Recycling leftover breads

CEBU, Philippines - There's a common tendency in buying bread - either one buys too many or buys too little. The more common tendency, though, is to buy too much, more than what can actually be consumed before the bread goes stale. There would always be a piece or two of bread lying around.

Sadly, what was originally intended for the stomach often ends up in the garbage bin. This is sad because in these environmentally conscious and economically difficult times, no one should be wasting stuff away - especially food stuff. More so in the case of breads because there are just many lovely things to do with leftovers.

One way of salvaging leftover bread is to make these into pudding. Leftover breads may be collected in the refrigerator in the meantime until these are enough to fill a tray. Technically, pudding can either be a savory dish or a sweet dessert - but for leftover breads the preferred way to go is dessert.

The following pudding recipe from www.filipinostylerecipe.com is easy to do at home, even by beginners at the kitchen. Preparation time is only about 10 to 12 minutes. Cooking time is about 30 minutes.

Classic Bread Pudding

Ingredients:

• 6 slices leftover White Bread

• 2 tablespoons Butter or Margarine, melted

• 4 Eggs, beaten

• 2 cups Evaporated Milk

• ¾ cup Refined Sugar

• 1 teaspoon ground Cinnamon

• 1 teaspoon Vanilla

• ½ cup Raisins

Procedure:

1. In an 8-inch baking pan, break bread into small pieces then drizzle the melted butter or margarine, and sprinkle the raisins.

2. In a bowl, combine beaten eggs, milk, sugar, cinnamon and vanilla. Mix well.

3. Pour the egg mixture over the bread then push with fork until the bread is fully soaked.

4. Bake in a preheated oven over 300 degrees Fahrenheit for 30 minutes or until the knife comes out clean when inserted.

5. Remove from oven and allow to cool. Slice into serving pieces then serve. (FREEMAN)