|by Anthony Blake|
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it.
1 - 10 of 163 for stale bread
This use for stale bread is more fun ... spray varnish sold in art stores is the best. Give this a shot. It's really a piece of cake. (No bun intended)
Slice bread in 12 slices. ... seasonings. Pour over bread and let stand at least 1 hour. Bake in a 325 degree oven for 45 to 50 minutes or until puffy and brown.
Cut bread in finger width ... sticks in and shake until covered. Continue doing this until all sticks are covered. You will have to add crumbs as needed.
Tear bread into small pieces; ... baked, spread meringue on top. Return to oven until topping is lightly browned, about 5 to 7 minutes. 8 to 10 servings.
Combine milk, butter and bread cubes in greased ... constantly. Boil 5 minutes. Remove from fire, add butter, vanilla and salt. Spoon over pudding before serving.
With electric mixer, ... Cut the French bread up in pieces. ... confectioners sugar, mixing well. When cool, add 1 ounce whiskey or brandy. Yield: 15 servings.
Melt butter in ... sugar mixture. Put bread pieces into greased ... servings. For a different taste, add 1 cup peeled, chopped apple, also raisins and cinnamon.
Combine all ingredients; ... warm over warm bread pudding. NOTE: For ... fruit juice or liqueur to compliment your bread pudding. Makes 16 to 20 servings.
Combine all ingredients, ... in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.
Scald milk. Place bread crumbs in greased ... sugar and vanilla. Spread on pudding and brown the meringue. Serves 6. Best when warm, but also good cold.
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