Bread Pudding

Whenever we need an easy weeknight dessert or just have some leftover bread that needs using up, I whip up a batch of this bread pudding. You can use any type of leftover bread for this. Just toast it and cut or tear it into small chunks.

This recipe is from my 35 Homemade Bread Recipes Kindle Cookbook.

We like raisins in our bread pudding, but if you’re not a fan, you can certainly leave them out or replace them with some other dried fruit. I’ve made this with dehydrated apples in the past and it turned out great. I like to sprinkle some cinnamon in with the egg mixture if I’m using apples.

What’s your favorite way to use up leftover stale bread? 

Bread Pudding
 
Ingredients
  • Homemade Bread Pudding
  • Ingredients:
  • 8 slices toasted whole wheat bread, cut into cubes
  • 4 tablespoons unsalted butter
  • 1 cup nonfat milk
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup, packed, raisins
  • Directions:
  • While preheating oven to 350 degrees, melt butter in a pie dish and grease the sides of it.
  • In a large bowl, mix the milk, eggs, sugar, vanilla and raisins.
  • Add the bread to the mixture and allow it to soak up the liquid.
  • Pour the bread mixture into the greased pie dish.
  • Bake for 30-45 minutes.
Instructions
  1. While preheating oven to 350 degrees, melt butter in a pie dish and grease the sides of it.
  2. In a large bowl, mix the milk, eggs, sugar, vanilla and raisins.
  3. Add the bread to the mixture and allow it to soak up the liquid.
  4. Pour the bread mixture into the greased pie dish.
  5. Bake for 30-45 minutes.

 

Dish of Homemade Bread Pudding

 

From 35 Homemade Bread Recipes 

Homemade bread is a staple in my frugal household and I’m sure it will become one in your as well.

Here are the some of the recipes you’ll find inside:

  • No Knead Dill Bread
  • White Bread
  • Easy No Knead Bread
  • One Hour Homemade Bread
  • Amish Bread
  • Homemade Cinnamon Bread
  • Banana Apple Bread
  • Five Ingredient Homemade Bread
  • Homemade Beer Bread
  • Wheat Bread
  • Easy Homemade Banana Bread

Download the Homemade Breads Kindle Cookbook ]on Amazon today. 

Homemade Beer Bread

We love making beer bread around here. It’s so quick and easy and comes out great every time. It’s the perfect thing to throw together and take over to friend when you’re invited for dinner. Beer bread and a little butter makes a great appetizer or snack.

Make sure you use self rising flour or add some baking powder to regular flour. Otherwise the bread will get quite dense and can come out on the dry side.

Try making this with different types of beer. A regular pilsener style beer will be almost flavorless and the bread will be light and fluffy. Use a stout or dark lager for a darker more flavorful bread. I’ve tried using flavored beers and the bread does have a slight flavor from the beer, but not very much.

We have this as a snack with a little butter or eat it with any soup or stew. It’s too crumbly for sandwiches but very yummy, especially warm from the oven.

Easy Beer Bread Recipe
 
Ingredients
  • 1 can beer (12 ounces)
  • ½ cup sugar
  • 3 cups self rising flour
  • 2 Tbsp. butter, melted
Instructions
  1. While preheating oven to 350 degrees, in a large mixing bowl, add the beer, sugar and flour. Stir until just blended. Note: the mixture should be lumpy.
  2. Pour the mixture into a greased loaf pan and bake for 50 minutes.
  3. Remove from oven and evenly pour the melted butter over the top of bread. Put back in the oven and bake for an additional 10 minutes.
  4. Let cool before cutting.

Get a copy of the 35 Homemade Bread Recipes Kindle Cookbook here.

Loaf of homemade beer bread with some slices cut and buttered.

Homemade Strawberry Muffins

These muffins are perfect for Valentine’s Day. They are yummy, look cute and best of all they freeze really well. In fact the recipe is straight out of my Freezer Muffin Kindle Cookbook.

