RECIPE for Using up BREAD (or cake), EGGS BANANAS/Fruit

[Guest guest]

my first 'recipe' contribution..

 

I really like doing this because I often have left over or surplus bread, too

many fresh eggs from my chicken, & bananas.. you can use very stale bread for

this as well, and bananas that are going a bit over-ripe are good too.. You can

also use stale or unwanted cake! (All I need is a milk goat and I´d need to use

plenty of surplus milk on a regular basis too!)

 

Grease an oven-proof dish..

 

Just break up any kind of bread (or cake) into small pieces... you could even

use both..

 

(You can use various different types of bread/cake mixed together as well, say

you have a bit left over of some brown and a bit left over of some white, or

whatever kinds) and fill the container about two thirds full of pieces of bread

By the time it´s cooked it won´t look or taste like the original bread any more

so using different sorts is ok.. as long as it is all a similar texture.. You

don´t want to use anything extremely heavy and certainly not pumpernickel or

anything like that..)

 

You can just slice bananas into small rounds, sprinkle in any dried fruit you

want to use, along with nutmeg and cinnamon and gently mix it all through so you

distribute everything evenly in the ovenproof dish..

 

Then in a mixer/blender or in a bowl with a hand whisk, just mix up eggs and

milk and a little sugar. I don´t like to use much sugar at all as it´s unhealthy

and I don´t like things very sweet.. I use only about 2 teaspoons of sugar for

the whole dish using appx 3 eggs and 600mls milk.. in fact honey could be used

and so could molasses to sweeten.. and you´ll get some sugar from the dried

fruit and banana anyway.. but if you like things sweeter then use about 4

teaspoons of sugar...

 

(IF you are using cake you won´t need to sweeten it at all!)

 

This is assuming you´re using approx 3 eggs to appx 600mls of milk - in fact I

never measure I just haphazardly know the rough proportions I like.. sometimes I

prefer it more eggy and sometimes more milky.. and it depends on how much

bread/eggs I want to use up.. and on the size of the dish/es I´m using..

 

More milk to egg ratio takes a bit long to cool slowly in the oven but is also

very nice.. ie 2 eggs to 600mls milk.. Don´t use less eggs than 2 to 600mls

milk. You can use 4 eggs to 600mls which will make it pretty eggy.. if you like

things eggy and more like an 'egg custard' kind of dish.. in which case add tons

of nutmeg..

 

3 eggs to 600-700mls of milk is a nice average..

 

Then I pour the mixture of slightly sweetened eggs & milk over the bread pieces

(or just egg and milk over the cake pieces) with dried fruit and chopped bananas

and make sure it all goes nice and soggy and the liquid is fully absorbed by all

the bread.. (It´s best to leave a bit of space at the top of the dish as it

rises when cooking and tends to dribble over..) It doesn´t hurt to leave it to

stand a while before putting in the oven, but not essential as long as all the

bread/cake is wet having absorved the liquid..

 

Then, depending on how many calories you want, or not, you can chop a little

butter onto the top, which which melt through everything and give it more of a

luxury yummy naughty gourmet experience.. and help the top to go more crisp and

brown

 

I tend to use tons of nutmeg and cinnamon in the dish, maybe a heaped

tablespoon of each at least.. Another way of adding those is to just mix them

into the liquid mixture and it´ll then pour through all the bread etc..

 

I put that in the middle of my gas oven, temp 220/230 and depending on how

much milk to egg there is, it can take from about an hour to two hours.. Just

stick a knife in the middle to see if it comes out clean, same as baking a

cake.. towards the end you can turn the heat up a bit to 250 if it´s taking

ages, which would also help make the top nice and brown and crispy.. I tend to

put a timer on for about 45 minutes and after that I keep an eye on things to

see when it´s good to take out of the oven..

 

You can vary the whole thing by using different dried fruits from sultanas and

raisins (ie mixed dried fruit, or dried cherries, dried strawberries,

blueberries etc) and different fresh fruits.. for example instead of bananas you

can use any other fruit.. It works well with strawberries which kind of 'melt'

in the cooking process.. but try ANY fruit and you can also mix different

fruits..!

 

I tend to do batches of this when I have the ingredients that want using up..

and then divide into portions and freeze..

 

Enjoy!

 

Louisa

[Guest guest]

Sounds kind of like a bread pudding. Yum! Thanks!

 

Audrey S.

