In Morocco it’s almost unheard of to throw away bread. Even though it is consumed at least three times a day and there inevitably is bread leftover, it is saved, reused if possible and if not, put into the garbage in a separate bag. It’s then often fed to animals. Instead of letting these day-old pieces go to waste, why not give them a second life?
Now, want my recipe for an easy chocolate chip bread pudding? It’s a great dessert or sweet breakfast for a special occasion. You might want to double this recipe because everyone at my house was fighting for the last few bites!
Chocolate Chip Bread Pudding
- 4 cups of cubed day old bread
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 eggs
- 4 Tbsp sugar
- 1 Tbsp vanilla
- 1/4 cup - 1/2 cup of semisweet chocolate chips
- cooking spray or butter for baking tin
- Loaf pan or 8x8 baking pan
- Preheat oven to 375F.
- In a large mixing bowl combine whole milk, cream, and eggs. Whisk until blended.
- Beat in sugar and vanilla.
- Add cubed bread to the liquid mixture. Mix bread and press into liquid to make sure the bread absorbs as much liquid as possible.
- Spray or butter baking pan.
- Pour saturated bread into the baking dish and add chocolate chips to the top. (You may want to stir the bread, but be careful as the chocolate chips tend to fall to the bottom).
- Bake for 30-45 minutes until the top of the bread is crispy. The bread pudding will remain dense but all of the liquid should be cooked through.
Find some more ideas to use up all your bread!
Italian Seasoned Croutons from Aimee of Like Mother Like Daughter
Homemade Croutons from Modern Christian Homemaker
Sweet Potato Bread Pudding
Toffee Bread Pudding from Crumbs and Chaos
Croissant Bread Pudding from The Culinary Life
– Gluten-Free Orange Almond Bread Pudding
Slow Cooker Spiced Pear Bread Pudding from Snappy Gourmet
Leek Bread Pudding from Fifteen Spatulas
Cranberry Pistachio Bread Pudding from Taste, Love, and Nourish
Mushroom and Leek Savory Bread Pudding from Confident Cook Hesitant Baker
Other Great Ideas
Israeli Panzanella Salad from What Jew Wanna Cook
Panade with Swiss Chard and Onion from Farm Fresh Feasts
Bread Patties a la India Style – Fusion Bread Dumplings from Masala Herb
– Austrian Beef Bread Dumplings
– Cheese Bread Patties
What’s your favorite way to use up day-old bread?
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Unexpected company show up for breakfast or brunch? In 15 minutes you can have a hot plate of doughnuts on the table! Pair with cold glasses of milk and fresh fruit for a perfect – albeit last minute – meal!
I regularly make many things from scratch, however time is always an issue for me. There are a lot of shortcuts I rely on to make meals easier – and especially breakfast time. I have lived most of my life in the “dairy state,” and so a lot of my meal inspiration comes from dairy products. I shop the perimeter of markets, and the final stop in my circle is the refrigerated dairy section. Some staples I always grab are; milk (of course!), shredded cheeses, jalapeno hummus (MarocBaba’s favorite), ricotta cheese, Greek yogurt, pre-sliced hashbrowns, and eggs. One of the items I occasionally pick up is refrigerated biscuit dough. It’s so affordable and can be used in hundreds of ways – besides making biscuits! I flatten biscuits to make pizza roll ups for my kids, or cut in half and press into a muffin tin to make taco cups. But, my favorite use of biscuit dough is to make these doughnuts.
Making doughnuts from scratch takes way more than 15 minutes and can be finicky. Buying doughnuts can cost as much as $1 each. By using biscuit dough, I’ve made 8 for about $0.30 each. Not only do you get the doughnuts but little doughnut holes too! To shape them, I use a melon baller to take out the centers. On a plate, the dough is then rolled in cinnamon and sugar – and baked. Of course you can use any number of toppings to flavor these. It’s just a start!
If you want to find more meal time inspiration check out Easy Home Meals website, the The Dish Diary Tumblr and like Easy Home Meals on Facebook, Twitter and Pinterest. Resourceful Mommy Media is also hosting a Twitter party this Thursday June 27th from 8-9 EST. Be sure to follow @ResourcefulMom, chef @AidaMollenkamp and @EasyHomeMeals and follow the tag #dairybeyondcool. The grand prize is a $100 gift card, another a $50 gift card, and 4 – $25 gift cards. Everyone can use extra cash! RSVP here.
- 1 tube of biscuit dough
- 2 tsp cinnamon
- 1/4 cup sugar
- melon baller
- parchment paper or silpat
- cookie sheet
- Cover a cookie sheet with parchment paper or silpat and preheat oven to the temperature indicated on the biscuit dough.
- On a plate add the cinnamon and sugar and mix to combine.
