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DAY OLD BREAD RECIPES
BREADED PINEAPPLE
Ingredients:
Chunked Pineapple 1 (15-oz) can
Cornstarch 2 TBL
Sugar 1/2 cup
Butter 1/4 cup
White Bread, 1-inch cubes 2 cups
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly
to mix. Bake at 350°F/177°C for 35 minutes.
BREAD PUDDING
Ingredients:
Bread, 1-inch cubes 1-1/2 cups
Vanilla Cook & Serve Pudding & Pie Filling 1 (3-oz) box
Cinnamon 1 tsp
Milk, liquid 2 cups
Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in
microwave on high for 7 minutes or until boiling—stir occasionally during the
last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes—stir halfway
through cooking time. Serve warm or cold.
CRUNCHY BREAD SNACKS
Ingredients:
Bread, sliced 1/2-inch thick 8 slices
Butter, melted 1/4 cup
Dry Seasoning Mix* 4 tsp
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing,
Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to
your taste.
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with
butter mixture. Bake at 350°F/177°C for 10 to 15 minutes or until brown. Allow to cool
breaking into bite-size pieces.
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