This might just be my funniest way I have come up with a recipe yet. In our basement we have a upright freezer that we need to occasionally defrost. Since our basement is unfinished we basically just move the food out and unplug the freezer to let it thaw. As a family we try to use up as much as the freezer food as possible before we do this. I knew we were just about ready so I went downstairs to see what was left to use and gasped. We had a huge bag of hamburger buns! They had been sitting there for a year.
What about Freezer Burn??!!
The buns amazingly were still good. I had purchased some jarred lemon curd the week before and instantly the recipe wheels in my brain came up with an idea. I purchased some raspberries and went to work.
I have found the key to making bread pudding is you need dry bread. In a dry climate this likely just happens naturally. In the Midwest our bread is more apt to become soggy. I use the toaster to quickly “dry out” the bread. You could also use the oven at 250 for a few minutes to dry the bread. I place the buns or bread in the toaster at medium low heat to dry them out being careful to not burn them. If I find a particular soggy slice I just throw it away.
Frugal Cooking- use what you have.
Obviously you do not need to purchase a huge bag of hamburger buns to make this recipe. The entire point of bread pudding is to use what you already have. Remember that if your bread has gone bad though, it can’t be used for a recipe. Dry is fine. Fuzzy is not. French, sandwich, buns, waffles and any other mild flavored bread will work great.