- Open the biscuit dough and use a melon baller to cut out a center of each biscuit.
- Roll the centers in cinnamon and sugar.
- Coat each doughnut in cinnamon and sugar and space out on cookie sheet. (Note - the biscuits won't spread much).
- Place centers in open spots on cookie sheet.
- Bake 10-12 minutes until doughnuts are cooked through.
- Eat hot with a big glass of milk!
Disclaimer: This is a sponsored post for the National Frozen and Refrigerated Foods Association. This recipe and ideas are, as always, my own.
It’s time for the #TheLeftoversClub! This fun food blogger swap was created by Jen of Savory Simple. Each month participating bloggers are paired up and swap their leftovers! My partner this month was Martine of Whey Beyond the Naked Truth. She’s expecting a baby any day now so please stop over and wish her a safe and healthy delivery!
This past month (May) we had my mom and sister over for a Mother’s Day brunch. In anticipation of that event I decided I wanted to try my hand at granola. We haven’t had too much luck finding a gluten-free granola that we all liked but I didn’t realize how easy it was to make. No more! Granola is seriously the easiest thing to make and there are so many great combinations you can come up with! This has been my favorite mix so far.
Homemade Almond Cardamom Granola #LeftoverSwap
- 2 cups quick cook oatmeal
- 1 cup almonds chopped
- 1/2 cup pecans
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup raw honey
- 1 tsp vanilla extract
- Preheat oven to 325F.
- In a large bowl, mix together the oatmeal, nuts, and spices.
- Drizzle the honey over the top, and add the vanilla
- Use a spatula to mix well, coating everything with the honey and vanilla.
- Line a large cookie sheet with parchment paper.
- Spread the granola mixture onto the cookie sheet and spread as thin as possible.
- Place pan in the oven.
- Every 15 minutes, turn the granola with a spatula. This will help it cook evenly and avoid burning on one side.
- After about 45 minutes the oats should be toasted and brown. Remove from the oven and allow to cool.
- The granola will get crunchy as it cools.
- Store in a tight sealing container after completely cool.
I can’t believe how fast April is flying by! We’ve been busy and I have to say I haven’t been cooking a lot. It’s been easy things that I can pull together fast or relying on meals I’ve prepped and stored in the freezer. Speaking of which, I’ll be sharing a post next week to fill you in on freezer cooking. It’s part of my real food on a budget series and I have to tell you, this has been revolutionary for me. I have another batch of meals to prep this weekend so I’ll be taking you with from beginning to end. Make sure you’re following me on Instagram as I post pictures through the process. If you’re not on Instagram, don’t worry I’ll be posting pictures in the post Wednesday too.
In the chaos that has been our life lately, breakfast has been really hard for me to squeeze in. I’ve never really liked to eat breakfast so it’s a stretch for me to get anything in. As weird as this may sound, I also struggle with eating regularly in general. After having my weight loss surgery, I lost most of appetite. I have to force myself to eat. It might sound like a great problem to have but I assure you – it’s not. My sister always gives me a hard time about not eating and/or drinking protein shakes. I admit if eating doesn’t sound good, drinking is even harder. She shared this recipe with me for protein balls to help me boost the amount of protein I get, and to have something around that I can just pick up and eat when I walk by the fridge. We affectionately refer to them as mommy balls. (It’s a long story!) I’ve been using Shaklee 180™ products for the last two months and while drinking a protein shake isn’t always in the cards for me, I will eat 2-3 of these a day to get in protein!
Really, these are perfect for anyone who needs a breakfast or snack to grab and go.
- 3 Tbsp PB2 powder
- 4 Tbsp all0natural peanut butter or other nut butter
- 1 c Shaklee Vanilla Smoothee Mix (or other protein of your choice)
- 1/2 c quick cook oats
- 1 Tbsp flax seed meal
- 1 Tbsp chia seeds
- 4-6 Tbsp raw honey
- In a bowl, mix the PB2 powder with water until a paste is formed. It will look like regular peanut butter
- Add to the bowl the nut butter, smoothee mix, quick cook oats, flax seed meal, chia seeds, and honey.
- Mix all of the ingredients together, you can use a spatula but your hands will probably work the best. You may need to adjust the honey and/or add a little water. If it feels too wet, add a little more oats, if it feels to dry add a bit more honey or water.
- Roll into balls, whatever size you like.
Using this recipe, I rolled 16 balls and each ball has about 5g of protein. Not bad! You could increase the amount of PB2 and decrease the actual nut butter amount to lower the fat content. The total protein will vary depending on the brands that you use and the size of each. To store, keep in an air tight container or a ziploc bag in the refrigerator. I really love these and I hope you will too!