Homemade Strawberry Muffins
 
Serves: 8
Ingredients
  • 1¾ cups flour
  • 1 cup strawberries, chopped
  • ½ cup milk
  • ½ cup sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 2 tsp. baking powder
  • ½ tsp. salt
Instructions
  1. In a small bowl, whisk milk, oil and egg, set aside. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Spoon batter into paper-lined muffin tin, filling the cups almost to the top.
  2. Put in freezer for about 3 hours or until frozen. Once frozen, transfer to a gallon size freezer bag and store for up to 4 weeks.
  3. To bake remove from freezer and place back into muffin tin. Bake at 375 degrees for about 30-35 minutes, or until the tops are golden brown.

 

Strawberry MuffinsReady for more delicious freezer muffin recipes?

Freezer Muffin Kindle CookbookFreezer Muffins – From Freezer To Fresh Oven Baked Muffins 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

Some of the recipes you’ll find are:

  • Almost Apple Pie Muffins
  • Banana Chocolate Chip Muffins
  • Banana Nut Muffins
  • Blueberry Mango Muffins Topped with Coconut Streusel
  • Blueberry Orange Muffins
  • Chocolate Chocolate Chip Muffins
  • Cinnamon Apple Oat Bran Muffins

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Order your copy on Amazon.com 

Nutty Pumpkin Bread Recipe

One of the best things about fall is all the yummy pumpkin spice recipes. I shared my favorite pumpkin spice mix with you a few days ago and today would like to share a recipe that uses it.

This makes a fantastic loaf of pumpkin bread. I love the added flavor and texture from the nuts. You can use whatever nuts you like in the recipe. I love it with both walnuts and slivered almonds. Yum.

This bread makes for a yummy breakfast treat. Perfect for a weekend morning before you head down to the pumpkin patch or go apple picking.

It’s also a great gift to send to your child’s teacher or take as a hostess gift. Perfect for fall bake sales too of course.

Pumpkin Bread Recipe With Nuts
 
Ingredients
  • 2 cups flour
  • 2 tsps baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsps pumpkin spice mix
  • 1 cup pumpkin
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ¼ cup butter or margarine, softened
  • 1 cup chopped nuts – your choice
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In separate bowl, combine the pumpkin, sugar, milk, and eggs.
  4. Carefully add the dry ingredients to wet ingredients, then add softened butter and combine well. Add nuts and stir.
  5. Pour mixture into a loaf pan and bake in a 350 degree oven for 45 to 50 minutes or until knife inserted in the middle comes out dry.

 

Sliced pumpkin bread made with nuts

Homemade Zucchini Bread Recipe

One of the kid-friendliest ways to use up a bunch of zucchini is to “hide” it in a yummy breakfast bread like the one below. If you don’t tell them, they’ll never know it’s got a nice serving of vegetables right inside the warm loaf of yummy breakfast bread. My husband even went so far as telling our daughter she could only have 1 slice for breakfast since it wasn’t all that good for you… she gobbled it up and declared it was the best banana bread I’ve ever made.

The recipe is from “The Zucchini Cookbook” available on Amazon Kindle.Sliced zucchini bread with walnuts

Homemade Zucchini Bread Recipe
 
Ingredients
  • 1 large egg, lightly beaten
  • 1½ cups sugar
  • 3 cups all-purpose flour
  • 3 cups shredded zucchini
  • ¼ cup coarsely chopped walnuts, toasted
  • 2 eggs
  • ⅓ cup canola oil
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon lemon rind, grated
  • 2 teaspoons vanilla extract
  • Cooking spray
Instructions
  1. Preheat oven to 350°. Grease 2 9x5-inch loaf pans.
  2. In a bowl, combine flour baking powder, baking soda, salt and cinnamon in a bowl.
  3. In another large bowl, beat eggs, canola oil, grated lemon rind, egg and vanilla extract until completely combined. Add zucchini, stir until well combined. Add flour mixture, stir just until well mixed. Fold in walnuts.
  4. Divide batter evenly two loaf pans and cook for about an hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to a wire rack. Let cool completely on wire rack.

 

Fresh Baked Zucchini and Cinnamon Bread

Cast Iron Skillet French Toast

You know that I love my cast iron skillets. I won’t bake up cornbread in anything else, but they are useful for so many other cooking jobs as well. Once you’ve built up a nice bit of coating on them, they cook better than any non-stick pan.

