Leftover Bread 2 Ways: Pudding and Croutons

We’ve been enjoying a loaf of sourdough sandwich bread every week for the last few months. We usually don’t eat the end pieces that are mostly crust but I hate to just throw them away. Earlier in the week I made a vegetable soup and thought the bread would make some beautiful croutons if I crisped them up in the oven. When I started to cut the bread up, I realized I was going to have a lot of croutons… So I decided to use a portion of the bread for croutons, and the rest for some bread pudding.

Sourdough Croutons

Cut the sourdough bread into 1 in cubes. I used about 2 cups of bread cubes for my croutons. Toss with a 1-2 TBSP of olive oil, 1/2 tsp garlic powder, salt and pepper to taste. Spread in a single layer on a baking sheet and bake at 425 for 7-10 minutes. Watch them so they don’t burn!!! You’re oven may bake them faster so watch them closely. When they come out of the oven toss them with another small drizzle of olive oil and another pinch of salt. Enjoy!

Fresh sourdough croutons

Sourdough Bread Pudding

I adapted this recipe from The Pioneer Woman’s “Plain and Perfect Bread Pudding” recipe. Whisk together milk, vanilla, eggs, and sugars. Pour over bread cubes and pour into a greased 2 qt baking dish. Bake at 325 for about 65-75 minutes or until the pudding is lightly browned and no longer soggy. Let it rest for at least 20 minutes to firm up. Serve with ice cream 🙂

Sourdough Bread Pudding

If I would have had some basil and tomatoes I would have made panzanella. I’ll just have to wait on that one until summer 🙂