First, I am NOT a food blogger, or the owner of some swanky, chic restaurant in downtown Dallas; nor do I have a gourmet taco stand in downtown Fort Worth.(All though that would be aahhmmaazziinngg).
I’m just a wife and a mom, who cooks at least 5-6 times a week for #teambohl.
Some weeks I’ll spend a whole day in the kitchen making a menu, doing food prep and getting meals together, I crave these days and look forward to them. I absolutely LOVE cooking for the family; and really, anyone else that happens to come along.
I think feeding people is my love language. If you are in town and you want to hang out, chances are I’m going to feed you. Anyways, I was packing lunches this morning and I realized that I had leftover hotdog and hamburger buns. You know the random two that get left in the bag, get moldy and hard then have to be thrown away?
I’m still trying to figure out why we ALWAYS have buns leftover after a cookout??? Clearly this perplexed me because I came home determined not to throw those bags of bread away. I just didn’t know WHAT to do with them. I was about to find the neighborhood ducks when I remembered the kids like bread pudding. Hmmmm, I wonder? See where I’m going with this?
Yep, I decided to make bread pudding out of leftover hotdog and hamburger buns. Hey, don’t judge, you know you have them leftover as well. So, if you want to use them (no offense to the neighborhood ducks), here’s the recipe, and let me tell you, the house smells amazing and it got an enthusiastic thumbs up from the kids. Also, there are NO raisins in this recipe. No one in our house likes cooked raisins. NO ONE. But feel free to add them if “botoxed grapes” are your jam.
- 4-6 leftover buns (hotdog, hamburger, or both)
- 2 tablespoons melted butter
- 4 eggs beaten
- 2 cups milk
- ¾ cup white sugar
- 1 tsp. ground cinnamon OR pumpkin pie spice OR apple pie spice (I used apple pie spice this time around)
- 1 tsp. vanilla extract
OPTIONAL ½ cup raisins
- Preheat over to 350
- Grease an 8-inch square-baking pan
- Cut the buns into cubes and place in the prepared dish
- Whisk the eggs in a large bowl
- Add the other ingredients and whisk until well combined
- Pour over the cubed bread
- Lightly push down the bread cubes until it is covered and soaking in the egg mixture
- Bake in preheated oven for 45 minutes or until the top springs back when lightly tapped.
PS: You can drizzle the bread pudding with syrup, make some scrambled eggs, cook a side of bacon or sausage and you have breakfast for dinner. Genius.
Let me know if you try it and how you like it. And I don’t know the calorie or carb count but it probably doesn’t fit with a 21-Day Fix or Keto program. Just sayin’.