Today I’d like to share my recipe for Cast Iron French Toast with you. It’s from the Hillbilly Housewife’s Cast Iron Cookbook. If you have never made french toast in a cast iron skillet, please give it a try. The even temperature gives it a wonderful little crust that’s hard to replicate in any other way.

Cast Iron Skillet French Toast
 
Ingredients
  • 10-12 Slices Bread (French or Italian White Bread works best)
  • 6 Large Eggs
  • ⅓ cup milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • Butter
  • Powdered Sugar
  • Syrup
Instructions
  1. In a large, shallow bowl, mix together eggs, milk, cinnamon, and vanilla until well combined.
  2. Warm cast iron skillet over medium-low heat. Lightly grease with butter.
  3. Dip pieces of bread one at a time. Immerse and coat both sides. Don’t soak too long or it'll get soggy and fall apart. Just dip it briefly so it gets immersed. Soak only as many slices as you will be cooking at one time. Place the soaked bread in the greased skillet.
  4. Cook the bread on both sides until a light golden brown.
  5. Arrange the cooked French toast on plates and dust with powdered sugar. Add syrup to taste.

 

French Toast Cooked in a Cast Iron Skillet

Healthy Raspberry Muffins

I love a nice muffin in the morning. They can be made head and will be waiting for you to be enjoyed with your first cup of coffee. Muffins make a great portable breakfast and are also fun additions to any lunch box.

This particular muffin recipe is full of ingredients that are good for you including whole grain cereal, skim milk, fat-free yogurt and of course some delicious raspberries. You can use either fresh or frozen berries for this recipe.

Raspberry Muffin Recipe
 
Ingredients
  • ¼ cup fat-free egg product
  • 1½ cups all-purpose flour
  • 1 cup whole grain cereal, slightly crushed
  • ¼ cup skim milk
  • ¼ cup canola oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 container (6 oz) lemon fat-free yogurt
  • ½ cup fresh or frozen (partially thawed) raspberries
Instructions
  1. In mixing bowl beat egg product, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups ⅔ full of batter. Bake 15 to 18 minutes or until light brown.

 

Raspberry muffins Freezer Muffins - Kindle Cookbook

Ready for more delicious muffin recipes? 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Get your copy at:

http://www.amazon.com/Freezer-Muffins-From-Fresh-Baked-ebook/dp/B00I4DOO2U

Tuna and Rice Salad with Veggies

This is such a great summer salad. It’s full of veggies, rice and tuna. It’s a perfect example of healthy eating on a budget.

It’s not just for summer though. Enjoy it as a yummy lunch throughout the year. You can make it ahead of time and pack it for lunch. Of course as with most of my recipes, you can easily swap out whatever veggies are in season, sitting in your fridge or growing in your garden.

This is also a great way to use up leftover rice. In fact, I often cook extra when I’m making rice for dinner to have for this, or other recipes calling for leftover rice.

Rice and Tuna Salad Recipe
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • ½ cucumber, copped
  • 2 cans (5 oz ea) white tuna packed in water, drained well
  • optional: corn, canned and drained
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
  3. If desired, add in some yellow corn.

 

Tuna and Rice Salad with lots of colorful Veggies

Fried Rice with Vegetables

One of my favorite things about this recipe is that it is so versatile. Serve the veggie fried rice as a main dish or lunch, or as a side when you’re making fish or baked chicken. 

Vary the veggies depending on what you already have at home, what’s on sale at the store or what’s in season to make this even more frugal.

If you’re making this as a main dish, consider scrambling up some eggs and pouring them in once the veggies are pretty close to being done. Continue cooking, stirring constantly until the egg is done to your liking.

Veggie Fried Rice
 
Ingredients
  • 2 cups cooked rice
  • 1 Tbsp vegetable oil
  • ½ cup frozen broccoli florets, thawed and drained
  • ½ cup frozen peas, thawed and drained
  • 3 tsp soy sauce
  • 2 tsp sesame oil
  • ½ cup chopped fresh green onions, including tops
Instructions
  1. Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
  2. Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
  3. Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.
  4. Serve immediately.