**If you’re wondering where to get PB2 powder, I’ve seen it at Trader Joe’s, and at my local pharmacy (believe it or not!). You can purchase on Amazon PB2 Powdered Peanut Butter – and Bell Plantation that makes this product has a store locator on their site if you are looking for local options.
This is a sponsored post as part of the Shaklee Corporation blogger program. I have received free products, online support and incentives for participating in the Shaklee Corporation blogger program. My opinions are my own. I am also a Shaklee Independent Distributor. People following the weight-loss portion of the Shaklee 180™ Program can expect to lose 1-2 pounds per week.
I’ve got to be honest I had never tasted farro before finding out about a cooking challenge from Tuscan Fields and Eat Write Retreat. I knew it was a grain and it reminded me of barley but that’s about it. A quick google search told me that it’s really common in salads. So when two boxes of farro arrived on my doorstep I racked my brain to create a new recipe. The grains reminded me so much of hrbil, a Moroccan breakfast made most often during Eid. I love hrbil, and so I was very hopeful that recreating it with farro would be satisfying and take less time to make. I was so happy with the results.
Interestingly enough farro is a really common grain in Italy. Apparently my Italian transplant family didn’t bring over any recipes for farro. Or it could be they were lost over time and without access to the grain.
I toasted the farro first, and I highly recommend you do the same. Yes it’s an extra step but it really brings out the nutiness of the grain. I used a classic preparation for my recipe but you could easily add other toppings such as fresh sliced strawberries, raspberries, or crushed nuts.
Farro, It’s What’s for Breakfast
- 3/4 cup Farro Perlato
- 3 cups water
- 1/2 tsp salt
- 1/4 cup whole milk or buttermilk
- honey for topping
- butter for topping
- 1) Rinse and drain the farro grains. Lay flat on a towel to dry completely.
- 2) When grains are dry, add 1/2 to a skillet. Turn the heat to medium and gently toast the grains. You will be able to smell a slight nutty scent when the grains are toasting. They will also begin to turn a deeper brown color.
- 3) Place the 3 cups of water and 1/2 tsp of salt in a pan and bring to a boil.
- 4) As soon as the farro is toasted transfer it to the boiling water.
- 5) Allow farro to boil for 18-20 minute until grains are tender and water has completely absorbed. Remove from heat.
- 6) Mix the 1/4 cup of milk into the cooked farro.
- 7) Dish into bowls and place butter, honey, and other toppings out so that each bowl can be personalized.
Disclaimer: I was provided with free product to write this post. I am participating in a scholarship giveaway from Eat, Write, Retreat and Tuscan Fields. All opinions are my own.
Every time we go to the store my youngest sons asks me if we can buy these.
And, every time I say no.
There’s something about the little packages that make a 6 year old perk up his ears and want to dig in. But the zillion ingredients that go into making one of these little muffins scares me! I have been promising him for weeks that I will make him little muffins and finally I’ve done it! I made quite a few substitutions with ingredients to make these as nutritious as possible. I use the best quality ingredients, cut out any butter or oil and used gluten-free flours. They are way better than those chemical laden boxed variety. My boys couldn’t tell if they had gluten or not, so either they’re getting really used to eating gluten-free foods or I did a really great job! If you’ve got little ones who avoid gluten, this is a great gluten free food for kids! If you’re not gluten free you can swap out the flours for between 1 1/2 and 2 cups of an all purpose flour.
Chocolate Chip Banana Mini Muffins
- 1 cup white rice flour
- 3/4 cup tapioca starch
- 1/4 cup sorghum flour
- 1 T xanthan gum
- 2 tsp chia seeds
- 1 tsp salt
- 2 tsp baking soda
- 1 Tbsp cinnamon
- 1/3 cup agave
- 2/3 cup unsweetened applesauce
- 2/3 cup milk (or almond milk)
- 1/2 cup chocolate chips
- 2 ripe bananas
- Preheat oven to 350F.
- In a large mixing bowl place 2 peeled bananas and mash with a fork until they are broken up.
- Next add the applesauce, milk, and agave stirring well to combine.
- In another bowl combine the flours, xanthan gum, baking soda, cinnamon and chia seeds.
- Slowly begin to incorporate the dry mixture with the wet mixture.
- Continually whisk the mixture to ensure everything evenly combines and as many lumps as possible are removed.
- Lastly, stir in the chocolate chips.
- Grease a mini muffin tin with butter or cooking spray.
- Spoon the muffin mixture into the tins, about 1 tsp fits in each cup.
- Bake for 10-12 minutes until the muffins are firm to the touch and can slide out of the pan.
- Allow to cool on a baking rack before serving.
