Sandwich Bread Crust Bread Pudding

My kids ate gluten-free bread for a long time. Gluten-free loaves are small and expensive. And of course, they never ate the crusts. For a while I finished off their crusts myself, but I preferred to enjoy my own meals. I started saving the bread crust in bags in the freezer for bread pudding, then watching with glee as my kids ate their own bread crusts for dessert.

But I don’t have the time and energy to make a big batch of bread pudding very often, and I don’t have the freezer space for the kind of bread crusts I was racking up, so this Sunday, with the four gluten-free bread crusts from lunch, I made this two-portion dessert. This was made with buttered toast discards, but Rich and I agreed that it would be just as good with crusts from peanut butter, peanut butter and banana, Nutella, or jam sandwiches.

Two Serving Bread Pudding

Mix together:

• 1 egg
• 2 tbsp almond milk
• 1/4 tsp cinnamon
• 1/4 tsp vanilla
• 2 tbsp brown sugar

Divide bread crusts into two small ramekins and pour mixture overtop. Let sit and stir a little bit if desired. Sprinkle more brown sugar on top. Bake for 15 minutes at 350F.

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Top with whipped cream if desired. I just happened to have some.

It was a delicious and easy Sunday dessert that night!… for me and Rich. The kids just got ice cream. But finishing their crusts never tasted so good!

P.S. You can also mix bread crumbs with pizza sauce, mozzarella cheese, and chopped pepperettes and bake it in the oven. It is surprisingly impossible to stop eating.

P.P.S I also just throw bread crusts into a bag in the freezer and use them as a low-cost method to get my barking dog back into the house after the kids let her out again!

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