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February 4, 2018
There are a number of options to salvage the bread that didnít rise yesterday. The dense structure might work for French toast, especially the real pain perdue. But with berries floating around Ė I think itís time for bread pudding. I didnít grow up with bread pudding, but I like it just fine now. It should use all the bread, and the excess eggs and cream we currently have. And on the plus side? I can freeze a few of the chunks and we can have something home baked in a few months, even when we donít have a working stove.