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DAY OLD BREAD RECIPES
Breaded Pineapple
chunked pineapple 1 15-oz can
cornstarch 2 TBL
sugar cup
butter cup
white bread, 1-inch cubes 2 cups
1. Drain pineapple, reserve juice.
2. Add enough water to juice to equal 1 cup.
3. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over
pineapple and bread, toss lightly to mix. Bake in a conventional oven at 350º F/
177º C for 35 minutes.
Bread Pudding
bread, 1-inch cubes 1- cups
vanilla cook & serve
pudding & pie filling 1 3-oz box
cinnamon 1 tsp
milk, liquid 2 cups
1. Mix all ingredients in a microwave-safe one quart casserole.
2. Cook uncovered in microwave on high for 7 minutes or until boiling. Stir
occasionally during the last half of cooking.
3. Or, bake in the Breadmaker at 350º F for 30 minutes. Stir halfway through
cooking time. Serve warm or cold.
Crunchy Bread Snacks
bread, sliced -inch thick 8 slices
butter, melted 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 in a conventional oven at 350º F/177º C 10 to 15 minutes or until brown. Allow to
cool breaking into bit size pieces.
Breadmaker Owner’s Manual
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