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DAY OLD BREAD RECIPES
BREADED PINEAPPLE
c h u n k ed pineapple 1 15-oz can
c o rn s t a r c h 2 T B L
s u g a r 1/2 cup
bu t t e r 1/4 cup
white bread, 1 inch cubes 2 cups
D rain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar,
add juice and butter and heat until thick . Pour over pineapple and bread, toss lightly to mix. B a ke at
350°F/177°C for 30 minu t e s.
BREAD PUDDING
white bread, 1 inch cubes 1 1/2 cups
vanilla cook & serve pudding & pie filling 1 3-oz box
c i n n a m o n 1 tsp
milk, liquid 2 cups
Mix all ingredients in a microwave - s a fe one quart casserole. Cook uncovered in microwave on high
for 7 minutes or until boiling — stir occasionally during the last half of cooking. O r, bake in oven at
350°F/177°C for 30 minutes — stir halfway through cooking time. S e rve wa rm or cold.
C R UNCHY BREAD SNAC K S
bread, sliced 1/2 inch thick 8 slices
bu t t e r, melted 1/4 cup
d ry seasoning mix* 4 tsp
*Use any o n e of the fo l l ow i n g : d ried spaghetti sauce seasoning, ranch dressing, Italian herb seasoning,
or garlic pow d e r, or garlic salt. Amounts may be adjusted to your taste.
Melt butter and add seasoning. Place bread on baking container and lightly brush with butter mix-
t u r e. B a ke at 350°F/177°C 10-15 minutes or until brow n . A l l ow to cool. Break into bite size pieces.