I’ve been saving my bread ends for a number of years now. I started saving them when I became more conscious about ways food extras can be used. After coming up with and learning about recipes I could use my bread ends for I began prepping them for various purposes. My family and I enjoy a variety of vegan breads, nonetheless, Ezekiel Bread has been our bread of choice since beginning our plant based journey. We love the different plant based ingredient combinations used for their loaves. I especially love the cinnamon raisin bread. I use the bread ends from our cinnamon raisin loaves to make bread pudding. The sweet raisins and spicy, sweet cinnamon found in the cinnamon raisin bread ends our the perfect compliment for my Cinnamon Raisin Bread Pudding and Apple Strawberry Bread Pudding.

Here is my Cinnamon Raisin Bread Pudding made with a variety of Ezekiel Bread ends, including the Cinnamon Raisin.

Once my bread ends are broken or cut into smaller pieces I can also use them for stuffing, binding and coating other foods. I normally place the smaller pieces into a food processor to make finer crumbs for binding and coating. I toast my bread crumbs beforehand for stuffing and sometimes for coating. Coming up with and learning about multiple ways to use food extras, including, bread ends, has made food prep and making much more creative and fun. The added benefits of creative food prep and making is the artistry and delightful flavors I get to experience along with others.

Here are more foods I’ve made using breads ends, pieces and crumbs…

Albeit, I have shared the images and recipes (ingredients) for the above food selections within past blogs and on my Instagram and Pinterest pages, I will again include the ingredients for my apple strawberry bread pudding in this blog (see below). Also, I am at present working on collecting and putting together a volume of my plant based recipes to place within my forthcoming food prep and making book. In this book, I will write about my journey as a Creative Foodie and give you a bit more detail regarding foods I love and the ingredients I used to make them absolutely yummy. Maybe, for my book, I’ll use a title such as ”Plain Bread Ends… Culinary Creativity Begins,” or I’ll use another artistically descriptive title. Either way, art is how I like to describe my food. Texturally pleasing is how I like to feel it and flavorfully satisfying is how I like to experience my meals overall. Therefore, if you happen to think of an artistic title for yummy plant based foods you would like to share with me for my book, please feel free to do so. I truly look forward to further exploring, learning about and creating more amazing foods with my foodie community, for my family and friends and just because I love to create with food as my medium. BIG SMILE…

APPLE STRAWBERRY BREAD PUDDING WITH CARAMEL SAUCE

• Ezekiel Bread ends broken or cut into smaller pieces
• One raw banana
• Tahini paste
• Peanut butter
• Coconut milk
• Plant based milk
• Cinnamon powder
• Vanilla extract
• Vegan sweetener
• Melted vegan butter
• Cain sugar granules
• Chopped nuts

Place at least two or more cups of bread pieces into a buttered or oiled baking pan to fill it. Once baking pan is filled with bread pieces, put raw banana, tahini paste, peanut butter, coconut milk, plant based milk, cinnamon powder, vanilla extract and vegan sweetener into blender and blend until smooth. Use your intuitive senses for the amounts for each ingredient. Once ingredients are blended, liquified and smooth, poor over bread pieces in buttered/oiled baking pan. Lightly stir ingredients to ensure sauce is spread throughout pan and coating bread pieces. Slice apples and strawberries into small pieces and place throughout the bread pieces, including placing apples and strawberries over the top. Then brush melted butter over the top and sprinkle over butter chopped mixed nuts and cain sugar. I used pecans and walnuts for my mixed nuts. When bread pudding is prepared and ready for the oven, bake at 350 degrees Fahrenheit for approximately 45 to 50 minutes or until done and top bread pieces are toasted and crunchy.

CARAMEL SAUCE

Melt sugar in sauce pan, add butter and coconut milk and reduce down to a thickened caramel sauce.

Cut your bread pudding into smaller square pieces and serve with fresh fruit and caramel sauce drizzled over the top. I love having my bread pudding warm with a cup of tea. Yum Yum Yummy.

I hope you try my apple strawberry bread pudding recipe and thoroughly enjoy it for either breakfast, brunch or an after dinner dessert with nice-cream and vegan whipped cream added. BIGGER SMILE

We have the capacity and potential to always be a blessing in our own lives, in the lives of others and in this magical and magnificent world of ours…

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