That’s right….you all can just call me the culinary McGuyver. Why, you ask? See that lovely bread pudding up top? You would never guess what I used to make it.
Since MIL was here last week, I went out of my way to have lots of goodies available to her and to let her see how much I have grown as a cook since the last time she visited. Needless to say, she was impressed. But also, we were left with lots of leftovers. I mean lots. I had to figure out what to do with the goodies that weren’t eaten, and fast.
We had biscuits leftover from the breakfast I made for her on her first day here. We also had a few muffins made from Pioneer woman’s carrot cake recipe that just wouldn’t run out(I tried to eat them all but they just kept sprouting up! lol), and we had half of a pudding pie that I made to go with dinner that Saturday night. Not to mention the homemade yeast rolls I made a few weeks ago and froze for us to have with dinner as well.
*Gasp* so many things! What would I ever do with all of it? Then it hit me….bread pudding! The casserole of the dessert world and something I knew that we could gobble up. I crumbled up all the leftovers, mixed them together, made a custard mix(like the one you would make to prepare french toast), let it soak up overnight, and cooked it the next day. Can I say, it was quite a heavenly dish! I decided to drizzle a little honey on top of my slice:
While I added a generous dollop of vanilla yogurt on top of Hubby and Sonny Boy’s servings:
See? Culinary McGuyver. Crisis averted.