If you don’t have a mini muffin pan I highly recommend adding one to your baking arsenal. I love the small size for making all kinds of finger foods. If you’re like me and are constantly fighting to get muffins out of the pan without wrecking them, mini muffin liners can also be purchased. I love these jewel tone muffin liners or these mini silicone muffin cups. If all else fails – just make regular sized muffins! Whichever size you decide to make, just be sure to serve with a big glass of cold milk!
I hate breakfast.
I always have.
I might enjoy an egg and toast from time to time but I’m not one to wake up and tuck into a big “breakfast-y” meal. I have tried really hard to like “breakfast foods,” foods but they just don’t appeal to me. So I gave up on them. I started eating what I wanted to eat for breakfast. Turkey sandwich? Sounds good. Leftover spaghetti and meatballs? Why not. Really it doesn’t matter. Now I’m afraid I’ve passed on either genetically or by example this same trait to M. We’re both late eaters, breakfast around 10am works for us- even if we have been awake for several hours.
Sadly, our other two family members do not fall into our breakfast camp. It’s really hard for me to come up with breakfast ideas for them. My trusty fall back is the quiche. It’s easy to make, inexpensive and holds up well in the fridge for several days. I think what I like the most about quiche is that I can use up bits and pieces of things that I have in my fridge. A little bit of an onion, a single zucchini, a few stalks of asparagus, that last corner of a cheese wedge. Alone they’re just sitting, waiting to expire but mix them together and you’ve got something delicious!
I made this quiche using my new stand-by recipe from Bea of La Tartine Gourmande for gluten free dough. I HIGHLY recommend her excellent book by the same name. I’ve used it countless times, one of my all time favorites.
Mixed Asparagus and Manchego Quiche
- 5 eggs - preferably free range or organic
- 1/2 c heavy cream
- 1/4 c whole milk
- 1 1/2 cup asparagus pieces - I used white and green
- 3 oz grated manchego cheese
- 3/4 tsp salt
- 1/4 tsp pepper
- OPTIONAL: 1 clove crushed garlic and/or 1/4c chopped onions
- **This is made in a 9" pie dish.
- Prepare your quiche crust, press into the pan and prebake. (Follow the directions for your favorite crust).
- In a large bowl break the eggs and whisk together.
- Add in the cream, milk, salt and pepper and combine.
- Using a spoon combine the asparagus pieces and cheese (garlic and onions as well if using).
- When the crust has been pre-baked, pour the egg mixture into the pie pan.
- Bake at 375F until the center has set, about 45 minutes.
- Enjoy hot or at room temperature.
Most of my bread baking has been confined to the gluten-free variety lately. I knew that I wanted to tackle this brioche recipe in Kicked Up Sandwiches almost as soon as I saw it. Brioche can be somewhat intimidating. There’s a a lot of butter and a lot of eggs that go into making it. My attempts in the past haven’t been failures but they weren’t highly successful either. It’s usually a struggle for me to stick exactly to a recipe but I followed this one to a “T”. All I can say is I wish I could work out as hard as this bread did! After mixing all of the ingredients the instructions called for a 20 MINUTE mix in the stand mixer. I wasn’t sure how mine would hold up, it’s never run for so long but it did just fine. albeit was warm when the mixing was done. The texture of the dough was really different from standard bread and certainly from gluten free bread. I used it as a great learning opportunity for M. He came along to feel the difference and I explained the best I could why it felt so different. The dough had to refrigerate overnight and then warm back up in the morning. Note to self, not the best idea to do this on a cold Midwestern fall morning. I ended up needed a bit more time than the recipe called for to puff the dough back up. Once it was done I divided it, putting half into a loaf tin and the other half shaping into rolls. It came out of the oven beautifully brown, buttery and delicious.
The real impetus for making this bread was to try the stuffed French toast recipe Emeril shares. We used to have this amazing restaurant that served the best stuffed French toast and Belgian waffles. It’s no longer in business and I really miss breakfast dates to enjoy these treats. Normally I would go with day old bread for French toast but I couldn’t help myself and cut up the brioche loaf as soon as it cooled.
Two pieces of buttery brioche topped with marscapone and jam – pretty easy right?
Now this is the part that makes the sandwich. I used real , fresh cream that I get from a local dairy along with an egg and spices. Emeril’s version includes orange flavor too but that’s not big in this house. The “battered” sandwich is then cooked like traditional French toast and served topped with my favorite…
It’s so good! Emeril notes you can add maple syrup on top too but I think powdered sugar was just enough. The kids and I loved it and MarocBaba was feeling a little left out that he couldn’t have any. My next mission will be to make gluten-free brioche so he can try it too.
Don’t forget today is the last day to enter to win a copy of Kicked Up Sandwiches! Head over to this post to put your name in!
Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate. I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author. If you would like the complete recipe for this sandwich, cookbooks can now be ordered.