I think I’ve decided to migrate my food blog over to this blog. I’ve found myself not posting on there because I’m posting on here and often times, I can’t find enough time in the day to do a post on each. So, I figure I will just post recipes on here.
I’m still working on some blog tweaks, so there will eventually be a nice organized section for the recipes In the meantime, I’ll still have food blog accessible for things I’ve already posted on there. There is a link below my header.
So, we had quite a few buns left over from the babies’ birthday party. We had it catered by a local BBQ place. I must admit, it was nice having leftovers for several days after. I LOVE pulled pork sandwiches and I ever froze some of the meat after a few days, too. Always better to have too much than not enough!
The buns aren’t quite as logical to freeze so I decided to do a bread pudding.
The thing about bread pudding is you can really use any bread. I mean some might make it better than others, but if you have bread you need to use, give it a try.
Yes, it was good as it looks
Bun Bread Pudding – (Or perhaps I should save leftover bun:)
8 cups bread, torn into 1″ pieces
2 cups sugar
1 cup whole milk
3 cups heavy whipping cream
1 tblsp vanilla bean paste (If you don’t have paste, you can do 1 1/2 tsp cinnamon 1/2 tsp nutmeg.)
1 tblsp vanilla extract
Sprinkling sugar – however much you would like.
Place bread in large bow. In medium bowl mix remaining ingredients except sprinkling sugar. When well mixed, pour over bread. Press with spoon to make sure bread is covered. Let sit for 30 min so bread absorbs milk. Pour into a greased casserole (13×9, or 2 smaller dishes). Leave 1- 1 1/2″ at top for expansion. Bake for 45 minutes to 1 hour or until brown on top and knife inserted in middle comes out clean. Remove from oven and sprinkle with sugar. It will fall slightly. Serve warm or cold, plain or with choice of toppings.