using leftover bread

[cellio]

Ok, foodies, help me out here. :-)

I have most of a loaf of not-very-good challah left over. (Not my usual brand.) I often turn stray ends of challah into bread crumbs, but I've got plenty right now. I could make french toast or grilled cheese sandwiches, but that won't use most of it before it turns green and fuzzy.

I understand that "bread pudding" is a common answer to this dilemma. I can certainly hunt up recipes, but if any of you have particular favorites, that'd be better than choosing randomly among plausible-sounding Google results. :-) And if you've got other suggestions for using leftover bread that doesn't rate just being bread, I'd love to hear 'em. (I'm not planning to cook any whole birds in the next couple weeks.)

Comments

[ichur72.livejournal.com]

What I usually do for bread pudding goes something like this: Tear the bread up into small pieces. Put into a bowl and cover with 3-4 cups of milk or soy milk (if you want it parve). Leave it in the fridge for an hour or two, stirring occasionally if necessary to make sure everything gets soggy. Then mix in 2-3 eggs (depending on the amount of bread), ~1/2 cup white or brown sugar, one package of pudding mix and ~1/2 tsp vanilla. Bake at 350 until everything sets -- maybe 45 minutes.

Sorry it's not a precise recipe, but I usually just wing it according to how much bread I have and what flavor I want. I usually use chocolate pudding mix + 1 package of chocolate chips + white sugar or butterscotch pudding + brown sugar for flavoring.

[ichur72.livejournal.com]

Oh, and some butter or margarine doesn't hurt, though it's not absolutely necessary.

[cellio]

Thanks! And no problem with the lack of precision; except in baking where I know it matters, or when trying something about which I have no instincts, I don't run much toward precision either. I cook by smell, sight, and taste more than by measuring spoon. :-)