• March 25, 2019

Bread Be Gone & Spring Arrives!

Bread Be Gone & Spring Arrives!

Bread Be Gone & Spring Arrives! 683 583 Cooking Aboard with Jill

Do you ever find bread accumulating in your refrigerator?  That is easily the case in our home.  This begs the question: what can you do with leftover bread?  One of my favorite ways is from Ina Garten, who is the host of Barefoot Contessa on the Food Network.  Her recipe is French Toast Bread Pudding.  I love what she has to say about the ease of doing french toast as a bread pudding for her brunch or breakfast guests without being a slave to the stove making french toast for everyone individually.  So, this month I added a different twist with Savory Sausage and Cheddar Bread Pudding (which you can find under Casseroles and Sides or this link).  I love this dish for dinner and Dave has told me that the leftovers are equally delicious.  But in the future, I will also be adding my sweet version of the french toast bread pudding as that sounds good as well.

You can always use up bread making a sandwich.  But when I am tired of that, it’s time to make avocado toast.  This is perfect with rye bread as an open-faced sandwich, as one example.  The basic version is mashed avocado with salt and pepper.  You can also use most anything you have on hand on top of the avocado, including a fried egg or sliced tomatoes and mozzarella.  And the good news is that avocados are a healthy fat.

As of the 20th of March, spring has officially arrived.  Not only is the weather warming up but there are other signs.  Today as I was driving around town, it was refreshing to see the green stems of daffodils shooting out of the ground.  I can’t wait to enjoy them as our first fresh flower of the season.  Also, at this is the time of year, Dave and I are preparing our sailboat to launch.  Reprisal should be in the water this coming week and that means by next month, I will be able to share other recipes with you that I made on board.


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