 

On Sat, Apr 25, 2009 at 3:20 AM, <brghtcrystl wrote:

 

>

>

> my first 'recipe' contribution..

>

> I really like doing this because I often have left over or surplus bread,

> too many fresh eggs from my chicken, & bananas.. you can use very stale

> bread for this as well, and bananas that are going a bit over-ripe are good

> too.. You can also use stale or unwanted cake! (All I need is a milk goat

> and I´d need to use plenty of surplus milk on a regular basis too!)

>

> Grease an oven-proof dish..

>

> Just break up any kind of bread (or cake) into small pieces... you could

> even use both..

>

> (You can use various different types of bread/cake mixed together as well,

> say you have a bit left over of some brown and a bit left over of some

> white, or whatever kinds) and fill the container about two thirds full of

> pieces of bread

> By the time it´s cooked it won´t look or taste like the original bread any

> more so using different sorts is ok.. as long as it is all a similar

> texture.. You don´t want to use anything extremely heavy and certainly not

> pumpernickel or anything like that..)

>

> You can just slice bananas into small rounds, sprinkle in any dried fruit

> you want to use, along with nutmeg and cinnamon and gently mix it all

> through so you distribute everything evenly in the ovenproof dish..

>

> Then in a mixer/blender or in a bowl with a hand whisk, just mix up eggs

> and milk and a little sugar. I don´t like to use much sugar at all as it´s

> unhealthy and I don´t like things very sweet.. I use only about 2 teaspoons

> of sugar for the whole dish using appx 3 eggs and 600mls milk.. in fact

> honey could be used and so could molasses to sweeten.. and you´ll get some

> sugar from the dried fruit and banana anyway.. but if you like things

> sweeter then use about 4 teaspoons of sugar...

>

> (IF you are using cake you won´t need to sweeten it at all!)

>

> This is assuming you´re using approx 3 eggs to appx 600mls of milk - in

> fact I never measure I just haphazardly know the rough proportions I like..

> sometimes I prefer it more eggy and sometimes more milky.. and it depends on

> how much bread/eggs I want to use up.. and on the size of the dish/es I´m

> using..

>

> More milk to egg ratio takes a bit long to cool slowly in the oven but is

> also very nice.. ie 2 eggs to 600mls milk.. Don´t use less eggs than 2 to

> 600mls milk. You can use 4 eggs to 600mls which will make it pretty eggy..

> if you like things eggy and more like an 'egg custard' kind of dish.. in

> which case add tons of nutmeg..

>

> 3 eggs to 600-700mls of milk is a nice average..

>

> Then I pour the mixture of slightly sweetened eggs & milk over the bread

> pieces (or just egg and milk over the cake pieces) with dried fruit and

> chopped bananas and make sure it all goes nice and soggy and the liquid is

> fully absorbed by all the bread.. (It´s best to leave a bit of space at the

> top of the dish as it rises when cooking and tends to dribble over..) It

> doesn´t hurt to leave it to stand a while before putting in the oven, but

> not essential as long as all the bread/cake is wet having absorved the

> liquid..

>

> Then, depending on how many calories you want, or not, you can chop a

> little butter onto the top, which which melt through everything and give it

> more of a luxury yummy naughty gourmet experience.. and help the top to go

> more crisp and brown

>

> I tend to use tons of nutmeg and cinnamon in the dish, maybe a heaped

> tablespoon of each at least.. Another way of adding those is to just mix

> them into the liquid mixture and it´ll then pour through all the bread etc..

>

> I put that in the middle of my gas oven, temp 220/230 and depending on how

> much milk to egg there is, it can take from about an hour to two hours..

> Just stick a knife in the middle to see if it comes out clean, same as

> baking a cake.. towards the end you can turn the heat up a bit to 250 if

> it´s taking ages, which would also help make the top nice and brown and

> crispy.. I tend to put a timer on for about 45 minutes and after that I keep

> an eye on things to see when it´s good to take out of the oven..

>

> You can vary the whole thing by using different dried fruits from sultanas

> and raisins (ie mixed dried fruit, or dried cherries, dried strawberries,

> blueberries etc) and different fresh fruits.. for example instead of bananas

> you can use any other fruit.. It works well with strawberries which kind of

> 'melt' in the cooking process.. but try ANY fruit and you can also mix

> different fruits..!

>

> I tend to do batches of this when I have the ingredients that want using

> up.. and then divide into portions and freeze..

>

> Enjoy!

>

> Louisa

>

>

>