Use gluten free soy sauce to make this a gluten-free dish. 

Veggie Fried Rice

Creole Dirty Rice Recipe

This is a traditional dirty rice recipe that calls for liver. You can use either chicken or beef liver for it. Or if that isn’t your thing, replace the liver with a bit of sausage.

This makes a nice one dish meal that’s filling and frugal. It’s also a great way to use up leftover rice. While the veggies used are those that are traditionally in dirty rice (peppers, celery and onion), feel free to replace them with any type of leftover veggies that sound good. Start with the recipe below and then tweak it from there depending on what you have in the fridge that needs to be eaten.

Creole Dirty Rice
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
  2. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
  3. Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
  4. Remove cover and stir in cooked rice, then serve.

 

Dirty Creole Rice

Indian Lentil and Rice Bake

Beans and rice are the basis of many a frugal meal. The only problem is that it can get a bit boring if you don’t venture out of your usual cuisine. This Indian food inspired dish is the perfect way to spice things up. Full of brown rice and lentils it will fill you up while the spices, onion, raisins and pine nuts turn it into a delicious meal. Baking this dish give it the great texture. Serve it with some hardy homemade bread for a delicious supper.

Indian Rice and Lentil Bake
 
Ingredients
  • 1 small onion, diced small
  • 2 tsp cooking oil
  • 1 cup uncooked long grain brown rice
  • 1 tsp tomato paste
  • 2½ cup water
  • ¼ tsp cinnamon
  • ¼ cup uncooked lentils
  • ½ tsp salt
  • ½ cup raisins
  • ½ cup pine nuts
Instructions
  1. Put the onion and oil in a large skillet over medium heat and cook, stirring, until onion softens.
  2. Add the uncooked rice to the skillet, stir, cooking for 2 minutes.
  3. In a separate bowl, stir together the tomato paste, water, cinnamon, and lentils until blended well, then pour into the skillet with the rice.
  4. Bring the mixture in skillet to a gentle boil, turn heat to low, cover skillet and simmer slowly for 30 minutes.
  5. Preheat oven to 350 degrees and lightly oil or butter an 8x8 baking dish.
  6. After mixture has simmered for 30 minutes in skillet, uncover the skillet and add the salt, raisins, and pine nuts, stirring to combine.
  7. Now pour mixture into prepared baking dish, cover dish and put in preheated oven and bake for 20 minutes or until mixture is bubbling hot and rice and lentils are fully cooked.
  8. Remove and let stand, covered, for 5 minutes before serving.

 

Indian Rice and Lentil Bake

Kidney Beans And Rice

This rice bowl is such a great versatile recipe. You can cook it in big batches and between the rice, the sausage and the kidney beans it really fills you up. If you’re cooking this for young kids, you may want to omit the hot sauce and cayenne pepper while you’re cooking. Adults can add it to their taste later.

Feel free to play around with this recipe. If you don’t have kidney beans in the pantry, fix it with some rinsed black beans or even pintos instead You can use any small bits of leftover chicken, pork, sausage and the likes instead of the smoked sausage the recipe calls for.

Rice Bowl With Kidney Beans and Smoked Sausage
 
Serves: 4
Ingredients
  • 1 cup uncooked long grain white rice
  • 2 cans (16 oz ea) red kidney beans, plus 2 cans water
  • 8 oz cooked smoked sausage, chopped
  • 1 small onion, diced
  • ½ tsp any Creole seasoning blend
  • ¼ tsp hot sauce
  • ¼ tsp cayenne pepper
  • ⅛ tsp black pepper
Instructions
  1. Get rice cooking according to package directions.
  2. While rice is cooking, put the remaining ingredients in a large saucepan over low heat. Stir together and simmer for about 25 minutes or until rice is done cooking.
  3. Put the cooked rice in the saucepan with the kidney bean sauce, stir, taste and season if needed. Continue to heat over low heat until nice and hot then spoon into large bowls and serve immediately.

