Turn stale bread into a hearty breakfast like this pudding. 4-6 oz French bread, day-old, trimmed of crust and cubed (3-4 cups) 2-3 small peaches, pitted and chopped 2 Tbsp raisins, or dried cherries 1/3 cup granola or slivered almonds 3/4 cup low-fat milk 2 Tbsp sugar 1-2 eggs 1/2 tsp ground cinnamon
One day before serving, lightly butter a 1-quart glass or Pyrex baking dish. In a medium bowl, combine bread, peaches, raisins and granola. Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight. Heat oven to 350°F. Uncover bread pudding and bake 30 minutes or until bread is golden. Serve warm with syrup. Yields about 1 cup per serving.
Submitted by CSA member Carolyn Wright