Waste Not.


Have a kid who won’t eat crusts? I do. So instead of having it continuously irritate me, I’ve decided to please both parties.

I was inspired after reading this New York Times article about wasted food. Where I’m really happy I live in an area which makes us separate so they can collect our organic waste, I was still annoyed at the pile of crusts at the end of most every lunch.
Determined to end the fight but win the battle, I started cutting the crusts from my Darling’s cucumber sandwiches. This little princess must have thought she’d died and gone to heaven, but dare she know that I was storing the crusts in the freezer and watching them accumulate.

Knowing they wouldn’t go bad in the freezer, like the brown bananas, and vegetable scraps before them, they were ready and on hand for anything I might be ready for like, crumbs, croutons or bread pudding.

Bread pudding that her highness had little trouble polishing off for dessert.

Now I just have to plan for those cherry pits.
For other great grocery money saving tips, check out the article put together over at Everyday Food.

CHERRY CHOCOLATE BREAD PUDDING

4oz Semi Sweet Chocolate, roughly chopped
2 Cups Bread (Crusts), any kind, whole wheat, flax, oat, just be sure it’s at least a day old and chopped into 1/2″ cubes
1 Cup Soy Milk
1/2 teaspoon Vanilla
1 Tablespoon Brandy
3 Tablespoons Sugar
1 Tablespoon Arrowroot Powder, cornstarch will work as a substitute
Pinch of Salt
1 Cup Fresh Cherries, pitted & roughly chopped – dried may be substituted when out of season
3 Tablespoons Cocoa Nibs, very optional but quite delicious

Preheat the oven to 350ºF.
Cube the bread and set aside in a large bowl.
Melt chocolate in a heat proof bowl over a pan of simmering water (or in a double boiler), stirring occasionally until smooth.
Measure milk in a pourable measuring cup.
Add the vanilla, brandy, sugar, salt and arrowroot powder, stirring well to incorporate and dissolve the arrowroot powder.
Pit the cherries, I used the flat side of my chef’s knife to pop the cherry open and the pit little more than a flick from your fingertips.
Roughly chop the cherries, reserving as much of the juice as possible.
Pour the milk mixture over the cubed bread, then add the cherries and their juice along with the cocoa nibs, if using.
Toss well to coat the bread and to soak up the liquid.
Drizzle over the melted chocolate, stirring well to combine.
Pour mixture into a short baking dish or divide between 4 – 1 cup ramekins.
Bake for 15 minutes.

Best served warm and with just about any ice cream you like.

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~ by Dayna on June 11, 2008.

13 Responses to “Waste Not.”

  1. here in Italy we have the same problem, dear dayna… Tons of food wasted .Every day!
    I love your bread pudding.
    Bye from a sunny city (Turin) today, after raining and raining…

  2. I’ve always loved the crusts of bread, so wasting that part was never a problem, haha ;0) That bread pudding sounds so decadent and delicious – yum!

  3. That’s such a great idea! I don’t ind the crusts of sandwiches, but I don’t really care for them either, so I would have no problem giving them up to make this pudding!

  4. What a great idea…Love your pics too.

  5. thanks for the post. I’m a really big advocate of not wasting food and I really enjoyed the times article. thanks again!

  6. ha ha ha!

    Did you TELL her what it was??

  7. Of course!
    Dessert.

  8. What an absolutely scrummy way of using us bread. And…. sneaky too!

  9. Brilliant! I am adopting the plan immediately.

  10. This is a great interesting post, I often think what I can do with bread remains… now i know! I’ll try it seems delicius.

    ps. I adore the way you write, it’s amazing!

  11. good idea. i’m not a fan of crust either and never have been.

  12. woohoo! I just bought awesome organic cherries, and yeah – they have pits! But now I have something to do w/the crusts from todays (and tomorrow’s) lunch! YAY!

  13. Variety of very delicious dessert and food

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