 

A bowl of rice and red beans

Tuna Rice And Veggie Casserole

Unlike most traditional tuna casseroles, this one has rice instead of noodles which I’m liking better these days. The frozen (or leftover) veggies along with the cooked rice stretch one little can of tuna into a nice dinner for 4. It’s a great frugal meal that can easily be modified to make due with what’s in your freezer and pantry. Replace the veggies with a can of corn and a can of green beans (drained), or chop up leftover broccoli to add to the meal. If you don’t have bread crumbs, crumble up a couple of saltine crackers and use them as the topping.

Tuna Rice And Veggie Bake
 
Serves: 4
Ingredients
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup mayonnaise
  • ¼ cup plain yogurt or sour cream
  • 3 cups cooked rice
  • ½ cup diced green pepper
  • ¼ cup diced onion
  • 2 tsp dried dill
  • 1 can (12 oz) white tuna (canned in water), drained
  • 2 Tbsp butter
  • 1 cup bread crumbs
  • ½ cup chopped almonds (optional)
Instructions
  1. Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
  2. Put first 7 ingredients into a large bowl and toss together until blended well.
  3. Add the tuna and toss gently to combine, trying not to break the tuna up too much.
  4. Spoon mixture into prepared baking dish.
  5. In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  6. Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

 

 

Tuna  rice casserole with vegetables

Bacon And Egg Fried Rice

I make fried rice at least once a week for dinner. It’s a quick easy meal and a great way to use up leftover cooked rice. If you feeding more people than you expected, it’s easy to stretch this meal by adding another cup or two of rice, an extra egg and whatever leftover veggies or meats you’re finding in the fridge.

Egg Fried Rice With Bacon
 
Serves: 4
Ingredients
  • 4 slices bacon, diced
  • 4 eggs, beaten slightly
  • 4 cups COOKED rice
  • 3 tsp soy sauce
  • 3 green onions, chopped
  • ½ cup frozen peas
Instructions
  1. Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.
  2. With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
  3. Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
  4. Serve immediately.

 

 

Bacon And Egg Fried Rice

Note: You can easily replace any other leftover cooked meat for the bacon. I often use pieces of leftover chicken, ham, pork chop etc. or even just a little bit of cooked sausage or sandwich meat. Of course you can also just as easily leave out the meat and make it a vegetarian dish.

Cheese & Grits Breakfast Casserole

My husband grew up on sausage and grits in the morning. While a microwave sausage patty and instant grits will do during the week, this weekend version is a real treat. It’s good home-cooking, perfect for a cozy family weekend, but pretty enough to serve at a brunch.

This is also perfect for church or potluck breakfasts and lunches. If you’re cooking for a crowd, just double or triple the recipe and assemble in 2 or 3 casserole dishes.

Cheese & Grits Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 1 pound sausage
  • 1 tablespoon onion, chopped finely
  • 6 eggs (beaten)
  • 1 cup milk
  • 1 cup grits cooked in 4 cups water
  • 6 ounces corn muffin mix
  • 1 teaspoon any type herb seasoning
  • ½ pound Colby jack cheese, shredded
  • ½ teaspoon paprika
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large skillet, sauté the sausage with onion until all the pink is gone.
  3. In a large bowl, beat the eggs and then add the milk, cooked grits, corn muffin mix and herb seasoning.
  4. On the bottom of a 9x12 inch pan, spread the sausage mixture. Add the grits and cheese. Sprinkle with paprika.
  5. Bake for 1 hour and let stand for 5 minutes before serving.

 

Cheese Grits CasseroleThe Hillbilly Housewife Recommends: 

For more delicious breakfast casserole recipes, get a copy of my bestselling Kindle cookbook. Inside you’ll find 35 recipes your family will love including:

  • Ham, Hash Brown and Cheese Breakfast Casserole
  • Sausage Breakfast Casserole
  • French Toast Breakfast Casserole
  • Sugar Free French Toast Breakfast Casserole
  • French Toast Breakfast Casserole – Syrup on the Bottom Version
  • Apples and Raisins French Toast Breakfast Casserole
  • Peach French Toast Breakfast Casserole
  • Sunday Morning Breakfast Casserole
  • Cheese Grits Breakfast Casserole
  • Spinach and Cheese Breakfast Casserole
  • All-in-One Breakfast Casserole

What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.