhubarb)
  • Mix together the milk, eggs and vanilla essence.
  • Pour over the bread and rhubarb and leave for at least 10 minutes to soak in ( in my efforts to use them up I had used rather more bread crusts than I should and it all soaked in pretty quickly).
  • Sprinkle with cinammon or additional brown sugar to taste.
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Before baking
  • Bake at 180 degrees C for 30-40 mins until set and golden.
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Fresh from the oven
  • Serve with cream, custard or ice cream.

I made enough to last us 2 days and I would say it was actually better cold on the second day served with vanilla ice cream – I guess the flavours had more time to mingle.

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Served cold with ice cream

 

I’d love to hear your ideas for using up bread.

 

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