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Good idea! I double-bag bread and lightly squeeze out extra air from the bag when I freeze it to help eliminate the frosty bits that form on the bread and then become soggy when defrosted. I save a couple of extra bags from previous loaves for this purpose. That way, the bags used will generally fit the loaf tighter. |
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| Posted by
frugal gramma on April 09, 2009 11:17 AM |
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I am always freezing bread, muffins, rolls and cakes. I have been doing it for years, if not I would go crazy having to shop so often, we can go through a loaf a day at times. |
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| Posted by
anonymous
on April 09, 2009 2:03 PM |
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I go to the Williams/Franz outlet bread stores and can buy decent whole wheat bread for a couple of bucks and stock up to freeze. |
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| Posted by
Mikhail on April 27, 2009 12:31 PM |
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I buy bread on sale and freeze it. Bread stays pretty soft but buns tend to get hard when frozen and thawed. But when that happens, we toast them which makes a better sandwich anyway :)
I also have a large stale bread bag in my freezer to make bread pudding with.
Here is one of the best recipes I have found for bread pudding- tastes like a warm cinnamon roll :) If anyone has the recipe that makes a sweet custard bread pudding please share, that is my favorite kind.
This recipe is good thou...
Bring to boil 3 cups heavy cream and 1 cup sugar. You can use plain milk, increase sugar to 1 1/2 cups and add 2 egg yolks to egg mixture in next step.
In large bowl mix 8 egg yolks and 4 whole eggs with 2 tablespoons cinnamon and 1 tablespoon vanilla.
Once the cream mixture comes to a full boil, add to the egg mixture in a VERY SLOW THIN STREAM with the mixture turned on medium until well blended, if you add it too fast, it will poach your egg mixture into scrambled eggs :).
Tear bread crumbs ( I use biscuits, doughnuts, rolls or bread) into a 9 by 13 glass casserole dish until full- all pieces touching but not packed in.
Pour 1/4 cup melted butter over bread crumbs, pour egg/cream mixture over bread.
Place the glass casserole dish inside an aluminum roasting pan and add about1/2 inch of water inside aluminum pan. This creates a water bath for the glass pan.
Bake at 425 for about 45 minutes or until browned and firmly set on top.
I like it warm and it can be reheated in the microwave. My husband likes it when I add a can of apple pie filling and pecans to it. You can add caramel or other items as well. |
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| Posted by
kim on April 29, 2009 2:09 PM |
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