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DAY OLD BREAD USES
BREADED PINEAPPLE
white bread, 1 inch cubes 2 cups
chunked pineapple, 15 oz. 1 can
margarine 1/4 cup
sugar 1/2 cup
cornstarch 2 TBL
Place bread and drained pineapple into greased baking pan. Cook pineapple juice plus enough
water to equal 1 cup, margarine, sugar and cornstarch until thick. Pour over pineapple and bread,
toss lightly to mix. Bake at 350°F/177°C for 35 minutes.
BREAD PUDDING
white bread, 1 inch cubes 1 1/2 cups
vanilla pudding and pie filling, non-instant 1 3-oz box
cinnamon 1 tsp
milk, liquid 2 cups
Mix all ingredients in a microwaveable one quart casserole dish. Cook uncovered in microwave
on high for 7 minutes or until boiling — stirring occasionally during the last half of cooking, or,
place in oven-safe baking container and bake in oven at 350°F/177°C for 30 minutes — stir
halfway through cooking time. Serve warm or cold.
CRUNCHY BREAD SNACKS
bread, sliced 1/2 inch thick 8 slices
butter, melted 1/4 cup
dry seasoning mix* 4 tsp
*use any one of the fo l l ow i n g : d ried spaghetti sauce seasoning, ranch dressing, Italian herb
s e a s o n i n g , or garlic powder or garlic salt. Amounts may be adjusted to your taste.
Melt butter and add seasoning. Place bread on baking container and lightly brush butter mixture
on bread. Bake at 350°F/177°C 10-15 minutes or until brown. Allow to cool and break into bite
size pieces.