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

[hobbitblue.livejournal.com]

Bread pudding is easy.. slice the bread up, butter on at least one side then layer in an oven proof dish sprinkling a handful of sultanas and a bit of sugar on each layer. Then beat up 2 eggs with a pint of milk and pour it over the bready layers, leave to sit for a half hour or so, longer if you want it soggier, and bake at 200 degrees for about a half hour, its done when the top goes golden and most of the liquid has been absorbed. Slurp!

[cellio]

Thanks!

You taught me a new word: I hadn't heard of sultanas before. Are they different in flavor from regular raisins, or only in size?

[hobbitblue.livejournal.com]

Completely different, golden in colour and very juicy, differnt flavour to raisins, lovely things! I googled and it seems US folk call them "golden raisins" - more info here

[cellio]

Oh, ok! Yes, I'm familiar with golden raisins; use 'em all the time. The definition I found suggested that sultanas might be smaller, and that didn't match anything I'd seen. (Golden raisins and conventional raisins are the same size in my experience. Actually, sometimes the goldens are a tad bigger.)