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Add a photoUse up the end pieces of your bread loaves. Ever since we went gluten-free in our house our bread budget tripled. I hate to waste good end slices of gluten free bread. But nobody ever wants to eat it. Just continually freeze those end pieces of bread each week until you have enough to make your bread pudding. My frugal gluten free breakfast pudding will use up all those unwanted end pieces. If you go to my website you will see tips for making this recipe corn free. It is written as a dairy free recipe, but you can add milk if you'd prefer.
Ingredients
- 8 eggs, beaten
- 2 sausage links
- 4-6 slices of your favorite stale end pieces bread, cubed
- 1 cup of Almond milk (You can use regular milk if you wish, or any other dairy free milk)
- Salt and pepper to taste
- Vanilla
Directions
- Preheat oven at 375 degrees Fahrenheit.
- Mix all ingredients in large bowl.
- Pour into a greased 8Ã8 baking dish
- Cook for 35-45 minutes.
- When the casserole is nicely browned on top, remove from oven.
- Let sit 5 minutes.
- Slice into squares and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 169 | 58% |
| Total Fat 19.4g | 24% |
| Saturated Fat 8.8g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 111mg | 5% |
| Potassium 254mg | 7% |
| Total Carbs 21.51g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 17.76g | 12% |
| Protein 10.93g | 17% |
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